Summer Soup Time
May 26, 2012 § Leave a comment
I’m seriously all about chilled summer soups and what has inspired me is my friend Babs who has gotten me on the kick of drinking my greens. I make a juice every day consisting of a combination of greens. Here’s my favorite:
2 cups Kale
1 cup Arugula
1/4 cup Fresh Cilantro or Flat Leaf Parsley
Juice from 1 Lemon
Drizzled Olive Oil or Flaxseed Oil
Hot Sauce (to give it some kick)
Water and Ice to make the desired consistency and blend (or juice)
I love it! One of my favorite things to do is to freeze my Kale to give the drink a little bit more texture. You can try any greens- spinach, watercress, mustard leaves, etc. Thanks, Babs!
As for the chilled soups, try these kid friendly flavors using fresh fruits and vegetables from your local farmers market. Recipes courtesy of Martha Stewart Living.
Spring Green Soup
- 1 cucumber peeled
- 1/2 pound pencil-thin asparagus tough ends trimmed
- 2 cups cold water
- 1/4 pound spinach tough stems removed, rinsed well
- 4 scallions cut into 2-inch lengths
- 1 ripe avocado pitted and peeled
- 1/4 cup fresh mint leaves plus more for garnish
- 2 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon coarse salt
- Freshly ground pepper
- 4 to 6 fresh sorrel leaves for garnish (optional)
- Halve cucumber lengthwise; cut one half into eighths and the other into 1/4- inch dice. Set aside. Cut asparagus spears into 2-inch lengths. Puree in a blender with 1/2 cup cold water until smooth.
- Add spinach, scallions, cucumber eighths, and another 1/2 cup water. Blend until thoroughly pureed. Add avocado, mint leaves, and lemon juice; puree until smooth, adding remaining water a little at a time until soup is desired consistency. Add salt, and season with pepper. Scrape down sides of blender with a rubber spatula, and puree 5 seconds more.
- Cut sorrel into fine strips, if using. Divide soup among four bowls; garnish each with diced cucumber, sorrel, and a mint sprig. Serve immediately.
- 4 to 5 cups roughly chopped mango (3 mangoes)
- 1/2 cup peeled, seeded, and coarsely chopped English cucumber
- 1/4 cup finely chopped white onion
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 1 to 1 1/2 tablespoons finely chopped fresh tarragon
- 3/4 cup sugar
- 1 teaspoon coarse salt
- Pinch of freshly ground pepper
- Fresh chives, for garnish
- In a blender, combine mango, cucumber, onion, and garlic. Puree until smooth. With the blender running, gradually add oil until emulsified. Add vinegar, tarragon, 1 cup water, and sugar; blend to combine. Season with salt and pepper.
- Transfer to a bowl, cover, and refrigerate until chilled. Serve garnished with fresh chives.
Chilled Avocado Soup
When shopping for avocados, choose those that are firm to the touch with unbroken skin. Let it ripen a few days at room temperature. You’ll know it’s ready to eat when it feels soft. Once cut, avocados will turn brown quickly. But you can slow the oxidation process by just squeezing a little lemon or lime juice on it. Tip: Diced avocado makes a nice garnish to this soup, but you could also easily serve it on its own.
- 3 ripe avocados
- 2 cups low-fat buttermilk
- 1/3 cup walnut halves
- 1/3 cup fresh dill sprigs, plus more for garnish (optional)
- 1/3 cup diced red onion, or half a small onion
- 1 tablespoon red-wine vinegar
- 1 teaspoon coarse salt
1. Halve and pit two avocados.With a spoon,scoop out flesh and transfer to a blender. Add buttermilk,walnuts,dill,red onion, vinegar, salt, and 1 cup water and puree until smooth.
2. Cover the blender and refrigerate until the soup is well chilled,at least one hour. Halve and pit remaining avocado. Cut into four sections lengthwise, and then cut crosswise into 1/2-inch chunks. Divide soup among four bowls and garnish each with diced avocado and dill, if desired.
Chilled Fresh Tomato Soup
- 2 pounds beefsteak or plum tomatoes, cored and quartered
- 1 1/2 cups canned tomato juice
- 1 tablespoon finely grated, peeled fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon sugar
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons freshly squeezed lime juice (from 2 to 3 limes)
- Coarse salt and ground pepper
- 1/2 cup plain low-fat yogurt
- Flatbread, for serving (optional)
- Working in two batches, place in a blender tomatoes, tomato juice, ginger, coriander, sugar, oil, and 3 tablespoons lime juice; puree on high speed until liquefied. Pour batches into a large bowl. Season generously with salt and pepper; refrigerate until cold, about 1 hour. Before serving, taste for seasoning. If desired, thin with cold water.
- In a small bowl, whisk yogurt and remaining tablespoon lime juice until smooth; season with salt and pepper. Ladle soup into four serving bowls; top each with a dollop of yogurt and, if desired, serve with toasted flatbread.
Experiment with different flavors. Omit or add things based on what’s fresh (or what you have on hand).
Time to Chill Out!