Feeling hot, hot, hot? Cool off with these five fabulous cold soup recipes made for the summer.
#1 Spanish-style chilled tomato soup
This sophisticated recipe is a close cousin to gazpacho, a Spanish soup usually made with a tomato base. A slew of protein-rich garnishes and flavors make for a delicious meal.
2 1/2 pounds of tomatoes, 1 small garlic clove, crushed; 3 slices of white sandwich bread, torn into 2-inch pieces; 1/3 cup blanched almonds, toasted; 1 tablespoon plus 1 teaspoon of sherry vinegar; 1/3 cup extra virgin olive oil; coarse salt and freshly ground pepper.
Make a 1/4-inch-deep X at the bottom of each tomato with the tip of a knife, then remove the core. In a large pot of boiling water, blanch the tomatoes for 30 seconds. Transfer to a large bowl of ice water and let sit until cool. Drain; Peel and chop the tomatoes. Transfer the tomatoes to a blender along with the garlic, bread, almonds, vinegar and oil. Puree until smooth, about 1 minute; Season with salt and pepper. Refrigerate until well chilled, at least 1 hour and up to 2 days.
#2 GAZPACHO GOLDEN
Escape the heat with a refreshing bowl of gazpacho. For the best color and flavor, choose deep yellow tomatoes and golden yellow squash.
2 pounds of heirloom yellow tomatoes, pitted and quartered; 1 small yellow onion, diced; 1 medium yellow squash (6 ounces), cut in half lengthwise and thickly sliced; 1 yellow bell pepper, ribs and seeds removed, cut into large pieces; 1 clove of garlic, thinly sliced; 1/2 cup carrot juice (fresh or canned) 3 tablespoons of sherry vinegar; 2 tablespoons of olive oil; coarse salt; 1 avocado, 1 small tomato.
In a food processor or blender, working in batches, combine the yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar, and oil. Pulse until well pureed. Season with salt. Place in the fridge until very chilled, at least 2 hours. When serving, cut the pit in half and chop the avocado. Remove the core and chop the red tomato. Serve the soup in chilled bowls topped with avocado and tomato.
#3 WATERMELON GAZPACHO
From the unconventional to the full fruity: savor a sweet and savory watermelon or peach gazpacho.
5 cups watermelon, peeled, seeded and coarsely chopped, plus 1 cup finely chopped 1/2 cup of cranberry juice; 1 cup cucumber, peeled, seeded and chopped; 1 cup cubed celery (about 2 stalks) 3/4 cup diced red peppers; 1/4 cup diced red onion; 1/4 cup chopped fresh mint leaves; 1/4 cup chopped fresh parsley; 1 lemon juice; 1 1/2 tablespoons of sherry vinegar; 1 tablespoon jalapeno pepper, chopped.
Combine 5 cups of watermelon and cranberry juice in the pitcher of a blender and blend until smooth. Strain through a fine sieve into a large bowl or plastic storage container, discarding the pulp. You should have 3 cups of strained liquid. Add cucumber, celery, bell pepper, onion, herbs, lemon juice, vinegar, jalapeno and the rest of the cup of chopped cantaloupe to the watermelon liquid and stir to combine. Cover with plastic wrap and place in the fridge until the soup is chilled, at least 1 hour.
#4 MILK SOUP WITH CUCUMBER
This two-ingredient soup is a simple and satisfying accompaniment to chicken or fish. If you have more time on your hands, try trying a Cucumber and Cooked Milk Gazpacho.
2 cucumbers, peeled, halved and seeded, plus thin slices of cucumber, for serving 2 cups of buttermilk; coarse salt and ground pepper; extra virgin olive oil, to serve.
Coarsely chop 1 1/2 cucumber; chop the remaining half of the cucumber. Place the chopped cucumber in a blender with the buttermilk and blend until smooth, 1 minute. Season with salt and pepper. Divide the soup between four bowls and mix the diced cucumber. To serve, top with cucumber slices, a drizzle of olive oil and more pepper, if desired.
#5 SWEET RED PEPPER-BEET SOUP
This spicy chilled puree gets its striking color from beets and red peppers. They are cooked with chives and then mixed into a silk soup. Goat cheese, a traditional partner of beetroot, adds creaminess. A little lemon juice and a pinch of sea salt enhance the flavors.
1 tablespoon of extra virgin olive oil; 2 shallots, chopped; 3 red bell peppers, stems, ribs and seeds removed, cut into ½-inch pieces; 2 red beets, trimmed, peeled and cut into 1/2-inch pieces; 1 cup of water; 2 tablespoons of fresh lemon juice; sea salt and freshly ground pepper; 4 ounces soft, crumbled goat cheese (about 1 cup) lemon slices, to serve.
Heat the oil in a medium saucepan over medium heat. Add the shallots and cook, stirring occasionally, until the shallots are translucent and tender, about 4 minutes. Add the peppers and beets and stir to coat. Add water and chicken broth and bring to a boil. Partially cover and reduce heat. Cook until the beets are tender when pierced with a knife, about 1 hour.
Remove the pan from the heat and let it cool slightly. Add the lemon juice and season with salt and pepper. Working in batches, blend the mixture in a blender until smooth. Transfer to a large bowl and refrigerate until cool, overnight.
Divide the soup evenly between 6 to 8 bowls. Sprinkle each with goat cheese. Season with pepper and serve with lemon wedges.
the final touch
Don’t overlook the importance of follow-ups. Eggs, tuna, cured meats, and other protein-rich items make light body soup a satisfying meal. Try crispy bread, chopped boiled eggs, tuna in olive oil, sliced ham or ham, Spanish olives, Marcona almonds, manchego cheese or crackers. Put everything on separate plates and let everyone choose from the offerings.