This summer has certainly served up some hot, humid days — the kind of days we know we have to eat something, but little appeals. In my house, we've had our share of charcuterie platters and sandwiches for dinner, but a chilled soup is another, more interesting option for unpleasantly warm weather.
Many people are familiar with traditional gazpacho, which is almost like salsa in soup form — full of chunky tomatoes and peppers. I've seen many variations of the dish, including those that incorporate watermelon or cantaloupe. For this recipe, I wanted to make something that was rooted in tradition. Enter ajo blanco — a white gazpacho from the Andalusian region of Spain. Internet research suggests this dish might date back as far back as Roman times.
There are different ways to make it. I chose a recipe that requires no cooking at all. You can easily make this a vegan dish by replacing the milk with water or a non-dairy beverage like almond, coconut or rice milk; using vegan bread; and leaving off the crispy prosciutto.
This is the kind of soup that gets more flavorful as it rests, so it would be a good dish to make ahead of time for company. It's especially pretty if you get creative with the garnishes.
(serves 4)
New Durham, NH
Nestled in the Lakes Region of New Hampshire, Camp Birch Hill offers a fun, elective based program where boys and girls aged 6-16 can participate in over 50 diverse activities of their choice. Each summer they welcome 180 to 200 campers to their grounds in New Durham, NH. This traditional,…(more)