In late August we all begin to get wistful... the lazy days of summer are coming to a close, and what just moments ago felt like an endless stretch of beach days and outdoor adventures has become two frenzied weeks of trying to cram in as much fun as we can before the gong of labor day brings the season to a close.

 

But all is not lost! The end of August is peak tomato and corn season around our parts, and we’ve been experimenting with making refreshing cold soups to gulp down during these sweaty days. 

 

Our friend Josh Liberson (we love him so much we named a belt after him!) shared his two favorite summer concoctions with us. A nice tart nectarine adds a bit of spark to the ubiquitous summer gazpacho, and the corn soup takes advantage of the peak season sweetness of our local corn. They are both super easy to make-- all you need is some produce and a blender and you’re good to go. Better yet, throw in a baguette and some salad and you've got yourself the perfect summer meal!

 

Nectarine Gazpacho

 

1 large tomato

1 nectarine

2 small Kirby cucumbers

1/2 onion

2 Tbsp olive oil

1 Tbsp white vinegar

salt and pepper to taste

 

Chop up the veggies and combine all ingredients in a blender. Blend on high until you reach desired consistency. Josh likes his soups super smooth, but some folks prefer their gazpacho a bit more chunky. Also, we’ve found that the tart nectarines work best-- it really brings out the flavor! Chill for 30 minutes and then pour into tall glasses or mugs. Serves 3.

 

Summer Corn Pureé

 

3 ears fresh corn

pinch of salt

 

Cut the kernels off of the ears of corn and place in a pot of boiling water for 3 minutes. Drain, reserving 1 cup of the water. Put corn into blender, add salt and pureé until smooth. Add water bit by bit and continue to mix until you reach desired consistency. Chill for 30 minutes and serve cold. Or, if you prefer a warm soup, heat the pureé in a pot and add a touch of heavy cream for a truly decadent treat. Serves 3.