Summer is in full swing, the heat index is rising, the grill is lit, and we want to avoid the heat of the kitchen at all costs. When thinking of something refreshing to serve the family, summer salads, grilled burgers and fresh tomatoes, basil and mozzarella cheese all come to mind. But, I also think of soup. Yes, soup.
Here in Northern California, the thought of making hot soup in the summer isn’t odd. The weather here in our little valley can get pretty chilly, so a warm Sunny Carrot Soup or Italian Meatball Soup isn’t out of the question. But, as I got thinking of the days (before kids) when I used to travel, summer is definitely the time for cold soups. I wondered what could I prepare that would bring back memories of Spain, while satisfying my kids.
Summer’s bounty gives me a lot to work with.
Whether it is corn, tomatoes, zucchini, herbs, avocados, watermelon or berries, summertime produce provides me with a multitude of opportunities to add new recipes to our summertime repertoire.
Soup is a wonderful and inexpensive way to feed a family, and a great way to beat the heat of the kitchen. Now it’s decision time, will it be the Spanish classic Gazpacho, a Latin Flavored avocado soup, soothing Cold Pea Soup, or a refreshing Watermelon and Raspberry Soup? Whichever I choose, I’ll pair it with some hearty bread, cheese, fruit and we’ll have a filling meal.
Chilled Watermelon and Raspberry Soup
Source: 2010 Melissa’s/World Variety Produce
* 2 cups Raspberries
* 3 tablespoons Brown Sugar
* 1 Mini Watermelon cubed
* 2 Organic Limes juice freshly squeezed
* Mint cut into ribbons as needed
In a bowl, gently combine the raspberries and the brown sugar.
Chill in the refrigerator for 1⁄2 hour. In a blender, add the watermelon and the lime juice and puree until smooth.
Next add the raspberries and blend until smooth. Place in the refrigerator for 1 hour.
To serve, ladle into a soup bowl and garnish with a few mint ribbons.
To give a little punch to the soup, add a little Vodka to the berries while they are chilling.