30 Soups to Keep You Cool This Summer
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Beet Gazpacho
This silky smooth beet gazpacho is a nice change from the traditional tomato. It combines pre-cooked beets (boil or roast them yourself, or pick some up at the market), cucumber, red onion, and dill to create a fresh and bright "summer borscht." Reserving a handful of each diced vegetable to sprinkle on top for serving is a beautiful and crunchy touch!
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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!