Nikki's Cooking Corner

Hello and welcome to my kitchen! Here is a real look into the foods I make and the foods I love! Take a peak at my creations and then get yourself in the kitchen to try them out. You won't be disappointed.

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Slow Cooker Drunken Re-fried Beans I have a slow-cooker, but as a mostly vegetarian/vegan eater I struggle to find recipes that are not meant for meat. On a recent trip to the library, yes I still go to one, I found a vegan slow-cooker recipe book and decided to check it out. Some of the recipe ideas were odd, but I found this gem with the drunken re-fried beans. I love the simplicity of this recipe along with the versatility of the final product. Just dump in one bowl, cook and mash. When finished,you can simply dip your chips in these beans, or make nachos, burritos and rice bowls. The beans definitely have the flavor from the beer; so if you are not a beer fan you may not love these. I thought they were unique flavorful twist on the basic re-fried bean and so much better than buying something from a can. Plus, a lot of re-fried beans in cans are not even vegetarian! Try this recipe for your next game-day party or a fun family fiesta! DELICIOSO!  Ingredients: 1- 16 ounce bag dried pinto beans

water, enough to cover the beans by one inch

2- 12 ounce bottles light colored beer 

2 teaspoons salt

4 cloves of garlic, minced 

Directions:  1. Add pinto beans, water, beer, and 1 teaspoon of salt to your slow cooker (they recommend a 4-quart variety). Cover and cook on a medium heat for 5-6 hours. Check after 5 to see if they are tender and continue cooking if necessary. 

2. Drain the beans in a colander, reserving about 1 cup of cooking liquid. In a large bowl (I used the slow-cooker bowl to avoid more clean-up) combine beans, remaining salt, and garlic. Mash the mixture with a potato masher, adding reserved cooking liquid as needed until a smooth consistency is reached. Your beans are done and ready to eat.

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Fresh and Filling Summer Salsa Living in the east coast, Summers are always a great time for fresh produce. The winter is so cold, there are few fruit and vegetables that are actually in season. In the summer, all the delicious fruits and veggies come out, and the farmers markets come into full swing. Regardless if it is the middle of summer, or the middle of winter; this salsa can be made. Just tweak the ingredients so that all year long you can taste the fresh flavors of summer, and stay on a budget. There are many uses for this salsa whether it is just dipped with chips, served over lettuce to make a healthy salad, or as a vibrant topper for chicken or fish. Plus, the longer it sits the better it tastes; so make a huge batch to eat throughout the week! What are you waiting for? Ingredients:  2 cans black beans, drained and rinsed 1 16 ounce bag of frozen corn 2 red peppers, diced 2 avocados, cut in cubes

1 red onion, diced 1 bunch of cilantro (about a cup),  finely chopped Juice of  1 large lemon or 2 limes 3 Jalapenos, diced 

Directions:  1. Start by putting the frozen corn in a large bowl. This will begin to thaw as you prepare the other ingredients.  2. Prepare all other ingredients, making sure the everything is about the size of the corn. This will help with even dipping. 3. Mix all ingredients together with the corn. Allow to sit for 15-20 minutes to thaw the corn even more and meld the flavors. And, your are ready to eat! Note: Don’t have an ingredient? Leave it out. Want to add tomatoes or cucumbers? Add them in! This is your Salsa, so use what you love!

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Can We Cook It?- 3 Ingredient Jalapeno Poppers

I never buy Pillsbury crescent rolls because they are not the healthiest, and I would feel so much more accomplished making them from scratch. However, the other day I got a fabulous deal on a pack of crescent rolls,and decided I would find something to make with them. My local Safeway had a 50% off sticker on the crescent rolls because they expired that week, and then I also had a dollar off coupon. Let’s just say that saving money is exciting! 

I found this three ingredient recipe directly from the Pillsbury website, and decided that I would see if It was really as simple as they said, and if it was really as delicious as their picture. I have to say they were pretty awesome. I wouldn't make these every day, but if you need a quick party food and aren't counting the calories, try these out. 

Ingredients: 1 can (8 oz) Pillsbury™ crescent rolls

8 small jalapeño peppers or 4 large jalapeño peppers. 

1 container (8 oz) cream cheese  Directions: 

1. Preheat the oven to 375°F. Separate dough into 8 triangles. Cut each triangle lengthwise into two smaller triangles. 

2. Cut the Jalapenos in half or in quarters depending on the size, and remove the seeds. (mine were huge so I did quarters). 

3.Put the cream cheese inside each pepper,  about a heaping tablespoon. 

4. Place the pepper on one end of the crescent roll the dough around the pepper. 

5. Bake for 14-18 minutes. Viola. Ready to serve.  Note: If serving for a party, assemble the poppers early and have on the baking tray in the fridge. Stick them in the oven just before guests arrive. 

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Vegan Peanut Butter Cookies

Last week I shared a cookie recipe that was delicious, but also contained butter, white chocolate chips, and loads of sugar. I decided I needed to redeem myself with a vegan cookie. I found this peanut butter cookie recipe and realized that I already had all of the ingredients in my pantry. After making these, I wondered why I had gone so long without these cookies in my life. They are soft, flavorful, and simple to make. Grab your peanut butter and let's get started. Ingredients: 1/2 cup peanut butter

3/4 tsp baking soda

3 tbsp flour 

1/4 cup sugar 

2 tbsp brown sugar 

2 tbsp applesauce

1/2 tsp pure vanilla extract

Directions: 1. Preheat the oven to 350 F.  2. Mix all the dry ingredients in a bowl. 

3. Add in the wet ingredients and put the dough in the fridge for about an hour. This will make the dough easier to form into balls and creates softer cookies.  4. Form into balls and place 2 inches apart on a greased cookie sheet.  5. Bake for 8 minutes. They will come out looking and feeling undercooked, but allowing them to cool for 5 minutes will allow you to remove them without breakage.  6. Eat warm, or keep for up to a week in a container with a tight lid.  Note: *Easily make gluten free with different flour choices. 

          * Feel free to eat the cookie dough raw, since no eggs were used!

Original Recipe: http://chocolatecoveredkatie.com/2011/12/11/secret-peanut-butter-cookies/

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White Chocolate Chip Cranberry Oatmeal Cookies 

This winter season I have had multiple events to go to where I have been asked to bring a dessert. Every time, I find myself turning to these cookies because they so easy to make, and are a big hit with everyone who tries them. Not only do they taste delicious, they look pretty too with the speckles of red and white.  I know what you might be thinking, "these cookies can't be healthy?!?!" I am not going to pretend for a minute that the oats and the cranberries suddenly make these a health food, but who brings their healthiest recipe to a party anyway? Even if you aren't going to an event, you might just be cooped up at home in the snow and want something tasty to make with your kids. Try these out, and if you want to share with neighbors and friends double the recipe like I did!  Ingredients:  3/4 cup white sugar

1/4 cup packed brown sugar

1/2 cup butter, softened

1 large egg

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cup quick cooking oats

3/4 cup dried cranberries

6 ounces white chocolate chips Directions: 

1. preheat the oven to 350 F 2. In a large bowl beat the sugars and butter together.  3, Add in the egg and vanilla and thoroughly mix.  4. Mix in the flour, baking soda, cinnamon, and salt.  5. Gently fold in oats, cranberries, and chips.  6. Get messy, and roll the dough into small balls (about 1 in.)  and place on a greased cookie sheet. Bake for 10-12 minutes.  7. The hardest step: allow to cool for for 2 minutes on the cookie sheet before removing and enjoying.  Note: If you have dried cherries, or regular chocolate chips you can always try swapping them out! Use what you have and have fun baking!  Original Recipe:  http://www.food.com/recipe/white-chocolate-chip-cranberry-oatmeal-cookies-112683

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Homemade cream puffs with vegan pastry cream I don't know about you, but if I can make people think I slaved for hours in the kitchen and am super gourmet without the hassle; I'd try that. And what I have for you today is a pretty successful attempt at trying that with these homemade cream-puffs from Alton Brown, or to be fancy pate a choux.  Just telling someone you made cream-puffs from scratch sounds super fancy, and if you call them pate a choux, they might think you are even fancier. Of course mine don't look as pretty as if I had bought them from a box; but they are delicious none the less. Plus, you could be more precise and actually use a pastry bag to make uniform circles. The other awesome part of these puffs, is that you can fill them with whatever you wish, sweet or savory! I will be showing you a sweet filling today.  Don't be scared by this recipe! Alton did it, I did it, and now YOU can do it! Ingredients for puffs: 

1 cup water

3/4 stick of butter

1 tablespoon sugar

1/8 teaspoon salt 

1 1/3 cup flour

4 large eggs and 2 egg whites 

Directions for puffs:

1. Preheat the oven 425 degrees F.  2. Boil the water, butter, sugar and salt.

3. Add the flour and remove the mixture from the heat. Stir, and return to the heat.  4. Work the mixture until all the flour is incorporated and the dough forms a ball. 

5. Allow the dough to cool in a mixing bowl for 4 minutes. Slowly whisk in the eggs, one at a time (wait for each egg to blend before adding more) 

6. Add dough to a piping bag, or if you are like me, use two spoons to create golf-ball size round shapes 2-inches apart onto parchment lined sheet pans.

7. Cook for 10 minutes, turn down the oven to 350 degrees F and bake for 10 more minutes.  8. Out of the oven, pierce with a knife immediately to release steam. This makes sure they don't deflate.  Allow to cool before adding the cream.  

Ingredients for vegan pastry cream: 1 3/4 cup nondairy milk (coconut/almond/soy) 5 Tablespoons cornstarch

2 tablespoons flour

1/4 cup sugar

1/4 cup water

Pinch of salt

1 teaspoon vanilla extract

Directions for cream:  1. Heat milk gently in a saucepan until warm, not boiled. 

2. In a mixing bowl, mix the cornstarch, flour, sugar, water and salt  and whisk until well incorporated. 

3. Add in half of the warm milk to the bowl and whisk together. Pour everything back into the pan on medium low heat. 

4. Whisk continuously until thickened. You will see large steam bubbles and cook for 2 minutes after that. Don't let the bottom burn!

5. Transfer to a bowl, add in the vanilla, and cover with plastic wrap. When the mixture is cooled, use  spoon or piping bag to put the mixture in the cream puffs. They are ready for consumption!  Original recipe from Alton Brown: 

http://www.foodnetwork.com/recipes/alton-brown/sweet-or-savory-pate-a-choux-recipe.html Original pastry cream recipe:

 http://thegrumpysailor.com/2014/09/20/custard-slice/

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Can We Cook It? Holiday Edition!  Creamed Pearl Onions

I was making what I thought would be a very healthy thanksgiving meal this year, and so It seemed as though something a bit creamier would be fitting. One dish with heavy cream and deliciousness. That's when I stumbled across the simple dish creamed pearl onions. The recipe, listed below, called for frozen pearl onions, and just a couple other ingredients. However, when it came time to grocery shop I went to two different grocery stores with no luck finding the frozen onions. Instead of nixing the entire dish, I purchased fresh pearl onions; which I think ended up being the perfect choice. As simple and delicious as the first recipe I found from Tyler Florence; Martha Stewart came in to save the day with her fresh take on the creamed pearl onions. Although it adds a few more ingredients and a little more hassle, it is yum yum yum!  Ingredients:

8 cups water

about 4- 10 ounce bags off pearl onions, unpeeled

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups  milk 2%

1/2 cup heavy cream

1/4 teaspoon grated nutmeg

4 sprigs fresh sage (with about 16 leaves)

Directions: 

Bring water to a boil in a large saucepan, Add onions, and cook until just tender, about 12 minutes. Drain. When cool enough to handle, trim root ends with a knife, and pop onions out of their skins. 

Melt butter in a small saucepan over medium heat. Add flour, and whisk until mixture bubbles slightly but has not started to brown, about 1 1/2 minutes. Slowly whisk in milk. Raise heat to medium-high, and bring to a boil, whisking frequently. Stir in the nutmeg and sage. Reduce heat to low, and cook, stirring occasionally, until thickened, 12 to 15 minutes.

Stir in onions, and cook over low heat until heated through, 5 to 10 minutes. Discard sage, retaining a few leaves for garnish if desired.

Original Recipe (with frozen onions): http://www.foodnetwork.com/recipes/tyler-florence/creamed-pearl-onions-recipe.html Martha Stewart Recipe: http://www.marthastewart.com/939251/creamed-onions-sage

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Can We Cook It? Holiday Edition! Pickled Root Vegetable Salad Pickled vegetables? I know that does not sound the first thing like a holiday dish; but with all the rich, creamy, hearty dishes found at holiday dinners, a light and vinegary salad is a perfect companion! When I found this salad under a list of side dishes for thanksgiving, I decided it was unique enough I just had to try it! At first I thought it would be difficult to make, since I had never pickled anything before and there were so many ingredients. However, the most difficult part is having to wait an hour to be able to eat. The addition of nuts and goat cheese make the salad even better. Writing this post is certainly making me hungry. I did alter the recipe to suit what I could find at my local grocery, so I will link the original recipe at the end. 

Ingredients: 

4 red beets

2 medium parsnip

1 medium sweet potato

1 medium turnip

1 small red onion, thinly sliced

3 cups apple cider vinegar 

3/4 cup sugar

1/4 cup kosher salt

1 teaspoon mustard seeds

1 teaspoon celery seed

2 cloves garlic

4 ounces of goat cheese, crumbled

1/4 cup sliced almonds

Directions: 

1. Take all the root vegetables and slice them into 1/8 inch slices. A Mandolin is extremely useful for this step. 

2. Combine the parsnips, turnip, and sweet potato in a heatproof mixing bowl. Combine the red beets and onions in another bowl. This will prevent the red color bleeding onto the other veggies. 

3. Combine the vinegar, sugar, salt, mustard seeds, celery seeds, garlic and 1 cup of water in a saucepan. Bring the mixture to a boil over medium high heat to dissolve the sugar and salt. 

4. Pour half of  hot pickling liquid over the red beets and onions and the the other half over the other vegetables. Allow the vegetables to sit in the pickling liquid until just tender, about 1 hour. 

5. With a slotted spoon plate the vegetables on individual small plates starting with a layer of the red beets, adding  layer of the other vegetables, and finishing with a garnish of goat cheese and almonds.  Original Recipe: http://www.cookingchanneltv.com/recipes/kelsey-nixon/pickled-root-vegetable-salad.html

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Can We Cook It? Holiday Edition! Rum Baked Apples  Life has been hectic lately, and I've been letting my blog slide. That's not to say I haven't been cooking. I cook all the time! It's just about making food interesting enough for a blog post.  This Thanksgiving I decided that I would try all new recipes (even the turkey) and make some more "gourmet" dishes. Since our family doesn't have specific traditions for the food we make, I was able to do all sorts of unique internet finds. I am going to share these with you in the coming days, starting with desert first. This is part of my "Can we Cook it?" series that I haven't done in forever, and it also happens that this recipe fits with the "All you can Apple" series that I had as well.

Regardless of why I'm back, this recipe was simple to make and delicious. The best part is that after all the heavy holiday food, these are much lighter and dont break the calorie bank. Also, the cinnamon sticks make it look like little pumpkins! Tasty, festive, and fun! TRY IT OUT!  Thank you Alex Guarnaschelli from Food Network. 

Glaze Ingredients:  1/2 cup dark brown sugar 1/2 cup dark rum

1//2 teaspoon salt

1 teaspoon cinnamon 

1/2 teaspoon nutmeg The apples Ingredients:

6 small to medium apples, cored (a sturdy baking variety) 6 cinnamon sticks

2 tablespoons of butter in small pieces

1 cup unsweetened apple cider

Directions:

1. For the glaze: In a medium saucepan combine the brown sugar, rum, salt, and spices. Stir and bring to simmer over medium heat for 3 to 4 minutes.  2, Preheat the oven to 375 degrees. 

3. In a baking dish that can fit all six apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple.  4. Pour the glaze over each apple and top with a piece of butter. Add the cider to the bottom of the dish, and place it in the center of the oven.  5, Cook the apples, basting them from time to time by spooning the liquid over the tops of the apples. When cooked, the apples will be tender but not mushy around 30 minutes. 

6. Serve warm with ice-cream if desired, or just plain! It's yummy no matter how you eat it 

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All you can Apple- Homemade Applesauce

If you normally buy store bought applesauce, you need to try this recipe. In about 20 minutes total you can turn whole apples into delicious soft applesauce. In the fall, while apples are at their peak, stock up! You will want as many apples as possible to make this recipe, because once you try it; you will be making it all the time. The best part about it is you can eat it warm right off the stove, or put it in the fridge and pack it in your lunch. Whatever way you eat it, you won't be disappointed. Let the apple recipes continue! Ingredients: 

6 medium apples or 4 large apples  2 teaspoons of cinnamon

1/4 teaspoon allspice or nutmeg

1 teaspoon lemon juice

2 tablespoons brown sugar

1/3 cup of water 

Directions:

1. Core and slice the apples into medium sized slices. Peel the skin if you prefer, however I left the skin on and thought it was still delicious! 

2. Place all the ingredients in a saucepan, stir,  and cook for 15 minutes. After the first 5 minutes, stir again and finish cooking with the lid on. 

3. Eat as is, or pulse in a blender for smooth applesauce. YUM!

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All You Can Apple- Cinnamon Roll Apple Dumplings As I promised, more apple recipes! This week I decided to experiment with a package of store bought cinnamon rolls and some apples. Yep, JUST TWO INGREDIENTS.  Normally, I would prefer making dough on my own and not using the prepackaged stuff, but lets be real; not everyone has the time or patience for that. I believe its perfectly fine every once in a while to indulge in something like a cinnamon roll and why not add an apple twist? The result is the cross between your average cinnamon roll and an apple dumpling. Maybe they aren't the healthiest around, but certainly are delicious; and very simple to make! Plus, if you were planning on having cinnamon rolls anyway, the apple adds a bit of nutrition. A decadent breakfast or desert is served! Ingredients:  1 Apple sliced into  8 slices.   1- 8 count package of uncooked cinnamon rolls  Directions: 1. Preheat the oven to 350 degrees.  2. Open the package of rolls and unravel one roll to make a long string of dough. 3. Place an apple slice at the edge of the dough and continue wrap the dough around, completely covering the apple.  4. Place completed rolls on baking dish sprayed with cooking spray and bake for 15-20 minutes or until the top is golden brown.  6. Serve warm! They can be drizzled with the packaged icing, if desired. Yum!

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All you can Apple- Apple Crisp

Starting up fall with a series I like to call All You Can Apple. For the next few weeks, you will be seeing a whole bunch of apple recipes. I was inspired when I went to a local farm in my area and bought a huge bag of apples. They sell apples bulk that are “seconds”, meaning they aren’t the best apples, but are perfect for these recipes and a lot cheaper! i used golden delicious apples, but you can choose whatever apple is available. Peeling is based on preference, so as you’ll see; I chose not to. Now that I’ve gotten you up to speed, grab your apples and let’s start baking! Note: I used a 9 in. Square baking dish  which serves 4, but you can use a larger rectangular  dish and just double the recipe to make even more! 

Ingredients:

5 apples  1 cup oats 1/2 cup brown sugar

1 teaspoon vanilla

1 teaspoon cinnamon

4 tablespoons/ 1/2 stick butter Directions

1. Preheat the oven to 350 degrees F.  2. Cut the apples into thin slices, and place in a baking dish. 

3. Make the topping by combining the oats, brown sugar, vanilla, cinnamon, and butter until mixed. Make sure the butter does not melt.  4. Sprinkle the topping over the apples, and bake for 30-40 minutes till the apples are soft and the topping is browned.  5. Serve with Greek yogurt or ice-cream and enjoy!

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The Banana Chip Saga There once was a poor banana that was going brown and wanted desperately to be used for something, instead of being thrown out. This banana was given a chance when I decided to make banana chips for the first time a few weeks ago. Sadly, the result was a soggy chip that stuck to the parchment paper I cooked it on. I am back, after trying a slight variation on the banana chip, trying to save yet another sad brown banana. Unfortunately, this time I got slightly burnt banana chips. On the plus side, they did not stick because I removed the parchment all together. I'm giving you my recipe with the hope that someone can tweak and perfect the banana chip, and provide me with a fool proof way to create a crispy, delicious banana chip. 

Ingredients:  2 Bananas 

Juice of 1 lemon Cinnamon ( to sprinkle on the chips) Directions: 

1. Preheat the oven to 200 degrees. These chips will be cooking low and slow! 2. Peel and cut the bananas into thin, even,  slices. I would guess my slices were between 1/8 and 1/4 inch thick  3. Dip each slice in lemon juice, and place on a greased cookie sheet. Sprinkle with cinnamon for added flavor.  4. Bake for 1 hour, flip, and bake for another 45 minutes to 1 hour. Just keep checking so they don't burn. 

5. Allow to cool completely before eating!

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Chocolate Zucchini Pancakes  Today's post marks the first use of the zucchini from my garden. The zucchini that my mom picked were huge, so I knew I would have to find some unique ways to make use of these vegetables for both breakfast, lunch, and dinner. Starting with breakfast, I have a pancake recipe that hits the spot! I used the basic Joy of Cooking pancake recipe, but I tweaked it to fill my need for chocolate and zucchini. The flavor of the zucchini is so mild, that is basically disappears in this recipe, making it perfect for finicky children who don't like to eat their veggies. Who said you shouldn't have vegetables for breakfast? NOT ME!  Pancake Ingredients: 

1 1/2 cups all-purpose flour

3 tablespoons sugar 

1 1/2 teaspoons baking powder

1/2 teaspoon salt 

1/4 cup 100% cocoa powder

1 cup of milk

1 cup shredded zucchini

2 large eggs

1/2 teaspoon vanilla 

Glaze Ingredients:  1/2 cup confectioners sugar

1 tablespoon cocoa powder

1-2 tablespoons of milk  Directions:  1.  Mix the dry pancake ingredients together until combined. Add in the wet ingredients, and gently stir them together (THERE WILL BE LUMPS).  2.  Spoon 1/4 cup amounts onto a greased non-stick pan at medium high heat. Cook until bubbles form all over the top, flip; and cook for another 1-2 minutes on the other side. 

3. To make the glaze, use a fork to mix the glaze ingredients in a small bowl. Add in the milk a little bit at a time until falls in a solid drizzle when the fork is lifted.  4. Keep pancakes warm in a low oven until ready to serve. Use the drizzle, maple syrup, or any other favorite pancake topping! Breakfast is served. 

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Simple Guilt-Free Blended Iced Coffee I love coffee and I normally start my day with a cup of coffee; but sometimes in the summer  I crave something cold. Starbucks has coined the name frappuccino for their blended icy coffee drinks. Although these are delicious, they are loaded with sugar, calories, and not to mention are some of the highest priced drinks on the menu. My simple iced coffee allows you to have a delicious blended iced coffee right in the comfort of your own home!  You can always add in sugar and flavor; but on its own, this is a low calorie refreshing drink for summer.  Ingredients:  Cold coffee Ice  Milk, any variety Flavorings or sweeteners, optional  Directions:  1. To make cold coffee, simply put brewed coffee in the fridge for a few hours or overnight.  Use the excess coffee from the mornings brew as a perfect way to avoid waste! ( using hot coffee in this recipe will melt the ice and water down the drink)

2. Using a blender, pour in equal parts ice, milk and cold coffee ( I use about a cup of each). Also, add in any additional flavorings at this point. 

3. Blend until fully combined and the mixture has become thick and creamy!

4.  Pour into glasses, and enjoy!

Added Flavors may include any combination of:  Vanilla extract Almond extract 

Chocolate syrup 

Cocoa powder Caramel syrup

maple syrup

sugar

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Vegan Creamed Corn Soup with Kale I know very little about creamed corn, but it is normally something that has a lot of cream, hence the name, and is a less healthy vegetable side dish. I thought I would try my hand at a vegan version, which turned into this delicious and simple soup!  The kale is optional, but adds an extra boost of health, so try it out!  Ingredients:  2 Pounds Frozen Corn 

1 Can of Coconut Milk 4 Cups of Water + 1 can's worth of water (to clean the milk can) 

3 cups of Kale washed and roughly chopped

salt/pepper to taste Directions:  1. Place frozen corn, coconut milk, and water in a pot and cook on medium heat until the mixture begins to bubble.  2. Using a stick blender or a potato masher, blend corn to a thicker consistency, that still contains chunks of corn.

3. Add the kale and season with salt and pepper, cooking until the kale is softened, about 10 minutes. Your soup is ready! 

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Cucumber and Cantaloupe Gazpacho Guess who is back with another post? I was doing so well at the every Monday posting, and then just got out of the loop. I really think I'm back in the loop again. So that's exciting. Another thing that is exciting is this cold soup, also called gazpacho. It's very easy to make, uses very few ingredients, and is extremely satisfying on a hot summer day. You don't even have to chill it ahead of time, so your soup can be ready in 10 minutes. However, if you want to make it early, feel free and it will keep well in the fridge! Give it a try!  Ingredients:  1 cucumber 1/2 cantaloupe 

4 cups of water 

1/4 cup fresh mint 

1 teaspoon salt

1/2 teaspoon pepper 

Directions:  1.  Peel the cucumber and cantaloupe.  Cut into manageable chunks, and combine all ingredients in a blender or food processor until smooth. You may have to do this in batches to make it fit. If too thick, add more water!  2. Serve with a sprig of mint as a great starter to any meal, or a perfect lunch all on its own!