. Seriously Soupy: August 2010

Monday, August 30, 2010

Soup Recipes from the UK

London Particular Soup by GreedyDave.com
Every couple of weeks I would like to feature traditional soups from various parts of the world along with links to their recipes. This month, we are starting in the United Kingdom - merely because I was researching England for the Mulligatawny soup and discovered so many more exciting soups along the way. Apparently the UK love their bacon, mutton, and potatoes and even cheese and beer in their soups. However, this is by no means a complete list so feel free to add your favorite recipe from the UK as we travel around the world via our soup pots.

English Soups:
London Particular - A thick soup made from ham hock or bacon that was named for the thick fog in London during the 19th century until the later part of the 20th century. The soup also includes yellow split peas, carrots, leeks, celery, thyme, and bay leaves.
Watercress Soup - A light (and quick) soup that uses potatoes, lemon juice, nutmeg, and of course watercress. Can also be made with peas and mint.
Butter Bean, Leek and Bacon Soup - England sure loves their bacon and this creamy soup includes streaky bacon (pork belly), leeks, milk, onions, and butter beans.
English Beef Soup - A good beef soup for winter, this traditional English recipe includes lean beef, onions, catsup (oh, England), and barley.
Cheese and Ale Soup - I've never had a cheese and beer soup, but this one with bass ale, butter, cheddar and stilton cheese, celery, and carrots may be worth giving it try.

Soups from Scotland:
Cock-a-Leekie Lentil Soup - A traditional Scottish soup, Cock-a-Leekie soup includes leeks, potatoes, chicken stock, rice, and prunes. Generally served before a traditional dish of Haggis.
Cullen Skink Soup - This traditional Scottish fish soup made with Finnan or Smoked Haddock, potatoes, onions, and milk. The skink part means stew or soup.
Tattie Soup - Starting with a good broth (traditionally mutton), tattie soup uses leeks, potatoes, and celery.

Soups from Wales:
Cawl (Broth) - The Welsh word for broth, Cawl is the base for most soups in Wales, or can be used on its own. It includes lamb, carrots, parsnips, and flour and a swede.
Cawl Lawfr (Laver Soup) -In addition to the broth, the soup uses laverbread, onions, and potatoes.
Cawl Cennin -  Thickened with oatmeal, Cawl Cennin includes leeks, parsley, potatoes, milk and sometimes bacon. When this soup is eaten the next day it is called Cawl Eidwym.

Soups from Ireland:
Nettle Soup - A break from bacon and mutton, nettle soup is made with potatoes, butter, and nettles, a weed grown throughout Ireland.
Irish Potato Soup -Potatoes, milk, leeks, cheddar cheese, and yes, more bacon make up an Irish potato soup.

What soups from the UK do you make?
Seriously Soupy Serena 

Next month we are featuring soups from South America. Email me at SeriouslySoupy@gmail.com if you have any soup recipes or links that you would like to contribute.

Friday, August 27, 2010

Indian-Inspired Mulligatawny Soup

 Indian-Inspired Mulligatawny Soup -- Seriously Soupy

After I mastered making my own vegetable broth (ok, there wasn't that much to master), I found myself with eight cups of stock and one too many soup ideas. I wanted to deviate from what I typically make on Soupy and was instantly attracted to a Indian-inspired Mulligatawny soup recipe from the amazing book "500 soups." Reading more about this soup, it was interesting to learn that it actually isn't a traditional Indian soup at all, but rather, a soup that was adapted by the British who loved the side dish of Indian peas and lentils that they turned into a soup and called Indian (SoupSong.com).

For this recipe, I used the suggested list of ingredients -- red lentils and coconut milk and added some of my own -- yogurt, dill, potatoes, cauliflower and chickpeas. As it was cooking, I found that the chili pepper and jalapeno really made the soup pop (not to mention caused some mild tearing), so I added more cinnamon, yogurt and lime - maybe next time I wouldn't use both spices. For those of you that want a spicy Mulligatawny soup; don't worry it still has a kick. Probably one of my favorites, the soup had so many different flavors and ingredients that it was not only satisfying as a soup, but filled me up like any meal would.  I hope you enjoy this one, I know I did...

Wednesday, August 25, 2010

How to Make Vegetable Stock

Medley of veggies cut up for stock - Seriously Soupy
Veggies in water - Seriously Soupy
As I mentioned in my recent ode to fresh herbs post, bouillon and store-bought stock used to be the norm here on Seriously Soupy, but fellow soup lover, I didn't realize how easy it is to actually make your own stock. Silly, I know, especially since all you need to make stock is a medley of veggies, water and a container. For this simple veggie stock recipe, I used a massive stalk of scallions (see picture!) and carrots (also massive) from my local farmers market, an oldish head of broccoli, onions, zucchini, dill, potatoes, salt and pepper -- that's it! After only two-three hours of cooking, I had eight cups of veggie stock that I will be using for two different soups this week (check out the first soup recipe on Friday). Another cool thing about stock is that you can add any combination of veggies and their bits and pieces -- ends, roots, whatever. The more, the better, and trust me, your soup never tasted and looked so good!

Sunday, August 22, 2010

Spicy Lamb Soup (Harira) Recipe

Spicy Lamb Soup (Harira) by Brenda Abdelall of Eau de Spice

Guest Blogger: Brenda Abdelall of Eau de Spice 

The Middle East is an often misunderstood region - full of politics, oil, and religious strife.  However, what is easily overlooked is its rich cuisine. Middle Eastern food is full of flavor, history and, which without a doubt, bridges people together. It is currently the month of Ramadan, where Muslims abstain from eating and drinking from sunrise to sunset. Each night, elaborate dinners are prepared where family, friends and neighbors gather to share thanks for the food they are able to enjoy.

One of the most popular things in Ramadan is soup. In Egypt and Lebanon, it is common to have crushed lentil soup. However, the most decadent soup of all is harira.  This Moroccan soup is reserved for special occasions, and is often considered a meal in itself.  While your kitchen becomes filled with the delicate aroma of saffron and ginger, the fasting stomach is warmed with the hearty combination of lentils, chickpeas, and lamb.  You can serve this hearty soup at any time, and this simplified version spares none of the original flavor.  If you do not have a pressure cooker, you can cook this low and slow for about 1.5 hours, or until the meat is tender.  I hope that you enjoy this recipe as much as my family does, and that the flavors of the Middle East entice you to try more recipes. 

Friday, August 20, 2010

Roasted Curried Fennel and Yellow Squash Soup

 Roasted Curried Fennel and Yellow Squash Soup - Seriously Soupy 

I have maybe had a handful of experiences with the licorice-tasting vegetable better know as fennel. I'm pretty sure I've had a braised fennel something and I can vaguely recall a shaved fennel salad; but for the most part I haven't really eaten fennel and I definitely have never cooked with it. As a new ingredient for me, I wasn't really sure what flavors would work together and it would work as a soup. I read that roasting it was the way to go and I did so using olive oil and garlic. I also used some mild curry powder, tumeric, ginger and a pinch of paprika, along with a yellow squash and a little cream to complete the soup. And boy, oh boy was I shocked by this soup! This new flavorful combination blended really well together that was part creamy and smooth with a richness from the yellow squash and touch of the fennel's licorice-like flavors that ending up being the perfect light summer soup. Perhaps, this soup may just make a fennel fan out of me...

Wednesday, August 18, 2010

Flavoring Soups with Fresh Herbs

 Just your every day Chilled and Grilled Peach Soup 
doctored with fresh basil

There was once a time when I solely relied on bouillon and store bought stock to make my soups (and since this site is less than one year old, that's not that long ago). Sometime over the course of creating soups, these additives were naturally replaced with fresh herbs. Having a little urban garden has definitely helped the transition and thanks to the added use of fresh rosemary, mint and basil (a favorite of mine) my soups have never tasted better. Not to mention, I'm more excited to try out new variations/combinations on the site. As I continue to test out new soups, I wanted to so a summary of sorts of my favorite herbs for soup making. 

Monday, August 16, 2010

One Cantaloupe, Three Soups

The Gang's All Here - One Cantaloupe, Three Soups - Seriously Soupy
(Back Left) Green Tea- Infused Melon Soup, (Back Right) Triple Basil Melon Soup
(Front) Prosciutto and Melon Mint Soup

Cantaloupe, the base of all of the recipes

The beauty of soups (and oh, there are so many beautiful things) is that no two recipes ever have to be the same despite using similar ingredients. Your lentil soup be a veggie-based soup and mine might have pork. Or maybe, you use red lentils and I use brown. The basic components and idea of these soups are the same, but its taste can be very different, depending on your ingredients – making  mom’s chicken soup very different than what you buy in a store. What is so great about this (and rather beautiful) is that the possibilities really are endless with soup making.

In a recent link rundown, I was inspired by Aimee’s three 3-minute chilled soup recipes and decided to give it a go myself by using one base ingredient (cantaloupe) and making three soups out of it.  For this soup recipe entitled, ‘one cantaloupe, three ways,' I made a prosciutto and melon mint soup, a green tea-infused melon soup and triple basil melon soup. Asking me to pick my favorite would be difficult, so I'll just say that they all had very distinctive flavors with strong hints of the sweet and yummy muskmelon.  The prosciutto melon was smoky and packed a punch thanks to the mint; the green tea one was a bit “earthy” but blended well with the apricot and the triple basil melon was like a light and refreshing smoothie-like soup with a peppery finish. After this experiment, I’ll never look at one ingredient the same way and (another beautiful thing about soups) is that you never have to.

Soupy Side Note: Since I only used one cantaloupe to create these soups, the recipe requires ¼ a chunk of cantaloupe, which made one serving. If you would like more servings, I would use one whole cantaloupe per soup and double up on the ingredients. But remember: there are no rules in soup making, so let your judgment and taste testing be your guide.

 Prosciutto and Melon Mint Soup

Soup One - Prosciutto and Melon Mint Soup
¼ cup of cantaloupe, cubed
½ cup of water
¼ cup of Greek yogurt such a FAGE
2-3 sprigs of fresh mint

Cut the cantaloupe, along with the prosciutto. Place in a bowl with water and add the yogurt and mint. Add to a blender and presto, you have soup. Let chill for 2-3 and serve cold.
 Green Tea-Infused Melon Soup topped with Dried Apricot- Seriously Soupy

Soup Two - Green Tea-Infused Melon Soup

¼ cup of cantaloupe, cubed
3-5 bags of green tea
1 tablespoon of honey or agave nectar
1 tablespoon of lemon
3-5 dried apricots
Pinch of ginger or fresh ginger
2 cups of water

 Tea bags seeped in lemon, ginger and honey

Boil water. Place tea bags in the water and let seep, along with ginger, lemons and honey for 10 minutes. Add the cantaloupe and apricots to soften. When cool (about 30 minutes), remove the tea bags and take out the apricots and cut lengthwise. Place in the blender, along with the rest of the contents. Let chill for 2-3 hours and serve cold.

Triple Melon Basil Melon Soup topped with Red Basil- Seriously Soupy

Soup Three - Triple Melon Basil Melon Soup
¼ cup of cantaloupe, cubed
¼ cup of honeydew, cubed
¼ cup of watermelon, cubed
Pinch of ginger
Splash of lime
½ cup of water
2-3 sprigs of fresh basil
Garnish: red basil

Medley of Melons - Triple Melon Basil Melon Soup Prep

Directions: Cut up the melons and add them to a bowl with water. Add the ginger, lime and basil (you can also add honey or lemons, if you wish). Blend it together for a yummy and refreshing soup.   Top with red basil. Can be eaten immediately or chill for 2-3 hours.

What soups have you made in many different ways?
Seriously Soupy Serena

Friday, August 13, 2010

Eat, Pray, Love (and Soup!)

A journey through Italy, India and Indonesia via soups

Most likely you have heard of the hugely popular memoir, "Eat, Pray, Love" that chronicle's Elizabeth Gilbert's journey of self-discovery from New York to Italy to India, and finally, to Indonesia. The eat part of Gilbert's journey involved her spending four months in Italy where she indulged in pizza, pasta, gelato, etc as she attained a new appreciation for food. I wonder, though, if through her travels did Gilbert enjoy the multifaceted soups from these countries. Did she enjoy a big bowl of minestrone soup in Italy? Or, did she enjoy a comforting bowl of tomato rasam (tomato soup) after mediating in India? Or maybe she indulged in a heaping bowl of green papaya soup in Indonesia? After all, soups do have a comforting and healing effect, not to mention are renowned for their nutritional properties. Well, soups weren't the focus of Gilbert's memoir, but it is certainly what drives this site and what complied me to what to learn more about soup recipes from these countries and embark on my journey via my soup pot.

Full Disclosure: This is by NO means a complete listing of soup recipes from these countries. I did the best I could by choosing the most interesting, popular and fun recipes from these countries. Also, given that I haven't personally traveled to India and Indonesia,  I relied on the good-ole internet and some trusty recommendations as my guide. If you have any soups to add, please email me directly at seriouslysoupy@gmail.com or leave a comment with your tasty soup link.

Italy (Eat)

Recipe and image from www.Food 52.com by FoodWriter97426
Serves 6
1 medium onion, chopped
2-4 cloves garlic,minced or crushed
olive or vegetable oil for sauteing
3/4 cups dry cannellini beans
1/4 cup dry garbanzo beans
6 cups water
1 bay leaf
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
2 teaspoons fresh oregano
1 1/2 teaspoon salt
1 teaspoon pepper
1 cup cut green beans, fresh or frozen
1 cup zucchini, sliced and quartered
2 cups chopped tomatoes (or 1 can, with juice)
2" piece Parmesan cheese rind
1 small napa cabbage (about 10 oz)
1/3 cup soup pasta (e.g.ditalini, orzo, tiny shells)
1/2 cup red wine
shredded Parmesan for garnish

    1.    Heat a heavy 4 quart (or larger) pot over medium-high heat. Add enough oil to coat bottom of pot. Add onions and garlic; reduce heat to medium. Saute until onions are translucent.
    2.    Add beans, water and bay leaf. Bring to a boil, then reduce heat to low. Simmer 1 1/2 hours, or until beans are just barely tender.
    3.    Add herbs and seasonings, tomatoes, green beans, zucchini and cheese rind. Return to boil briefly, then reduce heat to low and simmer an additional 30 minutes.
    4.    In the meantime, thinly slice and chop cabbage. Add to soup along with the pasta and simmer 30 minutes.
    5.    At this point the soup can be refrigerated (or left on the stove with the heat off for up to 2 hours). Reheat before serving. When ready to serve, add wine and taste for seasoning. Serve topped with grated cheese if desired, or pass cheese at the table.
    6.    Note: Vegetables can be changed, added to or deleted. Amounts are only suggestions. Dried herbs can be used in place of fresh - cut amounts by 1/2.

Recipe and image from www.tasteofhome.com
3 Italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional

1. Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook and stir 2 minutes longer. Add the broth, water and tomatoes. Bring to a boil.
2. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired. 
Yield: 6 servings (2 quarts) 

India (Pray)
Tomato Soup Recipe - Tomato Rasam - Kerala
Recipe and image from www.indianfoodsco.com


8 oz. or 250 gms tomatoes diced

1 onion, chopped

4 cloves garlic, crushed
 4 green chilies, chopped 
1 tsp. tamarind pulp, 
1 tbsp. jaggery
, 1 tsp. mustard seeds
, 10 curry leaves (optional)
1 red chili, broken into two
1 tsp. coriander seeds, 1 tsp. cumin seeds +  2 tsp. peppercorns, tbsp. oil


1.  Boil the tomatoes, chilies and garlic in 4 cups of water.

2. Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes.

3. Heat the oil. Add mustard seeds until they splutter.  Add the curry leaves, red chili, asafetida powder and onion and fry for a minute.
4. Pour it over the tomatoes.  Heat and serve the rasam garnished with chopped cilantro/coriander leaves

Mulligatawny Soup
Recipe from SoupSong.com 
2 Tablespoons butter or olive oil
2 stalks celery, chopped
1 carrot, peeled and chopped

1 large onion, peeled and chopped

1 chile pepper, seeded and deveined (your choice: banana, poblano, jalapeno, habanero)

4 cups chicken stock

1/4 cup lentils

salt and pepper to taste

1 Tablespoon curry powder

1/2 cup coconut milk* or whipping cream

1-2 cups cooked rice (preferably basmati)
1/2-1 cup shredded cooked chicken
1/2 cup tart raw apple, chopped fine
Garnish: spoonful of extra cream or coconut milk--and minced cilantro or parsley.

Saute the celery, carrots, onion, and pepper in the butter at a low heat until the onion is translucent. Stir in the curry powder to blend and cook for a minute. Pour in the stock, add the lentils (and chicken, if it's raw), and bring to a boil. Reduce heat and simmer for 30 minutes.

While the soup is simmering, get the rice cooked (if it isn't already); likewise with the chicken. Then shred the chicken and chopped the apples finely. You don't need to skin the apples. When the soup is done, season to taste with the salt and pepper, then puree, solids first, in a blender. Return to pot. When ready to serve, bring the soup to a simmer and add the coconut milk or cream. Take the pot to the table, as well as individual bowls of warm rice (heated in the microwave, if necessary), shredded chicken, finely chopped apple, coconut milk (or cream), and minced cilantro (or parsley). To serve, have big individual serving bowls at the ready. Spoon rice into each bowl (flat soup bowls are nice here)--then pile on a big spoonful of chicken and a spoonful of apple. Ladle the soup on top, then drip coconut milk/cream into the center and swirl--and sprinkling with fresh cilantro and parsley.

Indonesia (Love)

Sayur Bening Bayam Merah - Indonesian Red Amaranth Clear Soup
Soup and image from http://indonesia-eats.blogspot.com/

700 g (1.5 lbs) amaranth greens
3 shallots (use 5 for smaller size), finely sliced
20 g (0.7 oz) fingerroot, crushed
2 sweet corns, shaved
1200 mL (5 cups) water
sea salt and sugar to taste

1. Wash amaranth greens and drain. Take leaves and young stems.
2. In a pot, add water and bring to a boil. Once it boils, add shallot, fingerroot, sweet corn kernels, salt and sugar. Taste for your liking. Cook until the corn done.
3. Add amaranth greens and cook for about the next 10 minutes or done. Serve.

Cook's Note:
- The soup is only good for a day. Never reheat the soup. Or else the soup will taste irony.

Green Papaya Soup with Seafood
Recipe from www.Baliguide.com


1 unripe papaya, weighing roughly 750 gr (1½ lb) 

1 cup spice paste for seafood

1 liter chicken stock

¼ liter coconut milk

2 salam leaves

1 stalk lemon grass, bruised

¼ tsp powdered black pepper

100 gr shrimps, clams, and mussels 

100 gr diced firm fish

1 tsp salt

Fried shallots to garnish


    1. Heat stock, add seafood, marinade and bring to boil. Simmer 2 minutes
    2. Add salam leaves, lemongrass and papaya, simmer gently until the papaya is 95% tender. Add coconut milk and seafood and continue to simmer (do not boil) until papaya and seafood is tender. 

    3. If the stock reduces too much, add more stock
    4. Season to taste with pepper and salt and garnish with fried shallots.

    Note: If you wish to prepare a lighter version of this soup then leave coconut milk and seafood out.

    What soups have you tried from these countries?

    Seriously Soupy Serena

    Thursday, August 12, 2010

    Book Review: Raw Energy

     "Raw Energy: 124 Raw Food Recipes for Energy Bars, Smoothies and Other Snacks to Supercharge Your Body"
    (Photo Credit: Food & Beverage World.com)

    Raw energy, um I could use some of that, and maybe after reading Stephanie Tourles book -- by the same name -- I will be on my way thanks to her super healthy non-cooked soup recipes. Although, the book is packed with raw recipes ranging from vegetable chips, trail mixes, energy bars, smoothies and even cookies and candies, the obvious focus for this review is all about her soups.

    Having a raw focus means that none of the soups in Tourles book are cooked or use processed ingredients. I've featured a few raw soups on Soupy like this chilled watermelon/lime soup and Jessica Hulett's raw spinach soup and am certainly a fan of simplicity in the kitchen (not to mention reaping the benefits of eating raw). After reading Tourles' collection of soup recipes there are so many more exciting soup recipes to try out that only require a blender and some patience while the soups chill. Here are some of my favorites.

    1. Tahitian mango ginger soup recipe, which also happens to be the first recipe to kick-off the soup section, is described as having a "delicious hint of warming spices" that also aids the digestive system and cleans the kidneys. I love the combination of mint sprigs, gingerroot and curry -- and the fact that it only takes a few minutes to prep doesn't hurt.

    2, Honey melon pear soup sounds like the perfect and refreshing recipe for those sticky and humid summer months. Essentially just the melons and some honey and lime the soup is a great source of vitamin C, fiber and just happens to relieve constipation.

    3. Cucumber avocado cream soup actually doesn't have any cream, but is a creamy-like soup with a kick thanks to the use of avocados and jalpeno peppers. Now, that is an interesting combo and this  "beauty soup" (described by Tourles) is a great source of antioxidants, healthy fat, protein and fiber.

    Other yummy soups featured in "Raw Energy" cool cucumber cress soup, raspberry ricky soup, papaya sunset soup and dreamy carrot cream soup.

    Check out Tourles' book. Couldn't we all use a little more 'raw energy' in our lives?

    Serioulsy Soupy Serena

    Tuesday, August 10, 2010

    Mushroom Garlic Soup

     Creamy and Rich Mushroom Garlic Soup -- Seriously Soupy

    Last weekend I tested out an amazing roasted garlic soup at Terrapin Red, a lovely little spot in Rhinebeck, NY (the very same town where Chelsea Clinton wed a week ago). I have been meaning to try my own garlic soup and this creamy/sweet soup was just the inspiration I needed. I'm not exactly sure what was in the soup -- the menu describes it as a "roasted garlic soup with an ancho chile crouton." For my verison, I used mushrooms, onions, cream and of course loads and loads of yummy garlic. Although a delicious soup, it is a little a definitely strong kick in your mouth, or maybe more so for anyone you encounter. But I promise you: any foul breath will be worth it.

    Ready for chopping
    Mushroom Garlic Soup
    1/2 package of babybella mushrooms
    1/2 of a yellow onion, chopped up
    2-3 cloves of garlic, chopped up
    1/2 cup of heavy whipping cream
    2-3 cups of water
    1 tablespoon of olive oil
    salt to taste
    *Makes 3 bowls of soup

    Chop up the garlic and onions. Add 1 cup of water (approximate) and the olive oil to a medium-sized pot, along with the garlic and onions. Let cook on a low flame for 20 minutes or so. Chop up the mushrooms and add them to the pot, along with more water and cream. Cover and let cook for 15 minutes. Turn off the flame and taste the soup, adding salt and pepper. Let cool and add soup mixture to a blender. Make sure the soup has liquefied and serve with a crouton. Enjoy!

    How do you make your garlic soup?
    Seriously Soupy Serena

    Mushroom Garlic Soup on FoodistaMushroom Garlic Soup

    Thursday, August 5, 2010

    Gazpacho Soup Recipe

     Gazpacho Soup Recipe -- Seriously Soupy

    With all this talk of chilled soups and summer soups I failed to create the quintessential summer/chilled soup of them all: gazpacho! This tomato-based soup is a great compliment to any meal or it can be the perfect light snack. Again (as with most chilled soups), this one requires no cooking and is really easy to make. The majority of the work involves chopping of the cherry tomatoes, red peppers and cucumbers, but once that step is over the soup is practically done. Enjoy!

    Exciting News! This gazpacho recipe will be included on Kahakai's Kitchen's Souper Sundays, a collection of soup recipes, salads and sammies from around the world.

    Gazpacho Soup Recipe

    1 container of cherry tomatoes (or any type of tomatoes you prefer)
    2 cups of water
    1 red pepper, chopped up
    1 cucumber, chopped up
    1/2 of a red onion, chopped up
    1 red pepper, chopped up
    1 tablespoon of chopped garlic
    1 tablespoon of olive oil
    2-3 tablespoons of lemon juice
    2-3 bunches of fresh basil
    pinch of salt
    pinch of pepper

    Blend it Up
    Chop up the tomatoes, cucumber, onion and pepper into small squares. Place in a bowl with olive oil and lemon and let marinate for 15 minutes. Add the vegetables to a blender with one cup of water and grind the ingredients together. Pour in a bowl and taste with salt and pepper. Add more water and let chill for 2-3 hours. Serve cold.

    How do you make your gazpacho soup?
    Seriously Soupy Serena

    Monday, August 2, 2010

    Chilled Watermelon/Lime Soup

    Chilled Watermelon/Lime Soup Topped with Basil -- Seriously Soupy

    Who doesn't love watermelon in the summer? This tasty/crunchy fruit is not only refreshing but it is packed with heaping dose of the good stuff our bodies needs (vitamin C, vitamin A, lycopene, etc) --  believed to protect us from inflammation, colon cancer, arthritis, etc. Basically, it's a perfect fruit (at least in my eyes), which is why it was time to mix up the taste a bit and turn it into a soup. I decided to make it a salted watermelon soup with fresh basil, lemons and lime and water. Simple enough and it only took 10 minutes to prep for a new take on the beloved summer treat. Enjoy!

    Chilled Watermelon/Lime Soup
    1/2 of a watermelon
    1 bunch of fresh basil
    1 bunch of fresh lavender 
    1/2 cup of water
    2 tablespoons of lime juice
    2 tablespoons of lemon juice
    pinch of sea salt

    Cut a medium-sized watermelon in half. Cut up and add to a bowl with the lemon juice, lime juice, basil, lavender and salt. Let chill in the fridge for 20 minutes. Add the mixture, along with some water into a blender. Liquefy the watermelon mixture and pour into a bowl. Let chill in the freezer for about an hour and serve cold.

    Seriously Soupy Serena