it’s time for cold summer soups, y’all! a long time ago, i found this incredible soup recipe with honey dew melon in it, and peas and asparagus, i think. and mint. mint turns everything into a party, doesn’t it? it’s somewhere in my mess of recipes, and when i find it, i’ll share it with you.
in the meantime, pull out your leftovers and make a refreshing, bright, summery soup with all of the forgotten produce lurking in your fridge!
here’s the formula:
- you need some kind of melon: watermelon, cantaloupe, honey dew, you get the idea.
- you need some kind of onion: green onion, red onion, even just a bunch of chives, if that’s all you’ve got. but surely you have an onion?
- you need other leftover veggies of any shape and size. gee, i can’t think of anything that wouldn’t work. leftover roasted potatoes from the night before? oh yeah ~ that would be awesome. beets? uh huh. that would make a gorgeous color. whatever! (some veggies will need to be cooked, and some not. just use your head on this one.)
- you need some kind of vinegar: i adore seasoned rice wine vinegar. it’s so mild and nice. but any vinegar will do!
- you need some fresh herbs: if you have dill, cilantro, basil, mint, put them ALL in! this makes the soup, for sure.
- you can add optional ingredients for substance, like hard-boiled eggs, greek yogurt, or bread (that’s the original binding ingredient for gazpacho, but i think you should add something good for you. hard-boiled eggs are perfect)
that’s the general idea. now here’s an example recipe!
kitchen sink gazpacho
- In a blender, chop and drop in the following: a few sliced green onions, some cantaloupe, a couple ripe red tomatoes, halved, some celery (the hearts and leaves are so good in this soup, if you have some leftover), cucumber, jalapeno, etc.
- Drop in some fresh herbs from your herb garden or farmers market.
- Sprinkle the whole mix liberally with kosher salt and fresh cracked black pepper, drizzle with olive oil, the juice of a lime or lemon, if you’ve got it, and maybe some spices of your choice. I added just cayenne this time.
- Add a few tablespoons (or glugs, my favorite measurement) of the vinegar of your choice. I did rice wine vinegar. Add 1-2 cups water.
- I had greek yogurt I needed to get rid of, and some sour cream, too. So I added those for creaminess.
- Put the lid on and let it sit in the fridge for an hour.
- Blend until creamy.
- Serve with fresh herbs on top, and an extra sprinkling of salt and pepper!
here’s a pretty picture of my delicate little lunch. i added a hard-boiled egg, and it kept me full for hours!
just thought i’d show off my cool soup bowl too. love this thing!