Summer is here and it’s insufferably hot outside and I basically couldn’t be happier. I dreamed of steamy, humid June all winter long. I love walking out of my apartment and feeling the rush of hot air; I love the smell of sunscreen; I love summer nights when the sun doesn’t set until you’re halfway through dinner; I love wearing light and thin clothes, that are breezy and loose.
So now that summer is finally here, I refuse to complain about it. I would rather be a little “dewy” on my walk to the subway than slightly damp and oh-so-freezing while I trudge through wintery mix. I would actually rather be sweaty and get a swirly in a pile of stinky summertime New York street trash than face wintery mix. (If it wasn’t already clear, I think wintery mix is bullshit. The name makes it sound like Buddy the Elf’s favorite treat and it’s actually the worst kind of weather that isn’t also a natural disaster.)
Anyway, summer is here, wintery mix is banished forever, and I’m not complaining. But complain, schmomplain, I still don’t want to turn on my oven when it’s this dang hot outside. When my oven is on the summertime, my apartment turns into a steamy box of smells every time lunch rolls around. Also, I’m just not feeling anything that requires a lot of cooking this time of year. Slow cooker chili has its place, and that place is in November.
So instead of cranking up my oven last weekend, I hit up the farmers market and picked up a bunch of fresh produce and some tangy, farm-made yogurt. Then I threw the whole lot of it in a blender with a little olive oil, poured it over a chopped cucumber and called it a yogurt gazpacho. Holy wintery mix it was incredible. It was creamy (but not milky) and tasted really green. Not in a grassy way. In a good way! The tanginess of the yogurt and the lemon juice highlighted the bright, fresh summertime snap in the cucumber and zucchini. As you might have guessed, this gazpacho is perfect for summer. It’s served cold, which means it’s as refreshing as it is easy. And it’s healthy. And it was super easy to pack up for work lunches this week. Does it get any better than all that? Talk about couldn’t be happier.
- 4 scallions
- 2 zucchinis
- 2 cucumbers
- 3 lemons, juice and zest
- Olive Oil
- ¾ c. plain yogurt (not Greek)
- ½ c. basil
- Salt and pepper
- 4 basil leaves, chiffonaded
- Puree scallions, zucchinits, cucumbers, lemon juice, olive oil, and ½ c. yogurt.
- Stir together basil, lemon zest, and ¼ c. plain yogurt.
- Serve the soup with a dollop of the lemon-basil yogurt, a drizzle of olive oil, and a handful of chopped cucumber.