Posted (Steven) in News

This week’s newsletter includes recipes for cucumber soup, Tuscan carrot top soup, pink gazpacho with tomatoes and watermelon, farro and pine nut tabouleh, and sweet and savory cabbage.

Carnegie Hill Newsletter – Week 9

Posted (Steven) in Recipes
  • 6 cups watermelon
  • 1/2 lime, juiced
  • 1 zucchini
  • 1 carrot
  • 1 handful of pine nuts
  • 1/2 cup rice wine vinegar (or whatever vinegar you like)
  • 1 tsp ginger powder
  • 1 tbsp olive oil
  • 2 small shallots
  • Salt and pepper to taste

Use a vegetable peeler lengthwise on the zucchini and the carrot to make long broad strips.  Then cut them into long, thin strips.  Steam lightly, about 3 minutes.  Remove from heat immediately and put in a mixing bowl with the vinegar.

Add the olive oil to to a hot skillet.  Slice the shallots into thin strips and add to the pan, cooking for about 2-3 minutes.  Add to the zucchini/carrot mixture.  Add ginger, salt and pepper to the bowl and mix.  Put the mixture in the refrigerator to cool or just leave it out to reach room temperature.

Cut the watermelon enough so that it will fit in the blender.  Blend at a slow setting, it does not need to be a puree.  Once all the melon is blended, add the lime juice.  Chill the melon soup.

Toast the pine nuts for a couple of minutes in a dry pan for a couple of minutes.  Watch over them so they do not burn.

Add the soup to the bowl, add the vegetables in the middle, ring the mixture with the pine nuts.  After the fact I thought parsley would be a nice touch.

Steven Waxman