Wednesday, August 29, 2012

Cannellini gaspacho

When I spent a semester in Spain, I first tasted chilled soup.  They made a cool, refreshing soup out of pureed tomatoes, garlic, fresh olive oil and cucumber chunks.  I've adapted it here by adding some cooked cannellini beans before pureeing.  You actually can't taste the beans but it makes the dish heartier...which was perfect for me right after I had dental work. :)

Another healthy, delicious, gourmet, easy-to-make way to enjoy fresh summer produce and some white beans!  Here it is, packed for lunch at work.

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