Soup. Simply uttering that word can make you feel warm, loved, safe. When we want to comfort and nourish those around us, soup is what we turn to.Read More
Here's the last demo recipe from last weekend's Wachusett Farm Fresh Fest.
This recipe comes from Chef Dino Giordano of 30 Boltwood at the The Lord Jeffrey Inn in Amherst, MA. It’s exactly what we want during the dog days of summer: cooling, refreshing and it comes together in about 5 minutes! Delicious on its own, this soup also makes a great accompaniment to seafood, try it alongside grilled shrimp, salmon or lobster.
The gazpacho is at its best when very cold, so chill your melon before making it, or leave yourself enough time to let it get cold in the fridge. Add a splash of vodka to any leftovers and enjoy a cooling cocktail.
Honeydew and Cucumber Gazpacho
- 1 dead-ripe medium-sized honeydew melon, seeded, peeled and cut into chunks
- 1 cucumber, peeled and cut into chunks
- ⅓ cup rice vinegar
- 1 cup of water, a little more if needed
- A few basil leaves
- Pinch of Aleppo pepper
- Pinch of salt
- Juice of 1 lemon
Put everything but the lemon juice in the blender (you may have to do this in batches, depending on the size of your blender). Blend well, until everything is silky smooth. Use more water, if needed, if the soup is too thick. Combine the batches, if needed, and taste, add a squeeze of lemon juice and salt to taste. The soup should be sweet, a little tangy and well-seasoned. Add more Aleppo pepper if you desire more of a kick.
On the Grill
|Try using local lamb (or beef) in these Lamb Burgers with Raita from Edible Capital District.|
|Grill up these non-traditional Cauliflower Burgers for a vegetarian option. Thanks to Edible Sarasota for this fresh approach!|
|Edible Tulsa's Chicken Burgers are a great way to show off local chicken and ripe tomatoes.|
|Impress family and friends with Grilled Scallops with Caramel Corn Sauce from our Summer issue. No scallops? Shrimp make a great substitute!|
|Don't let whole fish scare you away from the fish counter. Chef Giordano's Grilled Mackerel with Spicy Cabbage Slaw will convert you to the beauty of grilling whole fish.|
An unusual and delicious option is these Grilled Feta and Vegetable Kabobs from Edible Sarasota.
|These Korean-Inspired Tacos from our Summer 2014 issue are a sure-fire crowd-pleaser. Want to go vegetarian? The marinade is fabulous on firm tofu or portabello mushrooms as well.|
|This classic Grilled Tri-Tip is a traditionally delicious approach to this beefy cut.|
Sides and Snacks
|When it's hot out, a puckery pickle can help quench your thirst. These Quick Pickles are ready in a just an hour or two and can use up any veggies you have on hand.|
|Edible Vineyard shares Paula Wolfert's classic Fattoush recipe with us.|
The Curried Carrot Salad from Edible Vineyard is an elegant, yet simply-prepared, addition to your holiday weekend table.
|Ripe tomatoes? Tomato Salad to the rescue. Thanks Edible Green Mountains!|
|If the grill's hot, everything should get on there, even beets. Try them in this Grilled Beet Salad from Edible Santa Fe.|
|Need a snacky starter? Try these Whipped Goat Cheese Toasts from Edible Green Mountains. Up your holiday weekend chef credentials by grilling the toasts before topping them.|
|This Watercress and Spring Pea Salad from Edible Santa Barbara is a light, flavorful contrast to the traditional burgers and dogs.|
|This Strawberry Cake is loaded with fresh fruit, easy to put together and can be made gluten free or vegan if you wish. Wait are you waiting for?|
|This Blueberry Corn Bread from Edible Boston is a dessert crossed with a side dish. Perfect for nibbling all day.|
|Virginia Willis' Cream Cheese Brownies are guaranteed to please the kids, the added fruit (via applesauce) pleases the parents.|
|Make Edible Green Mountains' Berry Galette extra festive for the Fourth by using strawberries and blueberries and giving it a dollop of whipped cream.|