July 17, 2015 - Cold Soup Marathon Begins on 10th Street at Las Palmas

As you all know summer...and the blistering heat...hit us about June 8, 2015.  It is tolerable but one can never get away from the heat so Sandy Wilts and I decided that we would start having dinners together. So beging the Cold Soup Marathon on our block.

We went shopping together for ingredients.  On Wednesday evening (July 15th) we made Sunny's Summer Red Soup.  It is delicious.  Eating something cool and delicious does change one's attitude about dinner in the desert.

We would like to share the recipe with all of our friends.  And for those of you who were in our Tuesday evening card group in Montana, all of this made me this of us and those wonderful evenings and the cold soup that we shared.

 Sunny's Summer Red Soup

From the kitchen:  Sunny Anderson

Total Time: 40 min

Prep: 5 min

Inactive: 30 min

Cook: 5 min

Yield: 4 to 6 servings

Ingredients

1/4 teaspoon hot Hungarian paprika

2 pounds cubed seedless watermelon

1 pound strawberries, hulled

2 red heirloom tomatoes, quartered

1 medium-sized red onion, peeled and quartered

1 tablespoon Worcestershire sauce

For the garnish:

8 leaves fresh basil

4 ounces Feta

1/4 cup pine nuts, toasted

Directions

Toast the paprika in a small dry pan over medium heat, moving it around in the pan with a wooden spoon until a waft of it smells pungent and alive again, about 4 minutes.

Sunny's Summer Red Soup

From the kitchen:  Sunny Anderson

Total Time: 40 min

Prep: 5 min

Inactive: 30 min

Cook: 5 min

Yield: 4 to 6 servings

Ingredients

1/4 teaspoon hot Hungarian paprika

2 pounds cubed seedless watermelon

1 pound strawberries, hulled

2 red heirloom tomatoes, quartered

1 medium-sized red onion, peeled and quartered

1 tablespoon Worcestershire sauce

For the garnish:

8 leaves fresh basil

4 ounces Feta

1/4 cup pine nuts, toasted

Directions

Toast the paprika in a small dry pan over medium heat, moving it around in the pan with a wooden spoon until a waft of it smells pungent and alive again, about 4 minutes.

In a high-powered blender or food processor, combine the watermelon, strawberries, tomatoes, onion and Worcestershire sauce. Blend until smooth and chill.

To make the garnish, on a cutting board, chop the basil, feta cheese and pine nuts all together until minced and combined. Serve the chilled soup with a sprinkle of the garnish on top.

To make the garnish, on a cutting board, chop the basil, feta cheese and pine nuts all together until minced and combined. Serve the chilled soup with a sprinkle of the garnish on top.