Cool Summer Soup Recipes – A Food Processor and 10 Minutes is All You Need

Lynne Birch asked:

Summer is coming and so is the hot weather. Nobody likes to cook in the heat of summer. A really hot meal on a hot day is almost as unpopular. It could be that a cool, easy to prepare summer soup is just what you need.

Below are 3 recipes for soups that can be made in your food processor or blender. If you have the ingredients on hand, none of them take more than 10 minutes to make. They are all delicious, nutritious, and really refreshing on a hot day. While the recipes all suggest you use a food processor, you can get very good results by using a blender or hand blender too.

These are all very simple recipes, so don’t be shy to modify them and get a taste that your whole family can enjoy.

Here are the recipes.

Summer Vegetarian soup

This is great tasting soup with a touch of Italy included. It is super easy to make and very healthy. It is particularly good on a hot summer day

an avocado – skin and pit removed of course 4 Roma tomatoes – they may not be quite juicy enough (see below) Basil to taste (Thai basil is really good in this) 4 tablespoons of extra virgin olive oil


How easy is this soup? Simply throw everything into your food processor and mix until it is smooth. If you find that it is more like a smoothie than soup, simply add more liquid (or swap one of the Roma tomatoes for another more juicy variety). Pour into bowls, garnish as you wish (minced chives are nice) and enjoy.

Sensational Salsa & Black Bean

This soup is a very simple soup that takes just a few minutes to prepare. It can be served hot or cold, but always benefits from being heated.
Roughly 4 servings

INGREDIENTS: 2 normal sized cans of black beans (any brand is OK, but try for low salt) 1 1/2 cups soup stock (Just use chicken, beef, or vegetable bullion) 1 cup of your favorite salsa (chunky makes a heartier soup) 1 teaspoon cumin (best to use fresh ground in the soup and you can sprinkle seeds on top too) 1/4 cup of sour cream 1-2 green onions chopped fine


Put the beans, salsa, cumin, and soup stock into a food processor (a blender is OK too). Puree the mixture until it is creamy in texture. Pour the mixture into a mid-sized pot and heat on low-medium until it is completely hot. This allows the flavours to merge. If you are going to serve it cold, move it to the fridge to cool off till it is time to eat. To eat it hot, simply serve into bowls and garnish with the onions and some of the sour cream.


Mangos are simply divine. They are great as a fruit, mixed into drinks, added to salads. They also make a really good cool summer soup which is explained below.


1 large RIPE mango (it will be soft, no squishy, to touch) 2 cups chicken soup stock (make your own or use bullion if you must) 1 TBSP lemon grass (available in most Asian markets, it looks like long
greenish reeds when you buy it) 1 TBSP ginger – Freshly chopped is best Ground chili peppers to taste 1 cup yogurt (2% plain is best) 2 TBSP cilantro (chinese parsley) chopped fine


Chop mango and put in food processor. Mix briefly and then put in the ginger, lemon grass, chili and 1/2 cup of soup stock. Mix again till everything becomes very smooth. Move the soup into another bowl (be sure it is large enough) and mix in first the rest of the stock, and then the yogurt. This is best served cold, so put in fridge till you are ready to eat. Then put into bowls and serve with the cilantro as the garnish.

As the temperature starts to go up give these soups a try. They are all very simple and will add a new delicious and healthy dimension to your summer diet.

Mango Fool – A Bajan Dessert

Billy O’Dell asked:

There are a number of mango varieties grown in Barbados. Most popular are the Julie, Ceylon and the large Imperial mango. At Food Affairs, we are fortunate in that we only use fresh mangoes from our orchard in our recipes, including this one for one of our most popular desserts.

MANGO FOOL (serves 6)

1-1/4 tsp unflavoured gelatin (less than an envelope)

1 cup whole milk

1 large egg

1/2 cup sugar

4 cups fresh mango

1-1/2 tbsp fresh lime juice

1 cup chilled heavy cream

Sprinkle gelatin over 3 tablespoons of milk in a small bowl and let soften while making custard.

In a heavy saucepan, bring remaining milk just to a boil and remove from heat. Whisk together the egg and a 1/4 cup sugar until combined well, then add hot milk in a slow stream, whisking.

Pour custard back into saucepan and cook over low heat, stirring constantly with a wooden spoon until thermometer registers 170F and the custard coats the back of a spoon (do not boil) – about 2 minutes.

Stir in gelatin mixture (tip: if the gelatin mixture gets too firm, pop it in the microwave for a few seconds and it will become liquid again) and cook over low heat, stirring until dissolved – about 1 minute (do not boil). Pour custard through a medium-mesh sieve into a bowl and cool, stirring occasionally.

In a blender, puree mangoes with remaining 1/4 cup sugar and lime juice until very smooth. Force through a sieve into custard. Stir until combined well. Chill until cold, but not set, (about one hour).

Beat cream with an electric mixer until it just holds stiff peaks (tip: always chill your bowl in the freezer prior to whipping cream). Fold into mango custard gently, but thoroughly.

Either pour the Mango Fool into a serving bowl, or divide amongst ramekins. Chill, covered for at least 8 hours. (Can be chilled up to one day prior to serving.)

Grilled Fish with Sweet Mango Barbecue Sauce

Billy O’Dell asked:

Two favorites on the island of Barbados are fish and mango. This dish is the best of both in the Bajan world. Enjoy this dish on a cool summer evening with a glass of wine, or with friends for a backyard get-together.

This recipe is a favorite at Food Affairs, prepared by Chef David Watts.


4 marlin or dolphin steaks, or other meaty fish, cut 1″ thick, brushed with olive oil and pressed garlic, and seasoned with salt and pepper.

For the barbeque sauce:

1tbsp olive oil

1/2 onion, diced

1/2 hot pepper, seeded

1/4 cup pureed mango

2 tbsp Worcestershire sauce

1/4 apple cider vinegar

1 tbsp Dijon mustard

1/2 cup brown sugar

1 cup beef stock

1 tsp Tabasco

1 pinch salt

1 cup beer

In a large saucepan, over high heat, saute onions and pepper in oil. Add remaining ingredients, bring to a boil then simmer over medium/low heat for 30 minutes. Puree sauce in a blender or food processor.

If using a barbeque grill, heat for 10 to 15 minutes on high. Or, if using a grill pan or a frying pan, heat to medium high. Sear the fish for 4 to 5 minutes per side, or until almost completely opaque. Brush 3/4 of the barbeque sauce onto both sides and grill an additional 1 minute per side. For those who prefer their fish medium rare, reduce cooking time to 3 1/2 minutes per side. Top with the reaming sauce and serve.

Easy and Healthy Dessert Recipes For Kids

Tracee Bergmann asked:

Do you ever remember sitting at the dinner table finishing every morsel of food on your plate and awaiting the best part of the meal? For many, if not all children the best part of a meal is always dessert. Nothing can be more rewarding than getting a slice of your favorite cake or a dish of ice cream. The only problem is that as more and more parents become concerned with the health of their children dessert can be more of an issue. Serving your child with something that is sugary or filled with unnecessary calories can be something that you would want to skip. Here are some easy and healthy dessert recipes for kids:

Easy Graham Cracker Cake
1 box graham crackers
Fresh mango slices
1 can cream
1can condensed milk

1. Mix the cream and condensed milk in a bowl and refrigerate for at least one hour.
2. Line a pan or plastic container with your graham crackers, making sure that everything is even.
3. Spread some of the cream mixture on top of your graham crackers.
4. Put some of the mango slices on top of the cream.
5. Repeat the steps as desired or until you have two or three layers.
6. Keep refrigerated until ready to serve

Jello Bowls
1 regular package instant unflavored Jello
Fruit juice
Fresh fruit pieces
Whipped cream (optional)


1. Cook Jello according to package directions, substituting fruit juice for water.
2. Add chopped fruit pieces to Jello when it is done cooking.
3. Pour into individual bowls and chill.
4. When ready to serve put Jello bowls into individual platters and top with whipped cream.

Baked Apples
3 Medium sized apples cored and cut in half
6 tablespoons brown sugar
6 tablespoons butter
1 cup granola
Light cream

1. Mix the butter and brown sugar together in a bowl.
2. Put sliced apples into a baking pan and spread the butter and sugar mixture on top
3. Bake at 350° for about 30 minutes or until apples are done.
4. Cool the apples and top with cream and granola

Rachel Ray Chicken Recipes – Best Chicken Recipes by Rachel Ray

Barbara Knight asked:

Rachel Ray is most known for her 30 minutes recipes. She is a celebrity cook, author and a talk show host.

Here is one of her famous chicken recipes: Quick Tagine Style Chicken

Ingredients in Rachel Ray Chicken Recipe

Extra Virgin Olive Oil: 2 table spoons.

4 cloves garlic: Discard its skin and then smash it with a flat knife and the heel of the hand.
Chicken breasts: 1 1/2 – 1 3/4 pounds. It should be boneless & skinless. You must cut it in to large bite size pieces.
Grill seasoning blend: 1 1/2 teaspoons or coarse salt & coarse pepper.
Yellow skinned onion: 2 medium or 1 large. You must quarter it and slice it.
Pitted prunes: 10. These should be coarsely chopped.
Golden raisins: 1 ounce box or 1/4 cup.
Chicken stock: 2 cups. It should be good in quality and low in sodium. It is available in the paper containers in the soup aisles.

Spice Blend:

Ground cumin: 1 1/2 tea spoons.
Sweet paprika: 1 1/2 tea spoons. You have to eyeball it.
Ground coriander: 1/2 tea spoon. You have to eyeball it.
Turmeric: 1/2 tea spoon. You have to eyeball it.
Cinnamon: 1/8 tea spoon that is a couple pinches.


Chicken stock: 1 1/2 cups.
Couscous: 1 1/2 cups.
Extra virgin olive oil: 2 table spoons. You have to eyeball it.
Scallions: 2. these have to be finely chopped.


Flat leaf parsley or chopped cilantro leaves.
Mango chutney. Pick out any variety in any brand.
Finely chopped scallions.

Procedure To Prepare Rachel Ray Chicken Recipe

· Heat the large non stick skillet over a medium high heat.
· Add EVOO (extra virgin olive oil) 2 turns of the pan.
· Keep the steam low & add smashed garlic.
· Season your chicken with the seasoning blend.
· Scatter the chicken around the pan. Make sure that the layer is even.
· Cook the chicken pieces on each side say for 2 minutes. It must become brown.
· Now add onions, raisins, prunes, & stock.
· Further mix the spices in the small dish & scatter over the pot.
· Cover & reduce the heat to moderate.
· Cook for 7 – 8 minutes.
· Remove its lid & stir.
· For couscous, bring the chicken stock to one boil.
· Add the couscous, EVOO & scallions.
· Remove it from the stove immediately.
· Cover it and let it stand for 5 minutes.
· Next fluff it with a fork.
· Next, uncover the chicken & cook for another 2 – 3 minutes in order to thicken it slightly.
· Now adjust the seasoning as per tastes.
· Serve the chicken on a bedding of couscous.
· Finally garnish it with chopped cilantro & scallions.
· You must serve it with chutney.

The Health Benefits of Mangosteen Juice

Kerry Ng asked:

Fruits and vegetables have always been the key to a healthy diet; add exercise to it and your body will reward you with tremendous energy and glowing skin. This is no secret, just a fact. While some of us love our vegetables and fruits, some can hardly swallow a handful a week. Eating smart helps a great deal in promoting good health. Try and learn a tiny bit about your daily food, and thus you will be able to eat right even if you don’t consume the exact quantity required daily. The mangosteen is a fruit that is filled with all the essential vitamins and minerals needed to provide the required dose and more when consumed regularly.

Born in the tropical land of Southeast Asia many centuries ago, the mangosteen tree requires warm temperatures and abundant rains to grow. Its growth is slow, and it reaches its peak in about 10 years but by then it is producing huge quantities of mangosteen fruit annually. The health benefits from mangosteen juice is quicker absorbed by the body rather than eating fresh or dried. The most important health benefit from mangosteen juice probably is the rich content of antioxidants within in each fruit. Antioxidants are known for their property to fight and slow the aging process, thus providing us with wrinkle-free skin.

Drink mangosteen juice for good health. These health benefits can include such things as one’s daily doze of vitamins and minerals, because mangosteens contain vitamins such as Vitamin E, Vitamin B6, Vitamin B1, calcium, potassium, iron and fiber. While the health benefits from mangosteen juice are vast, it should not be taken instead of required medicines, as it only complements our immune system by helping it fight infection and other such diseases; it does not cure any illnesses on its own. All fresh fruits and vegetables are beneficial for our health and well-being learning, which will help us stay ahead and be ready to face anything that comes our way.

Preparing our body with natural ingredients found in nature without any preservatives or additives is the only way to ensure a long, healthy and happy life. Consume fresh fruits and vegetables as often as possible to maintain yourself in great health and spirits.

Tuna Salad Recipes – Deliciously Simple Tuna Salad

Brandy Summers asked:

This is one of the classic tuna fish salad recipes that you can make in just a few minutes. Makes a family sized amount.

4 (6 oz.) cans tuna, drained
1 lemon, juiced (optional)
2 cups mayonnaise
4 stalks celery, diced
1/2 cup sweet pickle relish
Salt and pepper to taste


In a bowl, combine the tuna, lemon juice, mayonnaise, celery and pickle relish. Mix together well and refrigerate until ready to serve.

=> Tuna Salad Recipe: Gourmet Tuna Salad

Here’s a restaurant quality tuna recipe that is absolutely delicious for tuna salad sandwiches.

1 (7 oz.) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder


In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Add in the curry powder, parsley, dill weed and garlic powder.

Mix well and serve with crackers or as a sandwich.

=> Low Fat Tuna Salad: Fabulous Bean Tuna Salad

You can do a lot more with tuna salad than make sandwiches. This healthy recipe features albacore tuna, fresh green beans, Northern beans, black olives and hard boiled eggs.

3/4 pound green beans, trimmed and snapped in half
1 (12 oz.) can solid white albacore tuna, drained
1 (16 oz.) can Great Northern beans, drained and rinsed
1 (2.25 oz.) can sliced black olives, drained
1/4 medium red onion, thinly sliced
1 teaspoon dried oregano
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1/2 teaspoon finely grated lemon zest
Salt and pepper to taste
4 large hard cooked eggs, peeled and quartered


Place green beans, 1/3 cup water and a large pinch of salt into a medium skillet. Cover, turn heat on high and bring water to a boil.

Once the beans start to steam, set the timer and cook until tender and crisp (about 5 minutes. Note: do not let the skillet run dry). Immediately dump the beans into a lipped cookie sheet that is lined with paper towels. Let cool.

In a bowl, combine the tuna, olives and onion.

In another bowl, whisk together the oregano, oil, lemon juice and zest. Pour over the tuna mixture; gently stirring. Add salt and pepper to taste. Arrange a portion of the tuna salad, green beans and hard cooked eggs onto 4 plates.

Caribbean Grilled Chicken Recipe

Lee Griffith asked:

Grilling season is not over yet! I had some chicken breasts that I decided to grill last weekend and I haven’t done too much Caribbean style grilling lately, so I thought I’d go that route. I don’t get paid to advertise for McCormick spices, but I have to tell you, I love McCormick Caribbean Jerk Seasoning. I always create my own spice rubs, but I haven’t put together my own jerk seasoning yet–the reason being that I just love the McCormick blend so darned much.

I mulled over how I was going to marinate my chicken, and I thought: What could I use as a base to provide some interesting layers of flavor? Then it came to me: Coca-Cola! I’d never cooked with Coca-Cola before. I went to my word processor and started making a list of the things I thought should be included in a Caribbean marinade. I then followed my own instructions for the recipe, and the results were VERY pleasing!


6 skinless & boneless chicken breasts

1 cup fresh squeezed orange juice

1/3 cup fresh squeezed lime juice

1/2 cup olive oil

1 bottle or can (12 oz.) Coca-Cola Classic

6 tbsp. green onion, finely chopped

2 cloves minced garlic

2 tbsp. McCormick Caribbean Jerk Seasoning

2 tbsp. dried parsley flakes

1 tbsp. brown sugar

1 tsp. course ground black pepper


In a large bowl or casserole, mix the orange juice, the lime juice, the olive oil, the Coca-Cola Classic, the garlic, the parsley flakes, the brown sugar, 1 tbsp. of the McCormick Caribbean Jerk Seasoning and 2 tbsp. of the chopped green onion. (Set aside the other tbsp. of the jerk seasoning and 4 tbsp. of the chopped green onion to use later.) After the ingredients in the bowl are blended well, add the chicken breasts and swish them around in the marinade a little bit. Cover and refrigerate for a minimum of an hour–all day if possible. When grilling the chicken (preferably on a charcoal grill), sprinkle each side with the remaining jerk seasoning. After flipping the chicken for the last time, sprinkle the remaining chopped green onions over chicken. This chicken tastes great on its own or topped with my Caribbean mango salsa. (See recipe below.)



2/3 cup chopped mango

2 tbsp. fresh squeezed lime juice

2 tbsp. fresh squeezed orange juice

4 rounded tsp. jalapeño peppers (with most of the seeds and membrane removed), very finely chopped.

4 rounded tsp. finely chopped red onions.

2 rounded tsp. finely chopped red bell peppers.

2 rounded tsp. finely chopped green bell peppers.

1 tsp. dried parsley flakes

1/2 tsp. Lawry’s seasoned pepper


Mix all ingredients well and refrigerate for an hour or more before

Copyright © 2007 Lee Griffith. All rights reserved.

Cheddar’s Restaurant – Why Does Everyone Love Them So Much?

Melanie Young asked:

Do you love Cheddar’s Restaurants? You’re not alone! Since 1978, when Aubrey Good and Doug Rogers opened the first Cheddar’s outlet outside of Six Flags in Arlington, Texas, Cheddar’s restaurants have become an American institution. It is a constant favorite of hundreds of thousands of families, many of whom eat there once a week or even more!

Particularly since their commitment is to fresh food and recipes made from scratch, it is no wonder that their restaurant outlets and their style of cooking has swept the nation. They are well-known for their friendly, attentive staff and their mouth-watering and affordable cuisine. In the thirty years since the opening of that first restaurant, more than sixty additional Cheddar’s outlets have opened across the country.

I know that I, for one, greatly enjoyed my trip to Cheddar’s when I was visiting a friend back east. We ate at no less than ten restaurants during my week-long trip, and Cheddar’s was by far the best. In fact, we ate there three times! You really can’t beat the gourmet-style food and family-style prices. Also, the atmosphere was happy and fun and the wait staff was friendly and attentive.

Cheddar’s menu focuses on family-style cooking, much like their atmosphere focuses on being family-friendly, as well. They have appetizers ranging from Chicken Tenders to Nachos to Cheese Fries. The entrees are equally appetizing, including such items as Key West Chicken and Shrimp, Grilled Tilapia with Mango Salsa, Dijon Chicken and Mushrooms, and Honey Barbecue Baby Back Ribs. Don’t forget to save room for dessert. Their specialty is the Cookie Monster Wow! and it is described as legendary. It’s made to order, and it consists of a fresh baked chocolate chip cookie, made in a skillet, topped with vanilla ice cream, hot fudge, chopped nuts, whipped cream and a cherry.

Doesn’t that sound mouth watering?

Rainforest Plants- Mango

Tony Mandarich asked:

Family: Anacardiaceae

Genus: Mangifera

Species: indica

Common Names: Mango, an lo kuo, anbah, manga agaci, manga, mangot fil, mangot, manguier, mamuang, aangga, merpelam, pelem

General Description: The mango is world-renowned as the apple (or peach) of the tropics. Both the tree and its fruit are labeled mango. It is a native of Burma and Eastern India, and is one of the most commonly eaten fruits in tropical countries around the world. The tree is grown for its yellow/ red fruit whose skin is slightly thicker a peach’s. The mango is egg-shaped, although two to three times the size of an egg.

Location: Mango is a tropical tree that requires above-freezing temperatures. The mango tree is now widely grown as a fruit tree in tropical and warm subtropical regions throughout the Indian subcontinent, all three Americas, the Caribbean, south and central Africa, Australia and Southeast Asia.

Uses: The fruit of a ripe mango is very sweet, with a distinct taste. The various cultures in which mango is cultivated In India, ripe mango is often cut into thin layers, dried and folded into a typical fruit bar that has a chewy consistency. In Mexico, mangos are flavored with chili powder and salt. In Indonesia, street vendors sell green mangos spiced with sugar, salt and chili.

The mango contains many vitamins, minerals, and antioxidants, as well as enzymes that contribute to digestion and intestinal health-all of which makes this fruit an excellent source of nutrition. Every part of the mango is beneficial; it has been used in traditional folk and tribal medicine in one way or another for centuries.

The best way to eat a ripe, plump mango is straight off the tree. A good mango is a natural wonder This fruit offers bright orange pulp full of delightful tropical flavors, completed with a tart finale. The mango is the ‘queen of tropical fruits’ and enjoyed throughout the world.

Disclaimer: The statements contained herein have not been evaluated by the Food and Drug Administration.
Any reference to medicinal use is not intended to treat, cure, mitigate or prevent any disease.