For it to be six in the evening and still sunny suggests a few things. For starters, no longer can I rely on the morning light to wake me early enough so that I'm still on time for work; reluctantly I have gone ahead and set the alarm clock for tomorrow. It is also nigh time to rotate out my fall and winter clothing, and put a note on my iPhone to take my spring and summer dresses to the cleaners some time within the next few weeks. Most importantly, springing ahead means that the weather will soon be warm enough to enjoy cold foods — velvety gazpachos and vichyssoises, mounds of sorbets and gelatos, salads galore, and mile-high cold cut sandwiches, just to name a few things.
Though the weather was still pleasantly crisp today, I nonetheless made a melon-based gazpacho as a way to give spring the head's up that it's OK to now arrive. The recipe can be found in Olives and Oranges.
Cantaloupe Gazpacho with Jamon Serrano
* 1 cantaloupe, peeled, seeded, and cubed
* 1 medium cucumber, peeled, halved lengthwise and seeded
* 1 cup plain low-fat Greek yogurt
* 3 tbsp sherry vinegar
* 1 tbsp minced shallot
* 1/2 tsp sea salt
* 1 cup extra-virgin olive oil
* 1 1/8-inch-thick slice serrano ham or prosciutto, cut into short matchsticks
* Coarsely ground pepper to taste
Puree melon and cucumber in a blender. Transfer half of the mixture to a large bowl.
Add yogurt, vinegar, shallot, and shalt to blender and puree until combined. With motor running, add oil in a slow, steady stream. Whisk into melon mixture in bowl. Cover and chill in the refrigerator for 3 hours or up to 1 day.
Before serving, stir gazpacho well and adjust seasoning if necessary. Serve topped with ham and a sprinkling of pepper.
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