In honor of summer and our new look 🙂 I’m sharing one of my favorite recipes and memories that I’ve held onto for a few years.  I learned to make this soup at my very first internship in a kitchen. When I tasted it, I never forgot the delicious sweet yet complex taste it had. Summer always deserves a delicious cold soup, especially when it’s 100+ degrees out.
Thinking back, I was helping the Chef de Cuisine prepare this soup for his appearance on the Deborah Duncan Show. We went back stage, he got a little make up and hair action and I waited patiently as his assistant. Once he was on, I anxiously waited backstage, watching on the small tv to see the hosts reaction. She loved it! I felt honored to be invited to be his assistant as I was just the novice intern in his tiny kitchen.
Anyone can make it, it’s really simple. This soup is indeed raw so watch out all of you special dieters. This is an extremely healthy soup chalk full of veggies! Â If you want to add a protein, shredded chicken is the perfect match. You can see how I made it below!
| Servings |
3-4
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- 2 persian cucumbers
- 2 cups precut cantaloupe
- 4 roma tomatoes
- 1 red bell pepper
- 1 yellow bell pepper
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
- salt and pepper to taste
Ingredients
|
|
- Cut up all ingredients into small pieces, a rough chop
- Pulse all fruit and veggies in a food processor. I suppose a vitamix would work well too.
- While blending, slowly pour the olive oil and sherry until blended well.
- Add salt and pepper to taste.
- Once finished, taste to double check the flavor. It may need a bit more sherry vinegar.
- Bon Appetit!
*Feel free to take out a veggie if you're sensitive to it. I tend to go light on the red pepper.