It is HOT! Need cold soup recipe please
I am hosting a small mediterranean inspired lunch tomorrow and realized that a cold soup shooter would be a nice touch. I wasn't planning on the soup but with the current heat wave (90+), I think it is almost necessary (along with Sangria of course!). I searched epicurious & foodtv but nothing really stood out. My only foray into cold soups has been gazpacho but it basically tasted like tomato juice with cilantro & cucumbers in it:-( Thanks for your help!
There is a mango gazpacho that I absolutely love to make. You need about 5 mangos. Chop (it should yield about 2 cups) and puree. Add equal parts water. You'll need to do this in 2 batches. In the second batch, add equal parts really good olive oil and rice wine or champagne vinegar. I think the original recipe called for 1/4 cup oil, but that was a bit too much for me, so I add just 1-2 tbsp each. Add 1 tbsp of brown sugar to taste and salt and pepper.
Then for garnish, add chopped up mangos (you can reserve a cup or so from the earlier batch, which I guess means you really need about 3 cups of mangos), chopped up cucumbers, and chopped up berries. Also snipped up chives. The original recipe calls for red onion, too, but I'm not a fan of raw onions, and I like the soup w/o them. You can add them if you like. It's not mediterranean, but it's delish.
I actually googled the recipe name from the $70 cookbook and found it right out there on the web. Oh well, the cookbook is wonderful, anyway.
Luscious Lemon Soup
1/2 cup sugar
1/8 teaspoon vanilla
Juice and finely grated peel of 1 lemon (about 3 Tablespoons juice and 2 Tablespoons peel)
1 quart buttermilk
1/2 cup vanilla ice cream
Vanilla ice cream for garnish
Shredded lemon peel for garnish
In a large bowl, whisk eggs. Whisk in sugar and vanilla. Whisk in lemon juice and lemon peel. Gradually whisk in buttermilk, then the 1/2 cup of ice cream. Process in 3 batches in a food processor until blended. Pour into same large bowl. Cover and chill for at least 1-1/2 hours. Serve in wine glasses garnished with a scoop of vanilla ice cream and additional lemon peel, if desired.
In the cookbook, they also suggested mint garnish.
Hope it helps.
Not really soup, but how about ice cold tomato water. I've only made this once, but IIRC the technique is to whiz up flavorful tomatoes in a processor, put in several layers of dampened cheescloth, tie up, hang over a bowl at room temp preferrably overnight. End result is a clear liquid that is the esssence of tomato. Serve icy cold in cold shooter glasses with maybe a shrimp perched on the rim or a sprig of basil.
Of course, you need wonderful tomatoes to pull this off. I've never tried it with canned, but I'm wondering if it might work. After all, you pulse the fresh toms anyway. It takes a fair amount of tomatoes to extract the water. It's such a surprise that the clear liquid says tomato on your tongue.
I make gazpacho but add some chicken stock to it, it cuts the tomato juice-ness. Also, green peppers, 2 kinds of onions (red and spring/green) along with the cilantro to liven it up. Lemon juice for acid.
I don't puree it, and always add a dollup of sour cream or yogurt to it at serving time
I actually leave out the cucumbers, too watery.
My French carrot soup (to make today for tomorrow): in your soup pot, sautee feather cut onions until transparent, almost caramelizing. Add couple quarts or so of good chicken stock, couple of cubed large potatoes, and 8 or so cubed carrots. When potatoes are cooked, whizz with stick blender, adding cream or powdered milk (I use powdered milk). Serve cold with a couple of torn mint leaves and a sprinkle of chile flakes, powder, or paprika (for those who want no picante).