I always spend the last two weeks of the summer out in Southampton, Long Island with my family and our dogs which includes lots of swimming, boating, farmstand visits, fishing, entertaining, grilling and a few new recipes.
While I've been cooking up a storm, I also took a break from blogging on Lighthearted Locavore so I could have a little more time for the beach and family togetherness, including a full house of The Van de Walle clan over the weekend -- my mother, brother and sister, my brother-in-law and niece and nephew.
One dish that stuck out in the many dishes I cooked was the seasonal, local, quick, easy, and tasty Cantaloupe Soup (courtesty of Gourmet Magazines' recipe on Epicurious).
An easy, 4-ingredient blender soup using:
Cantaloupe -- large, ripe cantaloupe from Halsey's Farm in Water Mill
Lemon Juice -- fresh squeezed (probably from Florida)
Martinelli's Sparkling apple cider (California) - next time I'll try a local apple juice or cider
Curry Powder -- I increased the amount four-fold to 1/2 teaspoon
Mom, my brother and brother-in-law and I all LOVED it (the reviewers have a love-hate attitude towards this unique and flavorful summer dish). My view: "this recipe is a keeper".