What's not to love when with an effortless twist a dish becomes something brand-new? Puree the Cantaloupe Thai Chile Basil Salad with an adjustment or two, and you will have a soup that is heaven in a bowl at the end of a steamy summer commute home.
Cava has always been a celebration drink in Spain, but with prices being so affordable these days I thought I could make a sangria with it. The result is so refreshing, fruity and sharp.
This after-dinner drink is like a little ray of boozy citrus sunshine at the end of a heavy meal and should be served very cold, in little shot glasses.