Miami is heating up. And our dinners are cooling down. More salads. More pasta with raw sauces. Cold soups have been revived.
This open-faced pimento cheese sandwich and avocado soup fits the chilled bill. And better yet, you can assemble everything in the morning and come home to a picnic dinner. Just crack open a few beers, and relax.
The recipes are hardly novel. Just a simple reminder of how good the flavors of summer can be.
It’s been so long since my last homemade pimento cheese sandwich that I forgot how insanely delicious and rich they are. I piled the pepper-spiked cheese spread onto a thick piece of my go-to no-knead bread in a hurry. It’s poor man’s food, and I can’t help but love it.
I make Chilled Avocado-Cucumber Soup a few times a year—whenever I have an abundance of avocados or one that’s quickly ripening. I’ve tried it a few times as a main course, but it never quite fills us up. It’s a much better partner to a sandwich or salad.
Basic Pimento Cheese
8 ounces sharp cheddar cheese, shredded
4 ounces diced pimentos
1/3 cup mayonnaise
Dash cayenne pepper
¼ teaspoon Worchestire sauce
Black pepper to taste
Instructions
Combine all ingredients, and chill for 1 hour or overnight.
Serves 4 to 6
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