It won’t be long now until zucchinis start ripening.

It won’t be long before they’re dominating your backyard garden or overflowing at the farmer’s market, growing to sizes larger that you could have imagined. When we hit that point in the summer, you’ll have so many options. You can grill them, bake them, make them into fritters or terrines, or cook them down into ratatouille.

Zucchini Gazpacho | Things I Made Today

Or, you can go a different route and make zucchini gazpacho.

Zucchini Gazpacho | Things I Made Today

Gazpacho is a cold Spanish soup typically made with tomatoes. I’ve posted my Mexican and Asian interpretations of the soup before, but this time around, I wanted to go green.

Zucchini Gazpacho | Things I Made Today

This light, earthy, super healthy soup uses up a heap of zucchinis and adds tons of herbs. Topped with a couple toasted pine nuts and some lemon zest, this is what summer is supposed to taste like. It’s incredibly simple to make—all you need to do is cook down the zucchinis and then let them cool. Then, dump in the remaining ingredients and give them a whirl with your immersion blender or food processor until you’ve got something smooth.

Zucchini Gazpacho | Things I Made Today

Eat this soup sitting on your patio. Sunglasses on, white wine in hand.

Zucchini Gazpacho | Things I Made Today

Zucchini Gazpacho
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tablespoons butter
  • 2¼ pounds zucchini, coarsely chopped
  • Kosher salt
  • ¼ cup pine nuts
  • ¼ cup fresh cilantro
  • ¼ cup fresh parsley
  • ¼ cup fresh mint
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2½ cups water
  • 1 tablespoon lemon zest
  1. In a large saucepan, melt butter over medium heat. Add all zucchini minus ¼ cup (you’ll use this as garnish) to pan. Cook until zucchini is soft and tender, about 15 minutes. Let cool completely.
  2. In a small saucepan, toast pine nuts for about 5 minutes, until lightly browned. Remove from heat.
  3. Once zucchinis have cooled, add cilantro, parsley, mint, olive oil, lemon juice, and water to saucepan. Puree using an immersion blender until smooth. Alternatively, you can use a food processor. If soup seems too thick, add additional water. Adjust salt to taste.
  4. Garnish soup with remaining raw zucchini, pine nuts, and lemon zest.


Carbonara is a classic Italian pasta dish.

Traditionally made with spaghetti, pancetta, eggs, cheese, and black pepper, it’s one of those meals that is really hard to resist. While I’ve eaten my fair share of carbonaras at Italian restaurants all over the place, I’ve never actually made the dish at home.

Carbonara with Mushrooms and Peas | Things I Made Today

Theres an illusion out there that carbonara is hard to make. But I promise you, if you can boil water and use a whisk, there is nothing to be afraid of. The only step you may find intimidating is the tempering of the eggs before you pour them onto the pasta, but I’m telling you, keep reading and the complexities of tempering will be demystified. read the rest »

There are many reasons you should roast a whole chicken for dinner.

Even if it’s just dinner for two, a whole bird will do you right. First of all, it looks beautiful, and while I know plating a gorgeous dinner may not be on the top of your weeknight goal list, it does make you feel like an accomplished cook.

Honey and Chipotle Roasted Chicken | Things I Made Today

Secondly, you can eat whatever cut of meat you want—I recommend you choose the thighs and wings for dinner and save the chicken breasts for lunch leftovers the next day, but everyone is entitled to their own favorite piece. read the rest »