Recipe of the Week





Prep Time: 30 Minutes
Yields: 2 Servings

If you are looking for a great way to chill out, try this cold soup recipe. It’s perfect for the hot summer season in the swamps of Louisiana.

2 avocados, pitted and peeled
1 large cucumber, peeled, halved and seeded
1 ripe cantaloupe, halved and seeded
1 small onion, peeled and chopped
1 cup vegetable stock
1 (6-ounce) container fat-free yogurt
2 tbsps lemon juice
1 tsp lemon zest
salt and black pepper to taste
granulated garlic to taste
⅓ cup fresh basil for garnish
2 tbsps toasted pine nuts for garnish

Using a melon baller, scoop melon into small balls and set aside. In the bowl of a food processor, add avocado, cucumber, onion, stock, yogurt and lemon juice then pulse until smooth. Add lemon zest then season to taste using salt, black pepper and granulated garlic. Pulse until ingredients are well blended. To serve, place a few melon balls in the bottom of each bowl then top with an equal portion of soup. Garnish with fresh basil and toasted pine nuts.




















print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295