Sweet Potato Gazpacho with Tomato-Basil Granita

I’m a childless adult! I have valiantly eschewed a life rife with diapers, fiscal responsibility, and listening to others. Was I surprised to be chosen for the Campbell’s Wisest Kid campaign? I most certainly was. But secretly, I’ve always wanted to be the cool aunt. Auntie Mame of the 21st century, if will. And despite my hedonistic lifestyle, I do have an ace up my sleeve: my little sister. She’s fairly wise, maybe Tootsie Roll Owl on a scale of infant to Einstein, and I figured that, while testing out recipes incorporating the soup, I’d ask her for some puerile wisdom. The conversation went something like this:

Me: Would you eat chicken noodle pot pies?
Julia: Idk!
Me: Would you eat purple onion and golden tomato soup?
Julia: probably not
Me: Would you eat sweet potato gazpacho with granita?
Julia: maybe

As you can see, Julia is a most discerning critic. All she needs to do now is grow a beard and she can effectively replace Campbell’s bearded mascot with her rapier wit and consistency. A girl after my own heart. In any case, the only recipe Julia expressed any remote interest to was the sweet potato gazpacho, with tomato and basil granita on top. It’s extremely simple- one box of Campbell’s Sweet Potato and Tomatillo bisque, one can of Campbell’s Tomato Soup, and ¼ cup of julienned basil. I froze the tomato soup, spices, olive oil, and basil with some water for two hours, then fluffed it with a fork for instant granita.

When I was ready to serve it, I heated up the bisque until it was warm, but not boiling hot, ladled it into bowls, and served it with a few spoonfuls of granita on top, serving it with a boorishly handsome sandwich, thick and shiny with maple butter and slices of jamon Serrano and roasted turkey jutting from the sides. I promptly forgot to take photos. I spread melting slices of Camembert, fresh via Great Barrington vis-a-vis France, atop the meat, garnished with a bit of jam and a cornichon out of sheer habit. It’s a summer sandwich, a last-resort and boundless sandwich, a meal for one or three. You don’t even want it toasted or hot so much as you just want the ingredients to sweat in the heat and bind together, ever so gently. The ideal temperature for this is on a plate, outside on an August day, the bread and soup absorbing the summer air and the filling creeping closer. It’s teen and adult-friendly and it’s extremely tasty. The Wisest Kid may soon change his name to the Kid with the Best Lunch.

Disclosure time! Campbell’s and BlogHer are paying me to write about this, but the baller recipe development is my own, as are the pithy comments from sissy.

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