I have a new cookbook by Mark Bittman whose book, How to Cook Everything is a well thumbed reference in my kitchen. This book is called, Mark Bittman’s Kitchen Matrix, and the format and possibilities of mixing and matching ingredients really intrigue me (http://amzn.to/2xJuDA0).
I plan to make a lot of new dishes with this new book, this weekend I made a chilled Melon soup for a girlfriend of mine and we both agreed that it was divine. I deviated slightly from Bittman’s recipe, mainly by blending the mint into the soup instead of removing it after infusion. The hint of chili and the chopped pistachios on top were a touch I especially appreciated.
Handmade porcelain bowl and plate. Check out more at my Etsy store! http://etsy.me/2gyvo7b
2 cups greek yogurt
3/4 cup milk
1 cup mint leaves, washed and chopped
1/2 melon, seeds and peel removed, chopped into cubes (I used a Santa Claus melon)
1 lime, juiced
1 teaspoon chili powder
3 tablespoons pistachios, chopped coarsly
Blend the yogurt, milk, mint, melon, lime juice and chili powder well. Let chill in refrigerator.
Serve cold in small bowls, topped with pistachios.