Make This Carrot Gazpacho with Coriander Crème Fraîche

Tomato gazpacho? Old hat. Watermelon gazpacho? Been there, done that. If you really want to highlight the best of the summer’s bounty, take a stroll through your backyard garden and pull up a few bunches of carrots. Jordan Lloyd, chef at the Bartlett Pear Inn and Per Se alum, served this over-the-top orange-hued soup at his recent Beard House dinner. Contrasting the natural sweetness of the carrots with a velvety coriander créme fraîche and topped with a crown of edible flowers, Lloyd balances reverence for the harvest with a penchant for delicious decadence, creating the perfect dish to kick off your next summer feast. Get the recipe.

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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.