Today was a scorcher!
This summer has started off sunny and hot, and I have to admit, I’ve been loving every minute of it!
Keep it up, Mother Nature – you rule!
These high temperatures have been ideal growing conditions for lots and lots of delicious (and nutritious!) veggies in the garden. Our humble little backyard vegetable patch has been gifting us with some pretty sweet zucchinis, herbs, and slowly but surely, Swiss Chard, too. My roomie, Katie, was blessed with a green thumb, and the current flourishing state of our garden is definitely all thanks to her. I’ll be the first to admit that gardening is not my forte. I’m always running around, frolicking outside, with a thousand thoughts running through my head… which means I may or may not have had a really hard time keeping even a self-sustaining terrarium alive. Ooops! I’m not even sure how I managed to do it, I guess it’s a talent, really.
Such is life – ya win some, ya lose some. Maybe I should stick to making food, rather than growing it!
Anyways, with our bountiful harvest from earlier this week, I decided to whip up a new recipe.
Because naturally, when life gives you zucchinis, you make a zesty zucchini gazpacho!
1/2 Cup chopped red onion
2 Cloves garlic, finely minced
1 Large zucchini, home-grown or organic, chopped
1/2 Cup yogurt, 2%
1/2 Cup water
1 Teaspoon Cajun seasoning
1 Teaspoon chopped parsley
Dash of salt & pepper
Squeeze of lime
Directions: Sauté chopped zucchini and onion in frying pan with olive oil. Once softened, blend in mixer or food processor with minced garlic and parsley, adding in yogurt and water. Add Cajun seasoning and salt and pepper, and once smooth, let cool in fridge. Serve chilled and garnish with fresh parsley. Enjoy!