Yes, you can actually cool down with soup. Here's how.
Cucumber gazpacho
Opt out of the tomato for this gazpacho variation, and amp up the cucumber instead!
Simply blend 2 garlic cloves, 2 cucumbers and a dozen fresh mint leaves along with a touch of olive oil. Chill then garnish with diced cucumber, diced apricots and crushed walnuts.
More steaming articles
10 foods for a brighter smile
8 hacks to save water when you're...
The 10 best fruits for your figure
Chef Tips and Tricks
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!