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Yup, Soup is a Great Way to Cool Off this Summer

Frank Guerriero

August 07, 2019

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Gazpacho Photo: Keirnan Monaghan and Theo Vamvounakis
Photo: Keirnan Monaghan and Theo Vamvounakis

As yet another heat wave bears down, it’s hard to make the case for soup. Few of us are yearning to tuck into a steaming bowl of pho or gumbo after a long day, but there’s a simple solution for those craving a sippable (but less-than-sweat-inducing) dinner: gazpacho. We recommend this recipe from our dear friends, JBF Award winners Mary Sue Milliken and Susan Feniger, who transform peak summer produce into a refreshing bowl of the Spanish classic.

Milliken and Feniger start by briefly soaking a slice of day-old bread in water. Then, they double down on their #WasteNot cred by loading a blender with plenty of tomatoes, cucumbers, and other summer veggies, plus the rehydrated bread. Once the soup is blended and smooth, it’s time to garnish with herbs, diced tomatoes and onions, and a drizzle of high-quality olive oil. It’s a satisfying, stove-free supper that won’t lead you to push the limits of your A/C. Get the recipe and make it tonight.

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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and ChangeWaste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.

Waste Not: How to Get the Most from Your Food, published by Rizzoli,​ is on sale now.​ Order your copy today!

Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.