I took my kids to the park today and came home with their best friends. I also came home starving, having packed lunches for the kids but not myself. So when 3 ½ year old Cole turned to me and said “let’s make something” upon walking in the door, my answer was let’s do it! First, I have to tell you I love this boy and he is so completely adorable that there is very little I would refuse him. Second, apart from my son Zach, Cole is my cooking buddy. We decided to make soup. This soup is a complete collaboration between Cole and I. He suggested Strawberry Soup, which sounded delicious and something I have been wanting to make, but I didn’t have any strawberries left. I suggested using cucumbers which I had aplenty. I asked Cole what else we should put in. He peered in my fridge and spied left over honeydew melon. Cucumber-Honeydew soup – YUM! I decided to add cilantro, yogurt and cumin and top it off with some toasted pumpkin seeds. It was at the end that my daughter wandered up wanting to help so she was responsible for the garnishing. It turned out delicious! Not to mention ridiculously easy.
Recipe: Chilled Cucumber-Honeydew Soup with Toasted Pumpkin Seeds
- 2 Cucumbers – peeled, seeded and roughly chopped
- ¼ of a Large Honeydew Melon (or half of a small one) – roughly chopped
- 1 cup of Plain Low-Fat Yogurt
- ¼ cup packed Cilantro Leaves
- ¼ tsp Cumin
- Salt and Pepper to taste
- 2 tbs Pumpkin Seeds
- In the bowl of a food processor throw in the cucumber and melon. Pulse until it is pureed.
- Add in yogurt, cilantro, cumin and salt and pepper.
- Pulse until pureed and combined. On the stove, toast pumpkin seeds until they are puffed.
- To do this place the pumpkin seeds in a dry pan over medium heat. Stir constantly until they are slightly puffed.
- Garnish soup with toasted pumpkin seeds and a sprig of cilantro and serve.
Cooking time (duration): 10
Number of servings (yield): 2
Meal type: lunch