In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review June 18, 2008 /15 Sivan 5768

Chilled fruit and vegetable soups

By Steve Petusevsky

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http://www.JewishWorldReview.com | (MCT) Even though we live in steamy South Florida, refreshing chilled soups aren't that popular. I've made and served dozens of them, but they are never big hits. I'm not sure why.

I learned how to prepare classic potato and leek Vichyssoise from the French. In Spain, I was taught to make authentic tart tomato-based gazpacho. As a child, I watched my grandmother make ruby red, sweet beet borscht. She served it chilled or hot, depending on the season.

Chilled soups are a welcome meal in many places so I can't explain why most of us in the States shun them. All I can do is spread the appreciation for this delicacy.

Think of chilled soup as a sweet or savory thin smoothie that can be made from almost any fruit or veggie.

Some recipes have you cook the ingredients and then puree and chill them. Potato leek soup is made with this method, as is the Russian classic chilled borscht, although it is served chunky not pureed.

You also can simply puree raw ingredients in a blender or with a hand-held immersion blender. Fresh melon soup, cucumber and dill with buttermilk or the Spanish classic gazpacho are made using this method.

Depending on whether you are making a vegetable- or fruit-based chilled soup, will determine the liquid used to enhance the flavor. Apple or white grape juice, ginger ale or even green tea are great for making chilled fruit soups.

Soups that contain starchy vegetables such as potatoes do not need to be thickened before pureeing. To other soups I sometimes add a small handful of cooked rice to thicken them. Others are thickened and made richer by adding cream, sour cream or yogurt. Buttermilk also can be used to provide body.

Fresh herbs and hot chili peppers are great ways to flavor vegetable-based chilled soups.

Aromatics such as ginger root or lemon peel are wonderful to finish a chilled fruit soup. You also can add wine to finish a soup. Others are good topped with crispy croutons, which can be sweet or savory. Try chilled soup with a warm grilled vegetable salad or pizza for a light summer meal.


  • 1 large hothouse cucumber, chopped (about 3 cups)

  • 1/2 cup chopped Vidalia onions

  • 2 tablespoons chopped fresh dill plus more, for garnish

  • 1 quart 2 percent fat buttermilk

  • 1 cup low-fat plain yogurt

  • 2 teaspoons sugar

  • Kosher salt and fresh-ground black pepper, to taste

Place cucumbers, onions, 2 tablespoons dill, buttermilk, yogurt, sugar, salt and pepper in a food processor fitted with the metal blade or blender and puree until almost smooth (you want a few small pieces to remain). Chill at least 1 hour before serving. Garnish with additional chopped dill, if desired. Makes 8 to 10 servings.

Per serving: 66 calories, 16 percent calories from fat, 1 gram total fat, .69 gram saturated fat, 5 milligrams cholesterol, 9 grams carbohydrates, .39 gram total fiber, 8 grams total sugars, 9 grams net carbs, 5 grams protein, 123 milligrams sodium.


This is a classic Sicilian dish brought by Arab cooks who fancy agridolce or sweet and sour tastes. Sicilian cooks usually don't salt and rinse eggplant as their eggplants are very sweet and have almost no seeds. At home, I do.

  • 4 cups chopped peeled ripe honeydew melon

  • 3 cups apple or white grape juice

  • 1 tablespoon honey

  • Juice of 1 lime

  • 1/4 cup chopped fresh mint leaves plus whole mint leaves, for garnish

Place melon, apple or grape juice, honey, lime juice and chopped mint in a food processor fitted with the metal blade or blender and puree until almost smooth (you want a few small pieces to remain). Chill at least 1 hour before serving. Garnish with fresh mint leaves, if desired. Makes 8 to 10 servings.

Per serving: 65 calories, no fats, no cholesterol, 17 grams carbohydrates, .61 gram total fiber, 16 grams total sugars, 16 grams net carbs, .42 gram protein, 16 milligrams sodium.

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Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.)

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© 2008, South Florida Sun-Sentinel. Distributed by McClatchy-Tribune Information Services