Cantaloupe GazpachoDon’t you like making cold soup in a blender? I sure do.

The “Cantaloupe Gazpacho,” from the July 2013 issue of Bön Appetit, was cool and smooth, thanks to the generous amount of olive oil in the mix.

The soup’s bold orange was like a final hurrah to summer. Be careful not to oversalt this. You’ll love it.

Now, allow me to talk about the gratification of slamming a chicken breast with a rolling pin. That’s right. Place the piece of chicken between sheets of parchment paper on your kitchen countertop, then slap it hard with your stick. Simply, it’s flattened.

Grilled Cilantro Lime ChickenI marinated my flattened chicken for Simply Recipe’s “Grilled Cilantro Lime Chicken” for 2 hours 40 minutes in the fridge.

I did not grill this chicken. Rather, I used my oven’s broiler as an “upside-down grill,” like I’ve done before. I broiled the chicken for 8 minutes, then flipped it over to broil for another 10 minutes. What I got was a nice char. My family loved this limey chicken.

Cantaloupe (1) = $1.51
Cucumber (1) = .97¢
Skinless, Boneless Chicken Breasts (2 lbs.) = $11.78
Limes (2) = .67¢
Avocado (1) = $1.48

PREP TIMES: gazpacho mixes super-quick in the blender, then cools in the fridge for some time; chicken marinates for hours, then grills/broils in less than 20 minutes
cool cantaloupe, cucumber, and red onion are smoothed by olive oil and kissed by fresh mint; lime complements chicken

Next time, I will dive into the August 2013 issue of Cooking Light, to sample the “Clams with Israeli Couscous,” along with the “Wilted Swiss Chard and Mushrooms.” Come back to my site next week to see my great meal.