I'm a bit of a soup fiend, so I devour it year round, even when temperatures spike. My secret? Instead of tucking in to a piping hot brothy bowl, I turn to luxuriously creamy chilled soups in warm weather, which provide the needed internal air conditioning. Additionally, all of these cool creations can be made ahead (excluding garnish) and enjoyed throughout the week; as an added bonus, in many cases the flavors bloom and mellow when sent to the fridge to chill out overnight.
, a beautifully photographed tome bolstering the movement to eat less meat. While many of the recipes contained within its pages are vegetarian-friendly, others are liberally garnished with beef, bacon, or salty anchovies. Dawson may be an outspoken ambassador for the oft-forgotten fruits of the garden, but is quick to mention that he too enjoys the occasional steak. Rather than focus on the asceticism of a vegetable-based diet, his cookbook celebrates the vast variety of foods spouting forth from the garden, and many dishes would appeal to all but the most staunch carnivore.
It goes without saying that summertime is salad time, but when the mercury rises, I actually prefer to sip my salad. After all, what could be more refreshing than a bracing shooter of chilled gazpacho?
At this year's Aspen Food & Wine Classic, José Andrés demonstrated how to make his wife's gazpacho. "This is the best salad in the history of mankind. When you drink everything, life is so much better!" José exclaimed to the audience. He proceeded to serve the soup with a shot of gin for a Spanish Bloody Mary of sorts.
Don't omit the Oloroso sherry and sherry vinegar from this authentic Andalucían recipe; it adds a long, lingering finish to every spoonful. For the recipe, keep reading.