We attended our first Red Butte Garden concert of the year. Chicago rocked our world and it was a beautiful summer evening. I brought some treats to share with everyone and they were a real hit! I made the Gazpacho soup with dehydrated corn crackers and the Chocolate of the God’s Mousse.
Instead of using 3 different vinegars in the Gazpacho soup I used 2 vinegars and a tablespoon of fresh squeezed lemon. So, the acid was there to pump up the flavor, and the lemon helped make the veggies taste fresher! I purchased some small clear plastic cups and scooped the Chocolate Mousse into them. Then I took a spoon and pushed it down into the cup. I then topped it off with fresh raspberries and blueberries. Each got it’s own cover and they were packed on top of the cooler.
Red wine tip. I know the cardinal rule is to serve red wine at room temperature. But, when your picnic is in the sun, a cool drink just feels more refreshing. So, if you pick a lighter red wine, like a Chianti or a Pinot Noir and stick it in your cooler. You can can serve it chilled and it is wonderfully refreshing!
