the triumvirate of chilled carrot soup: lemon, ginger and cayenne
Did I mention it's been hot here? Like really, REALLY hot. Like high 90s with high humidity hot. Like New York City in August stuck on the 3 express at rush hour hot. You get the picture. One way we try to beat the heat here is to picnic along the banks of the Seine.
Not that any rejuvenating cool ocean breezes come off that river, nor would you dare put a foot in (you might end up growing an extra toe!) but it's much more pleasant than sitting in a sweltering apartment or a crowded cafe with smoke lazily curling past your face. Our favorite spot is on the Port de la Tournelle where we are treated to gorgeous sunsets with Notre Dame and Pont de l'Archeveche as the backdrop. I know, pinch me.
I've been subsisting on watermelon and ice cream so I was so excited to receive my friend Gwen Walter's culinary newsletter, Pen and Fork, a week ago with a delicious recipe for Chilled Lemon Ginger Carrot Soup. This I could do! This recipe is from her cookbook, The Great Ranch Cookbook and since Gwen lives in Arizona, I figured she knew a thing or two about HOT. Click here for some relief from the heat!
That's a lot of ginger. Yes, I'm liking the looks of this.
Thanks.
Posted by: Tanna | Saturday, 22 July 2006 at 05:14 PM