It’s been a bit quiet on the kitchen front lately. Temperatures have been above average for much of the month, and looking at the carpets of leaves that have shrivelled and fallen from the trees, it could almost be a picture of autumn. But there’s definitely no nip in the air!

It’s been a time for salads and light meals that don’t involve spending too much time around a hot stove, unless it’s a summer barbecue.

Earlier this month, we were back at Collin Regehr’s farm, to collect some of his outstanding raspberry crop. As planned he has expanded his acreage, and we arrived there to find his family and friends at work, gathering the delicate berries before they wilted in the heat.

Returning home from the Fraser Valley with a haul of the best raspberries around, this was the perfect opportunity to try a cool raspberry gazpacho recipe from “Modernist Cuisine at Home“.

It couldn’t be simpler. Take some cucumber, piquillo peppers, onions, garlic, olive oil, and vinegar. (All the makings of a refreshing salad!)  Add fresh raspberries. Whizz it all up in a blender, strain, chill, and serve with raspberry syrup and a squeeze of lime juice. Now that’s a lovely way to beat the heat.

Try it, while these gorgeous berries are in season. Here is a version of the recipe that uses a few extra ingredients.

If you don’t have piquillo peppers, use roasted red bell peppers and a pinch of paprika (unsmoked) instead. I used a few drops of olive oil instead of raspberry syrup to finish the gazpacho. This is just as good made with strawberries, and of course, tomatoes!