Chilled Melon Soup

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1 Rock Melon (Honeydew), cut into chunks

A handful of Mint leaves

Lime juice from 2 limes

1 small red onion (you can use this or omit it, depending on your taste)

1/4 cup or more of Coconut cream

pinch of salt to taste

optional add 1/4 cup of Grand Marnier swirled in before serving for a decadent appetizer or brunch addition 🙂

  1. Blend all ingredients in a food processor or strong blender. Garnish with extra mint or lime. You can also top with a dollop of coconut cream if you want!

Back in my university days, I worked as a waitresss every summer to finance my travels and my artsy lifestyle. One of the nicest restaurants I worked at was a country club on a golf course in Chatham, MA on the elbow of Cape Cod. I never had time to sit and eat while working so a bowl of their chilled fruit soups were one of my favorite quick snacks. They were refreshing, cooling, and just the right amount of food.

Right now, it’s still very hot in Dubai and this melon soup hit the spot today in between my school runs. Regional melon is quite delicious and cheap. The melon I used today was from Armenia. That’s just one of my many favorite things about Dubai, even our food knows no borders.

Enjoy and please comment with any fruit soup/gazpacho variations you love, I’m always looking for new ideas.

 

Coconut Corn Chowder

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Winter in Dubai…it’s mild, and fleeting but these cloudy and windy days are a great excuse for a warm soup.

This soup is a vegan take on a classic comfort soup. Using coconut cream and
chili, this soup has hints of Thai flavors. Served with smashed chickpeas and
roasted garlic on toast (or as a salad).
Chowder 
1 T coconut or olive oil (ghee can be used as well)
1 Onion, chopped
1 Green Chili, chopped, to taste (use half or no seeds if you want it less spicy)
3 cloves Garlic, chopped
2 sticks Celery, diced
1 large sweet or white potato, peeled and cubed
2 tbsp Cooking Oil or Butter
1 pinch of chili powder, optional
2 tsp dried thyme
½-1 tsp. Salt
300-500 ml Water
1 can Coconut Cream
2 cans Sweet Corn (sub bell pepper or chopped leeks if paleo)
1 bunch Spring Onions, chopped
1 bunch Parsley, chopped
Smashed Chickpea and Garlic Toasts 
1 head of Garlic, cut in half
2 tbsps. Olive Oil
1 tbsp. Vinegar
1 can Chickpeas, drained and rinsed
1 Red Bell Pepper, chopped
Salt and Black Pepper, to taste
Nice thick bread of choice (optional)
Preheat the oven to 200 degrees Celsius, cut the whole garlic in half, drizzle
with olive oil and wrap in foil
Place on a tray and bake in the oven for 10-15 minutes, while chopping
ingredients and preparing soup
Chop the onion, green chili and three cloves of garlic. Dice the celery. Peel and
dice the potato.
Heat the oil or ghee  in a large, heavy bottom saucepan
Sauté onion, garlic, celery, chili, chili powder, thyme and salt until they brown
Add potato and water, bring to boil and simmer until potatoes soften
Meanwhile, prepare the garlic and chickpea toasts;
Remove garlic from oven and squeeze out roasted garlic
Whisk garlic with oil and vinegar
Drain, rinse and partially mash the chickpeas with a fork
in a bowl.
Chop the red bell pepper.
Add the bell pepper, and mix with the roasted garlic dressing
Salt and pepper to taste
Slice and toast the bread
When the soup is done, blend or emulsify soup if desired, return to pot
Stir coconut milk and sweet corn into soup and gently simmer until warm and
thick
Add salt and pepper to taste
Garnish soup with chopped spring onions and fresh parsley
Smother toast with chickpea mixture or eat over lettuce if eating low carb, paleo, or grain free.