I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Chill six wide soup bowls.
Combine all the gazpacho ingredients in a blender and puree until smooth. Reserve in the refrigerator.
Combine the crab, lemon zest and olive oil, and toss gently. Reserve in the refrigerator.
When ready to serve, pour 1 cup of gazpacho into each bowl (you may end up with a bit left over), place four watermelon balls into each bowl, then add the diced cucumber and peppers. Place a pile of the crab in the center of each bowl, top with the cilantro and drizzle the olive oil around.
Put 6 cups watermelon, 1/2 of the cucumber, jalapeno pepper, and vinegar in a blender; blend until smooth. Pour gazpacho into a large bowl and stir remaining watermelon and cucumber into soup. Refrigerate until chilled, at least 30 minutes.
Divide gazpacho among 4 bowls and top each with blueberries.
In a blender, puree the watermelon; pour into a large mixing bowl.
Stir in remaining ingredients.
Refrigerate, covered at least 1 hour to blend flavors.
This recipe serves four but can easily be doubled.
Put the watermelon, tomatillos, jalapeno, lime juice and zest, salt and pepper into a blender or food processor, working in batches if necessary.
Blend until the mixture is smooth.
Chill well before serving, at least 1 hour and up to 1 day.
To serve, pour about 2 ounces of the gazpacho into shot glasses and garnish with a lime slice.
Soup:
1. Remove rind from watermelon and discard.
2. Cut water melon into chunks and put into blender
3. Add tomato confit, spices and 1/2 the chilies and lime juice.
4. Puree until smooth. Check seasonings and heat of chilies. Add remaining chilies, if desired.
5. Pour into individual serving dishes.
Creme
1. In a small bowl, combine yogurt, fennel and zest.
2. Top each bowl of soup with a small dollop of fennel creme.
Chop the watermelon.
Dice cucumbers.
Blend the watermelon.
Strain through a nylon mesh sieve to remove seeds.
Add diced cucumber.
Chill well until ready to serve.
Pour chilled soup into cocktail glasses or glass bowls.
Crumble feta cheese on top.
Garnish with mint leaves.
Bon Appetit!
Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture. Pour into a large pitcher or bowl, and refrigerate 1 hour. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.
Take half of the seedless watermelon and put in a blender. Pulverize with simple syrup if needed.
Fine-dice the other half of watermelon and add to it.
Mince half of the cilantro and add to the mixture; set the other half aside for garnish.
Add the onion, peppers, jalapeno, and lime zest.
Toast the chili powders and paprika in a pan on the stove. Add to the watermelon mixture.
Add salt, pepper, and lime juice to taste.
Garnish with cilantro sprigs and avocado slices.
Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
Puree tomatoes, watermelon, and chili.
Add vinegar and olive oil; pulse.
Fold in onion, cucumber, and dill.
Sprinkle on salt and pepper to taste.
Pour into shot glasses or small bowls.
Garnish with extra dill and feta.
Enjoy at room temperature.
Puree the diced watermelon, add lemon juice and salt, cover, and refrigerate for one hour.
Stir together blackberries, sugar, and a few drops of rosewater. Cover and refrigerate for one hour.
Seed the red and yellow watermelon and cut into bite-size pieces.
Add rosewater to the cold watermelon puree, to taste. Ladle the juice into the soup bowls, then add the melon pieces, berries, and pomegranate seeds.
Garnish with the mint and serve.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Two and half hours before serving, pour into large bowl undiluted tomato soup.
In small saucepan, heat 2 soup cans water to boiling; remove from heat.
Stir in bouillon until dissolved. Add broth to tomato soup, stirring until well blended.
Stir in vinegar and next 7 ingredients; cover and refrigerate at least 2 hours, until well chilled.
Serve with corn chips.
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Make the Farfel Recipe first.
In a bowl,
mall cubes.
Bring the soup stock to a boil in
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
ny pale flesh from the watermelon. Remove the seeds and place