31 dishes, 31 days – I’m cooking my way through Melissa Clark‘s “No-Sweat Cooking” from the August issue of Every Day with Rachael Ray. And to those of you who made your way over here via rachaelraymag.com, welcome!
Gazpacho is a no-brainer when the mercury rises – it takes advantage of great summer produce, it’s light and refreshing, and it’s a cinch to prepare. I typically prepare a standard red gazpacho, but we loved Melissa Clark’s golden-hued version
We’ve been getting these fabulous lemon cucumbers from City Farm at our local farmers’ market, so I figured I’d use them in place of a regular Kirby cuke to keep the sunny hues of the other vegetables. I did omit the diced kiwi (not a fave), dicing up some red tomato for garnish instead. I also added just a splash more Sherry vinegar and salt than the original recipe called for to suit my taste. I’d happily make this once a week as long as these great veggies are in season.
Get the recipe: Yellow Gazpacho