Tomato watermelon gazpacho with pistachios and basil oil
Vegetable soup
Spanish cuisine
This recipe was made for August. Seriously, hot soups have no place in the summer. Cold soups, on the other hand, are perfection. No heat, no cooking, just a quick whirr in the blender and a bit of chill time to allow the flavors to intermingle and you have yourself one steller summer soup. So it's quick and easy and no-cook, not to mention raw, vegetarian, vegan, gluten-free, dairy-free, refined-sugar free, and even paleo (I think, don't quote me on that one) if you're into that kind of thing. But even if you're just on the delicious diet (my personal diet of choice), you'll find this soup fits right in to the rigorous requirements of said diet. Because, no surprise here, it's downright delicious. Confession time: I've never been a fan of gazpacho. At all. Too me it just tastes too much like you're eating cold salsa with a spoon, promptly activating my gag reflex. I just can't do it. Probably the same reason I can't stand tomato juice or bloody marys. You have to give me some credit
Share:
0
39
0
Comments