FROM THE SHABBAT DINNER TABLE OF BARBARA & BARRY BLUMBERG

July 9th, 2012

Dinner date: 29 June 2012

Guests: Jack and Linda Lapides and Jim Prost and Ellen Meyer

Analogy: It was really nice that everyone could walk to our home on Friday night, since we all live in Bolton Hill. We all agree that the 613+ concept was a great idea to get to know each other better.Talk ranged from neighborhood, Beth Am, Baltimore City politics and Jewish geography.

The evening began with kiddush and challah. With the summer heat we served a cold menu which featured cold strawberry soup to start, cold salmon with a dill sauce with bean salad, wheat berry salad, and green salad. We ended with individual lemon pudding cakes. The soup recipe is shared.

Recipe: CHILLED STRAWBERRY SOUP Chilled Strawberry Soup Makes about 5 cups; Prep: 10 MIN., Garnish this creamy milk shake of a soup with sliced strawberries for added appeal. 1 (16-oz) container fresh strawberries, sliced 2 cups half-and-half 1 ¼ cups sour cream ¾ cup powdered sugar 2 Tbsp. white balsamic vinegar Garnish: sliced strawberries 1. Process strawberries in a food processor until smooth, stopping to crape down sides as needed. Dump in other ingredients. Just pulse a few times until combined. Cover in a bowl and chill at least 2 hours or up to 3 days. Stir just before serving. 2. Serve in cup and saucer and garnish. LIGHTENED Version: Use fat-free half-and-half fat-free sour cream.