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.
The Seattle weather Gods have gone above and beyond this summer. They have blessed us with 18 straight days of sunshine. If you are not from the Northwest 18 days of sun may seem like no biggie. Around this neck of the woods it’s a big deal. We are 33 days away from breaking Seattle’s record of 51 days with no rain. I am loving this weather and the extra dose of natural vitamin D that comes along with it. What I am not loving, hanging out and sweating by the stove all day. Which is why I give my Chickpea Tomato Salad the award for best summer salad. It requires no cooking. Zero, nada, none. Not only does it require no cooking, it’s also uber satisfying and substantial enough for a main course. Chickpeas, tomatoes and scallions are tossed with a creamy raw foods miso dressing to deliver a fiber and protein rich salad. Enjoy it on a bed of greens or marry it between two pieces of bread to make a sandwich. Either way it is the perfect accessory to a summer picnic.
The 411 on the raw miso mayo…Say adios to jarred mayo, a new and improved spread/dressing just moved into town. The new kid on the block is made of raw cashews, lemon juice, apple cider vinegar, miso and garlic. It can be used in place of mayonnaise on sandwiches or as a dressing. It may taste like mayonnaise, but that is where the similarities stop. There are several health benefits that come along with miso mayo, which cannot be said about traditional jarred mayonnaise.
INGREDIENT SPOTLIGHT Chickpea/Garbanzo Beans
These nutty beans are full of protein and fiber. Dietary fiber lowers cholesterol, promotes healthy digestion and helps stabilize your blood sugar. The body metabolizes garbanzo beans at a slow rate providing energy to your body for a longer amount of time. These little beans are also high in folate, a vital nutrient to all the preggo ladies. Even if you aren’t preggo, folate is an important nutrient. In the school of nutrition garbanzo beans receive an A+.