That’s all, folks. The manuscript for Real Food, Really Fast is locked in, speeding out to the printer as we speak. It’s been a brief but intense journey to this point, but now one of the most difficult parts of the process lies ahead: The wait. January 16th, the tentative release date, feels like a lifetime away, especially as I’m bursting to spill the beans on all these fresh new recipes. Even the slightest provocation will send me scrambling to my phone to flaunt a sneak peek of the rough PDF to anyone I’m speaking with. Every subject seems to remind me of something going into the book, and like an over-caffeinated child at show-and-tell, I just can’t contain my enthusiasm.
Capitalizing on an abundance of fresh honeydew melon, a sudden heatwave, and a serendipitous opportunity to spread the word, this unconventional gazpacho took that impulse towards oversharing to the next level.
Cucumber-melon was a hand soap, a home fragrance, or a body lotion as I knew it growing up. Naively failing to connect the dots to obvious origins, it took an embarrassing number of years for me to realize that it could correlate to an actual food combination. Even then, the discovery did little to tempt my taste buds, the concept ranking right alongside the suggestion of biting into a scented candle. What works for cosmetics doesn’t necessarily merit culinary consideration, but this is one rare case where the two worlds collide with great success. Gazpacho is designed specifically to deliver the ultimate cooling palate cleanser on a hot summer’s day, which just so happens to define the essence of both cucumbers and honeydew melons as well. Mind you, this is no dessert soup, with the notable twang of garlic, onions, and vinegar swimming peacefully amidst the pale green puree, but a careful balance to bridge discordant components of a menu.
Flavor pairing is an important element well beyond the bowl to complete a harmonious meal. I’m no sommelier, but I do understand the importance of matching a complimentary drink to a delicate dish such as this one. Nothing too loud or brash to cover up its subtleties, and nothing too sweet to skew the overall impression towards the saccharine. Few options other than plain water fit the bill, until I discovered the effervescent delight that is Lavender Melon KeVita Master Brew Kombucha. Yes, a sparkling probiotic powerhouse infused with the essence of watermelon, a touch of ginger, and a gentle floral note! Invigorating black tea will power you through the heat of summer’s last hurrah, and won’t let you down with a terrible crash later on. Could there be anything more perfect or refreshing to enjoy with this soup?
Happily, I’m not the only one who seems to think so. KeVita and I will be joining forces to showcase this cool couple at the Eat Real Fest on September 23rd and 24th. Bay area natives and visitors, this is your chance to get an early taste of Real Food, Really Fast while enjoying Kevita’s carefully curated kombucha options! I’ll be there in person from noon to 4:00pm to share free samples of my Cucumber-Melon Gazpacho, complete with exclusive recipe cards as an early preview for the book. Join us for real food, real fun, really fast!