Rai Singh's "No Bones About It" Recipe for the Week, July 8, 2010

Sat Nam everyone. I hope you all had a great 4th. This week's recipe is another cool treat for these hot Phoenix summers.

Cold Cantaloupe Soup with Sweet Basil (Raw, Vegan, Gluten Free, Nut Free)

1- Cantaloupe, peeled and seeded

1/2- Medium Carrot

1/2- Celery Stalk

1/2- English Cucumber, peeled, cut in half lengthwise and seeded

1/4- Yellow Onion

1/2- Baby Bok Choy, (if you can't find baby, you can use one big hearty leaf of regular) You can also use green cabbage

1-2Tbl- Basil

1/2cup-2cups- Water, depends on the consistency you want and the ripeness of the melon and cucumber.

Salt and Pepper to taste

This is another recipe where I use my Vitamix, but you can use whatever blender you have. Dice all of the ingredients into medium sized chunks, (basically small enough to be managable in the blender.) Put everything except for the basil in the blender and turn on to low. At this point, you add water, but give it a few seconds to see how much you will need. It takes a bit for the melon and cucumber to liquefy. ***Note:If you are going to serve the soup right away, you will substitute ice for water. This will keep the soup from getting warm.*** Blend the soup until it is almost smooth, add basil and season with salt and pepper. Smooth out and either serve right away, or refrigerate and serve.

Tips and Comments about this recipe:

-If this is your first time with blended soups, add the water in stages. The melon and cucumber can add quite a bit of liquid and the soup can end up too watery if you're not careful. It's better to blend it thicker and then add a little extra water to finish the consistency. Make it ahead of time, if you can, to make sure it cools completely.

-If you're experimenting with the ingredients, (and please experiment!!) the carrot, cabbage, and cucumber are what give this soup its body.

-When seasoning a cold dish, it usually requires more salt than expected. And remember, it's a soup and not a juice, you want to taste the salt and pepper.

-Watermelon is a great substitution for this recipe. Use mint instead of basil and garnish with goat cheese.

-Cantaloupe, cucumber and the bok choy are high in Vitamin C, so this "soup" is extremely nutritious as well as yummy and refreshing.

One thing you won't find here is exact measurements, especially salt and pepper. I'm not withholding information. Fresh ingredients vary too much, and salt and pepper is based on personal preferences. Also, making your own food is all about exploration and discovery, and that is where you'll find the beauty. So as always, it is my pleasure to answer any questions or concerns you have about this or any recipe, so please don't hesitate to ask. You can contact me at raisingh108@gmail.com

Sat Nam and enjoy your food. It tastes better when you make it yourself.

Rai Singh