This delicious summer soup is both satisfying and pretty to look at. When served with crisp fruit and nut crackers, it’s a lovely start to a light lunch.
1 large ripe cantaloupe, peeled, seeded and cut into cubes, about 4 to 5 cups (1 L to 1.25 L)
2 Tbsp (30 mL) slivered crystallized ginger
1 Tbsp (15 mL) lemon juice
2 tsp (10 mL) finely grated orange zest
1 tsp (5 mL) peeled, finely grated fresh ginger
1 tsp (5 mL) agave syrup
1 cup (250 mL) fresh, pulp-free orange juice
1/2 tsp (2 mL) cinnamon
Pinch of salt
1/3 cup (80 mL) plain yogurt
Fresh mint sprigs
Place cubed cantaloupe in blender or food processor. Add remaining ingredients, except yogurt and mint. Purée until smooth, adding more orange juice if too thick. Chill until ready to serve, about 3 to 4 hours.
To serve, place in small bowls and swirl 1 Tbsp (15 mL) yogurt into each serving. Garnish with a sprig of mint.
Each serving contains: 91 calories; 3 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 21 g total carbohydrates (14 g sugars, 1 g fibre); 64 mg sodium
source: "Cool Summer Soups", alive
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
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Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
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