I have a thing for soups.
It would probably be my "desert island food", if given the choice. On a sweltering day I find nothing as refreshing as a cold vegetable soup, made from a bumper crop of summer produce. I had always been one for making a tomato gazpacho, but the discovery of this recipe has threatened to dethrone gazpacho as my go-to summer soup.
Made with relatively few ingredients, this recipe doesn't require much more than a bit of elbow grease. Shallots and celery provide a lovely aromatic base, while buttermilk lends a tangy richness and cucumber finishes with a herbal top note.
Best of all, with a few garnishes this recipe makes for a fabulously elegant starter when you have company over. Bon Appétit!