Soup isn’t just a cold-weather food. There are many tasty and nutritious cold soups that can spice up your summer menus.
The dog days of summer are a perfect time for chilled soups. Experiment with some of these recipe ideas for a delicious summer treat.
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded and chopped
1 sweet red or green bell pepper, seeded and chopped
2 stalks celery, chopped
2 tsp. chopped fresh chives
1 clove garlic, minced
4 cups tomato juice
1/4 cup red wine vinegar
1/4 cup olive oil
2 tbs. freshly squeezed lemon juice
2 tsp. sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce, to taste
1 tsp. Worcestershire sauce (omit for vegetarian option)
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, nonreactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. Serve cold. Serves 8.
1 medium-sized, ripe cantaloupe peeled, seeded and chopped
1/2 cup plain yogurt
1/4 cup orange juice
1 cup sour cream
1 tsp. fresh chopped basil
1 tsp. grated orange peel
1/2 tsp. fresh, peeled and grated ginger
1 tbs. cognac or brandy (optional)
Blend all ingredients in food processor until smooth. Pour mixture through sieve or colander into a soup tureen. Cover and refrigerate for at least 3 hours. Serve cold. Serves 2 to 4.
Cold Cucumber Soup
2 large cucumbers
½ cup chopped green onion
½ tsp. salt
1 tsp. dried dill weed
1 16 oz. container plain yogurt
Peel cucumbers. Cut lengthwise in half and remove seeds. Cut into pieces.
Place cucumbers and remaining ingredients in blender or food processor. Cover and blend on high speed until well blended. Refrigerate 1 hour or until chilled. Garnish soup with fresh dill weed or radish slices, if desired. Serves 4.
1 tbsp. butter
3 leeks, bulb only, sliced into rings
1 Vidalia or sweet onion, sliced
1/8 tsp. nutmeg
5 potatoes, peeled and thinly sliced
Salt and pepper to taste
1 cup half and half or creme fraiche
1/4 tsp. dried thyme
1 bay leaf
5 cups chicken or vegetable stock
In a large stock pot, melt butter over low heat. Add leeks and onion, cover and cook for 10 minutes. Add nutmeg. Saute for 1 minute longer.
Add potatoes and season with salt and pepper. Add thyme, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
Add stock and bring to a boil, reduce heat and cook, partially covered, for 30 minutes. Puree soup in blender or food processor and cool.
Prior to serving, add half and half. If you are serving this soup warm, reheat it slowly, so that the cream does not change consistency. Serves 4 to 6.