I wanted to share this great cooling summertime recipe that I came up with yesterday. We really enjoyed and maybe you will too.
2T olive oil
1T minced garlic
1/2 onion diced
1- 1/4" piece of fresh ginger
1 bay leaf
3C peeled, seeded, cubed cucumbers
1 medium sweet potato peeled and cubed
1C seeded and diced watermelon
1 small beet peeled and diced
1/4C fresh basil leaves
3/4tsp sea salt
1/2tsp dill
white pepper to taste
2C broth of your choosing
*Heat olive oil in a medium sized pot. Add garlic, onion, ginger and bay leaf and sautee until onion browns slightly. Add remaining ingredients excpet broth and sautee about 3-5 minutes stirring often. Pour both into pot and bring to a boil. Turn heat down and simmer covered for about 25 minutes (or until all vegetables are soft and cooked through). Allow to cool to room temperature. Remove bay leaf (and ginger if you wish) and pour into a food processor. Process until the soup is rich and creamy. Refrigerate about an hour before eating.
2T olive oil
1T minced garlic
1/2 onion diced
1- 1/4" piece of fresh ginger
1 bay leaf
3C peeled, seeded, cubed cucumbers
1 medium sweet potato peeled and cubed
1C seeded and diced watermelon
1 small beet peeled and diced
1/4C fresh basil leaves
3/4tsp sea salt
1/2tsp dill
white pepper to taste
2C broth of your choosing
*Heat olive oil in a medium sized pot. Add garlic, onion, ginger and bay leaf and sautee until onion browns slightly. Add remaining ingredients excpet broth and sautee about 3-5 minutes stirring often. Pour both into pot and bring to a boil. Turn heat down and simmer covered for about 25 minutes (or until all vegetables are soft and cooked through). Allow to cool to room temperature. Remove bay leaf (and ginger if you wish) and pour into a food processor. Process until the soup is rich and creamy. Refrigerate about an hour before eating.
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