I know I talked a big game awhile back regarding cooking on hot days, but in my defense, I didn’t expect the forecast to be 30 degrees all day, every day well into what is usually referred to as early Fall. Thus, the time for the no-cook recipes is finally here on Some Like It Salty (and by ‘recipes’, I mean these two recipes…I’ve got a garlic bun recipe for you this weekend that actually involves manual labour AND cooking with heat). Leading this two-recipe brigade is the soup best known for being the least popular item to be passed around in a shot glass during fancy events:
I see your tired, unexcited look of boredom at the sound of that word and I get it. I’ve been there before. Cold soup can be alarming enough as it is (Is it soup? Is it juice? Is it baby puree?), and putting it in a shot glass doesn’t fool anyone worth fooling. But that was crappy large-scale-catering gazpacho; the same kind that gets served regardless of season or readily available produce. But this is peak-of-tomato gazpacho. This is late summer gazpacho. This shit is nectarous and complex and makes you feel like you’re drinking a damn farmer’s market aisle.
Still a skeptic? Try and prove me wrong…the colours alone will make you realize the error of your ways long before the taste confirms it.
Looking for even more ways to use up all those over-ripe summer tomatoes? Try this little number.
Looking for a gazpacho that can easily double up as a savoury green smoothie? Try this fella over here.