We recently discovered the most refreshing gazpacho imaginable — made with pineapple and cucumber! You probably have a cucumber or two lounging around your kitchen, especially if you have a garden.
What happened? It’s already the end of the summer — the time when we often have a lot of vegetables left over from our numerous trips to farmer’s markets, co-ops, and supermarkets. Two vegetables that seem ubiquitous are cucumbers and wax beans. Recently, we faced a conundrum — our refrigerator’s crisper was filled to overflowing with cukes and beans. We’d rather perish than waste food, especially fresh veggies! Fortunately, with very little fuss, we were able to whip up this yummy salad. It requires few ingredients, and is cheap and easy to make. On those muggy summer nights when hot food is unappealing, this dish is a winner.
Cold soup is manna to your throat on a hot summer day. When the outdoor temperatures soar, appetites often plummet. However, you don’t want sunshine to cause you to sacrifice good eating or proper nutrition! This vegan, gluten-free recipe is incredibly easy to make (and inexpensive!), and you won’t have to spend hours slaving over a hot stove. The addition of strawberries to the traditional gazpacho recipe makes the dish sweet and extra-zesty. You can top the soup with gluten-free croutons if you’d like to get fancy.