As the mercury rises, what better way to beat the Texas heat than with a delicious chilled soup? Add a summery cocktail as a bonus!

Executive Chef Zachary Ladwig from The Inn at Dos Brisas knows that hot summer nights call for chilled soup, and his latest recipe hits the spot. Enjoy making it at home now and, when the time is right, be sure to head to the rolling hills of Washington County, Texas to visit the unique nine-room property.

At the Inn, Chef Ladwig heads the only Forbes Five-Star restaurant in Texas, where the cuisine is crafted from ingredients cultivated on 42 acres of surrounding organic farmland and orchards.

Recognized with the prestigious Relais & Châteaux distinction of fine dining, the award-winning restaurant offers menus that combine a vegetable-centric focus, using organic ingredients from their farm, with a creative Texas flair. The result is simple, healthy and delectable. 

Chilled Onion Fennel Soup with Shrimp (click photo for recipe)

Cocktails, anyone?

The Garden Cocktail
Courtesy Executive Chef Zachary Ladwig, The Inn at Dos Brisas

2 oz Waterloo Gin
1 inch cucumber, or 1 small cucumber
1 inch piece celery
1 small green tomato
5-8 cilantro leaves OR lemon balm, anise hyssop, basil
½ oz lime juice
1 pinch salt

Muddle vegetables in cocktail shaker, add herb of choice, gin, lime juice and salt. Shake with ice. Double strain over chilled Nick & Nora glass. Garnish with 2 cracks of black pepper and flowering cilantro or cucumber blossom. 

Cover photo Katie Park