Take to the Table: Summertime Soup and Sammies

by Mindy Lockard on June 6, 2013

Summer is almost here and let me tell you, I am ready!

Lazy mornings, afternoon swims and dinner on the patio. Yes, please.

And speaking of the patio, isn’t summertime food the best? Our family loves eating fresh, lite bites. Bites that are easy to put together and can feed friends or neighbors who pop by and end up staying for dinner. I love an impromptu dinner guest. Especially when I’ve planned for it {wink}!

My answer to both the lite bites and preparing for impromptu dinner guest? Soup and sammies.

Summer soup that is.

So let’s get down to it!

My recipe for Gazpacho that makes saying “would you like to stay for dinner” super easy!

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  • 6 cups veggie juice
  • 32 ounces of creamy tomato soup (I use Pacific)
  • The juice of two limes
  • 4 cloves of garlic pressed
  • 3 cups of ubons BBQ Bloody Mary mix
  • 2 tablespoons of Italian dressing
  • 2 cucumbers peeled and diced
  • 2 green peppers diced
  • 2 red peppers diced
  • 1 sweet onion diced
  • 1 cup of cherry tomatoes halved
  • sea salt to taste

Chop, combine ingredients and refrigerate. Of course you can eat it right away, but it is always best the next day or at least waiting for 12 hours. Garnish with sour cream and avocado

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Sammies on a Stick
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Veggie

  • Wheat Bread, crust removed
  • Cream cheese
  • Pesto
  • Cucumber peeled and thinly sliced and dried for 10 minutes between paper towels
  • Sprouts

Ham

  • Wheat Bread Crust Removed
  • Honey mustard dressing
  • Ham (Boars Head, all natural)
  • Cheese thinly sliced
  • Lettuce

Making the sammies is simple! Simple choose your favorite sandwich ingredients, assemble (making sure the ingredients go from bread-edge to bread-edge.) Cut the sammies into quarters. Using skewers alternate bread and cherry tomato. Pop into one of our diy chalkboard glasses and serve!

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