Farewell, summer. I will be counting down the days until we meet again. Yes, I know summer doesn’t officially end until September 22nd, but Labor Day feels like the unofficial toast goodbye. It is the last hurrah before the swim suits are packed away and butternut squash takes back the center stage.
To bid adieu to my favorite season I made gazpacho, a chilled (super delicious) Spanish soup that embodies the flavors of summer. It’s the perfect light meal for the hottest of summer days. Gazpacho is essentially a liquid salad. Chop up some raw veggies and herbs, throw them in the blender and bada-bingo bada-bang you have yourself a soup.
For this gazpacho recipe, I blended 3/4th of the veggie mixture and kept the remaining 1/4th unblended, which resulted in a chunkier soup. For a smoother consistency, blend all the veggies together. Same flavor. Different texture.
One more thing, summer- Please send Austin the memo that your time here is unofficially done, so the 100 degree temps aren’t necessary. I would be very thankful. So would my super furry dog.