We’re in the height of fruit & veggie season and it’s hard not to be inspired by all of the wonderful local produce. But with only one stomach, I’m limited to how much of the bounty I can delight in at one time. So it’s my goal to try to pack as many fresh ingredients into each meal as possible. I guess that’s my cue to get creative, or at least search out recipes that allow me to be.
The beets in my garden are perfect right now. So many more came up than I had planned on and one can only eat so many roasted beets as a side or with a salad so I needed to search out a new way to prepare beets.
I had a fantastic beet gazpacho at Harvest Vine in Seattle last year and another at Breadbar in LA . I wondered if I could get close to replicating it. I searched a bit online, but nothing inspired me. I spent some time with the library of cookbooks I have in search of a great beet recipe when I finally came upon a book that I don’t even remember getting:
This book is filled with wonderful Spanish recipes and I was so excited to see one for Beet and Cherry gazpacho, that was filled with ingredients I just happened to have on hand. As an accompaniment to the gazpacho, there was a recipe for Mint Granita that seemed like a perfect way to utilize the humongous mint bush I have growing in the back yard.
The soup and granita are super easy to make and both tasted delicious. As an added bonus, I decided to use the leftover granita to make a delicious slushy finished with an ounce of tequila.