Thanks to the “June Gloom” that’s been lingering for the past few weeks, blanketing the city in chilly fog (although I’m loathe to call 68 degrees “chilly”), I forgot the truth: this is Los Angeles, a city bordering the desert, known for its chronic sunshine, heading into July.

In other words, it’s about to get hot. Welcome to summer in Los Angeles, kids.

When the temperatures rise and there seems to be no relief in sight, allow me to point you toward salvation: Studio Yogurt, the best frozen yogurt shop in the city.

I know … you really love waiting in line at Pinkberry. Or those of you flooding into Yogurtland for a build-your-own cornucopia, get a grip! For those truly in the know, there is only one FroYo deity, and that’s a little shop at the corner of Ventura and Laurel Canyon in Studio City.

Yes, folks, I said it! We’re going to the Valley because that is where OG yogurt in Los Angeles lives and dies.

Step inside and you’re greeted by six rotating low carb, low fat shockingly delicious flavors (you can call in for the weekly specials), two constants (classic vanilla and chocolate – swirl ’em, whirl ’em. They can’t be beat.) and a host of freshly churned gelato. They’ve got protein bars and weight loss supplies extraordinaire, but let’s focus; we’re here for the yogurt. Let me rephrase, the biggest, most delicious helping of yogurt with the best toppings you’ve ever had for the whooping price of $3.50!

But wait, there’s more. Toppings. Glorious toppings! Can we talk about Oreos AND strawberries mixed in with my low carb Strawberry/Angel Food Cake swirl? Don’t make me tell you about the non-fat Brownie Crumbles. And don’t even get me started on the granola with raisins and toasted coconut. Stop it!

Plus, these fine people don’t just mush a few spoonfuls of topping into your yogurt selection where it’s sadly destined to melt away after minor savoring; they load up the top and bottom of your cup so you get pure topping enjoyment throughout.

So turn down the AC and give you and your taste buds the cool down they deserve: scrumptious yogurt, stellar toppings, charming service and a price that can’t be beat. There is only one true Yogurt Master, and I bow down before them.

When it gets too hot this summer to cook, here’s a recipe that’s easy, quick and heat free. If you want to give it some kick, substitute a white wine for the orange juice.

 

Fruit Gazpacho (serves four)

2 fresh nectarines, chopped

2 fresh white peaches, chopped

2 cups berries, i.e.: strawberries, blueberries, raspberries, blackberries

1 additional cup fresh or frozen strawberries

1 cup orange juice

1 cup apricot nectar

1 kiwi, chopped (optional garnish)

Greek yogurt (optional garnish)

1. Clean and chop nectarines and peaches. Clean two cups berries. Place in a large decorative bowl.

2. Puree second cup of strawberries in a food processor or blender until smooth.

3. Pour strawberry puree, orange juice and apricot nectar over fruit. Stir to blend.

4. Garnish with chopped kiwi or a dollop of Greek yogurt if you choose. If you have them, edible flowers make this simple dish a showstopper at parties.