Cold Soup for Hot Summer Days: Green Gazpacho

Baby Moose Frolicking in Pond. Photograph by Laurie Constantino

Baby Moose Frolicking in Pond. Photograph by Laurie Constantino

 

When days are long and the sun shining, there’s no better place than Alaska. We left a dinner at 10 tonight and drove to another, surrounded by brilliantly blue skies, balding mountains, and balmy 74° temperatures. Arriving home, a baby moose was happily frolicking in the pond. Hard to believe it snowed less than a month ago.

It’s now 11:40 pm. The sun has abandoned us, but blue skies are peeking through luminescent evening light.

I spent the day cooking, with happy results. For lunch, I made Green Gazpacho with dandelion greens and spruce tips, a cool solution for hot weather meals (the same gazpacho made with spinach and herbs is also delicious). Served ice cold, jalapeños (optional) give Green Gazpacho a nice punch.

For the first dinner, I made Cow Parsnip Kimchi (could’ve been kale kimchi) and added it to Fresh Spring Rolls. As we basked in glorious sunshine, Kimchi Spring Rolls rapidly disappeared; the kimchi is surprisingly delicious.

Finally, I made Cheesy Polenta Pie with Yarrow and Onion Filling. Yarrow is an oft-overlooked green. Harvested when leaves are young and flowers not yet formed, yarrow has a pleasantly herbal and slightly peppery flavor. Sautéed onions lend flavor to the filling; their sweetness balances yarrow’s mild bitterness. Swiss Chard or Kale may be used instead of yarrow.

I just posted my Green Gazpacho recipe. I’ll post Cow Parsnip Kimchi, Kimchi Spring Rolls, and Cheesy Polenta Pie recipe in the near future.

Green Gazpacho. Photograph by Laurie Constantino

Green Gazpacho. Photograph by Laurie Constantino

Be sure to check out the recipes mentioned in this post:

 

2 Responses to Cold Soup for Hot Summer Days: Green Gazpacho

  1. I agree green gazpacho is wonderful. There are so many variations too. GREG

    • Laurie Constantino says:

      Hi Greg! What I like about green gazpacho is how easily you can change it up. Any kind of nut, so many different fruits, most greens and herbs can be used to make it. Plus it is EASY! Raw, blender food that tastes wonderful is hard to find. Great to hear from you! Laurie

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