Cold Soups

Cold Soups

 2010_08_03-coldsoups

Who said soups are a winter delicacy, well, it is true you really don’t care about a hot piping bowl of soup on a hot summers night ; but why not try some cold soups??

Here are some interesting cold soup recipes for you to slurp on this summer

1.      Tomato Gazpacho

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Ingredients

  • Tomatoes
  • Cucumber
  • Day-old bread
  • Garlic
  • Olive oil.

 

Preparation

Combine 2 pounds chopped tomatoes with 1 peeled and diced cucumber, 1/4 cup olive oil, 2 slices day-old bread and 1 tablespoon minced garlic in a food processor or blender; process until chunky-smooth. Garnish: Olive oil.

2.      Mellon Soup

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Ingredients

  • Yogurt
  • Milk
  • Mint leaves
  • Melon
  • Lime juice
  • Chili powder
  • Pistachios.

 

Preparation

In a bowl, whisk together 2 cups yogurt, 1/4 cup milk and 1 cup chopped mint leaves until mint is fragrant; strain and discard solids. In another bowl, combine the grated flesh of a medium ripe melon, 2 tablespoons lime juice and 1 teaspoon chili powder; refrigerate bowls for 2 hours, stirring once. To serve, spoon yogurt onto melon and stir. Garnish: Chopped pistachios.

3.      Pureed Carrot

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Ingredients

  • Carrots
  • Onions
  • Butter
  • Parsley.

 

Preparation

Sauté 1 1/2 pounds trimmed and chopped carrots and 1 peeled and chopped onion in 2 tablespoons butter to soften, about 5 minutes. Add 5 cups stock or water; boil, cover, lower the heat and simmer until carrots are tender, about 15 minutes. Cool slightly, purée and refrigerate. Garnish: Chopped parsley.

4.      Radish Gazpacho

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Ingredients

 

  • Tomatoes
  • Radishes
  • Cucumber
  • Olive oil
  • Bread
  • Scallions
  • Lime juice
  • Worcestershire sauce.

 

Preparation

Combine 1 pound chopped tomatoes and 1 pound chopped radishes (with leaves if they’re nice) with 1 peeled and diced cucumber, 1/4 cup olive oil, 1 slice day-old bread, a few chopped scallions, 2 tablespoons lime juice, 1/4 teaspoon Worcestershire sauce and water as needed in a food processor or blender; process until chunky-smooth. Garnish: Fresh lime juice.

5.      Avocado Vichyssoise

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Ingredients

  • Butter
  • Avocado
  • Potatoes
  • Leeks
  • Stock
  • Cilantro.

 

Preparation

Melt 2 tablespoons butter in a large pot. Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks. Cook for about 3 minutes, stirring, until softened. Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes. Purée, then let cool. Stir in coarsely chopped flesh of 1 or 2 avocados before serving. Garnish: Chopped cilantro.

 6.      Water Melon Gazpacho

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Ingredients

  • Tomatoes
  • Watermelon
  • Mint leaves
  • Cucumber
  • Olive oil
  • Lemon juice
  • Feta.

 

Preparation

Combine 1/2 pound chopped tomatoes with 1 1/2 pounds seeded and cubed watermelon, 1 peeled and diced cucumber, a handful of mint leaves and 1/4 cup olive oil in a food processor or blender; process until chunky-smooth. Add 2 tablespoons lemon juice. Garnish: Crumbled feta and chopped mint.

7. Garden-Greens Vichyssoise

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Ingredients

  • Butter
  • Cream
  • Spinach
  • Zucchini
  • Potatoes
  • Stock
  • Olive oil.

 

 

Preparation

Melt 2 tablespoons butter in a large pot. Add 3 peeled and cubed potatoes, 2 cups fresh spinach or other greens or 1 or 2 cubed zucchini. Cook for about 3 minutes, stirring, until softened. Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes. Purée, then let cool. Stir in 1/2 cup or more cream before serving. Garnish: Olive oil.

8. Strawberry-Orange Soup

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Ingredients

  • Yogurt
  • Orange juice
  • Mint leaves
  • Sugar
  • Strawberries
  • Lime juice
  • Chili powder
  • Whipped cream

 

Preparation

In a bowl, whisk together 2 cups yogurt, 1/4 cup orange juice, 1 cup chopped mint leaves and 1 tablespoon sugar until mint is fragrant; strain and discard solids. In another bowl, combine 2 cups sliced strawberries , 2 tablespoons lime juice, 2 tablespoons sugar and 1 teaspoon chili powder; refrigerate bowls for 2 hours, stirring once. To serve, spoon yogurt onto strawberries and stir. Garnish: Whipped cream and mint.

9. Sparkling Pineapple Soup

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Ingredients

  • Sparkling wine
  • Pineapple
  • Lemon juice
  • Toasted coconut.

 

Preparation

Combine 2 cups of sparkling wine, 3 cups grated pineapple flesh and 2 tablespoons lemon juice in a bowl; stir gently and serve immediately. Garnish: Toasted coconut.

 

By: Ananya Das Gupta

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