Okay, look. While summer isn’t officially over until September something or other, let’s not kid ourselves – summer is really kinda over after Labor day. I’m not going to be the little shit that rains on your summer parade and mention that I’m so ready for fall that I’m likely to explode. I would never let y’all know that I’m madly craving just a few gulps of nose-tingling icy air.
Instead, I’ll commiserate with the folks that wish summer could last for a few more months, delaying a return to the realities of hustling and bustling and the myriad of obligations that come with the real life that’s associated with the months between September and May.
Now is the time to do it. You know, IT. Whatever you’ve been meaning to do all summer. That thing you scribbled on a post it note buried beneath the rubble of bills and paperwork on the kitchen counter.
Go for it. This weekend. Wear your white pants. Revel in your linen. Buy the freshest corn and biggest watermelon you can find and feast upon it until you’re lazy and sated. Hold hands with your significant someone and walk around the neighborhood barefoot, just you and the buzzing cicadas with their alien love song.
Plan a picnic. It’s a long weekend after all. There’s time. Pack a basket full of whatever your little heart desires.
My fantasy basket would have lots of cold roasted chicken, tomato salad, and this soup. It’s chilled and smooth and creamy. Mango and roasted yellow pepper blended with a touch of lime, olive oil, water and soaked cashews for extra creaminess. That’s all.
It’s a little bit peppery with a lingering, gentle sweetness. Hopelessly simple and quintessentially summer – a perfect summation of this coming Labor day weekend.
Chilled Yellow Pepper and Mango Soup
(Adapted from The 3-Day Cleanse)
1 cup roasted yellow pepper
1 cup mango
2 tablespoons olive oil
2 dates, pitted and roughly chopped
2 tablespoon lime juice
1/2 teaspoon salt
1 cup water
1/2 cup raw cashews, soaked 4 hours and drained
Sliced basil, for garnish
Combine all the ingredients in a blender and puree until smooth. Serve chilled.
Serves 3-4Pin It