RAVE: The Mile Square Table — Summer Soup

by Jackie Post

Think of CHILLED SUMMER SOUPS and Gazpacho is usually the first thing that comes to mind. Unless you have a kick-ass recipe of your own, it could be great, or it could make you think of yesterday’s salsa. Here are three fruity summer blender soups that are fast, fun, and YUM!

COCONUT BANANA SOUP WITH RASPBERRY SWIRL
THE SWIRL: In a saucepot, stir and simmer 1 tbsp. of RASPBERRY PRESERVES and a splash of WHITE BALSAMIC VINEGAR. When the vinegar-y taste burns off, remove from heat and mix in another spoon or two of the raspberry preserves until it’s the right consistency to make a “drizzle.” Set aside.

THE SOUP: 2 ripe BANANAS, ½ cup chilled PINEAPPLE JUICE, ½ cup chilled COCONUT MILK. Blend until velvety. Ladle into chilled bowls and drizzle the raspberry sauce. Have any Hershey’s syrup in the pantry? Go for it! (yields 16 oz.)

AVOCADO CUCUMBER SOUP
Squeeze 1-2 LIMES to yield about ¼ cup of juice, including pulp. Save the peels to zest for garnish. Add the LIME JUICE in a blender along with the following: 1 chilled ripe AVOCADO, 1 peeled cool CUCUMBER, 1 cup of GREEK YOGURT, 1/3 cup of cold WATER, 1/4 tsp. each WHITE PEPPER and TUMERIC. Blend until smooth. Ladle into cups or bowls and garnish with lime zest and cilantro. (yields 16 oz.)

WATERMELON BEET WITH HONEY AND MINT
2 medium ROASTED BEETS, chilled, peeled, and diced, 2 cups of diced SEEDLESS WATERMELON (about ¼ lb.), 1 cup of PLAIN YOGURT, 3 tbsps. WILDFLOWER HONEY, a few MINT LEAVES. Give it all a whirl in the blender, garnish with more mint leaves and serve. This makes a double batch so there’s more for tomorrow!

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