We have had a few sunny, short-sleeve days these last couple weeks. Maybe a hint that summer is here?
Admittedly, I have been doing what I can on my end to encourage the change in season. Wool sweaters have been pushed to the back of the closet (bold for someone living in the San Francisco fog belt). Seedlings have moved from the cozy comfort of our kitchen to the back porch. All the windows are open.
We have also started to fill up our kitchen with all sorts of summertime fruits & veggies (a big reason why the seedlings got the bounce – just not enough room for everyone). There has been a pretty incredible change at the farmers’ markets these last few weeks as the spring harvest has wound down and the summer produce has taken over. Cherries, nectarines, melons, cucumbers, blueberries, green beans & summer squash. There is no shortage of tasty options these days.
And then there is the summer staple: watermelon. We came home with a beauty last week. Half went the kids for lunches. The other half, we turned into a yummy watermelon gazpacho soup. I borrowed the recipe directly from Lousia Shapia’s, Lucid Food: Cooking for an Eco-Conscious Life. One of my favorite cookbooks, full of simple recipes for delicious seasonal cooking. Check it out if you can. It might be worth adding to your cookbook library.
6 cups watermelon, coarsely chopped and seeded
5 ripe tomatoes, cored & quartered
1 rounded tablespoon sweet smoked paprika
1 clove garlic, smashed
1/2 cup whole toasted almonds
3 tablespoons balsamic vinegar
1 teaspoon chipotle sauce
1/4 red onion, finely diced
1 cucumber seeded & diced
- Blend 2 cups of the watermelon in a blender until liquid.
- Add the rest of the watermelon, the tomatoes, paprika, garlic, almonds, balsamic vinegar and chipotle sauce. Blend until smooth.
- Transfer the soup to a bowl. Season to taste with a bit of salt.
- Chill for an hour before serving.
- Sprinkle with a spoonful of onion & cucumber before serving.