People usually think of soup as hearty winter fare, but cold summer soups can be a refreshing way to beat the heat. Mark Bittman, author of "How to Cook Everything," was invited on "Today" to present some of his sweet sensations. Here are the recipes:
Tomato-Melon GazpachoMark Bittman
Makes 4 servings
Core, peel, and seed the tomatoes; cut the flesh into 1-inch chunks. Seed the melon, and remove the flesh from the rind; cut into chunks. Place a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you prefer). Add the melon to one and the tomatoes to the other and cook, stirring, until the become juicy, no longer than 2 minutes.
Put the melon, tomato, water, and basil in a blender, along with some salt and pepper, and puree until smooth. Chill, then add lemon juice to taste and adjust seasoning. Serve.
9123069395936048627771tomato44 tomatoes, about 1 1/2 pounds, coredcantaloupe11 3-pound cantaloupeolive oil5tablespoon5 tablespoons olive oilwater1.5cup1 1/2 cups water, or 1 cup water and 1/2 cup ice cubesleaves basil1010 leaves basilSalt and freshly ground black pepperlemon1Juice of a lemon
Recipes courtesy of Mark Bittman.