Three "Beachy" Reads with a Giveaway and a Herby Whole Wheat Orzo Salad with Feta

Summertime, and the livin' is easy... (and the reading is too) I found myself with three books on my summer review stack that are all set around beaches along the east coast. From a Florida barrier island, to Charleston County, South Carolina, then continuing north up to Maryland, these books are light reads, perfect for lugging along to the beach. Pack yourself a lunch, including this summery orzo salad, pour a glass of sweet tea and relax...

"Sunset Bridge" by Emilie Richards, is actually the third book in the Happiness Key series, but it stands well on its own too. Even having not read the first two books, I found myself easily caught up in the lives of Tracy Deloche, owner of five small beach cottages in a quaint beach town on a barrier island in Florida, and her four tenants; outspoken waitress turned pie shop owner Wanda, her daughter Maggie, an ex-cop having left love and her job behind her in Miami, Janya, a young Indian woman who wants to start a family but is not having luck in getting pregnant, and Alice, struggling to keep up with her adolescent granddaughter. Their individual stories are interwoven into their friendship and their beachside cottage community, along with a murder, and an impending hurricane adding to the drama. The book kept me absorbed and wanting to learn more about the characters--it was a relaxed and effortless read. (Although it did give me intense cravings for pie thanks to some of the descriptions of Wanda's pie creations.) ;-) I will likely be hitting the bookstore for copies of the first two novels in the series.

Check at the end of the post for a chance to win your own copy and "escape" to the beach with a good read.

Another book that I didn't realize was part of a series until I was holding it in my hand (whoops!) is Beach Lane by Sheryl Woods, #7 in the Chesapeake Shores series, set along the coast of Maryland. Longtime friends Mack and Susie who have been "not dating" for years but spending all of their free time together, both want to pursue a different kind of relationship with each other but just when it seems like it is going to happen Mack loses his job, Susie faces a life-threatening diagnosis, and Mack's former lover comes to town. There is charm and humor in this love story and plenty of tears too. This one was not quite as successful as a stand-alone for me as it was hard to keep track of the many members of the O'Briens (Susie's family) and their friends whose stories are told in the preceding books. Still it was a quick and light read and good beach fare--even if this particular story is set more in the fall and winter months.

In "Folly Beach" by Dorothea Benton Frank, we head to South Carolina to lowcountry. The author sets her books, called "Lowcountry Tales" in the south and although they are not a series, occasionally characters will pop in another book. In Folly Beach, wealthy Cate Cooper's husband kills himself and leaves her with little more than the clothes on her back. Reeling from his death and the many messes he left behind, she retreats back to her childhood home of Folly Beach to figure out what to do next. Cate's aging aunt sets her up in a tiny old cottage named the "Porgy House" because Dorothy and DuBose Heyward, authors of the book and collaborators with George Gershwin on the musical Porgy and Bess lived there. Cate feels a connection with Dorothy as she researches the history of the house and Dorothy's life. I wasn't sure I was going to like this book at first as it alternates Cate's story with scenes from a one-woman play about Dorothy Heyward's life which i found distracting, but it kind of grew on me after a while. This is a breezy beach read with good humor and a fun look at lowcountry life mixed in with a little history of the "Charleston Renaissance" period in the 1920's.

Of course I had to make a good beachy dish to go along with these beachy reads so where better to look for a recipe than in "The Summer House Cookbook: Easy Recipes for When You Have Better Things to Do with Your Time" by Debra Ponzek and Geralyn Delaney Graham. Quick and simple recipes abound in this book and the one for Corsican Orzo Salad caught my eye. I think having a big container of a flavorful pasta salad is key for those humid summer days when you don't want to touch the stove. I liked that this one featured a mix of dill, tarragon, flat-leaf parsley and cilantro--all prolific in my herb garden right now. I added some farmers market cherry tomatoes for sweetness and color and used whole wheat orzo for extra fiber.



The Summer House Cookbook says, ""A hands-down winner at picnics and barbecues, this Greek-inspired pasta salad is tangy and full of clean flavor. It tastes even better served the next day, so it's a good choice to make ahead for a party. Double the recipe for easy-to-pack leftovers to take on a hike or to the beach."

Corsican Orzo Salad (or Herby Whole Wheat Salad with Feta)
"The Summer House Cookbook"
(Serves 4-6)

sea salt
1 pound orzo (2 2/3 cups)
1 Tbsp finely chopped fresh dill
1 Tbsp finely chopped fresh tarragon leaves
1 Tbsp finely chopped fresh flat-leaf parsley
1 Tbsp finely chopped freshcilantro leaves
zest and juice of 1 lemon
6 Tbsp extra-virgin olive oil
1 1/2 cups feta cheese
15 French black or kalamata olives, pitted and roughly chopped (I used a mix of black, green and kalamata olives)
(I added 1 1/2 cups cherry tomatoes, sliced in half)

Bring a medium-size pot of salted water to a boil over high heat. Add the orzo and cook according to package directions. Drain immediately and rinse with cold water.

In a large bowl, add the orzo, herbs, lemon juice and zest, and oi. Toss until well coated. Crumble the feta cheese into the bowl. Add the olives and toss again.

Notes/Results: An excellent salad on its own for a light lunch, or as a side dished for some fish or chicken sausages from the grill. I liked the unusual mix of the herbs--it made it more complex than using just one herb and it was nice to get a bite and identify tarragon, then the dill, etc. I think the cherry tomatoes add a lot to the salad and other veggies--maybe some fennel or celery would be nice too. Although good when freshly made, it does benefit immensely from a night in the fridge. I liked this salad and will make it again.

This tasty orzo salad is going over to Presto Pasta Nights, hosted this week by Debbi of Debbi Does Dinner ... Healthy & Low Calorie. Check out her round up post on Friday, featuring all manner of pasta creations.

***Sunset Bridge Giveaway!***

In need of a little beach read yourself?! The kind people at PTA Reviewer Rewards have given me a copy of Sunset Bridge to give away to a lucky reader. And bonus! I am tossing a little Hawaii fun foodie item or two into the mailing envelope ;-)

Let's keep it simple--if you would like to enter, just leave a comment by this Monday, July 25th letting me know you would like to enter and telling me your favorite thing about summer. (Be sure I have a way to contact you if you win.) I'll randomly draw out a winner and post it on Tuesday, July 26th and get your book and gifties out to you.

Obligatory Disclosure Statement: Copies of these books were provided by the publishers however I was not compensated for this review and as always my thoughts and opinions are entirely my own.

Happy summer reading and eating!

Lemon Grass Mojitos: Variation on a Favorite Summer Cocktail from Jamie Oliver

My favorite cocktail to order or make has to be the mojito. There is just something about the lime-mint-rum combination that makes me feel refreshed and happy. (Go to the "mojitos" label on my side bar for some of my favorite recipes for tropical mojito variations.) Since it is all about drinks this week at I Heart Cooking Clubs, I searched to see if Jamie Oliver had a mojito recipe... and indeed he did... these Lemon Grass Mojitos from his website.

Making it even better, I got to use local lemon grass, limes and mint --always a bonus to be able to imbibe with locally-grown ingredients. ;-) These mojitos are lightly sweet with floral notes from the lemon grass, but still fresh and crisp from the lime and mint.

A perfect choice for me for "Bevvies Week."


Lemon Grass Mojitos
by Jamie Oliver
(Makes 2 Servings)

2 sticks of lemon grass
4 tablespoons light brown sugar (I reduced to 2 teaspoons)
6 sprigs of fresh mint, leaves picked
2 limes, cut into wedges
100ml (about 1/2 cup) good-quality rum
a large handful of crushed ice, to serve
soda water, to serve (I used ginger ale)

Finely chop the base of each stick of lemon grass and divide between two tall glasses. Split the sugar and mint leaves between them, then crush with a muddler or the end of a rolling pin to release all the flavours. Add the lime wedges, bash up the mixture a little more, then pour 50ml of rum into each one. Fill the glasses with crushed ice and top up with soda.

Notes/Results: Cool and refreshing. These mojitos have a slightly more sophisticated taste but are similar enough to the classic drink that mojito lovers won't be disappointed. I did lessen the sugar to 1 teaspoon per glass, mainly because I used ginger ale instead of soda water for the bubbles (I was out of soda water), but otherwise I kept the recipe the same. I would make these again.


You can check out what "bevvies" that the other IHCC participants made by going to the post here, and following the links.

Gazpacho with Shiso Oil: Spicy, Cold & Complex for Souper (Soup, Salad & Sammie) Sundays

I have been meaning to make Ming Tsai's Gazpacho with Shiso Oil for ages now and got a reminder when the Shiso & Tomatoes episode of his PBS series Simply Ming featuring it was recently re-aired.

You may be more familiar with shiso as perilla, a member of the mint family but with a more complex flavor. Purple shiso has a bit more of a fennel or anise essence and the green leaves have sort of a cinnamon edge to them. You can read more about it here.


In Ming's recipe, the shiso is made into an oil which floats on top of a spicy gazpacho that has a few leaves of shiso blended in.


All in, the recipe required 36 leaves for a full batch and since my little shiso plant doesn't have that many leaves total, I picked up a few little bags of the leaves at the farmers market, along with most of the veggies and the bread for the croutons.

You can find the recipe on Ming's site here.

Gazpacho with Shiso Oil
From Simply Ming, Ming Tsai
(Serves 4)

For the Gazpacho:
1 English cucumber, peeled, and rough chopped
3 large red heirloom tomatoes, core removed and, rough chopped
¼ cup rice vinegar
1 tablespoon tamari
1 tablespoon Worcestershire
1 red onion, peeled, and rough chopped
4 cloves of garlic
1 jalapeño, rough chopped
4 shiso leaves
Kosher salt and black pepper to taste

For the Shiso Oil:
2 garlic cloves
32 shiso leaves
1/2 cup extra virgin olive oil
dash of water if needed

In a blender combine the cucumber, tomatoes, rice vinegar, tamari, and Worcestershire blend to combine. Add onion, garlic, jalapeño, and 4 shiso leaves. Blend to combine. Check for seasoning. Strain mixture. Chill well. Meanwhile, in a blender, blend together the garlic clove, shiso and extra virgin olive oil and season. Serve in chilled martini glass and drizzle in shiso oil. Garnish with sautéd mini croutons.

Notes/Results: Excellent--a unique Asian-style take on gazpacho with the flavors of the rice vinegar, tamari and shiso. The jalapeño adds a good note of spiciness and the croutons and flavorful shiso oil drizzled on top take it to the next level. The soup is simple to make and the components should be made ahead of time so the flavors have a chance to blend and the soup has time to chill. The only cooking that is needed is to sauté some small pieces of bread in olive oil on the stove top to garnish--which is optional but really delicious in the soup.

The soup looks pretty in the martini glass with the green shiso oil drizzled on top. Alternatively, you could serve very small portions in shot glasses with the oil layered on top and a large shrimp or two hooked over the side as a pupu. I would make this again.




Let's take a look into the Souper Sunday kitchen and see who is here this week:

First up is Amritha from AK's Vegetarian Recipe World with this golden-hued Creamy Butternut Squash Soup. Amritha says, "...we tasted this butternut squash soup and I fell in love with this soup immediately. It was so rich and creamy. I can never forget the taste of it ever. We really loved the soup. ... So I decided to make this at home but never got a chance till now. When I went to my market this week for my veggies, I found butternut squash and I picked it immediately. So, today, I am presenting to you all my fav butternut squash soup."

girlichef has two dishes to share this week, starting with Jamie Oliver's Rustic "Tortilla" Soup. She says, "Yes, I say "tortilla" soup...because this is a very loose definition of this bowl of soup. It's a veggie soup with tortilla croutons. It's pretty lackluster...as far as Tortilla Soup goes, that is. I mean, it's a tasty veggie soup. There's no heat and no flavor profile of a Tortilla Soup. The added raw jalapeño as garnish does add some fire, but without it and the tortilla chips, you wouldn't guess it to be what it's labeled. That said, don't be discouraged, it's a good soup in and of itself."

Also here with a soup and a salad in Janet from The Taste Space. Her soup is this hearty Roasted Carrot and Lentil Soup with Harissa and Mint. Janet says, "...caramelized, roasted carrots and onions are combined to create a silky sweet soup with lentils. That alone would be a nice soup, but the twist comes from the lemon and mint, and of course the harissa. With my mild-mannered harissa, the soup easily handled 2 tbsp but add with caution because harissa can vary from mild to incredibly spicy! Sweet, sour and spicy… we know this is a winning combination. :)"

girlichef second contribution is this gorgeous Fruit and Grains Salad with Edible Strawberry Vinaigrette inspired by loosing herself in the current Cook the Books selection, Garden Spells. She says, "If you like getting lost, too...grab a plate of this salad packed with lettuces, herbs, fruits and edible flowers straight from the earth around my yard and community garden with some added grains and nuts to make it a satisfying meal. The combination of nasturtiums and marigolds should guarantee your affection of the book in hand."

Janet's salad offering is this flavorful Bulgur and Cantaloupe Salad with Hazelnuts and Mint. She says, "Cantaloupe very rarely gets paired with anything… a loner, or sometimes with honeydew. Hidden within a fruit salad, it can go unnoticed. Or shunned when it takes centre stage. I enjoy combining fruit into savoury dishes, and my curiosity was piqued when some friends recommended the bulgur and cantaloupe salad in Supermarket Vegan. Here, we have a seemingly simple salad but the citrus-spiked bulgur salad works incredibly well with the cantaloupe. As with any salad, quality ingredients make this jump to the next level."

It is always nice to have Sharon (The Travel Cook) from thetravelcook.com here. This week she has a healthy Sweet Potato Salad to share and says, "When most of us think of potato salad, we envision it made with white potatoes, often chef potatoes or red potatoes. ... At slightly less than 100 calories for a medium (77 grams) tuber baked in its skin, health - conscious food consumers choose sweet potatoes for their many nutritional benefits, not the least of which is beta-carotene (Vitamin A). ... Note that this recipe calls for cooked cooled sweet potato. Its an ideal way to use that one leftover roasted or steamed sweet potato."

Tigerfish from Teczcape - An Escape to Food made a simple Roasted Artichoke Hearts Salad and says, "A simple salad to prepare if you enjoy artichokes. I do not mind the taste of artichokes - but it's such a chore in terms of preparation. Getting by another alternative, let's try artichokes hearts from a can/glass jar! Well, the flavors of fresh artichokes can never beat the canned ones - but in this salad, let the citrus tang and peppery kick entice you."

Carol of There's Always Thyme to Cook tried Jamie Oliver's Mexican Street Salad (Cole Slaw) and says, "I loved it, it had a real tangy flavor from the lime. I should have let it sit a bit before I served it but as usual I was rushed. The kids didn't love it. I think next time I would mix the lime juice, olive oil, salt, pepper and jalapeno in a jar to combine it really well, rather than separately, I think the kids would have liked it better that way. I added avocado's because everything is better with avocado. At least we think so! I'd make this one again. Maybe add a little ancho chili powder or some cumin to the dressing, maybe even a little chipotle, too!"

One yummy sandwich this week, these Stuffed Hot Sausage Meatball Subs from Kim at Stirring the Pot. Kim says, "So, don't let the pictures of this ordinary-looking meatball sub fool you. In my highly panicked state of frenzy I forgot to take pictures of the money shot, which would be the gooey mozzarella cheese oozing out of the meatballs. Yes, not only are these meatballs ginormous, but they are made with hot italian sausage, and they are stuffed with cubes of mozzarella. This sub is like the King of Meatball Subs!"

Some terrific soups and salads and even a decadent sandwich this week--a big thanks to all who joined in. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo for all of the details.

Have a healthy, happy week!

Tuna Ceviche in Baby Romaine Cups: Easy Elegance for a Warm Summer's Evening

Little pieces of ahi tuna, dressed with some of its best partners--cilantro, ginger, lime, sesame oil and chili pepper, then nestled into little cups of baby romaine. Jamie Oliver's Tuna Ceviche in Baby Romaine is the perfect recipe for when it is hot and/or humid, you are tired, grumpy and not wanting to make much of an effort but want something that tastes good. A little washing, chopping and mixing up dressing and you have a healthy pupu or light starter. I ate it as an easy dinner along with some edamame and a glass of crisp white wine, and a long day got a whole lot better.

You can find this recipe at Food Network here.


Jamie says, "Once you mix the tuna with the lime juices in the dressing it slightly cooks it and gives it quite a different flavor and texture."

Tuna Ceviche in Little Gems
Jamie Oliver
(Makes 2 Servings)

12 oz (340 grams) sushi-grade fresh blue-fin tuna
bunch fresh coriander, finely chopped
1 little gem lettuce (romaine lettuce hearts)
2 fresh red chiles, seeded and finely diced

Dressing:
2 limes, zested and juiced
double the amount of olive oil to lime juice
1 1/2-inch piece fresh ginger, grated
1 teaspoon sesame oil
2 tablespoons soy sauce

Chop the tuna finely and put into a bowl. Add the coriander and mix well. Mix together all the dressing ingredients in a jar and pour over the tuna. Wash the lettuce leaves and dry thoroughly. Spoon some of the tuna into each leaf and sprinkle with chiles.


Notes/Results: Simple to make and a nice combination of flavors with a good kick from the red chilies. I was able to use mostly local ingredients--the ahi, ginger, lime, cilantro and lettuce, which is always a treat. (The black lava salt that I sprinkled on top is locally produced too.) It would also be great with some julienned veggies like carrot, daikon, or cucumber and some avocado but I was too tired and lazy to do more chopping for this go-round. ;-) Easy enough for a weeknight but special enough for entertaining, I would make this again.

It's Potluck week at I Heart Cooking Clubs so you can check out what Jamie Oliver dishes everyone made by going to the post here and following the links.

Happy Weekend!

Cookbook Review of Romney Steele's Plum Gorgeous (It Is!) and More Cherry Joy: Cherry Clafoutis & a Cherry Salsa

Never has a cookbook had a more apt title than Romney Steele's Plum Gorgeous: Recipes and Memories of the Orchard. The photos, the recipes, the descriptive prose are all completely and utterly gorgeous. The cover alone looks juicy enough to make me want to pick up the book and take a bite out of it. I had the pleasure of reviewing Steele's My Nepenthe: Bohemian Tales of Food, Family and Big Sur a while back and I loved it, so I was more than excited to open Plum Gorgeous and be transported straight to the orchard.

There are 60 seasonal recipes in the book, focusing on fruit in both sweet and savory creations. The book is comprised of four chapters: Oranges of Memory (all about oranges lemon and other citrus), Still Life with Berries (all of the lovely berries of spring), Plum Gorgeous (stone fruit in all its succulent glory), and Beauty and Windfall (an eclectic mix of fall fruits).


Steele encourages the reader to cook with local fruit, in season in their area and there are plenty of recipes to choose from, even in Hawaii. Meyer Lemon Curd, Honey Lavender Lemonade, Strawberry, Nasturtium, and Cucumber Salad, Honey-Baked Figs with Lavender and Wine, Fig Relish and Ham Sandwiches, Sara's Persimmon Chocolate Chip Cookies and White Chocolate Passion Fruit Truffles are all recipes that I can make with local fruit in season.

To "road test" this book, I went to cherries. No, they are not local fruit here, but I had several bags of lush, ripe, dark sweet organic cherries that Whole Foods put on sale last week and I just couldn't resist. I owed it to these beauties to enjoy them and to make some special dishes from part of my bounty. The simple, rustic Cherry Clafoutis won my heart right away.

Romney Steele says, "Sweet black cherries baked in custard is a specialty of the Limousin region of France; it’s a popular no-fuss dessert served warm or cold, dusted with a little sugar. Traditionally the cherries are left whole so the pits imbue a little of their almond flavor. This is how I’ve always done it too, though you can surely pit them (and my daughter thinks I should); in fact most people do. Try making the clafoutis with other stone fruit like plums and peaches or, in the fall, fresh figs or dried prunes soaked first in brandy for a twist."

Cherry Clafoutis
From Plum Gorgeous by Romney Steele
(Serves 6-8)

4 cups sweet cherries
½ cup turbinado or Demerara sugar
1 to 2 tablespoons kirsch
6 eggs
1 cup whole milk
2/3 cup crème fraîche
2 teaspoons pure vanilla extract
6 tablespoons flour
Pinch salt
1/3 cup sliced almonds, lightly toasted
Confectioners’ sugar (optional)

Wash and stem the cherries and pit if you prefer; pat dry. In a bowl, toss the cherries with 2 tablespoons of the sugar and the kirsch, more or less as you like to taste. Set aside at room temperature for at least 20 minutes, allowing the flavors to meld.

Preheat the oven to 400°F.

Generously butter a 9-inch cast-iron skillet or earthenware dish. Scatter the cherries in the bottom of the dish.

Combine the remaining 6 tablespoons sugar, the eggs, milk, crème fraîche, vanilla, flour, and salt in a blender. Blend to combine thoroughly; strain if necessary to remove any lumps of flour, then whisk back in by hand.

Pretty red cherries topped with the cream-filled batter before baking

Pour the custard over the cherries. Bake the clafoutis for 35 to 40 minutes, until puffy and golden and just set in the middle. Sprinkle with the toasted almonds and dust with confectioners’ sugar, if you like, before serving.


Notes/Results: The clafoutis is so creamy and dense and studded with the plump sweet cherries--it is a simple yet very decadent-in-its-own-way dessert. You have to love the ease of making it too--marinate the cherries in the sugar and kirsch, then just plop everything else in the blender, mix it up, pour over the cherries and bake. So easy it almost makes itself. ;-) Really delicious and a make again treat.

Having plenty of cherries, I also tried the Cherry Salsa recipe--with cherries, shallots, toasted almonds, jalapeno, lime juice, cilantro and mint. In the book, Steele serves it with Honey Glazed Duck Breasts but she also gave the suggestion to "stir it through couscous and add a drizzle of olive oil for an effortless grain and fruit salad, so that's just what I did.


This was a brilliant idea, the salsa was a nice mix of sweet and tangy with the little kick of spice and it really livened up the whole wheat Israeli couscous I added it to. It was an excellent salad and side dish, and it tasted great both warm and cold.

Plum Gorgeous is the kind of cookbook I love--not just full of wonderful recipes, but a book to savor and get lost in. Put this one on your must-have list first, then buy a copy for your favorite fruit-loving foodie friend. You'll thank me--and Romney Steele of course! ;-)

Obligatory Disclosure Statement: A copy of this cookbook was provided to me by the publishers for review however I was not compensated for this review and as always my thoughts and opinions are entirely my own.

Cold Cherry-Lemon Soup: Gorgeous and Refreshing for Souper (Soup, Salad & Sammie) Sundays

Sweet, dark organic cherries for $2.99 a pound on sale Friday only at Whole Foods. How could I resist?! So I found myself loading bags and bags into my shopping basket. Obviously just eating them fresh is a pleasure but I needed to put a few cherry-centric recipes on the weekend cooking list. Cherry Clafoutis and Cherry Salsa for a book I am reviewing this week were a given, and then I started thinking about a cold cherry soup. I actually found quite a few recipes but when in doubt on which soup to make, you go to the master, Anna Thomas, author of one of my favorite "essential" cookbooks, "Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure." Of course Anna Thomas did not let me down and her Cold Cherry-Lemon Soup sounded fantastic on a warm summer's day.


Thomas says, "This is the queen of summer fruit soups. Sweet dark-red cherries are electrified by the intensity of fresh lemon, and the flavors sing out. I used to thicken this soup with egg yolks, but lately I've made this lighter version. It is an elegant first course for a summer dinner party, and can also be a dessert soup if you make it just a touch sweeter."

Cold Cherry-Lemon Soup

From "Love Soup" by Anna Thomas

(Serves 6)

2 lbs (900 g) sweet dark-red cherries, such as Bing

3-4 large lemons with good thick rinds

2/3 cup (140 g) sugar, plus more to taste

sea salt

1 1/4 cups (300 ml) spring water or filtered water

1 cup (240 ml) fruity white wine, such as Johannesberg Riesling or pinot grigio

1 Tbsp cornstarch

1 cup (240 ml) crème fraîche, sour cream, or yogurt cheese

2-3 Tbsp superfine sugar or powdered sugar

Wash the cherries, stem them, and pit them. Select about 12 of the best-looking cherries and set them aside.

Wash and dry 3 lemons and finely grate their yellow zest until you have 3 teaspoons of zest. Do this delicately, so that you do not get any of the white pith, as it only adds bitterness. Juice the lemons and strain the juice, you should have a little over 1 cup. Use the fourth lemon if you need more zest or juice.

in a stainless steel or enameled soup pot, combine all but the reserved cherries, the lemon zest, 1 cup of the lemon juice, 2/3 cup sugar, a tiny pinch of salt, the water, and the wine. Stir over medium heat as the sugar dissolves and the liquid comes to a boil. Lower the heat and simmer gently, covered, for about 15 minutes.

Dissolve the cornstarch in 1/4 cup (60 ml) water and stir it into the simmering soup. Raise the heat enough to get a boil, and stir constantly for about 4 minutes, or until you see the cloudiness of the cornstarch fade and the glossy liquid thicken slightly.

Remove the soup from the heat and allow it to cool. Puree the soup in a blender, in batches, or use an immersion blender. When the soup looks completely smooth, press the puree through a medium-fine sieve. Taste, and correct the sweet-tart balance with a bit more lemon juice or a tiny bit more sugar. The soup should be noticeably tart, with strong, luscious cherry flavor and a hint of sweetness.

Sweeten the crème fraîche, sour cream, or yogurt cheese with 2 tablespoons superfine or powdered sugar, mixing until the sugar is completely dissolved. Add more sugar if needed. Cut the reserved cherries in half.

Serve the soup ice-cold in shallow bowls, with a spoonful of sweetened cream in the center of each one and a few cherry halves decoratively placed as a garnish.

Notes/Results: Gorgeous color, gorgeous flavor, this is an elegant and luscious soup. As Thomas describes the flavor is both sweet and tart, making it refreshing in the heat. The cherry flavor is very vibrant and the lemon really just enhances it rather than stands out. The lightly sweetened crème fraîche adds a sweet and creamy contrast to the soup but is still tangy enough not to be cloying. This would also be delicious with a small scoop of vanilla ice cream or frozen yogurt in the center. A fun and unique summer soup that I would make again.

So who is in the Souper Sunday's kitchen this week? Let's go see:

Tigerfish from Teczcape - An Escape to Food has an Arugula and Shaved Cantaloupe Salad to share this week and says, "This is a quick and refreshing fruit and veggie salad. I enjoy salads especially when the dressing is minimal. Seriously, this is just in time for hot hot summer! The arugula's peppery chicory kick, sweetness of cantaloupe and raisins, with overtones of citrus-zing from the orange - a harmonized orchestra of tastes."

Graziana from Erbe in Cucina used her garden's bounty to create a Couscous Salad with Cherry Tomatoes and Aromatic Herbs. She says, "I am growing tomatoes cherry black: they're similar to cherry tomato in size, shape and taste, but become dark red when ripe." In addition to the herbs, Graziana says that you can adapt and vary the salad by using "cherry tomatoes, cucumber, fresh vegetables of your choice."

Janet of The Taste Space has two salads to share this week. The first is this Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and a Mango Salsa (aka The New Best Salad Ever), made by Rob, posting for a busy Janet. He says, "A couple days ago I made a salad which both Janet and I agreed was the best salad we’d ever had in our lives. It was simply amazing. There was a cacophony of bold flavours bursting with every bite. There were so many things going on. Every portion was enhanced for extra action and pleasure."

Janet's second offering is this Pomegranate-Lime Asparagus Quinoa Salad. She says, "It may not be the typical pomegranate season, but they were on sale at Sunny’s last week. ... I based this salad on my Turkish Bulgur Salad but added in steamed asparagus and served it overtop baby greens for a glorious feast. It had all the elements of a nice main meal salad with quinoa, asparagus and greens. The dressing is tart from the pomegranate molasses with a background of lime."

Carol from There's Always Thyme to Cook made a healthy Chickpea Salad this week and says, "This is my son's all-time favorite side salad. He has it as a snack, with dinner, I can never make enough of it. I got the "recipe" from the lady who owns the deli where he works, she was nice enough to tell me what was in it as far as the dressing. It's just a simple salad, but so good. Orders were the next time please leave out the carrots."

Joanne of Eats Well With Others celebrated her July 4th with this Wheat Berry Salad with Zucchini and Mozzarella. She says, "This salad is, in fact, red, white, and green, but I'm certain it would still make a great addition to your 4th of July menu (or to any barbecue menu) if you're still searching for one. It is chock full of summer veggies and exudes fresh summer flavor. Ideal, no matter what part of the color spectrum it falls on."

girlichef tried Jamie Oliver's Mexican-Inspired Slaw (or Cabbage Salad) this week and says, "Thinly sliced green cabbage soaked in lime juice, salt, and water is something you can tucked away in a jar most of the time in our fridge. It's fantastic on flautas, tacos, sopes, gorditas...you name it. So, when I ran across this Mexican-inspired salad that built on that idea by adding more thinly sliced cabbage (of the purple variety) and other crunchy veggies, I had to give it a try. Let me just say- IT IS FANTASTIC!"

Amritha from AK's Vegetarian Recipe World is back this week with a Simple Salad with Home Grown Veggies. She says, "Can we call it a perfect HOME MADE SALAD????? I squeezed some lime juice and salt and pepper. We wanted to relish every bit of the vegetable so we ate it raw. I din't want to disguise it in any form or curry or gravy just to bring out the fresh taste of the veggies. It tasted so good. We were fully satisfied with all our efforts in growing these."

Elizabeth of The Law Student's Cookbook made a mouthwatering BBQ Chicken Sandwich and says, "I originally was going to put it on a hamburger bun, but when I pulled the buns out they looked really small and also were getting kind of stale. I decided instead to cut one of the Dutch Crunch rolls in half, toast it, and use that instead. I have to say, I'm happy I didn't make it on the bun because I really love bread and I really love Dutch Crunch and I think if it was made on a hamburger bun it would have been far too messy. This easily could have been a dinner and not just a lunch. YUM YUM YUM."

Roz from la bella vita made this gigantic The Big Mama, Big Bang, Big Kahuna Burger. She says, "Your mouth will stretch twice it's normal size in order to bite into this bad boy! The burger lives up to it's name: The Big Mama (because it was for me, while Bill had his own concoction), The Big Bang (for the fireworks of the 4th of July), and The Big Kahuna (in attempts to duplicate a burger that I enjoyed in Hawaii in May). It's big, bad (in a good way), and incredibly delicious!"

Some truly delectable recipes! Many thanks to everyone who joined in. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on my side bar for all of the details.

Have a healthy, happy week!