With frosty blue stars floating on top, this minted peach and cucumber soup is a refreshing summer treat that is far easier to make than its fancy looks would suggest. This soup works best if left over night to chill so it's perfect for parties - and the spike of jalapeno and sweetness of the blueberry makes a nice contrast to your normal summer fare!
I like this recipe because I can precook the ribs in the oven at my leisure, freeze them, and pull them out of the freezer in time to thaw when needed. Then they need only go on the grill for sufficient time to reheat them, about ten minutes. Baking them in a covered pan with chicken broth and a little soy sauce makes them succulent. It works well with gluten free sauce. This recipe has always been a favorite of guests at a cookout. The flavor reminds me of ribs in Chinese restaurant.
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