Today’s recipe is super simple, but super appropriate for a hot time of the year. You don’t have to spend much time putting it together, and it is refreshing. This salad pairs with the Chicken Souvlaki from last week. If you don’t want to make the chicken, you could easily make less of the marinade (dressing) from that recipe, then just use it in this.
Today I have a recipe that is only one line long…assuming you ignore the ingredient list. I guess I could condense that into one line somehow, but that might be a bit confusing? This was the soup we had at our July 4 party. For the first July4 in a while, we had a gorgeous sunny day. In fact, summer has been absolutely amazing this year. It started around April or May and has been sunny almost every single day with perfect temperatures. The funny part about Seattle summers is that sometimes it looks really dark and depressing in the morning. You think that it can never possibly cheer up from that depth of misery, but then around late morning or early afternoon the sun is all of a sudden out, and somehow you missed the clouds leaving. Immediately it goes from a bit chilly to almost hot (but not unbearable) and you get to grumble about your unsuitable clothing for the day, unless you wore layers.