It’s soup season; time to take full advantage of the copious ground and root vegetables that are local and seasonal. Squashes are my favorites. But I love to mix it up. Mix a variety of squashes and root vegetables like carrots together with onions, ginger and garlic, and warm spices. Always so satisfying and delicious. Perfect for Thanksgiving dinner.

During my trip to France earlier this month I enjoyed carrot salads as side dishes. I was delighted as I had forgotten how much I enjoyed a carrot salad and how simple and quick it is to prepare. It’s so commonplace in France that I felt compelled to pass a recipe on to my fellow residents here in Fenelon Falls!

I’m writing this Gazpacho recipe on the last day of summer as I still have an abundance of cherry tomatoes, bell peppers, cucumber and zucchini. Gazpacho is a soup made of raw, blended vegetables. Serve Gazpacho fresh out of the blender at room temperature and it will burst with fresh flavours from the garden. Serve it chilled on the hottest of summer days.

This recipe has been part of my culinary repertoire for decades. I continue to serve it as it’s delicious. I find it to be quite adaptable. Serve it as an appetizer with crostini or crackers, or sliced as an entrée in the form of a loaf. It can also be served as a savory pie in a crust.