On a hot summer Shabbos, I avoid heavy, hot dishes. That makes these two cold soups regular guests at our table lately. They’re easy to prepare, delicious and cool. The rhubarb is a spring/early summer crop, so it’s getting harder to find these days. If you see it, grab it.
STRAWBERRY RHUBARB SOUP
1/4 cup honey
4 cups water
3 sprigs mint
Combine the rhubarb, strawberries and water in a pot to boil and simmer for 10 minutes, until rhubarb falls apart with a fork. Add honey and simmer for 2 more minutes. Break apart all the rhubarb with a fork or immersion blender. Serve cold with leaves of mint as garnish.
1 cucumber, halved and seeded, but not peeled
2 peppers of any color, cored and seeded
1/2 red onion
3 garlic cloves
handful of fresh cilantro
3 cups tomato juice
juice of 2 limes
1/4 cup red or white wine vinegar
1/4 cup olive oil
1/2 tablespoon salt and freshly ground black pepper to taste
Set aside 1/2 cup of chopped cucumber, pepper and tomato. Toss the rest of the ingredients in the food processor and blend until desired consistency. Add a tablespoon of the chopped veggies to each bowl before serving, with sprig of cilantro and croutons as garnish.