Ingredients (use vegan versions):
- 1 grapefruit
- 4 dates
- 3 tablespoons blanched almonds
- water
Directions:
Select quality grapefruits that have been left on the tree sufficiently long so that they
will ripen flavorfully. Good grapefruits have a nice acid bite, are not too pulpy, are
extra-ordinarily juicy, are often sweeter than many good, sweet, oranges. White
grapefruits are usually better than pink or red grapefruits. Most supermarket grapefruits
do not very good.
Cut the grapefruit in half at the "equator" (as opposed to through the "poles.") Using an
ordinary teaspoon, remove the half-segments of flesh from the compartments formed by the
segment-skin. Place the skinless half-segments in a bowl. Use a press-type citrus juicer,
or a reamer-type citrus juicer, to remove any juice that has remained in the grapefruit
outer skin.
Pour this grapefruit juice into an electric blender jar. Remove the pits (if necessary)
from 4 dates, and cut each date into about 4 pieces. Use quality dates. I find that the
dates grown in California, such as the Calavo brand, are very good. Avoid pasteurized
dates. Add the date pieces to the blender jar. Add the blanched almonds (if you have
almonds with the skins still on them, I'm sure you know how to blanch them yourself,
right?). Otherwise you can find blanched, whole almonds, if you shop around.
Blend this mixture for about 3 minutes, until everything is thoroughly pulverized. Don't
heat up the mixture by over-blending. Keep adding just enough water to keep the
blender-action happening.
Pour almond mixture over grape-fruit half-segments. Stir. Add a couple of ice-cubes, then
remove them when the soup is icey-cold.
If you like, you can throw in a few strawberry pieces. Or sweeten more with the juice from
canned pineapples packed in their own juice. You can throw in a few pineapple chunks too.
But I like the basic-grapefruit version the best.
Serves: 1
Preparation time: 10 minutes
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