Marilyn, thanks for the heads up on the summer soup recipe. Its been on my 'to do' list for a while.

While I don't have a recipe, last night I enjoyed a roasted red and yellow tomato gazpacho in a restaurant and the flavor was so rich and delicate. It was smooth, not chunky, very rich and flavorful, not spicy or strong flavored like some gazpacho's might be with some spice and peppers. It was heavenly!

Oh Woodie, it would be nice to have the recipe. I have tried gazpacho and tried making it but I just don't like it. I love everything in it but it always either taste too much like salsa or V8...do you know what I mean?

You will really enjoy Tylers cool and light soup. I think the next time I will make it without the chili pepper.

Marilyn

Mar, I asked the waiter last night, he said he would ask the chef, but I knew that his heart wasn't in it, you know? I just didn't bother to pursue it. I'm going to email them and see what happens!

Marilyn, that soup sounds wonderful. I would like to try it.

Here's a dessert that's easy and relatively low fat too.

FRUIT WITH CANNOLI CREAM (4 servings)

1 cup part-skim ricotta cheese
1/3 cup sugar
3/ 4 tsp. orange zest (no white part)
3 Tbs. orange juice
2 Tbs. mini chocolate chips
1 apple, cored and cut into 8 wedges
1 pear, cored and cut into 8 wedges
1 plum, pitted and cut into 8 wedges
1 pint strawberries, hulled

In a blender or food processor, combine the cheese, sugar, orange peel and orange juice and process until smooth. Transfer the mixture to a bowl and fold in 1 Tbs. of the chocolate chips. Place the fruit on a platter and spoon the ricotta mixture over it. Sprinkle with remaining chocolate chips, and serve. Note: You can also arrange the fruit in four large goblets or wine glasses and top each portion with some of the sauce and chips. Other fresh fruits can be substituted. Apricots, raspberries and blueberries are all good in this recipe.

Ruthanna, that does sound good. I have made a version of it using Mascarpone with sugar and vanilla, spoon over fruit and adding a crisp lady finger for garnish. I will try yours:)

Marilyn

Mar,

I think your soup looks wonderful, it's on my list now too. I really like a lot of contrasts of flavor and the combination of honeydew, mint and chili was what appealed to me. What didn't you like about the chili in this that made you decide to leave it out next time? I've just had dinner but your photo is so lovely I wish I could just pull it off the screen and eat it.

Lee

Thank you Lee. I think I put too much of the chili pepper it it...it was rather hot for me. I have the ingredients to make it again so I will see which way I like it best. The lime yogurt really helped to cut the spice.

I also want to shave the light version of corn soup. I say light because it's not as heavy as corn chowder. I serve this in the summer at room temperature. It's creamy, cruncy from the corn and bell pepper and spicy sweet.

{{!gwi}}

1 tablespoon olive oil
1 small onion; chopped
3 cups fresh corn (about 6 ears)
4 cups low-sodium chicken or vegetable broth
Salt and fresh ground pepper to taste
1/4 cup cream (or half & half or milk)
1 tablespoon yellow cornmeal
1/2 red bell pepper; diced
2 tablespoons fresh, chopped cilantro
Pinch of cayenne pepper or Tabasco to taste
Lime wedges (to balance the sweetness of the corn)

Heat oil in a large, heavy saucepan over medium heat. Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often until corn begins to brown, about 5 minutes. Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary.

Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender. Add cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes. Return the puree to the pan.

Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened. Stir in bell pepper, cilantro and cayenne. Serve hot or at room temperature with a squeeze of lime in each bowl to balance the sweetness from the corn.

*Original recipe from Eating Well magazine, Fresh Corn Bisque. My changes are as written above

Marilyn

Sorry the picture was so dark. I lightened it: {{!gwi}}

Mar

MARGARITA SCALLOP SALAD

3 Tbs. fresh lime juice, divided
2 Tbs. minced fresh parsley
1 Tbs. minced fresh basil (or 1 tsp. dried basil)
1 pound sea scallops (halved, if large)
1/ 4 cup chicken broth
2 Tbs. olive oil
1/ 4 cup fresh orange juice
1 Tbs. tequila
1/ 4 tsp. salt
1/ 4 tsp. freshly ground black pepper

1 1/ 2 cups cherry or pear tomatoes, halved
1/ 2 sweet onion, halved and thinly sliced
1 cup thinly sliced cucumber
1 1/ 2 cups fresh corn kernels (or frozen corn kernels, thawed)
2 cups mixed salad greens

In a bowl, combine 2 Tbs. of the lime juice, the parsley and basil. Add the scallops, tossing to coat. Let stand at room temperature for 10 minutes. Meanwhile, in a large bowl, combine remaining 1 Tbs. lime juice, broth, oil, orange juice, tequila, salt and pepper. Add the tomatoes, onion, cucumber and corn, tossing to coat. Preheat the grill. Thread the scallops on 8 skewers. Spray the rack  off the grill- with nonstick cooking spray. Place the skewers on the rack, cover and grill at medium, or 6 inches from the heat, turning once, for 4 to 6 minutes, or until the scallops are just opaque throughout. Place tomato mixture on top of greens and then top with scallops. Serves 4.
Note: If using fresh corn, I usually blanch it first.