For much of the country, summer has arrived with a pretty toasty kick. The kind of kick that makes you want to turn off the oven indefinitely and live on greens, cold noodles salads, and gazpacho. Thankfully, a few weeks ago, The New York Times ran a story on cold soups that will come in handy next time you're seeking a little lunchtime inspiration on a hot summer day.What I loved about this piece by Mark Bittman is that it went way beyond gazpacho. I think so often, when people think of cold soup, they stop at gazpacho. Sure, maybe they'll throw in a little vichyssoise, but that's about the end of it. Here though, Bittman has delineated four categories of cold soups: smooth, chunky, creamy, and sweet and given truly inspired ideas for each. Of the recipes, he says: "All of them are about taking the vegetables and fruits of summer — asparagus, watermelon, avocado and melon, to name a few — and turning them into soups that are weather-appropriate: that is, cold."
They're all adaptable depending on what you have available at home or what you have growing in your garden, and I love how each really allows the main ingredients to shine all on their own. The ingredient lists are pared down and simple -- the preparation a breeze. Just what we could all use more of in the summer.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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