|Posted by sedaliaareafarmersmarket on July 27, 2009 at 6:38 PM|
Many customers and vendors alike enjoyed our first local chef demo at Saturday's Market! Judge Debbie Mitchell demonstrated some fine chopping skills as she prepared a wonderfully light, refreshing summer soup (great as an appetizer, lunch accompaniment, or between-course palate cleanser). She shares her recipe with us (see photo below the recipe). . . (thanks, Debbie!).
COLD SUMMER SOUP
4 hothouse cucumbers, peeled and cut in medium dice
2 green onions, chopped
1/2/ honeydew melon, peeled and cut into medium dice
1 serrano chile, chopped fine
1 rib celery
½ C rice wine vinegar
Leaves from 2 sprigs fresh mint sprigs, chopped
Leaves from ½ bunch fresh cilantro leaves, chopped
Extra-virgin olive oil
2 T low-fat yogurt
1 T chopped fresh flat-leaf parsley
Combine the cukes, green onions, melon, chile, celery, vinegar, herbs, salt, and drizzle of olive oil in a large bowl (I did not add the oil). Put the bowl in a large pot of ice water to chill (you won?t need to do this if you are serving the soup the next day). Garnish with a mix of yogurt, juice from the lemon, and parsley (I always forget to do this step).