Fruity gazpacho

Inspired by a flavoured Minted Peach and Tomato Salad recipe from Martha Stewart and by my newfound love for gazpachos.
Directions: assemble the salad as per recipe and them run it through a blender. Save the oil for the final touch [instead of mixing it]: drizzle a teaspoon [or two] on the surface of your newly created gazpacho. Don't forget the ice cubes and the mint garnish.
Couldn't decide on the presentation.

Using a glass is more efficient since it tastes so good you don't have the patience to spoon it into your mouth.

White mushroom delight

White pleurotus (oyster mushrooms) and white champignons were my mushrooms of choice for this full-of-texture half-creamed soup.

I had the luck of finding baby white pleurotus, velvety and cream-coloured and resembling a citrus-like fruit as per taste.

Sauteed them in butter along with the white champignons, used herbs and milk and no vegetable or chicken stock.

Didn't cook the mushrooms until totally softened, becasue I like a texture in my cream soups. Topped with some of the very same white mushrooms, a handful of croutons and a little bunch of cilantro.

Used some saffron to lend a warmer color to my otherwise perfect soup.