Soup doesn’t have to be relegated to cold weather. Here are seven chilled soups from the Blue Kitchen archives.
WE TOOK A QUICK ROAD TRIP TO UPSTATE NEW YORK LAST WEEKEND. There was a practical reason for the trip, helping one of our daughters move, but there was also plenty of pleasure, much of it food-based. (I know you’re surprised.) And even though we’re in the thick of summer, soups were part of that pleasure. Continue reading “Too cool: seven cold soups for summer”
Chilled, chunky and chock full of healthy vegetables, this lively gazpacho makes a refreshing, simple first course all summer long.
I REMEMBER THE FIRST TIME I HAD PIZZA. I remember the first time I used chopsticks and the first time I made a pot roast and the first time I saw Terry and my first actual cocktail in an actual bar (it was a brandy Alexander—hey, I was an entry-level drinker—and it was Chumley’s). I no longer remember the first time I had gazpacho,though. Continue reading “Gazpacho: Cold, tangy, perfect for summer”