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Delightfully pink radish, cucumber & smokey tabasco gazpacho! Perfect for those sticky summer nights!
Recipe for Radish, Cucumber & Smokey Tabasco Gazpacho by Anisa Sabet for The Macadames.
Are you a soup lover who doesn’t want to give this obsession over when it’s sweat-box hawt?
You’re my kind of person, friend. For me, Summer requires chilled foods, fuss free prepping + minimal cooking. There’s nothing worse than slaving in a hot kitchen when it’s warm out, right?
This recipe is perfect because you literally chuck the ingredients in a blender, chill and eat. Literally could not be easier.
The flavour of this soup is zesty, creamy, tangy and very very tasty. It has quite a few serves of veg and nothing naughty, which means, more rosé for you!
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
1. In a blender, blend together all the ingredients. Pop into the fridge to chill for 2 hours. Serve in bowls, topped with fresh chives and a drizzle of olive oil, and sea salt & pepper.
Storage: soup will keep in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my Zucchini and Corn Soup.
Anisa – The Macadames. xx