If you are an avid reader, you know that we often spend time in Park City, working on our other magazine, Dishing Park City. When we are there, we frequent the restaurants run by Deer Valley. They do such a great job with their food.
This summer I had a soup at Deer Valley Grocery Cafe and we asked for the recipe so we could share it. While their version was perfect as is, I made a few adjustments to make mine slightly more savory (they use more apple juice and less coconut milk, making it a little sweeter).
This is a great make-ahead recipe that works as a starter for dinner, or a standalone lunch. It is incredibly flavorful and also won’t make your house hot since you don’t need to cook it. It will keep for at least three days in the fridge if you do make it in advance. It is a perfect use for the abundant herbs in season right now. Enjoy!