cold soup, cantaloupe soup, kim hendrickson
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THE ANSWER TO SUMMER HEAT - Guest Post by Kim Hendrickson, Salvia Press

Monday, July 18th 2016 @ 12:00 AM

Cool. Refreshing. These are words we use a lot in the summer heat and they are usually associated with a beverage. Now, I'm not going to tell you that a great big glass of iced tea doesn’t hit the spot, but sometimes you just want something a bit less watery but equally refreshing. I have the answer.

Cold soup usually means Gazpacho to most people but in today's world, where sweet meets savory and we are always looking for something different, I propose a chilled fruit soup. Fruit is plentiful and cheap, and most fruit soup recipes take the same amount of time as a smoothie. When you slow down to have a fruit soup for lunch, a starter or just a snack, flavorful civility reigns. 

Try this simple, healthful recipe. The traditional sugar has been replaced with a healthier and less sweet coconut sugar (made from the sap of the coconut tree) and if you want it sweeter use the sherry, but a dry white wine is really nice too. This soup can be made up to 3 days in advance as long as you keep it chilled.  

 

CANTALOUPE SOUP

Yield: 8 servings 

4 medium cantaloupes, halved crosswise or 64 ounces frozen cantaloupe

1 1/2 cups apple juice or (lime or lemon flavored seltzer water)

2/3 cup coconut sugar

1/2 cup dry sherry or dry white wine

1 tablespoon lemon juice

3/4 teaspoon vanilla

1 tablespoon fresh grated ginger or 3/4 teaspoon dry ginger 

Scoop pulp from cantaloupes into a large bowl. Combine the pulp with the juice, sugar, sherry, lemon juice, ginger and vanilla. Place mixture, two cups at a time, in a blender; blend until smooth. 

Pour into a bowl; cover a​nd ​chill several hours or overnight. Garnish with mint, lime or whipped cream. (Serve in reserved cantaloupe shells for more drama!)

 

~ Kim Hendrickson, Salvia Press

 

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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See http://www.SalviaPress.com

   

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