The theme for summer is light. This is a refreshing light soup that is served cold and is perfect for the hot summer days. Gazpachos are a tomato-based, vegetable soup traditionally served cold, originating in the southern region of Andalucía.
4 cups (one 32 oz carton) creamy tomato soup
2 cups peeled and coarsely chopped cucumber (2 medium cucumbers)
3 tbsp lime juice (juice of 2 limes)
1 green bell pepper, stems and seeds removed
1 cup soup & oyster crackers
1 cup chunky salsa
2 tbsp cilantro
Combine all ingredients in a blender, saving a bit of cilantro or a few cucumber slices for garnish. Purée until smooth. Chill and serve cold. * – You can also make a pesto gazpacho by puréeing the tomato soup, 2 tbsp basil and 1/2 cup raw pine nuts.
We played around more with shutter speed in my next assignment for ART142 at Chandler-Gilbert Community College. This assignment was called time shots. Basically we experimented with both freezing the object in motion by a faster shutter speed or blurring the object by slowing down the shutter. The shutter speed is the valve that controls how long the light flows through the lens and onto the image sensor. The smaller the aperture, the longer it will take a given amount of light to flow through the funnel and the longer the required exposure will be. This was a fun assignment and it usually requires a trip-pod. I took some of these photos of the Valley Metro light rail around ASU campus.
I’ve become quite the traveling photographer recently!