My Judy the Foodie

Avocados, Quinoa and Popovers, Oh My!

It’s been an exciting winter and spring as a contributor for P&G Everyday and P&G Home Made Simple. I’ve had such a blast developing recipes and writing about topics that are near and dear to my heart as I try to navigate the minefields of the food landscape for myself and my family.

If you’ve missed any of my articles don’t fret, I’ve linked them all here. I hope you’ll check them out and that they get you inspired!

This summer, be on the lookout for more entertaining articles coming your way on P&G Everyday and P&G Home Made Simple.

Stay Tuned!

Stuffed Baked Avocados 3Ways

Vegetarian Quinoa Bake

Boost Your Immune System with Healthier Eating

7 Foods Ruining Your Diet

3 Vegetarian Meals Your Family will Love

Tasty Popover Recipes

Eating Organic: The Real Health Benefits to You and Your Family

Apricot and Melon Chilled Soup

It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy. Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making. Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site! You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

I asked Serena to share a chilled summer soup with us (after all Memorial Day IS next week) and here’s what Serena has to share:

I love having cantaloupe in the summer – especially chilled cantaloupe.

This refreshing melon is not only delicious but it is packed with vitamins A and C and dietary fiber. One of my favorite chilled soup recipes was the One Cantaloupe, Three Soups where I made a Green Tea- Infused Melon Soup, Triple Basil Melon Soup and a Prosciutto and Melon Mint Soup. Having some melon at home, I was looking for a quick soup recipe to test out using some ingredients I had at home like mint, lemon thyme, lemon and some delicious nectarines.

What resulted was a light and refreshing summer soup that can be easily modified with some other summer melons like honeydew or watermelon and peaches instead of apricots.

Apricot and Melon Chilled Soup

Ingredients:

2 cups of water
1 cup cantaloupe, chopped
4 apricots chopped and pitted
3-4 sprigs of mint
3-4 sprigs of lemon thyme
1/2 lemon
1/4 cup of walnuts, de-shelled
1 tablespoon of sugar
pinch of salt

Instructions:

Add some water to a pot and let boil on a low heat.
Cut up the melon and the apricots and add them to the pot. Add the mint, lemon thyme, lemon, walnuts and sugar to the pot and stir.
Let cook for 10 minutes.
Turn off the flame and blend the ingredients in a blender or by using a hand mixer.
Chill for at least 3 hours and top with some walnuts or season with some mint.