The dog days of August have me by the ankles! For those who don't know me well, and for those who do but choose to ignore my obsessive personality, let me mention that I like to garden. Unfortunately, I garden pretty obsessively, so that means that I am knee deep in the 24 (yep!) tomato plants that I put in back in May and the 14 (yep!) giant pumpkin vines I planted in June.
But this post is about Chilled Carrot Soup, because no matter when I plant my tomatoes, they never hit full stride until the end of August or the beginning of September. But it's HOT outside (okay, hotter than it's been, but not really hot) and I'm busy chasing down gophers and voles and mulching pumpkins and pollinating them too, but that's another story. And because I love chilled soups and this one is the perfect canvas on which to improvise, I'm sharing my recipe with you.