The Soups of Summer — Dr. Dusty is in the House!



By Ballygiblin’s chef Dr. Dusty Pettes

The only thing I really like about soups is making them. I never really eat much soup, don’t get me wrong stews & chili I love I could eat stew or chili a few times a week and not get bored, but for some reason soup has never been my thing.
Summertime is never a really big time for soups unless you feel like trying some cold soups. There are the so many choices for cold soups that are fun and easy to make for the summertime heat. Here are a couple I have tried and tested.
Give them a try and enjoy some unique and cool (literally) soupsWatermelon & cucumber Gazpatcho


2-1/4 lb (1 kg) seedless watermelon
1 English cucumber, peeled
1 sweet red pepper
1 jalapeño pepper, seeded
3/4 cup (175 mL) diced red onion
1/4 cup (60 mL) chopped fresh basil
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) sherry vinegar or wine vinegar
2 tbsp (30 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt and pepper
1/2 cup (125 mL) crumbled feta cheese
Finely dice enough watermelon to make 1 cup (250 mL); place in bowl and set aside. Chop remaining watermelon and place in blender.

Finely dice enough cucumber and red pepper to make 1/2 cup (125 mL) each; add to bowl with watermelon. Chop remaining cucumber and red pepper; add to blender along with jalapeño pepper, onion, basil, lime juice, vinegar, oil, salt and pepper. Blend until smooth, cover and refrigerate until cold.

Sprinkle with feta for garnish

Cool spiced peach soup

1/2 cup (125 mL) sliced almonds
4 cups (1 L) sliced, peeled peaches
1 cup (250 mL) peach juice or mango juice
1 cup (250 mL) orange juice
1/4 cup (60 mL) lime juice
2 tbsp (30 mL) liquid honey
1 tsp (5 mL) ground ginger
1/4 tsp (1 mL) cardamom
1/4 tsp (1 mL) cinnamon
1 pinch salt
1 pinch ground cloves
1/2 cup (125 mL) buttermilk or plain yogurt
2 tbsp (30 mL) amaretto liqueur or apricot brandy
In small skillet, toast almonds over medium heat, stirring often, until golden, about 3 minutes. Set aside.

In large saucepan, combine peaches, peach juice, orange juice, lime juice, honey, ginger, cardamom, cinnamon, salt and cloves; bring to boil. Reduce heat, cover and simmer until peaches are very soft, about 12 minutes. Let cool.


151 Bridge St, Carleton Place, ON K7C 2V6
(613) 253-7400

Meet Chef Dusty Pettes

BBQ Chicken

It Ain’t Easy Being Green Thai Curry

Pig Candy — Cooking With Chef Dr. Dusty from Ballygiblin’s

Want to be a Food Network Star?

Dusty Pettes’s Kitchen Confidential


About lindaseccaspina

Before she laid her fingers to a keyboard, Linda was a fashion designer, and then owned the eclectic store Flash Cadilac and Savannah Devilles in Ottawa on Rideau Street from 1976-1996. She also did clothing for various media and worked on “You Can’t do that on Television”. After writing for years about things that she cared about or pissed her off on American media she finally found her calling. She is a weekly columnist for the Sherbrooke Record and documents history every single day and has over 6500 blogs about Lanark County and Ottawa and an enormous weekly readership. Linda has published six books and is in her 4th year as a town councillor for Carleton Place. She believes in community and promoting business owners because she believes she can, so she does.

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