kitchen sink gazpacho.

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:

  1. you need some kind of melon: watermelon, cantaloupe, honey dew, you get the idea.
  2. 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?
  3. 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.)
  4. you need some kind of vinegar: i adore seasoned rice wine vinegar.  it’s so mild and nice.  but any vinegar will do!
  5. you need some fresh herbs:  if you have dill, cilantro, basil, mint, put them ALL in!  this makes the soup, for sure.
  6. 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

  • Servings: 4
  • Difficulty: ”easy”
  • Print
  • 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!




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