Cool Down on Summer Nights With This Sweet Corn Gazpacho

This soup may be served chilled, but a pop of jalapeño brings some warmth.

To me, summertime means corn — I love it! This corn gazpacho is a simply sumptuous meal, super-refreshing and so easy to make. You can even do it a day ahead for a party. Because it's almost all vegetables, it feels light and healthy, but the corn and grapes add a sweetness that takes it to a whole other level. I like to serve my gazpacho with rosé and crusty sourdough bread, which I brown in a hot cast-iron pan with salt and olive oil for crunch. Delicious!

Sweet Corn Gazpacho

Serves 6

• 1 pound yellow tomatoes, roughly chopped
• 1 yellow bell pepper, seeded and roughly chopped
• 3 ears of sweet corn, kernels removed from cob
• 1/4 cup sweet white onion, roughly chopped
• 1/2 cup green seedless grapes
• 1 Persian cucumber, peeled and chopped
• 2 small garlic cloves, smashed
• 1/2 jalapeño pepper, seeded Sea salt
• 1/4 cup olive oil
• 1 tablespoon white balsamic vinegar
• 1 lime, juiced
• Optional: hot sauce, chive oil

1. Combine the tomatoes, bell pepper, corn, onion, grapes, cucumber, garlic, and jalapeño in a large bowl. Sprinkle with 1 teaspoon of sea salt, mix well, and set the bowl aside for 1 hour, covered.
2. Put the mixture in a blender with the olive oil and blend until it reaches your desired smoothness. Stir in the vinegar and lime juice, then season to taste with sea salt. Serve lightly chilled; pretty it up with a hot sauce or chive oil garnish.

This story originally appeared in the July/August 2017 issue of House Beautiful.

Veggies Are the Secret Ingredient Your Cocktail Is Missing

This recipe looks healthy, but tastes divine.

I love serving a specialty sneeky, even when a neighbor is just stopping by. It makes it seem like you went the extra mile! This arugula cocktail is green, so it looks healthy, but it's soooo delicious.

Arugula Sneeky

Serves 2

• 4 ounces gin, vodka or tequila
• 1 ounces fresh lemon juice
• 2 ounces fresh cucumber juice
• 1 ounces herb simple syrup, plus more to taste (recipe below)
• ¼ cup fresh arugula leaves

Fill a shaker halfway with ice. Add all ingredients and shake-shake-shake, then strain into two glasses over ice. Garnish with slices of cucumber and rosemary sprigs.

Herb Simple Syrup

• ½ cup each of fresh rosemary, mint and basil leaves
• ¾ cup agave syrup
• ¾ cup boiling water

Combine all ingredients in a bowl, stir, cover and let stand for an hour. Strain syrup into a glass container and store in the refrigerator. It's also great drizzled on top of fruit, or for sweetening iced tea or lemonade.

This story originally appeared in the May 2017 issue of House Beautiful.

Blackberry Cooler

1 cup coconut water

5 blackberries

1 Persian cucumber

3 mint leaves

3 ice cubes.

Put in a blender and blend.

Pour into a glass with ice cubes.

Garnish with frozen grapes , blackberry and fresh mint

optional: vodka, gin, tequila, or agave if berries are tart.

Cucumber Spiked Vodka

Today is the first day of June and I'm spending this glorious day outside, sipping on one of the simplest, most refreshing sneekys!

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Cucumber Spiked Vodka

This is ridiculously easy to make and you can prepare it in large batches, making it perfect for parties and hosting!

Ingredients:

• 1 ½ cups coarsely chopped seedless cucumber
• 1 bottle vodka

Steps:

• In a food processor or blender, puree cucumber.
• Pour vodka and cucumber into a pitcher. Stir well.
• Refrigerate until chilled. Strain and serve.