August 2010 Recipes

Eggplant Bruschetta

The directions for this soup say to start with cold melon, cucumbers and buttermilk so that you won't need to chill it before serving.

Ingredients

•              ½ Honeydew melon, peeled, seeded and cubed (4 to 5 cups)

•              3 cups buttermilk

•              2 T chopped fresh mint

•              ½ t ground coriander

•              1/8 t freshly grated nutmeg

•              ½ t salt

•              1/8 t ground black pepper, or to taste

•              2 cucumbers, peeled, seeded and diced into ¼-inch pieces (3 cups)

 

Dash of freshly grated nutmeg

Chopped fresh cilantro (optional)

Directions

1.             In batches in blender, combine the melon, buttermilk, mint, coriander, nutmeg, salt, and pepper and puree until smooth.  Stir in the cucumbers.

2.            Serve immediately with a dusting of nutmeg and, if you like, a bit of cilantro.

 

 

 

 

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