15
cool summer
soups
Chilled soups made from fresh fruits and vegetables are a refreshing addition to warm-weather menus, whether it’s a creamy vichyssoise for lunch or a tropical fruit soup for dessert. You may even be tempted to tote the savory or sweet bowlfuls in an ice-filled cooler for your next alfresco feast.
Chilled Tomato Soup with Corn Bread Croutons
Watermelon Soup with Vegetables
Strawberry-Melon Soup with Gingered Melon Balls
chilled avocado soup
prep: 15 minutes chill: 3 hours
makes: 6 servings
Try something new by topping this chilled appetizer soup with queso fresco, a lightly salty Mexican cheese that has a mild, tangy taste. For the best overall flavor, be sure to use ripe avocados.
3 avocados, halved, pitted, and peeled
1 cup chicken broth
1⁄4 cup water
1 cup half-and-half or light cream
1⁄4 teaspoon salt
1⁄8 teaspoon onion powder
Pinch ground white pepper
1 tablespoon lemon juice
Lemon wedges (optional)
Crumbled queso fresco (optional)
1 Place avocados, broth, and the water in a blender or food processor. Cover and blend or process until smooth. Add half-and-half, salt, onion powder, and white pepper. Cover and blend or process until combined.
2 Transfer avocado mixture to a glass bowl. Stir in lemon juice. Cover and chill for 3 to 24 hours. Stir before serving. If desired, garnish with lemon wedges and queso fresco.
nutrition facts per serving: 167 cal., 15 g total fat (5 g sat. fat), 15 mg chol., 287 mg sodium, 7 g carb., 3 g dietary fiber, 3 g protein.
sweet potato vichyssoise
prep: 20 minutes cook: 10 minutes chill: 4 hours
makes: 6 to 8 servings
Sweet potatoes enhance our version of this classic soup, traditionally made with regular potatoes and leeks.
2 cups sliced leek (6 medium) or chopped onion (4 medium)*
2 tablespoons butter
2 cups cubed, peeled potato (2 medium)
2 cups chicken broth
11⁄2 cups cubed, peeled sweet potato (1 large)
1 cup apple cider or apple juice
1⁄4 teaspoon salt
Pinch ground white pepper
21⁄2 cups half-and-half, light cream, or whole milk
Sour cream (optional)
Snipped fresh chives (optional)
1 In a 31⁄2- or 4-quart Dutch oven cook leek in hot butter until tender. Stir in potato, broth, sweet potato, apple cider, salt, and white pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until potatoes are tender.
2 Using an immersion blender, process until smooth**; transfer to a medium bowl. Stir half-and-half into potato mixture. If necessary, add more half-and-half to reach desired consistency. Chill for at least 4 hours. If desired, serve with sour cream and chives.
nutrition facts per serving: 270 cal., 16 g total fat (10 g sat. fat), 48 mg chol., 512 mg sodium, 25 g carb., 3 g dietary fiber, 5 g protein.
*note: See tip on cleaning leeks.
**note: If you don’t have an immersion blender, cool potato mixture slightly. Transfer to a blender or food processor. Cover and blend or process until smooth. Return mixture to saucepan. (It is important to pulse when blending the soup to avoid overworking the potatoes.)
chilled tomato soup with corn bread croutons
start to finish: 25 minutes oven: at 400°F
makes: 4 servings
Canned tomatoes combine with fresh cucumber, green onions, and avocado for this simple summertime soup. For an added crunch and sweetness, the soup is topped with homemade corn bread croutons.
1 8.5-ounce package corn muffin mix
1 tablespoon olive oil
1 teaspoon chili powder
2 14.5-ounce cans diced tomatoes with green pepper, celery, and onion, undrained
1⁄2 of an English cucumber, seeded and coarsely chopped*
3 green onions, trimmed and coarsely chopped
1 cup ice cubes
1 medium avocado, halved, pitted, peeled, and sliced
Assorted toppers (sliced green onion, chopped cucumber, and chili powder) (optional)
Olive oil
1 Preheat oven to 400°F. Prepare corn muffin mix according to package directions. Spread in lightly greased 13×9×2-inch baking pan. Bake for 14 minutes or until golden and a toothpick inserted near the center comes out clean. Cool slightly. Cut in 1-inch cubes. Toss with oil and chili powder. Place on baking sheet and toast in oven for 5 minutes or until crisp.
2 In a blender combine undrained tomatoes, cucumber, onions, and ice. Cover and blend until nearly smooth. Pour soup in bowls; top with avocado and half the croutons (reserve remaining for another use). If desired, sprinkle with additional green onion, cucumber, and chili powder. Drizzle with olive oil.
nutrition facts per serving: 482 cal., 22 g total fat (2 g sat. fat), 40 mg chol., 1061 mg sodium, 66 g carb., 5 g dietary fiber, 9 g protein.
*note: Peel cucumber, if desired, for a lighter colored soup.
prep: 40 minutes chill: 4 hours
makes: 12 servings
There is no cooking involved in creating this super-quick, refreshing summer soup. Serve it in small cups as a picnic appetizer.
6 cups coarsely chopped tomato (6 medium)
1 cup peeled, seeded, and coarsely chopped cucumber (1 medium)
1 cup coarsely chopped green sweet pepper (1 medium)
1 cup tomato juice
3⁄4 cup beef broth
1⁄4 cup red wine
1⁄4 cup red onion, finely chopped
1 jalapeño pepper, seeded and finely chopped*
2 tablespoons snipped fresh cilantro
1 tablespoon red wine vinegar
4 cloves garlic, minced
Salt
Ground black pepper
Avocado pieces (optional)
1 In a very large bowl stir together tomato, cucumber, sweet pepper, tomato juice, broth, wine, onion, chile pepper, cilantro, vinegar, and garlic. Add salt and black pepper to taste. Cover and chill for at least 4 hours.
2 If desired, top each serving with avocado pieces.
nutrition facts per serving: 27 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 115 mg sodium, 5 g carb., 1 g dietary fiber, 1 g protein.
*note: See tip on handling chile peppers.
seafood gazpacho: Prepare as directed, except before serving stir 8 ounces chopped cooked shrimp or 8 ounces lump crabmeat into the soup.
cucumber-chickpea soup
start to finish: 25 minutes
makes: 4 to 6 servings
Ingredients found in hummus—chickpeas, tahini, lemon juice, and garlic—jazz up this pureed soup. Look for tahini (sesame seed paste) in the ethnic foods section of the supermarket.
8 ounces peeled and deveined cooked cocktail shrimp, chopped
1 recipe Coriander-Paprika Spice Rub
2 medium cucumbers
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1⁄4 cup tahini (sesame seed paste)
1⁄4 cup packed fresh mint leaves
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon honey
2 cloves garlic, smashed
11⁄2 teaspoons ground coriander
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄4 teaspoon cayenne pepper
3 cups ice cubes
1⁄2 cup cherry tomatoes, halved
4 green onions, cut into 1-inch slivers
1 In a medium bowl toss shrimp with Coriander Paprika Spice Rub; set aside. Thinly slice enough cucumber to measure 1⁄3 cup; set aside. Peel, seed, and chop remaining cucumber.
2 In a blender combine chopped cucumber, chickpeas, tahini, mint, lemon juice, oil, honey, garlic, coriander, salt, black pepper, and cayenne pepper. Cover and blend until smooth, scraping sides of blender as needed.
3 Just before serving, with motor running, add ice cubes through lid opening a few at a time; process until smooth and thickened (blender will be full). Top each serving with shrimp, reserved sliced cucumber, tomatoes, and green onions.
nutrition facts per serving: 357 cal., 14 g total fat (2 g sat. fat), 111 mg chol., 752 mg sodium, 41 g carb., 7 g dietary fiber, 22 g protein.
coriander-paprika spice rub: In small bowl combine 1 teaspoon coriander, 1⁄2 teaspoon paprika, 1⁄4 teaspoon salt, and 1⁄4 teaspoon ground black pepper.
prep: 25 minutes chill: 1 hour
makes: 5 servings
The jicama (HEE-kah-mah) is a crisp, sweet edible root with a unique flavor that resembles a cross between an apple and the water chestnut. When choosing jicama, look for medium-size, firm tubers with dry roots.
2 large (about 1 pound) tomatoes, quartered and seeded
11⁄2 cups carrot juice
2 tablespoons coarsely chopped fresh chives
1 medium cucumber, seeded and coarsely chopped (11⁄2 cups)
11⁄2 cups fresh corn kernels (3 ears) (optional)
1⁄4 of a jicama, peeled and chopped (1 cup)
1⁄2 cup shredded arugula
1 to 2 tablespoons prepared horseradish
1⁄2 teaspoon salt
4 large or 6 small radishes, quartered or cut into chunks
Shredded arugula (optional)
Coarsely chopped radishes (optional)
Fresh corn (optional)
Lime wedges (optional)
1 In a blender or food processor combine tomatoes, carrot juice, and chives. Cover and blend or process until smooth. Transfer pureed mixture to a large bowl. Stir in cucumber, corn (if desired), jicama, 1⁄2 cup arugula, horseradish, and salt. Cover and refrigerate for at least 1 hour or up to 24 hours before serving.
2 Ladle soup into bowls or glasses. Top with the radishes. If desired, top with additional arugula, chopped radishes, and corn. Pass lime wedges.
nutrition facts per serving: 66 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 270 mg sodium, 15 g carb., 2 g dietary fiber, 2 g protein.
prep: 20 minutes chill: 2 hours
makes: 4 servings
This make-ahead soup is a great starter for a Mediterranean-inspired dinner featuring grilled lamb or chicken with roasted vegetables.
1 cucumber, peeled, seeded, and chopped
1 6-ounce carton plain low-fat yogurt
1 tablespoon lime juice
1 teaspoon honey
1⁄2 teaspoon ground cumin
1⁄4 teaspoon salt
2 tablespoons milk (optional)
1⁄3 cup snipped fresh mint
Snipped fresh mint
In a food processor or blender combine cucumber, yogurt, lime juice, honey, cumin, and salt. Cover and process or blend until smooth. If necessary, stir in milk to reach desired consistency. Stir in 1⁄3 cup mint. Cover and chill for 2 to 24 hours. Stir soup before serving. If desired, sprinkle each serving with additional snipped mint.
nutrition facts per serving: 56 cal., 1 g total fat (1 g sat. fat), 3 mg chol., 176 mg sodium, 8 g carb., 1 g dietary fiber, 4 g protein.
prep: 30 minutes chill: 1 hour
makes: 6 servings
This make-ahead chilled soup is a colorful blend of tomatoes, tomatillos, cucumber, shrimp, and cilantro—it’s as refreshing as it is easy.
3 cups chopped red and/or partially green tomatoes
1⁄2 cup chopped tomatillo
1 16-ounce can tomato juice (2 cups)
1⁄2 cup chopped cucumber
1 tablespoon seeded and finely chopped jalapeño pepper*
1⁄4 cup finely chopped green onion
1 clove garlic, minced
1⁄4 teaspoon bottled green hot pepper sauce
1 tablespoon olive oil
1 tablespoon lime juice
1⁄4 cup finely snipped fresh cilantro
6 ounces peeled, cooked medium shrimp (12 to 15)
1 In a bowl combine tomatoes, tomatillo, tomato juice, cucumber, chile pepper, green onion, garlic, pepper sauce, oil, lime juice, and cilantro. Cover and chill for at least 1 hour and up to 8 hours.
2 To serve, reserve 6 shrimp. Coarsely chop remaining shrimp. Stir chopped shrimp into gazpacho. Spoon gazpacho into chilled bowls. Top each serving with reserved whole shrimp.
nutrition facts per serving: 90 cal., 3 g total fat (0 g sat. fat), 55 mg chol., 371 mg sodium, 10 g carb., 2 g dietary fiber, 8 g protein.
*note: See tip on handling chile peppers.
holy guacamole soup
prep: 25 minutes chill: 2 hours
makes: 6 to 8 servings
Ripe, creamy avocados, zesty lime juice, tomato salsa, and aromatic cumin give this soup a definite Southwestern appeal.
1 tablespoon vegetable oil
1 tablespoon butter
1 cup chopped red onion (1 large)
6 cloves garlic, minced
3 medium avocados, halved, pitted, peeled, and mashed (13⁄4 cups)
1 14-ounce can chicken broth or vegetable broth
11⁄2 cups whipping cream
1 cup bottled salsa
2 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon ground cumin
Assorted toppers (avocado slices, chopped red or yellow tomato, tortilla chips, lime slices, sour cream, and/or cooked shrimp) (optional)
In a 3-quart saucepan heat oil and butter over medium heat. Add onion and garlic; cook and stir about 5 minutes or until tender. Remove from heat; cool for 10 minutes. Stir in avocado, broth, whipping cream, salsa, lime juice, lemon juice, and cumin. Cover and chill for 2 to 4 hours. If desired, serve with assorted toppers.
nutrition facts per serving: 349 cal., 33 g total fat (16 g sat. fat), 88 mg chol., 436 mg sodium, 13 g carb., 4 g dietary fiber, 3 g protein.
start to finish: 20 minutes
makes: 4 servings
The Spanish chilled soup gazpacho epitomizes the glory of the late summer garden’s bounty. Honey, lime, and fresh ginger infuse this version with cool, refreshing character.
3 ripe red tomatoes, cored, seeded, and cut into chunks
2 cucumbers, seeded and cut into chunks
2 orange sweet peppers, seeded and cut into chunks
1 jalapeño pepper, seeded and chopped*
1 clove garlic, minced
1⁄3 cup lime juice
2 tablespoons honey
2 tablespoons fresh cilantro leaves
11⁄2 teaspoons grated fresh ginger
1⁄4 teaspoon sea salt
Ice cubes
Lime wedges and green onions (optional)
1 In a large bowl combine tomatoes, cucumbers, sweet peppers, chile pepper, and garlic. Transfer the tomato mixture, half at a time, to a food processor. Cover and process with several on/off pulses until you have large chunks. Return all of the mixture to the food processor. Add lime juice, honey, cilantro, ginger, and 1⁄4 teaspoon sea salt. Cover and process with several on/off pulses until the mixture is just a little chunky. If desired, season to taste with additional sea salt.
2 To serve, place 2 or 3 ice cubes in each of four shallow bowls or glasses; ladle soup over ice. If desired, serve with lime wedges and green onions.
nutrition facts per serving: 114 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 114 mg sodium, 28 g carb., 4 g dietary fiber, 3 g protein.
*note: See tip on handling chile peppers.
prep: 20 minutes chill: 2 hours
makes: 8 servings
Choose the ripest tomatoes for the most luscious gazpacho. Sautéed in garlic and oil, whole wheat croutons add a delicious, satisfying crunch.
2 cloves garlic
3 ripe tomatoes, peeled and cut into chunks
1 cucumber, peeled and cut into chunks
1⁄2 red sweet pepper, cut into chunks
1⁄2 sweet white or red onion, cut into chunks
1 cup tomato juice
1 tablespoon lemon juice
1⁄4 teaspoon salt
1⁄8 teaspoon cayenne pepper
1 tablespoon olive oil
2 slices whole wheat bread, cut into 1⁄2-inch cubes
1 With a food processor running, drop 1 garlic clove through the feed tube and process until finely chopped. Add tomatoes, cucumber, sweet pepper, and onion to food processor. Cover and process until smooth. Transfer pureed mixture to a large bowl. Stir in tomato juice, lemon juice, salt, and cayenne pepper. Cover and chill for 2 to 24 hours.
2 Meanwhile, mince remaining 1 clove garlic. In a large nonstick skillet cook garlic in hot oil over medium-low heat until golden. Add bread cubes; cook and stir 3 minutes or until brown and crisp. Transfer croutons to a bowl and let cool.
3 Stir gazpacho before serving. Top each serving with croutons.
nutrition facts per serving: 61 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 189 mg sodium, 10 g carb., 2 g dietary fiber, 2 g protein.
chilled bloody mary soup
prep: 10 minutes chill: 1 hour
makes: 4 servings
The Ancho Chile Tomato Sauce adds a smoky depth and a kick of spice to this tomato-based soup. You can make the sauce ahead and cover and refrigerate it for up to 1 week to use in this richly spiced soup.
1 recipe Ancho Chile Tomato Sauce
11⁄2 cups tomato juice
1⁄4 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
1⁄2 teaspoon celery salt
Prepared horseradish (optional)
Bottled hot pepper sauce (optional)
In a blender combine Ancho Chile Tomato Sauce, tomato juice, lemon juice, Worcestershire sauce, horseradish, and celery salt. Cover and blend until smooth. Refrigerate, covered, for at least 1 hour or up to 3 days. If desired, add a dollop of horseradish or a few splashes of bottled hot pepper sauce to each serving.
nutrition facts per serving: 145 cal., 8 g total fat (1 g sat. fat), 0 mg chol., 973 mg sodium, 19 g carb., 4 g dietary fiber, 3 g protein.
ancho chile tomato sauce: Core 21⁄4 pounds tomatoes (5 or 6 medium) and cut in half; squeeze out and discard seeds. Cut tomatoes in chunks. Transfer tomato chunks, one-third at a time, to a food processor or blender. Cover and process or blend with several on/off turns; tomatoes should remain chunky. Transfer tomato mixture to a medium bowl. You should have about 31⁄4 cups tomatoes. Set aside. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add 1⁄2 cup finely chopped onion; cook and stir until tender. Stir in 2 cloves garlic, minced, and 1 tablespoon ancho chile powder; cook and stir for 1 minute. Stir in tomatoes. Bring to boiling; reduce heat. Simmer gently, uncovered, about 15 minutes or until sauce is thickened. Stir in 1⁄4 cup snipped fresh basil and 3⁄4 teaspoon salt; heat through. Makes about 3 cups.
prep: 35 minutes cook: 15 minutes chill: 8 hours
makes: 16 to 20 servings
Buttermilk brings a pleasant tang to this classic French chilled potato soup. If you don’t have room in your refrigerator to store a large container of the soup, add the buttermilk just before serving.
6 medium leeks, thinly sliced*
2 tablespoons olive oil or vegetable oil
3 pounds potatoes, peeled and sliced
3 14-ounce cans reduced-sodium chicken broth
2 teaspoons finely shredded lemon zest
1⁄2 teaspoon salt
1⁄2 teaspoon ground white pepper
4 cups buttermilk
1 8-ounce carton fat-free or light sour cream
1 tablespoon lemon juice
Lemon wedges (optional)
1 In a 4- to 5-quart Dutch oven cook leeks in hot oil until tender. Remove about half of the leeks with a slotted spoon. Transfer to a small container; cover and chill. Add potatoes, broth, lemon zest, salt, and white pepper to leeks in Dutch oven. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. Cool slightly.
2 Transfer potato mixture in small batches to a blender or food processor. Cover and blend or process until smooth. Transfer pureed mixture to a very large container. Stir in buttermilk. Cover and chill for 8 to 48 hours.
3 Ladle into appetizer-size soup cups or bowls. In a small bowl, combine sour cream and lemon juice. Dollop a small spoonful of the sour cream mixture onto each serving. Top with chilled leek slices. If desired, serve with lemon wedges.
nutrition facts per serving: 115 cal., 2 g total fat (1 g sat. fat), 2 mg chol., 329 mg sodium, 19 g carb., 1 g dietary fiber, 5 g protein.
*note: To clean leeks, halve them lengthwise; rinse under cold running water, separating the layers to remove any dirt hidden inside.
prep: 40 minutes chill: 4 hours
makes: 8 to 10 servings
The combination of chunky vegetables gives this refreshing soup a beautiful color. The garlic and lemon juice gives it a bit of zip.
1 28-ounce can crushed tomatoes
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 11.5-ounce can hot-style vegetable juice
1 cup water
1 7-ounce jar roasted red sweet peppers, drained and chopped
1 medium cucumber, seeded and coarsely chopped
1⁄2 cup thinly sliced green onion (4)
1⁄2 cup snipped fresh parsley
1⁄4 cup lemon or lime juice
4 cloves garlic, minced
Whole green onions (optional)
1 In a large mixing bowl combine crushed tomatoes, garbanzo beans, undrained diced tomatoes, vegetable juice, the water, roasted sweet peppers, cucumber, 1⁄2 cup green onion, parsley, lemon juice, and garlic. Cover and chill for 4 to 24 hours
2 To serve, ladle soup into bowls or mugs. Garnish with whole green onions, if desired.
nutrition facts per serving: 116 cal., 1 g total fat, 0 mg chol., 797 mg sodium, 24 g carb., 5 g dietary fiber, 5 g protein.
prep: 25 minutes chill: up to 4 hours
makes: 6 servings
If your watermelon is good and sweet, omit the sugar. Besides giving the soup a pretty presentation, the vegetable confetti adds flavor and crunch. Use a vegetable peeler to create the thin strips.
1 5- to 6-pound seedless watermelon
Sugar (optional)
3⁄4 cup finely julienned strips of carrot, zucchini, and/or yellow summer squash
1 tablespoon balsamic vinegar
1 Halve melon; scoop out pulp. Transfer pulp in batches to a blender or food processor. Cover and blend or process until smooth. Line a large colander with a double thickness of 100-percent-cotton cheesecloth. Strain pulp through cheesecloth, pressing out as much juice as possible. Discard pulp. Measure 6 cups watermelon juice. (Add water, if necessary, to equal 6 cups.)
2 Add sugar to taste. Cover and refrigerate soup until ready to serve.
3 Meanwhile, cook vegetables in a small amount of lightly salted boiling water for 2 minutes. Drain; transfer to a bowl of ice water to cool. Drain; wrap in plastic wrap. Chill in refrigerator until ready to serve.
4 To serve, stir balsamic vinegar into juice mixture. Ladle into bowls. Float strips of vegetables on top.
nutrition facts per serving: 69 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 13 mg sodium, 17 g carb., 1 g dietary fiber, 1 g protein.
Serve your summer soup in chilled bowls so it stays refreshing longer. To chill soup bowls, place them in the refrigerator for 10 to 15 minutes before serving time.
prep: 10 minutes cook: 5 minutes chill: 6 to 24 hours
makes: 6 servings
Using a high oven temperature concentrates the mulled-fruit flavor of the pear, plums, cranberries, and apple in this gently spiced dessert.
1 cup cranberries (4 ounces)
1 medium pear, cored and cut into bite-size pieces
1 medium cooking apple (such as Rome, Jonathan, or Fuji), cored and cut into bite-size pieces
3 plums, halved, pitted, and cut into thin slices
3 cups cranberry-apple juice
1⁄4 cup packed brown sugar
1 tablespoon lemon juice
2 3-inch pieces stick cinnamon
In a large saucepan combine cranberries, pear, apple, and plums. Stir in cranberry-apple juice, brown sugar, lemon juice, and cinnamon sticks. Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or until fruit is tender and skins on cranberries pop. Discard cinnamon sticks. Remove from heat; cool. Cover; chill 6 to 24 hours. Serve cold.
nutrition facts per serving: 174 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 13 mg sodium, 45 g carb., 3 g dietary fiber, 1 g protein.
prep: 5 minutes cook: 8 minutes chill: 1 hour
makes: 4 servings
Enjoy this brisk, sweet soup best as a palate-refreshing chiller on a warm sunny day. To serve as a piping-hot comforter on a cold day, return the blended peas mixture to saucepan. Heat through and stir in the lemon juice.
2 teaspoons olive oil
1⁄4 cup sliced green onion (2)
1 14-ounce can reduced-sodium chicken broth
2 teaspoons cornstarch
2 cups shelled fresh peas or one 10-ounce package frozen peas, thawed
1 tablespoon snipped fresh mint
1 tablespoon lemon juice
Lemon slices
1 In a medium saucepan heat oil over medium heat. Add green onion; cook and stir for 30 seconds or until soft. Reserve 2 tablespoons of the chicken broth; add remaining broth to saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 5 minutes.
2 In a small bowl stir together cornstarch and reserved broth until smooth. Add cornstarch mixture to saucepan; cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in peas and mint. Let mixture cool slightly.
3 Transfer pea mixture to a blender or food processor. Cover and blend or process until smooth. Transfer pureed mixture to a bowl. Cover and chill thoroughly, at least 1 hour. To serve, stir in lemon juice and garnish with lemon slices.
nutrition facts per serving: 93 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 276 mg sodium, 13 g carb., 4 g dietary fiber, 5 g protein.
strawberry-melon soup with gingered melon balls
prep: 40 minutes cook: 5 minutes chill: overnight
makes: 8 servings
Reserve your ripest, juiciest melons for this tangy, sweet, and invigorating soup. Smell the melons when you shop for them at the market; they should make you want to close your eyes and drink in their fragrance.
1 small cantaloupe
1⁄2 of a small honeydew melon
1⁄2 cup unsweetened pineapple juice
1⁄3 cup sugar
1 tablespoon grated fresh ginger
1 8-ounce carton sour cream
1 6-ounce carton vanilla yogurt
4 cups fresh or frozen unsweetened strawberries
2 cups milk
Fresh mint leaves (optional)
1 Using a small melon baller, scoop cantaloupe and honeydew into balls or use a knife to cut melons into cubes. You should have about 4 cups cantaloupe and 2 cups honeydew. Set melon pieces aside.
2 In a small saucepan combine pineapple juice, sugar, and ginger. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, over medium heat for 5 to 7 minutes or until mixture is the consistency of a thin syrup. Remove from heat; cool. Transfer syrup to a storage container. Add 2 cups of the cantaloupe pieces and all of the honeydew pieces. Cover and chill overnight.
3 Meanwhile, in a large bowl stir together sour cream and yogurt; set aside. In a blender or food processor, blend or process strawberries until smooth. Add pureed strawberries to sour cream mixture. Add remaining 2 cups cantaloupe pieces to blender or food processor. Cover and blend or process until smooth. Add pureed melon and milk to strawberry mixture; stir to combine. Cover and chill overnight.
4 To serve, drain melon balls, reserving syrup. Stir reserved syrup into the chilled soup. Ladle soup into bowls; top with melon balls. If desired, garnish with mint leaves.
nutrition facts per serving: 198 cal., 7 g total fat (4 g sat. fat), 21 mg chol., 78 mg sodium, 30 g carb., 2 g dietary fiber, 5 g protein.
