Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Thursday, November 17, 2016

Chilled Tomato Watermelon and Basil Soup Recipe

When I was younger, I wasn't a big fan of chilled or cold soups at all. For some reason, I always thought that a soup had to be hot for it to be tasty. However, I learned a few years ago that I was completely mistaken and was really missing out on some flavorful and filling soups! My grandmother and mother were always big fans of chilled soups and now I'm a big convert. Check out this recipe which is courtesy of Executive Chef, Anthony Stewart at Pritikin Longevity Center + Spa. It looks absolutely delicious and it's really easy to prepare. It will make 4 servings.

Chilled Tomato Watermelon and Basil Soup Recipe

1 cup canned low-sodium plum tomatoes
¼ cup low-sodium tomato puree
1 cup chopped watermelon (seedless)
½ teaspoon chopped garlic
¼ teaspoon freshly ground black pepper
½ teaspoon orange zest *
1 tablespoon basil, chiffonade (cut into thin strips)

Garnish: Four sprigs of fresh basil

Using a grater or microplane, shave off the peel of an orange to make ½ teaspoon of shavings. The shavings are your zest, which add strong, wonderfully citrus flavor to foods. Use only the colored part of the peel, not the bitter white pith beneath.

Combine all ingredients in a blender. Blend well. Chill. Before serving, garnish each bowl with a sprig of fresh basil.

1 comment:

jopb said...

I love the combination of watermelon with the tomato and basil to add more sweetness without adding sugar. I need to come back to SNB more often to read your recipes.