I’ve scrolled through Facebook 6 times now. I can repeat every status update and story. With each scroll, I’m certain the words will spill out like the heavy rain-filled clouds of April. Another scroll through. Nothing. There’s 19 abandoned plants sitting in the garage and a hole in the wall just above the guest room bed meant for a mirror that’s just a little too small. I wish that pink bubble gum medicine could cure my case of decision paralysis.
This post was created in an ongoing partnership with Muir Glen. Muir Glen harvests organic tomatoes at the peak of ripeness. Tomatoes go from field to can in 8 hours or less. When I shop for canned tomatoes, I stock my pantry with Muir Glen. All opinions/endorsements are my own.
I should know better by now to expect it. The transition seasons, fall and spring, always give me a little trouble. New produce arrives at the grocery store. Though I’ve longed for it, it’s not intuitive for me to grab yet. And my closet. The drawers are brimming with two seasons worth of clothes. I dress for winter by morning and summer by afternoon. It’s confusing.
I’m certain spring is the exaggerated sigh to summer’s long sunny days. “Make up your mind,” I say daily. To myself and to spring.
I first made this recipe last year at the Muir Glen tomato harvest with Laura. We started with a recipe card written by Lynne Rossetto Kasper and Sally Swift of The Splendid Table and added our own spin. It’s a gift to cook with someone else, especially Laura who is culinary trained and a restaurant veteran. She added lemongrass to the soup, which I’d never cooked with before. She also saved me from asking the kitchen staff for the center lid of the Vitamix. “You just cover it with the towel,” she said. I call myself faux for good reason.
I learned a lot that day, especially how to cook between the seasons. For this cantaloupe gazpacho, grab a can of Muir Glen tomatoes from the pantry and add some of that bright, new produce. After a quick blitz in the blender, it’s ready. If only summer could get here that fast.
Add all ingredients to a high-powered blender. Blitz until completely smooth. Chill for at least 30 minutes. Taste. Adjust seasonings if necessary.
Before serving, pour gazpacho through a sieve or a food mill. Serve as shooters or as a side to a meal. Garnish with a swirl of coconut milk, heat to taste (like Sriracha or Harissa), plus a couple mint leaves.