Those hot summer days are an invitation to take a break from the heat of the kitchen stove and bring on the cooling foods that offer refreshing flavor and feel so good going down. So what's for lunch? What should we fix for a dinner starter? Let 'em eat soup! Quickly prepared, and perfectly chilled, a cold summer soup is ideal.
Enhanced with tomatoes and carrots and the juices of a fresh lemon and fresh orange, this energy-rich, no-cook soup boasts that its natural enzymes are alive and well. The borscht, dressed in its own brilliant hot pink attire, makes an ideal summer lunch or dinnertime first course.
NUTTY BEET BORSCHT
3 small tomatoes, coarsely chopped
1 medium beet, peeled and coarsely chopped
1 large carrot, peeled and coarsely chopped
10 raw Brazil nuts
1 small clove garlic
Juice of 1 fresh lemon
Juice of 1 fresh Valencia orange
1/2 t. salt
A dollop of sour cream is the ideal enhancement to many entrees, appetizers, and casseroles. Add a spoonful to garnish soup or top a fresh fruit salad. Here's a vegan version that's far lower in fat than the traditional sour cream, yet offers the same pleasing qualities as the old fashioned variety. You can also use this recipe as a base for creating a variety of dips.
TOFU SOUR CREAM
1 12.3-oz.(350 g) pkg. extra firm silken tofu
Combine all ingredients in a food processor and process until smooth and creamy. Makes 11/2 cups (360 ml).