A sweet and savoury soup as cool and healthy as a salty kiss, the kind you get when you are flirting in the waves! Try it!
- Honeydew melon, 1 small
- Cucumber, seeded, 1/2
- Grape, one small bunch (if the melon is not sweet enough)
- Yogurt, 150g
- Chopped sweet shallots, 2 small ones
- Salt and pepper to taste
- Lemon juice, 1 lemon
- Olive oil, 50 ml
- Mint, small bunch plus sprigs to decorate
A peek at the mix!
Scoop out the melon’s flesh, peel the cucumber and take the seeds out.
Peel the garlic and took out the inner shoot if green.
Chop and mix all of the above ingredients then blitz into a blender (or Thermomix). Add the chopped mint and blitz again. Keep a few sprigs aside.
Reserve and chill until ready to eat.
Decorate with fresh mint and a little stick with fruit on it. Add a few ice cubes when serving.
We had this in a little “chiringuito” in El Palmar, not far from the Roche beach that I have pictured above. I fell in love with the sweetness and coolness of this perfect summer combination. Soups are a great summer dish – a welcome alternative to the salads… The beauty of cold soup is that they are choking-full of watery fruit and veg and therefore so hydrating and refreshing in the heat. Plus the extra shot of vitamins will leave you radiant when returning from the beach.
This is the second in my series of Spanish themed soups for summer goodness. Hope you are loving them as much as I do! Third one soon on it’s way and it is the famous and mysterious “Ajo Blanco”…
Posted in Postcards from abroad, pot luck, soup, summer
Tagged beach food, cucumber, fruit, health, kiss, lime, Melon, soup
Providing food and away giving recipes is my way to show love and caring. I discovered this recipe whilst researching healthy and strengthening soups to restore energies in convalescents or after an operation. I love it because it is a highly alkaline soup and full of plant power. That does not mean that it does not also tastes delicious and will probably be the last cold soup I will want this year!
I dedicate this to Jim, from New Zeland, who enjoyed it with us in Jersey.
Seasonal display in Borough Market
- Avocados, 2
- Fresh lemon juice, 15 ml
- Garlic cloves, 2
- Tomato, peeled, 1
- Big handful of spinach or kale
- Green or yellow pepper, 1
- Cucumber, 1
- Red onion, 1
Blend in all in a food processor until smooth, season with salt and pepper to taste and serve fresh with big slabs of wholemeal bread. It is a kind of green Gaspacho and it tastes as fresh and healthy as it looks! Go and visit your greengrocer this week end and put together your own version! Let me know and I ll publish it if you wish…
Pure green fuel
- 1 large peeled and seeded cucumber
- 1 garlic clove, pressed
- Greek yogurt 300g
- Small glass of olive oil
- Small glass of White wine vinegar
- Black pepper to taste
- Handful of chopped mint
Peel and seed the cucumber – I run the tip of a spoon along it’s
center. Chop it in small chunks then put in a blender with all the
other ingredients and whizz to a smooth soup. Add a few ice cubes
before the end if you are to eat it straight away.
Nutrition notes: the yogurt and vinegar make this very digestible and
cucumber is a good detoxifier. Very low fat recipe .
Sent from my iPhone .
If you have enjoyed my Soba Salad with King Prawns, you will love this mediterranean vegetarian take on it!
Soba noodles (buckwheat japanese noodles)
Whole cherry tomatoes 5 to 6
Red pepper 1
spring onion 1
Soya sauce 2 tsp
Crushed ginger 1 small bite
Pressed garlic 1 clove
Fresh chopped basil
Optional: dried seaweed Hijiki for decor (pre-soaked)
First boil the Soba noodles 5 minutes in boiling water. Drain and rinse under cold water. They must be still firm but cooked.
Fry your cherry tomatoes and sliced red pepper in a wok or cast iron pan with a spoonful of rapeseed oil. Throw in the drained pasta, season with soy sauce, rice vinegar and ginger or 5 spices. Shake around the wok until coated with the sauce and warm.
Reserve and start dicing the avocado, chopping the cucumber in strips (ideally with a mandolin or grater) and slicing the spring onion finely lenghtwise.
Assemble all the vegetables in a dish then throw the noodles in and season with some more soya sauce and crushed ginger, the pressed garlic and rice vinegar. Add a dash of olive or sesame oil if too dry. The salad must be generously dressed and have a certain bite! Tear some basil into it and serve at room temperature or cold.