Tired of gazpacho? Try these chilled soup alternatives
If you’ve already eaten your weight in gazpacho this summer and you’re looking for another refreshing, nutritious way to cool down, look no further. We’ve done the research for you and compiled five fantastic chilled soup recipes for your cooking — and eating — pleasure. The following recipes provide a delicious way to get your daily serving of fruits and veggies.
White gazpacho (courtesy of Bobby Flay on FoodNetwork.com)
• 1/2 cup lightly toasted almonds
• 2 tablespoons toasted pine nuts
• 2 cloves garlic, smashed
• 2 1/2 cups white grapes
• 1 cup white grape juice
• 1/2 cup water
• 2 slices country white bread, crusts removed and cubed
• 1 cup heavy cream, whipped to soft peaks
• 2 to 3 tablespoons verjus
• 2 to 3 tablespoons walnut oil
• Chopped chives, for garnish
• Toasted slivered almonds, for garnish (optional)
• Champagne grapes (optional)
Place almonds, pine nuts, garlic, grapes, grape juice, water and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes.
Remove soup from refrigerator and fold the whipped heavy cream into the soup. Finish with a few tablespoons each of the verjus — an acidic juice made by pressing unripe grapes, crab apples or other sour fruit, in case you were wondering — and walnut oil. Ladle into serving bowls and garnish each with chives, almonds and grapes, if you so choose.
Fresh tomato and avocado soup (courtesy of CountryLiving.com)
• 1 lb. of tomatoes (about 4), chopped
• 1/4 cup red onion, chopped
• 1/4 cup seedless cucumber, chopped
• 1/4 cup red bell pepper, chopped
• 1 clove garlic, chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 2 avocados, diced (about 2 cups)
Combine all ingredients except avocado in a large bowl. Mash lightly with a potato masher, stir in 1 cup water, cover and chill for at least 1 hour or up to 6 hours. Stir in the avocado and serve immediately.
Chilled cucumber soup (courtesy of Williams-Sonoma.com)
• 3 cups plain yogurt
• 1 large English (hothouse) cucumber, peeled, halved, seeded and coarsely grated, plus 6 paper-thin cucumber slices with skin intact for garnish
• 2 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil
• 1.5 tablespoons chopped fresh mint
• 2.5 tablespoons chopped fresh dill, plus 6 dill sprigs for garnish
• 2 cups milk
• 3 tablespoons white wine vinegar or fresh lemon juice
• Salt and freshly ground pepper, to taste
Line a sieve with a cheesecloth and place over a large bowl. Spoon the yogurt into the sieve and let it drain in the refrigerator for 4 hours. Discard the captured liquid and place the yogurt in the bowl.
Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk, and mix well. Stir in the vinegar. Cover and refrigerate for 1 hour.
Before serving the soup, season with salt and pepper. Ladle into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig. Serve well chilled. Serves 6.
Cold minted pea soup (from “The Garden Entertaining Cookbook” by Barbara Scott-Goodman and Mary Goodbody)
• 2 tablespoons olive oil
• 4 to 5 scallions, white and green parts, finely chopped
• 4 cups shelled fresh peas or frozen peas (20 oz.)
• 1/4 cup coarsely chopped fresh mint leaves
• 6 cups chicken or vegetable stock, preferably homemade
• Salt and freshly ground black pepper
• 1/2 cup half-and-half
• Plain yogurt, for garnish
• 2 tablespoons minced fresh mint leaves, for garnish
• 1 scallion, white and green parts, thinly sliced, for garnish
In a large pot, heat the olive oil over medium-high heat. Add the scallions and cook, stirring, for 1 to 2 minutes, until softened. Add the peas and mint leaves and cook, stirring, for about 5 minutes, until softened and fragrant. Add the stock and bring to a boil over high heat. Reduce the heat and simmer for 15 to 20 minutes. Season to taste with salt and pepper. Let the soup cool to room temperature.
Transfer the soup in batches to a food processor or blender and process until smooth. Strain through a sieve into a pot, pushing hard with the back of a spoon to extract as much liquid as possible. Alternatively, puree the soup using a food mill. Discard the solids.
Stir in the half-and-half, adjust the seasonings, cover and refrigerate for at least 2 hours until chilled.
Stir well before ladling into chilled bowls. Garnish each serving with a dollop of yogurt, minced mint leaves and sliced scallions. Serves 6.
Vichyssoise, aka chilled leek potato soup (courtesy of Julia Child’s recipe in “The Way To Cook”)
• 4 cups sliced leeks, white part only
• 4 cups diced potatoes, old or baking potatoes recommended
• 6 to 7 cups water
• 1.5 to 2 teaspoons salt or to taste
• 1/2 cup or more sour cream, heavy cream or créme fraîche (optional)
• 1 tablespoon fresh chives or parsley, minced
Note: If you are not puréeing the soup, cut the vegetables rather neatly.
Simmering the soup. Bring the leeks, potatoes and water to boil in the saucepan. Salt lightly, cover partially and simmer 20 to 30 minutes or until the vegetables are tender. Purée the soup if you wish. Taste and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again and correct the seasoning. Top each serving with a sprinkle of chives or parsley. Serves 6 to 8.