What defines “farm to table” better than chilled soup? Cold soups are the perfect way to mix the flavors of the summer into one delicious dish. Prepare your soup over the weekend, store it in the fridge (or freezer) and serve it during the week when you don’t have time to cook a meal. Fresh, fast and nutritious – a winning combination.

A recipe for the sophisticated little eater (or maybe just for mom and dad):
Watermelon Gazpacho
What You’ll Need:
1 ½ lbs Cubed Watermelon
1 lbs Chopped Tomatoes
1 Cucumber (Peeled and Diced)
Mint Leaves
¼ Cup Olive Oil
2 Tbsp Lemon Juice
Feta

Instructions:
Combine watermelon, tomatoes, cucumber, handful of mint leaves and olive oil in a food processor. Blend until chunky. Add 2 Tbsp lemon juice. Garnish with chopped mint leaves and feta cheese.

Chilled Soup Tips:
– Allow for plenty of time to chill in the fridge.
– Stir before serving to allow the flavors to mix after being in the refrigerator.
– Got a bit overzealous at the Green Market last weekend? Soups are a great way to use almost “post-peak” produce.
– Cold soups dull the taste buds so you may need to add more spices to get the flavor you crave.

Have a recipe for us to try? Shoot us an email (info@gymtime.net) or leave us a comment right here.

SHARED By: Gymtime