With Summer’s end getting closer, we’re making sure to relish every last day of it. The beach and the pier at Santa Monica is one of our favorite destinations. A beautiful drive down Pacific Coast Highway and we’re there. It’s one of our favorite places to soak up Summer.
The warm weather is making me crave lots of fresh fruits and veggies, so we’ve been enjoying the local farmers markets as well. Namely this one, and this one as well are our top favorites.
It was so hot last weekend after we finished the farmers market, I waited beneath a shady tree with all our produce while Adam walked the mile and a half to where the car was parked and picked me up.
I realized two things:
1. I think we purchased 100 lbs of produce. Don’t worry, we never waste anything. Down to the last remaining carrot, this will all get eaten up in about one week.
2. I’m feeling major plastic-bag-guilt. Although we always save and reuse all the plastic bags we bring home, I’m going to start looking into buying some reusable canvas totes. I’d love to hear your favorite reusable totes for carrying bulky groceries. Maybe you can share in the comments section below?
I bought some english cucumbers and was dying to come up with something light and refreshing when I came across this Gazpacho Soup recipe from my friend Allyson…
image via manifest vegan
There are days I can’t fathom the idea of cooking over a hot stove, or heating up the oven -and the whole house (in a non-air conditioned home no less), so I decided to give this recipe a try this morning!
Soup for breakfast? Yep, I’m very spontaneous sometimes!
It’s so quick and simple to make! Recipe courtesy of Allyson at Manifest Vegan.
Cucumber Basil Avocado Gazpacho
- 1 perfectly ripe avocado
- 1 cucumber: skin left on, seeds removed
- 2 small handfuls fresh basil
- 1 clove garlic
- 2 scallions, green and whites both
- 2 cups water
- 1 1/4 teaspoon sea salt
- Juice of 1 lime
Refrigerate all the ingredients until they are quite cold. Place the chilled ingredients into a blender and purée until smooth, allowing a few specks of green to remain throughout. Return the soup to the refrigerator and chill again until it is ready to be served.
Garnish with thinly sliced cucumber circles and basil leaves.
==== Enjoy! ====
I’d love to know, what are you favorite cold dishes this Summer?
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