"Cold soup"?
But of course! Soup isn't just made for winter. And it certainly doesn't have to be heated.
Now that old man winter has stopped blowing his cold air here in Southeast Michigan, it's time to think about serving one of our favorite dishes --- and often meals --- with a summer twist. Cold soups, made with fresh, local ingredients of course, add a lovely dimension to any warm weather meal.
All of the recipes I'm offering here today can be prepared ahead of time. That's always goodness in my book because at the Lear house we get easily distracted with outdoor activities (and that stop for a cold one on the way home afterward) so having dinner already prepared in the fridge, or ready to toss on the grill, keeps us eating healthy, wealthy and wise.
So how about giving one a try? I promise you'll like them.
Here are the recipes for a few of our favorite cold soups.
Cucumber Soup
This recipe was inspired by Bernard Clayton, Jr.'s Cream of Cucumber Soup in The Complete Book of Soups and Stews. The origin is from a small café in Barcelona near the Gaudi Cathedral. It reminds me of one of my favorite dishes while growing up. My grandmother would slice cucumbers very thinly and mix in a little sour cream. It was like giving candy to a child.
Ingredients:
2 large English cucumbers or 5 large cucumbers
4 ounces blanched almonds
2 cloves garlic
1 teaspoon fresh squeezed lemon juice
2 cups plain low fat yogurt
2 cups cream or half and half
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Method:
1) If using English cucumbers, wash and dry gently. Cut off the top and discard. Coarsely slice. Peel and seed regular cumbers then proceed to coarsely slice them.
2) Puree the cucumbers, lemon juice, garlic, and almonds in a food processor. This may take several batches depending on the size of the bowl. Place the mixture in a mixing bowl.
3) Add the cream, yogurt, salt and pepper to the mixture and stir to combine all the ingredients.
4) Refrigerate for several hours or overnight.
5) Serve in chilled bowls.
Gazpacho
I discovered gazpacho while visiting my cousin who lives in Barcelona. The wonderful weather there allows dining outdoors most of the year. Although gazpacho is often drunk, this slightly thick version is best served in a bowl. Add a little water or an ice cube if you want to put it in a glass. I adapted this version from The Dean & DeLuca Cookbook.
Ingredients:
12 ounces ripe, red tomatoes cut in coarse chunks
6 ounces cucumber, peeled, seeded and cut in large slices
6 ounces red bell pepper, seeded and cut into large pieces
3/4 cup chopped sweet onion (such as Vidalia or Maui)
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/4 cup sherry vinegar
salt & pepper
4 ounces Italian or French bread, crust removed (weigh after removing crust), torn into pieces
Method:
1) Place the bread in a large bowl and cover with water. Squeeze out immediately and place in a food processor.
2) Add the remaining ingredients and puree until very smooth. This may take several minutes. Add salt and pepper to taste.
3) Refrigerate for several hours or overnight. Garnishes such as red and green peppers, cucumbers, onions and olives can be added. Place the chopped vegetables on top right before serving and after you ladle out the gazpacho.
Fresh Fruit Medley
Fruit purees are bases for great refreshing soups. Substitute your favorite, just remember that the skins and seeds will need to be removed or the puree strained before serving. This one creates a delightful gold concoction.
Ingedients:
4 cups chopped pineapple
2 cups chopped cantaloupe
2 cups papaya
2 cups unsweetened apricot nectar
2 cups chilled champagne, or sparkling water
whole mint leaves, for garnish
Method:
1) Puree the fruit in a food processor. While the motor is still running add the nectar, and champagne. This may need to be done in batches depending on the size of your work bowl.
2) Transfer to a bowl and chill for three hours.
3) Serve in a goblet and garnish with a mint leave.
(I know I talked about grown locally. While there are no fresh pineapples, cantaloupes or papayas grown anywhere near my house, they are available in abundance most months at my local green grocer. You get the idea.)
That's it for this evenings recipes, but grab a beverage, put up your feet and join the conversation. Tell us what you're having for dinner this evening and feel free to ask for some advice on things that have been nagging you in the kitchen.
As Julia Child used to say at the end of her show, Bon appetit!