Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Several weeks ago Sallie Graves requested a recipe for watermelon and cucumber soup like that served at Salut Bistro in Little Rock. We can't say this one is like Salut's, but it sure is refreshing.
It is adapted from a recipe in Health magazine.
Chilled Watermelon and Cucumber Soup
1/2 cup finely chopped seeded cucumber
2 tablespoons chopped fresh mint
6 cups cubed watermelon, seeds removed
3 tablespoons honey or granulated sugar
1/2 cup dry white wine
2 tablespoons fresh lime juice
1 teaspoon salt
1/4 teaspoon Tabasco sauce, optional
Combine cucumber and mint in a small bowl; set aside.
Combine remaining ingredients in a blender or food processor; blend well. Refrigerate until well chilled.
Top each serving of soup with cucumber-mint mixture.
Makes about 4 servings.
If you need another idea for enjoying watermelon, consider this salad from Barbara Sue Turner.
Southwestern Watermelon Salad
4 cups cubed seedless watermelon
2 cups cubed mango
1/2 cup diced jicama
3 tablespoons chopped sweet onion
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon white balsamic vinegar
1 teaspoon grated lime zest
1/8 teaspoon salt
Dash ground red pepper (cayenne)
In a large bowl, combine the watermelon, mango, jicama, onion and cilantro.
In a small bowl, whisk together the lime juice, honey, vinegar, lime zest, salt and cayenne. Pour over watermelon mixture and gently toss to coat.
Cover and refrigerate 20 minutes, stirring occasionally.
Makes 4 to 6 servings.
If you'd prefer something a little more substantial, this one from Margaret Clark is hearty and filling without being heavy.
Pronto Pasta Salad
1 cup sour cream
1/2 cup grated parmesan cheese
1 tablespoon dry Italian dressing mix (1/2 of a 0.7-ounce packet)
3 tablespoons butter
4 cups prepared fresh vegetables such as broccoli, red bell peppers, sliced zucchini and/or mushrooms
8 ounces uncooked fettuccine or other desired pasta
Cooked shrimp or sliced grilled chicken, optional
Combine the sour cream, parmesan and dry salad dressing mix in a medium bowl; set aside.
In a large skillet, melt butter over medium heat. Add vegetables and saute until crisp-tender, about 6 minutes.
Meanwhile, cook fettuccine according to package instructions. Drain.
Add fettuccine to skillet with vegetables, along with the shrimp or chicken, if using. Stir in sour cream mixture and toss until well combined and heated through. Serve immediately.
Makes about 4 servings.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 09/03/2014