Too hot to cook?

This chilled summery soup is filled with loads of farmers’ market freshness and bursting with so much flavour. I can hardly contain myself. And probably the best part - no cooking required.

All I had to do was dump all the ingredients into a large bowl and blend until smooth. That’s all there was to that. Chop, chop, dump and blend. I made it spicy (2 large jalapenos) but those could even be listed as optional the flavour was that wonderful.

Impress your guests with a simple ‘verrine’ presentation or spoon portions into little jam jars, refrigerate and pull out when ready to serve. Treats like this don’t get any simpler.

For today’s cockpit supper, I served a bowl-full of chilled deliciousness dressed with a little crumbled goat cheese and a yummy crab roll (recipe for that coming up next).

inspiration thanks to SpoonForkBacon

STRAWBERRY GAZPACHO

 

Print

Author: Galley Kat

Ingredients

• 16 large strawberries, cleaned and hulled
• 5 small tomatoes, chopped
• 2 baby cucumbers, chopped
• 2 jalapenos, seeded and chopped
• ½ bunch basil, chopped
• 2 limes, juiced
• 3 tablespoons honey or agave
• salt and pepper to taste
• 2 ounces goat cheese, softened to garnish
• 2 limes, zested to garnish
• 1 teaspoon cracked pepper to garnish

Instructions

1. Place all ingredients (minus garnish) in a large bowl and puree with an immersion blender.
2. Serve chilled garnished with goat cheese, lime zest and a few grinds of pepper

3.5.3208