I just got back from traveling in Europe for our honeymoon the last three weeks. It was a magical trip that’s started in Stockholm and Uppsala for a family wedding, flew to Lisbon, drove north to Arcozelo, Porto, Coimbra, and back to Lisbon for a few days before heading off to the Balearic island of Menorca.
I’m finding hard to summarize all of the incredible food, people, plants, ecosystems, interiors, exteriors, and overall inspiration I felt while being there.
So, instead I’ll share a bit more about my favorite spot on our trip and one of my favorite late summer recipes that feels like a cooling balm for hot days.
Being in Menorca was a bit surreal for me. Years ago my mother was in touch with a relative that had traced our genealogy back to this tiny island off the coast of Spain.
With this new information, we also learned our connection to Florida was even deeper than previously thought. Come to find our ancestors traveled from Minorca in the 1600’s to work as indentured servants on indigo plantations in the newly formed town of St. Augustine.
With its tranquil and turquoise waters, wild olive trees covering the countryside, and miles upon miles of dry stone walls, it’s easy to fall in love with this charming island.
We were lucky enough to be about a 35 minute hike to the ocean and ended up spending most of our days staying on the beach, which I didn’t mind one bit.
Hiking down this old path through the ravine, I was pleasantly surprised to find some familiar plant friends. From rosemary and figs to cleavers and wild carrot, the humid air was sweet with wild flora and I wondered what plants my ancestors felt connected to.
Being high summer, the days were long and hot, so having something light for lunch was essential, especially after hiking back from the beach.
Our small hotel had a melon and cucumber gazpacho on the menu and I couldn’t think of anything more refreshing.
Cooling, hydrating, and slightly sweet I immediately felt replenished and that this soup was exactly what I needed.
It reminded me of a gazpacho I’ve made in the past and especially love it with salty feta and lots of fresh herbs.
With the heatwaves we’ve been having, it’s an easy recipe when you just don’t feel like cooking. You can even make a double batch to keep in the fridge for a few meals.
I use basil and mint here, but you can always use dill, fennel, cilantro, or whatever aromatic herbs you’ve got in the garden.
Skip the feta if you’re dairy free but don’t skip the finely diced cucumbers on top. It gives the soup a nice texture.
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