Re: Giada De tiis did this in a Vita Mix on NBC yesterday

[Guest guest]

Yum, I'm going to make this soup today. It reminds me of my Rosy Cucumber Soup which I make several times each summer. It's pickled beets, cucumber, onion, a little bit if chicken broth. We just love this soup. The first day you make it, it's not good but stick it in the fridge overnight and next day it's marvelous. I'll post the Recipe when I'm on my computer. Just reading a little mail and my morning newspapers on my iPad.TerryPs the Everyday Food and Martha Living are great on the iPad. Sent from my iPadHDOn May 31, 2012, at 8:56 AM, Ronnie Schultz <ronniejoy@...> wrote:

Recipe: Chilled spiked watermelon and cucumber soupGiada De tiisIngredients1/2 9-pound watermelon (about 5 cups), cut into 3/4-to-1-inch pieces (Reserve 12 pieces for garnish)2 English cucumbers, peeled, seeded and cut into 1/2-inch pieces1 teaspoon salt1/4 teaspoon pepper1/2 cup basil, roughly chopped1/4 cup chilled vodka6 3/4-to-1-inch pieces of feta cheeseSpecial equipment : 6 small skewersPreparationPlace the watermelon chunks into a blender and blend. Add the cucumber, salt, pepper, basil and vodka and blend. Chill the soup for at least 3 hours until ready to serve.Before serving, take a skewer and place one piece of leftover watermelon, one piece of feta and the another piece of watermelon.Pour the soup into chilled bowls or martini glasses and serve with one skewer.

[Guest guest]

Thanks Ronnie,This sounds like a perfect "Summer on the patio" soup, or,just one unique refresher! G From: Ronnie Schultz <ronniejoy@...> Sent:

Thursday, May 31, 2012 5:56 AM Subject: Giada De tiis did this in a Vita Mix on NBC yesterday

Recipe: Chilled spiked watermelon and cucumber soupGiada De tiisIngredients1/2 9-pound watermelon (about 5 cups), cut into 3/4-to-1-inch pieces (Reserve 12 pieces for garnish)2 English cucumbers, peeled, seeded and cut into 1/2-inch pieces1 teaspoon

salt1/4 teaspoon pepper1/2 cup basil, roughly chopped1/4 cup chilled vodka6 3/4-to-1-inch pieces of feta cheeseSpecial equipment : 6 small skewersPreparationPlace the

watermelon chunks into a blender and blend. Add the cucumber, salt, pepper, basil and vodka and blend. Chill the soup for at least 3 hours until ready to serve.Before serving, take a skewer and place one piece of leftover watermelon, one piece of feta and the another piece of watermelon.Pour the soup into chilled bowls or martini glasses and serve with one skewer.