Cold Soup For Hot Summer Nights!
Where do I begin…it’s been months since I’ve last talked with you about my passion: FOOD! Now a full time Arizonan I think my menus and ingredients may change a bit. Certainly less fresh fish, but still so much to explore, learn, experiment with, and indulge in.
Our home in Plymouth, MA is sold and we are slowly adjusting to a new way of life. It’s going to be exciting to experience the seasons in southern Arizona…right now, it’s hot so I thought I would offer two cool, refreshing and very easy soups to make for these warm summer evenings…wherever you may be.
I often go on the internet to search for recipes; read a bunch of different ones and then come up with my own tweaks, which is just what I did here. The beauty is you can make this your own soup by changing the herbs (basil instead of mint); or omitting the cheese; adding more jalapeno or less! This quantity made 4 first-course servings. It would be easy to double or triple if you need a larger quantity, and would work well as a main course with chunky bread and a simple green salad.
Ingredients:
4 cups watermelon, seeded and diced (I bought seedless which made it much easier.)
1/2 cucumber, peeled and diced
3 baby bell red peppers or 1/2 regular red pepper chopped
1 jalapeno, seeded, deveined and chopped
1 Tbsp. minced shallot
1 Tbsp. EVOO
1/2 tsp. (or more to taste) salt
1/4 tsp. white pepper
Mint-about 3 Tbsp. in the soup and then more for garnish
1 Tbsp. white wine vinegar
1 Tbsp. white honey ginger balsamic*
Additional chopped watermelon and cucumber for topping
Feta Cheese for topping
Preparation:
Put all ingredients (except those you are saving for topping) in a food processor or blender and blend in batches. Taste to adjust flavors. I like the combination of flavors in this soup: sweet, spicy and refreshing. I think next time I would add a little more shallot.
Both the Persian Lime Olive Oil used in the next recipe and the White Honey Ginger Balsamic came from a little shop in Soniota, AZ called Skye Island Olives and
Grapes. They have a wonderful variety of infused oils and vinegars…and a large ‘tasting room’. Check them out: http://skyeislandoliveandgrapes.com/
Don’t over-blend the ingredients. A little chunky gives the soup some character. Chill a few hours or overnight. Garnish with the extra watermelon, cuke, and feta cheese. How easy is that?!
And the next recipe is equally easy!
Ingredients:
4 cucumbers, 3 peeled and coarsely chopped; 1 peeled and diced for garnish
5 ice cubes
1/4 cup cold water
1/4 cup Persian Lime oil (or other citrus oil, grape seed or avocado oil)
1 tsp. fresh lemon juice
1 small jalapeno, seeded and minced
3 Tbsp. shredded mint leaves, plus little sprigs for garnish
1/2 tsp. salt or to taste
1/4 tsp. white pepper
1/4 cup Plain Greek yogurt (I used the one Bobby Flay pushes, Fage 2%. I like it much better than Chobani.)
More Plain yogurt for topping
Preparation:
In a blender combine all ingredients except what you’re using for topping/garnish. Do not over blend. Chill in refrigerator for a few hours or overnight. Serve with additional cukes, a dollop of plain yogurt and the mint sprig. So easy and so delicious!
Even on a hot summer night it’s always good to finish with something sweet. If you like the combo of peanut butter and chocolate, you will love these cookies.
Ingredients:
1 1/4 cups (2 1/2 sticks) butter, melted
2 cups white sugar
2 eggs
1 tsp. vanilla
2 cups white flour
3/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
2 cups peanut butter chips
Preparation:
Preheat oven to 350 degrees. In a large bowl add melted butter and sugar. Beat well. Add eggs and vanilla and beat well again. In a separate bowl combine flour, cocoa, baking soda, and salt. Gradually stir into butter mixture. Add peanut butter chips. Drop by big, rounded tsp. onto an ungreased cookie sheet. Bake for 8-10 minutes. Cool for 1 minute before removing to a wire rack to completely cool. As the cookies cool they will form those lovely cracks of chewy goodness!
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Our grapes are starting to ripen. Thank goodness the leaf cutters eat only the leaves and not the fruit! |