Healthy Shabbat Recipes

Cold Blueberry Soup

This incredible soup is the perfect way to cool off after a long walk home from shul in the summer heat.  Thanks to my sister-in-law, Sarah Zeldman-Novack for this recipe.

2 Cups Blueberries
1 1/2 cup water
1/2 cup sugar
1 lemon, cut into slices
1 cinnamon stick
1/8 tsp allspice
1/8 tsp nutmeg
1/2 C. fruity red wine
sour cream for garnish (optional)

Combine all ingredients except for wine and sour cream (if using) and boil for 15 minutes on low. Strain and refrigerate.  Add wine before serving.  Garnish with sour cream if desired.

Chilled Cucumber Dill Soup

Feeling daring? This chilled soup is unusual, but refreshing. Warning: This one has a few more steps than "quick and easy"

You'll need:
1 tsp olive oil
1 leek diced
3 cups cucumber - peeled seeded and diced
1 Tablespoon Fresh Dill, minced
2 cups water
1 cup rice milk
2 tbsp cornstarch or kuzu.
Juice of 1 lemon

Heat oil in soup pot. Saute leek for 2-3 minutes.  Add cucumber, 1/2 of the dill and  a pinch of salt. Cook for 3 more minutes. Add water and soymilk and bring to the boil.  Reduce heat to low and for 5 more minutes. Mix cornstarch or kuzu with  4 tbsp and add to soup to thicken.  It take about 3 minutes.  Remove from the heat and stir in the lemon juice.  Chill thouroughly, about 2 hours, before serving. Garnish with lemon slices.

Incredible Chilled Tomato Soup (Pappa Al Pomodora)

This one takes a little extra work. I make it about once a year, but it's always a hit.

You'll need:

2 pounds canned crushed tomatoes
2 cups 1-inch cubes of day old bread
cold water or veg broth
6 tbps extra virgin olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
2 cups tomato juice
3 tablespoons fresh minced basil
1 tablespoon balsamic vinegar
Extra Basil for garnish.

1. In a bowl, soak the bread in the water or both until soft
2. In a large saucepan, heat 3 tablespooons of olive oil over moderate heat. Add the onion and cook, stirring occasionally for 3 minutes until softened. Add the garlic and cook, stirring, about 1 minute.
3. Add the tomatoes, tomato juice and basil.
4. Simmer, stirring occasionally for 10 minutes.
5. Add the bread, balsamic vinegar, salt, peper and basil to taste.
6. Serve the soup chilled, garnished with the remaining basil leaves
7. before serving, drizzle remaining oil on top (optional)

Chilled Cantaloupe Soup

The perfect start to shabbos on a hot summer day. It's simple - just dump everything in the food processor! You can even serve it in cups for a simple starter.

   1 cantaloupe - peeled, seeded and cubed
   2 cups orange juice
   1 Tbs fresh lime juice
   1/4 tsp ground cinnamon

   Peel, seed, and cube the cantaloupe.

   Place cantaloupe and 1/2 cup orange juice in a
   blender or food processor; cover, and process
   until smooth. Transfer to large bowl. Stir in
   lime juice, cinnamon, and remaining orange
   juice. Cover, and refrigerate for at least one
   hour. Garnish with mint if desired.