After many, long years of collecting, sampling and creating recipes, I have decided to create a blog and share with you my love for cooking.

          You will find recipes here that have been tested and altered repeatedly, until they reached my family’s and friends’ approval and satisfaction.  I hope that you too will try them out and enjoy the dishes as much as we do.

          Today is Friday the 13^th, a scorching day in July, so nothing could be more welcome for a starter than an iced soup, served in tall glasses with a sprig of mint. Incidentally, it is very easy to prepare, saving us from hours of slaving in the kitchen in this heat! 
 

                                ICED WATERMELON SOUP                                                                       

A 390g (13 oz) tin tomato juice

1 medium onion, chopped

1 whole clove garlic

1 bouquet garni (1 bay leaf + 1 sprig thyme + 1 sprig parsley)

Salt and freshly ground white pepper,

¼ tsp Cayenne pepper, optional

1 tsp honey or sugar or according to taste

1 kg (2 lbs) watermelon, peeled, deseeded and cubed

1 shot vodka or brandy, optional

Mint leaves or sprigs for garnish

         Simmer the first six ingredients for 20 minutes and let cool.

Then sieve the tomato juice, stir in the honey or sugar,

 taste for seasoning, and place in the refrigerator.

         Meanwhile, blend the watermelon with a hand blender and

mix it with the tomato juice. Taste again for seasoning and

adjust accordingly.   Sieve the soup, add the

alcohol, if using, and serve, iced, in tall glasses garnished with mint sprigs.