All our winter faves on ice: coffee, tea, cream and…soup. If you’re wearing Uggs with mini skirts, you can definitely give this versatile dish a cool summer look because its:
FILLING: Water-dense foods take up volume in our stomachs, thereby reducing cravings
BURSTING WITH ANTIOXIDANTS: Vegetables offer molecules that zap harmful free radicals, interfering with disease.
EASY: Just chop and add water and…oh, you’re done.
WATERMELON SOUP
Adapted from A Culinary Journey, Exotic Kosher Cuisine, by Shari Bar Kochva (Xpress Digital Printing, 2004)
4 pounds of seedless watermelon, 1/3 cup of sugar, 1/3 cup of lime juice, 1 cup of blackberries, 1 cup of raspberries, 1 cup of cherries, 1 cup of strawberries, 1 hand held stick blender
Remove rind from watermelon, cut remainder into chunks and puree in a bowl with stick blender. Mix puree with sugar and lime juice. Chill in refrigerator for 2 hours.
When ready to serve, remove pits from cherries and cut in half. Slice strawberries.Divide berries and cherries into soup bowls. Pour chilled watermelon puree over them and serve.
SDC’S Gazpacho
- 3.5 cups tomato juice
- 2 cucumbers, diced
- 3 large beefsteak tomatoes, diced
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 garlic clove, minced
- 1 small red onion, chopped
- 1/4 cup red wine vinegar
- 2 Tbs. olive oil
- 1/3 cup fresh cilantro, chopped
- 1 Tbs. Worcesterschire sauce
- ½ tsp. Tabasco sauce
- freshly ground salt & pepper, to taste
Directions
In large glass bowl, combine vegetables with tomato juice. Add remaining ingredients and mix well. Add half the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours. Ladle into individual bowls and serve with sliced toasted French bread or croutons, on top.
{ 1 comment }
