Summertime Sweetness

Author

Abby Kacen
May 23, 2025

It’s basically summer, right? School is out. Memorial Day is approaching. Pools will open. What I love about the warm weather months is fresh, local produce. I love a farmer’s market. Nothing compares to a locally grown carrot or a strawberry.

Also — hi! It’s been awhile, hasn’t it? Yes, it has! I’ve been busy (no surprise there) and not as inspired to craft fun things in the kitchen the last few months, although I have been continually making stuff. Some recent things that come to mind (these will land on the blog soon), a vegan skyline dip, a yellow pineapple curry, and a spicy, cold tofu ramen…yes. Admittedly, I made all of these things within the last month. Our local farmer’s market has really ramped up since I last remember attending over three years ago, and with backyard hangouts on the horizon, let’s just say I’m inspired again and I have recipes to share.

Cucumber Gazpacho

CUCUMBER GAZPACHO

  • 2 cucumbers, end removed & seeded

  • 1/2 avocado

  • 2 Tbs red onion, diced

  • 1/2 lemon, juiced

  • 2 Tbs basil leaves

  • 1 Tbs parsley leaves

  • 5 mint leaves

  • 1 Tbs olive oil

  • 2 Tbs unsweetened coconut or soy yogurt

  • 1 small garlic clove, peeled

  • 1 tsp apple cider vinegar or white balsamic vinegar

  • Pinch of salt and black pepper (to taste)

  • Water as needed

DIRECTIONS

  1. Begin by cutting the cucumber in half to remove the seeds. Dice the cucumber and add it to a blender, food processor or pot (if using an immersion blender)

  2. Cut the avocado in half and scoop out one half, removing the pit.

  3. Prepare your onion and garlic.

  4. Whether you are using a blender, food processor, or immersion blender, add the avocado, onion, garlic, herbs, yogurt, vinegar, and olive oil to the same vessel as the cucumber.

  5. Blend the ingredients together until smooth. If the soup is too thick, add a splash of water to achieve your desired thickness and texture.

  6. Taste the soup and adjust the flavor with salt and pepper.

  7. Once smooth and to your personal tastes, transfer the cucumber gazpacho to an airtight container and chill in the refrigerator for at least 4 hours.

  8. Serve with fresh slices of cucumber and a sprig of herbs and enjoy!

Store in the refrigerator for up to 4 days.

Watermelon & Mint Agua Fresca

WATERMELON & MINT AGUA FRESCA

  • 1 whole watermelon, seeded & cubed

  • 1-2 limes

  • Ice cubes

  • Mint leaves for serving

  • Optional: Sugar and plain soda water

DIRECTIONS

  1. Break down your watermelon on a sturdy surface, placing a slightly damp kitchen towel under your cutting board to prevent it from sliding around. Use a serrated knife for an easier cut through the watermelon rind.

  2. Remove any seeds and cube the watermelon, placing the cubes into a large bowl.

  3. Gradually blend the watermelon cubes in batches with your blender or processor. Once blended, transfer the juice through a mesh strainer into a pitcher or other serving container to catch the remaining seeds.

  4. Continue this process until all of your watermelon has been juiced.

  5. For serving, pour 8-10 ounces of watermelon juice into a tall glass.

  6. Cut the lime in quarters and squeeze one or two quarters into the glass.

  7. Add a few ice cubes and 1-2 fresh mint leaves.

  8. Serve and enjoy!

For added sweetness, you can add a teaspoon of granulated sugar to the glass. Or you can top off the juice with soda water for a bubbly drink.

New On The Blog

Things I Want To Try

I have this idea for a grapefruit and peach upside down cake inspired by one of my favorite soda water flavors? Is that weird or genius? It’s going to happen this summer, I can promise y’all that. Ta-ta for now!