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Sharlyn Melon Soup With Cucumber-Chile Ice




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Sharlyn Melon Soup With Cucumber-Chile Ice

Sharlyn Melon Soup:

Servings: 6 (nutritional information is for 1 serving of soup)

Calories: 153

Fat: 1 g

Cholesterol: 0 mg

Sodium: 560 mg

Protein: 3 g

Carbohydrate: 33 g

Fiber: 4 g

* Ingredients:

1 small Sharlyn melon, seeded and flesh scooped out (about 6 cups)

5 ounces silken tofu

cup fresh lime juice

1 cup lemon juice

4 tablespoons Sucanat or fructose

5 cups cold water

1 tablespoon light miso (optional)

1 bunch mint, stemmed, plus fresh mint sprigs for garnish

teaspoon sea salt

teaspoon cayenne pepper

Cucumber-Chile Ice, or lemon and/or lime slices, for garnish

6 fresh mint sprigs, for garnish

* Directions:

In a large bowl, combine all the ingredients except the garnish and
mix with a fork to break up and distribute the tofu. In a blender,
blend the mixture in batches until smooth. Serve immediately or
refrigerate until needed.

Top each serving with a small scoop of Cucumber-Chile Ice or slices
of lemon and mint sprigs.

Cucumber-Chile Ice:

Makes 1 cups (1/8 cup is 1 serving)

Calories: 14

Fat: 0 g

Cholesterol: 0 mg

Sodium: 421 mg

Protein: 0.5 g

Carbohydrate: 3 g

Fiber: 0.5 g

* Ingredients:

1 cucumber, peeled, seeded, and coarsely chopped (about 1 cup)

serrano chile, seeded

cup fresh lime juice

2 scallions, white part only, chopped (optional)

bunch cilantro, stemmed

1 teaspoon sea salt

1 cup water

* Directions:

In a blender, blend all the ingredients together until smooth,
adding more water if necessary to achieve the consistency of thin
soup or cream rather than a thick puree. Pour the mixture into a
sheet tray that will fit in your freezer and freeze for a minimum
of 2 hours.

At serving time, remove the tray from the freezer and scrape the
ice with the tines of a fork to flake off the ice crystals. Place
the ice in a bowl and serve immediately. Store any leftover ice in
an airtight container in the freezer.

 

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