Can I cook?

Not really. 99% of the time I either dine out or order in, but on the rare occasion that I do actually cook I have to have a VERY simple recipe and ALL the wine.

So, last week (with ALL the help from the team over at Pure Leaf Tea) I busted into my kitchen, made dinner and actually utilized the outdoor space in my apartment building for a beautiful al fresco dining experience.

Chilled Summer Soup

By Matthew Accarrino

YIELD: 7-8 servings (8 oz)

FOR THE SOUP

1 quart tomato, diced

1 cup cucumber, peeled and seeded

3/4 cups red bell pepper, diced

1/2 cup onion, diced

1 cup strawberry, diced

1/2 garlic clove

1/4 jalapeno, seeded

1/4 cup basil leaves

1/4 cup country bread, crustless, cubed

1 tablespoon kosher salt

1/4 cup olive oil

1 tablespoon sherry vinegar

3/4 cups Pure Leaf Tea House Collection™ Sicilian Lemon & Honeysuckle

Combine all ingredients and rest overnight, minimum 4 hours, in the refrigerator. Blend finely.

I used an immersion blender – not as easy as a Vitamix

FOR THE GARNISH

Sliced strawberries, dried at low heat in oven on non-stick baking sheet

I added in the Cultivar Crushed Lemon Olive Oil as a fun and delicious drizzle. This oil is seriously yummy and great with bread or as a salad dressing. 

Serve soup chilled with Cultivar Crushed Lemon Olive Oil and topped with strawberry chips.

And while the soup took a break in the fridge for 4 hours, we hit the streets and shot a few outfit pictures. This was shortly after my trip to Arizona (insert insane tan) and YES I am still rocking this insanely flattering culottes from Ruti.

They are on sale.

Buy them in EVERY color.

This recipe is simple…

(I didn’t burn down my house and it only used one pot)

and it pairs perfectly with the Cultivar Sauvignon Blanc. This crisp, refreshing wine is perfect for sipping by itself, while making the summer soup – with the summer soup and after the summer soup.

Photos by Garry Alexander

(and Garry EVEN ate it after taking all the photos)