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Meatless Monday: Watermelon Gazpacho

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Are you a soup person? You either love it or hate it and, most likely, you’ll instinctively announce your chosen camp. This fruity gazpacho is for the pros — the soup lovers who puree with vigor and slurp in solidarity. Sweet, ripe watermelon, tomatoes, serrano chiles and cucumbers are blended until smooth, forming a vibrant, refreshing stew that will make wonder why you weren’t eating this dish all summer. Crumbled feta cheese and a sprinkle of dill offer a hint of tang, while a few extra cubes of watermelon lend satisfying body to the overall dish. And since the entire recipe comes together in just 15 minutes, it’s the perfect last-minute dinner for a hot summer night (or for convincing soup foes to come around).

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Meatless Monday: Mark Bittman’s Zucchini-Pear Soup

Mark Bittman's Zucchini-Pear Soup

Happy Meatless Monday, folks. Have you accepted the challenge of going meatless once per week? We have. Doing so has health and environmental benefits, plus, if cooking without meat is new to you, it means you’ll be adding new, exciting vegetarian recipes to your regular repertoire every week. It also means that one night each week, you won’t hear your family whine, “Chicken again?

This week we’re excited about a green soup. It’s made with potatoes, so it’s quite hearty, and it gets its verdant hue from zucchini, which are in season and very abundant right now. And the green doesn’t stop there, the soup is made with pears, perhaps a surprise ingredient if you’re used to more standard soups. The pear deepens the flavor of the other vegetables in the puree without a fruity flavor. Garnish the soup, which can be served hot or cold, with a sprig of mint, because at this point, you might as well add a touch more green.

Note: The original recipe calls for either chicken or vegetable broth. If you’re going truly meatless, use the vegetable broth.

Get the recipe for Mark Bittman’s Zucchini-Pear Soup:

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