Not feeling inspired by your usual dishes? Here's what's for dinner.
Memorial Day weekend is behind us, which means two things are officially acceptable: wearing white and, more importantly, eating cold soup. We foresee many batches of gazpacho in the coming months, but to start, we're using the last of spring's bounty to make a refreshing chilled pea soup. With a side of avocado-shrimp toast and an Italian salted caramel dessert, this dinner will leave you feeling ready to tackle the impending summer heat.
① Main Course: Chilled Pea Soup with Lavender Crème Fraîche
It's still technically spring, so keep embracing peas while you still can. Using cold broth helps eliminate the need to refrigerate this soup before digging in—a trick you'll be thanking us for as you dip into a smooth bowl of delightfully hued soup without delay.
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② Side Dish: Avocado Toast with Shrimp Salad
As refreshing as a bowl of chilled pea broth is, it's still nice to chew your food. Chef Dan Kluger gives avocado toast a boost by adding an herbal, pepper-dotted shrimp salad. Bonus: The thick slices of toast are also great for dipping into the soup.
③ Dessert: Salted-Caramel Budino
A budino is an Italian custard, and what is custard but cold soup meant for dessert? It's just indulgent enough, and the salted caramel is a condiment you'll want to serve with every dessert from now on.
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