The Sedalia Area Farmers' Market

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).