Yesterday was one of those hot days where I was craving a fresh, cool bowl of soup. I realize to some people, the idea of eating cold soup is not too appealing, so fear not, this soup is also great warmed, but I would say, sit in the sun for a bit and the idea of chilled soup might be more tempting.

I distinctly remember the first time I had gazpacho. Being ignorant to its lack of heat, I swallowed a spoonful and nearly died of laughter because I had blown on the spoon to cool it off for a full 30 seconds. Shocking at first, but as I warmed up to it, I loved how fresh and bright it was. I would simply say, warn your guests so they don’t foolishly puff away at their spoons!

For the Recipe, click here:

Chilled Spiced Carrot and Ginger Soup

Whenever I’m at my parent’s house, come dinnertime, my dad will inevitably ask me “How do you want to do the veggies?” Well, 99% of the time I will immediately answer, “Steamed.” Or more like I will sing, “Steeeeeeeeeamed brussel sprouts or steaaaaaaaamed baby bok choy.” Though this has become a joke in our family, I think it drives him mad because I will admit, it’s a tad boring.

But what my dad doesn’t know is, my obsession with steaming is actually an obsession with blanching. You see, I don’t just steam, I blanch and THEN I get busy and add the fun stuff. Because blanching is like coloring. What is prettier than a broccoli head? A bright, bright green, almost technicolor broccoli head and this, you get by blanching!

This salad depends on that crunch that only a 5 minute mini trip to the steam bath could give it. So here’s a bright salad that is anything but just “steeeeeeaaaaamed!”

For the Recipe, click here:

Bright Broccoli, Caramelized Onion, and Goat Cheese Salad