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       Volume I - July 16, 2010

Come and Get It! Soup and Salad
by Patty Liston

I don’t know what the temperature is like where you live, but we are creeping up to 3 digits! When the weather gets this hot, I am in no mood to cook over a hot stove, or turn on an over.

Instead, I go for cool, light meals that are not only refreshing, but good for me as well. But don’t take my word for it! Try them yourself!

Tomato, Fava Bean and Gouda Salad
Serves 6-8

For the vinaigrette:
1/2 cup extra virgin olive oil
1 tablespoon sherry wine vinegar
2 tablespoons rice wine vinegar
1 teaspoon whole-grain mustard
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 cups canned black beans, drained well
2 cups fava beans, freshly shucked
1 cup snap peas, freshly shucked
1/4 cup diced red onion
4 ounces smoked fresh gouda, cubed
12 grape tomatoes, halved
1/4 cup shredded fresh basil

1. Whisk together all of the vinaigrette ingredients and set aside.
2. Combine the beans, sweet peas, red onion, gouda and tomatoes in a large bowl. Toss the salad with half of the vinaigrette. Garnish with the fresh basil and season to taste with the salt and pepper.

  Download this recipe.

Cucumber-Melon Soup with Radish
Serves 6

3/4 cup each plain yogurt and creme fraiche
1 medium-size seedless cucumber
1 tsp coarse salt
1 small clove garlic
2 cups very ripe honeydew melon
8 radishes
1/4 cup chopped fresh mint
1 Tbsp lime juice
1/4 tsp each Kosher salt and pepper
Sprinkling of snipped fresh chives
A small dollop of yogurt or creme fraiche

In a blender, puree 3/4 cup each plain yogurt and creme fraiche, 1 medium-size seedless cucumber, in chunks, 1 tsp coarse salt, and 1 small clove garlic, crushed through a press. Pour into a bowl. Add 2 cups very ripe honeydew or galia melon to blender; puree. Add to cucumber mixture and stir to combine; chill. Julienne 8 radishes; combine in a bowl with 1/4 cup chopped fresh mint, 1 Tbsp lime juice, and 1/4 tsp each Kosher salt and pepper. To serve, ladle soup into bowls and top with radish salsa, a sprinkling of snipped fresh chives, and a small dollop of yogurt or creme fraiche.

  Download this recipe.

Tomato, Cucumber and Melon Salad
Serves 6

2 large red tomatoes, cut into 1-inch wedges (about 2 cups)
2 pounds melon, cut into 1/2- by 2 1/2-inch wedges
1 cucumber, peeled, seeded, and cut into 1/2-inch wedges
1/2 small red onion, thinly sliced (about 1/4 cup)
3 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon fresh-ground pepper
1/4 cup fresh basil leaves, sliced

Make the salad: Gently toss tomatoes, melon, cucumber, and onion together in a large bowl and set aside. Combine vinegar, oil, salt, and pepper in a small bowl. Pour vinaigrette over the melon mixture and toss to combine. Cover and refrigerate for up to 2 hours. Sprinkle with basil and serve.


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