A few more yummy cool foods to help you finish out your summer!

Chayote and Avocado Soup

A Chayote is a light green, pear shaped gourd similar in texture to a summer squash.  You can find it in most hispanic grocery stores.  

  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 2 cups water
  • 2 tablespoons of lime juice
  • 1 cup sweet onion, diced
  • 3 cups vegetable or chicken stock
  • 1 small boiling potato, sliced
  • 1 cup half and half 
  • 1 teaspoon lemon herb spice
  • 2 chayotes, peeled seeded, and sliced
  • 2 avocados, peeled, seeded and roughly chopped

 

  • In a large soup pot, heat olive oil over medium heat.  Saute onions and add garlic after 2-3 minutes.  Stir until onions are soft and translucent, making sure not to let the garlic brown.  
  • Add stock, water, and potato.  Cook for 15-20 minutes, until the potato slices are tender
  • Add chayotes and bring to a boil.  
  • Return heat to medium and simmer, uncovered, until the chayotes have softened, about 15 minutes
  • Remove from the heat and cool slightly.
  • Working in batches, puree the soup in a food processor or blender until smooth.
  • As each batched is pureed, pour the soup through a sieve, pressing with the back of a spoon to extract all the juices.
  • Add the chopped avocado, lime juice and seasonings. 
  • Pulse to blend then add the mixture back to the soup pot
  • Pour in half and half and bring just to a boil.
  • Taste and season as necessary
  • Remove from heat and let cool.
  • Pour into a covered pitcher and chill in refrigerator for at least 2 hours.
  • enjoy!

 

Watermelon Gazpacho

  • 5 cups cubed seedless watermelon
  • 1/2 cucumber, cut into chunks
  • 1/2 red bell pepper, cored, seeded, cut into chunks
  • 1 large garlic clove, chopped
  • 1 tablespoon fresh lime juice
  • 3 tablespoons high quality olive oil
  • 1/2 teaspoons smoked sweet paprika
  • 1 tablespoon pomegranate vinegar
  • In a blender, puree watermelon, cucumber, red pepper, garlic, and lime juice. pulsing as necessary.
  • Add olive oil, smoked paprika, and pomegranate vinegar and pulse 1 or 2 times to blend.
  • Transfer soup to a covered pitcher and refrigerate 1-2 hours.  Garnish with peeled, chopped cucumber and chopped red pepper.
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