But... I'm having people over for dinner.
So, I made a chilled soup. I had to have the stove on this morning briefly, but I have air conditioning.
The topping is optional, but I think it adds some dimension.
Chilled Carrot Soup
1 Tbsp olive oil
4-5 c shredded carrots
1 chopped onion
1 tsp garlic powder
1 Tbsp sugar
1 Tbsp Teeny Tiny Spice Penang Curry (or other curry powder)
5 c water
1 Tbsp Better Than Boullion Veggie Base (or other boullion)
1 Tbsp lemon juice
1 tsp rice vinegar
1 small cucumber, sliced into ribbons (I use my peeler)
3 Tbsp fresh cilantro, chopped
1 Tbsp lime zest
In a soup pot, heat oil. Stir in carrots and onion, along with garlic powder. Cook for about 5 minutes.
Stir in sugar and curry powder and cook for an additional minute. Add water and Better Than Boullion and bring to a boil. Simmer for about 15 minutes, or until carrots are tender.
Before serving, combine ribbons of cucumber with cilantro and lime zest in a small bowl. Sprinkle a little over each serving of soup.