Tomato gazpacho? Old hat. Watermelon gazpacho? Been there, done that. If you really want to highlight the best of the summer’s bounty, take a stroll through your backyard garden and pull up a few bunches of carrots. Jordan Lloyd, chef at the Bartlett Pear Inn and Per Se alum, served this over-the-top orange-hued soup at his recent Beard House dinner. Contrasting the natural sweetness of the carrots with a velvety coriander créme fraîche and topped with a crown of edible flowers, Lloyd balances reverence for the harvest with a penchant for delicious decadence, creating the perfect dish to kick off your next summer feast. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
