I love friends and cookbooks. Last week combined both. During a wonderful visit with a long-time friend, she gave me a cookbook she’d bought at a thrift store. I’ve already used it multiple times and will reference it below.
We ventured way out of the Harlow norm last evening and had “Watermelon and Blackberry Soup” for supper along with “Cheddar Cheese Muffins.” We served this as a meatless meal, but you could easily add a side of grilled chicken breast. Whatever your palate persuasion, carnivorous, vegetarian, whole foods, this soup will delight your senses. For vegans, replace cheddar cheese muffins with bread of choice.
This was a perfect summer evening meal and was a BIG hit with the kiddos. Let me know if you make it and what you think.
Both recipes come from “Vegetarian Cooking for Everyone” by Deborah Madison. I will share variations and simplifications.
Watermelon and Blackberry Soup
No cooking required. Serve chilled.
- 6 cups seeded chunks of watermelon
- Fresh lemon or lime juice (I used lime)
- Pinch of salt
- 2 Cups fresh Blackberries
- 3 Tablespoons light brown sugar (I used Sucanat, but found the sugar addition to be a little too sweet. Next time I will half or omit the sugar)
- Rose water or orange flower water (I had rose water I’d purchased at the International market. Even though it lends a beautiful floral flavor, I’m sure you could substitute with regular water)
- 1 pound each red and yellow watermelon (I used red watermelon and a Lemonburst melon which is green in color with a slightly lemon flavor. It went fabulously with this dish. I’m sure you could use cantaloupe or honeydew in place of the yellow watermelon, too)
- 1/4 Cup pomegranate seeds if they are in season (would have loved but didn’t use)
- Mint sprigs for garnish
Method: Purée the 6 cups watermelon chunks and pour into a bowl. Add lemon or lime juice and pinch of salt. Cover and refrigerate. Toss the blackberries with a few drops of rose water and the brown sugar, cover and refrigerate one hour. Seed the remaining melon and cut into bite-size chunks.
At serving time, flavor the puréed watermelon with rose water to taste, starting with one teaspoon. (I must have used at least two tablespoons)
Divide the purée among chilled soup bowls and add the melon pieces and then the berries. (If using pomegranate, add one tablespoon seeds to each bowl and a splash of the juice.) Garnish with mint leaves and serve.
Lazy time-constrained chef tip: throw it all into a big glass dish and serve.
- 1&1/4 cups flour (I used whole wheat pie and pastry flour)
- 1/2 cup corn meal
- 2&1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 2 tablespoons corn oil (I used olive)
- 1&1/2 tablespoons honey
- 1-2 cups grated cheddar cheese
Method: Preheat the oven to 400 degrees. Oil or spray muffin tin. Combine the dry ingredients in one bowl and the eggs, milk, oil, and honey in a second bowl. Wisk the wet ingredients and pour into the dry. Stir briskly but do not over stir. Add the cheese and stir just until incorporated. Fill the muffin cups about 3/4 full with the batter. (Made 12 for me) Bake about 25 minutes until browned and springy.