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Summer Soup Recipe from Guest Chef Debbie Mitchell

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

Salt

2 T low-fat yogurt

1 lemon

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).





 


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5 Comments

Reply Cindy
8:49 PM on August 4, 2009 
Vic Weaver told me this was delicious! Thanks for sharing the recipe!~ I always enjoy ANYTHING Debbie prepares and it will put my cucumbers to good use! Sedalians have a wonderful thing with this new FM adventure!
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