Google+

Navigate with Style

Charting the style of daily life...with the mouth of a sailor.

Summer's Last Hurrah

funNavigate with StyleComment

I don't know why but I'm totally fine with saying goodbye to summer this year. Perhaps it's the sweltering heat, the unbearable swarms of mosquitoes that seem to be particularly vicious this season or the suede handbag I've been waiting to use since May. Fall fashion is a totally acceptable reason for wishing to jump ahead. 

Labor Day weekend was a blur of cocktails with coworkers (I use the term loosely), a fr-amily cookout, a lively soccer tournament under a blazing hot sun and forest bathing + a few helpings of apple pie. By Sunday's end, we Foxes were exhausted and wanted a light, refreshing dinner, followed by a couple of episodes of our current fave show, The Curse of Oak Island (all four of us are obsessed). 

As luck would have it, while scrolling through Instagram Sunday morning, I'd flagged the recipe for a creamy yellow gazpacho, posted by author Elin Hilderbrand (I started following her this summer after reading one of her Nantucket-based books for the first time). On our way back from visiting three Acres Land Trust sites, we stopped for the supplies and I quickly got to work blending the chilled soup. The recipe Hilderbrand provided was a little loosey-goosey but it provided a great foundation. While I was able to use a few yellow toms, I had to rely on red camparis for the bulk of it. I also added a bit more white wine vinegar and omitted the onion, because onions are hideous and vile weeds, but I followed the rest of her instructions to a T. Next time, I might do a little more augmenting, such as leaving some chunks instead of totally pureeing the mix, adding some fresh herbs, and so on and so forth.. Below are Hilderbrand's exact instructions:

Sunday #LDW starts with my best recipe: Creamy yellow tomato gazpacho, otherwise known as the golden elixir. You make it the way you make any other gazpacho: throw yellow tomatoes (4-5 regular tomatoes, seeded) plus one chopped yellow pepper and half of a seedless cucumber into a food processor and purée until smooth. Now, where my gazpacho differs is I then add one chopped onion and two cloves of garlic that have been sautéed to golden in 3T olive oil and 1T sugar. Add softened carmelized onion mixture to processor along with 3 T white wine vinegar, the juice of one orange, 3/4 c heavy cream and salt and pepper. I use this divine “pepper perfection” by coastal goods. Garnish with ripe avocado chunks. It’s SO DELICIOUS if I do say so myself.
— Elin HIlderbrand on Instagram

It was SO DELICIOUS, just as she exclaimed in her caption, and I will totally be adding this to our warm weather repertoire. Ooh! A little dollop of sour cream (poor girl's créme fraîche) might be nice for garnish, along with cubed avocado and chopped tomatoes. Next time...