Shakin & Bakin Foodie Blog

When I was younger, I wasn't a big fan of chilled or cold soups at all. For some reason, I always thought that a soup had to be hot for it to be tasty. However, I learned a few years ago that I was completely mistaken and was really missing out on some flavorful and filling soups! My grandmother and mother were always big fans of chilled soups and now I'm a big convert. Check out this recipe which is courtesy of Executive Chef, Anthony Stewart at Pritikin Longevity Center + Spa. It looks absolutely delicious and it's really easy to prepare. It will make 4 servings.

Chilled Tomato Watermelon and Basil Soup Recipe

1 cup canned low-sodium plum tomatoes
¼ cup low-sodium tomato puree
1 cup chopped watermelon (seedless)
½ teaspoon chopped garlic
¼ teaspoon freshly ground black pepper
½ teaspoon orange zest *
1 tablespoon basil, chiffonade (cut into thin strips)

Garnish: Four sprigs of fresh basil

Using a grater or microplane, shave off the peel of an orange to make ½ teaspoon of shavings. The shavings are your zest, which add strong, wonderfully citrus flavor to foods. Use only the colored part of the peel, not the bitter white pith beneath.

Combine all ingredients in a blender. Blend well. Chill. Before serving, garnish each bowl with a sprig of fresh basil.