Typically by this time of the year, I am ready for summer to be gone. I long for chilled breezes in the air, pumpkin spiced lattes, and big chunky sweaters. I have been a basic autumn lover for as long as I can remember. This year? Things seem to be a little different. I don't want cold weather. I want the sun. And heat. And short-sleeved shirts. And nights outside drinking rosé or a refreshing cocktails. Give me an Indian Summer. Given me a new place to live. Give me something more than fall weather!
Turns out I am in luck. With only nine days left in Chicago, I will soon be driving out west to my new home, Los Angeles. Hello beautiful weather!
In honor of the summer-gone-by, and my impending journey to the West Coast, I've made a traditionally "summer recipe." Gazpacho. Everyone has their own variations, from classic to watermelon, there is always a twist to fit your tastes. Today I give you something a little green, taking fresh herbs and produce and blending it all up into one delicious dish.
What are some of your favorite summer recipes? Do you have a gazpacho recipe that you just can't live without? Let me know in the comments below.
Recipe adapted from Bon Appetit
2 pounds cucumbers, chopped
2 garlic cloves, smashed
2 cups coarsely chopped arugula
1 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
1/2 cup fresh mint, chopped
3 tablespoons sherry vinegar
¾ cup (or more) olive oil
- Purée cucumbers, garlic, and ½ cup water in a blender until smooth.
- Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth.
- With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.)
- Taste gazpacho and season with more salt and vinegar as desired—you want it to be borderline too salty and acidic at room temperature. Transfer gazpacho to an airtight container; cover and chill until very cold, 4–12 hours.
- Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses or bowls.