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).
re: chef chicklet
sure, I was thinking just about eating it not the prep and didn't read the op well enough to figure that out...But If you chop the potatoes small, this cooks rather quickly. After suffering, it is SO good cold.
103 yesterday here in Norcal. I baked a crazy coconut pie. Heat doesn't stop me at all from cooking, my husband runs to the pool!
Where are you that it is so hot? I am sitting at my desk in Ohio freezing with woolens on! Anyway, from my Hungarian background, Grandma used to make a cold cherry soup that was great. If you have access to sour cherries, use those, but even frozen cherries will work. For 4 people, you will need about 24 oz of cherries, preferably pitted. Poach them for 5-10 min in 2 1/2 cups of water and sugar to taste. Sour cherries will need more sugar, sweet cherries not as much. Water & sugar should form thin syrup. Refrigerate mixture, just before serving stir in 1 cup cold, thick sour cream or whole milk yogurt.
re: Diane in Bexley
Omg. That's the leves-whatever it's called that I had in Hungary! I think the OP must be in the same area I'm in--the Bay Area. We're in the midst of a heat wave. It's much better today, but yesterday, temps here were over 100, or 99 degrees. In my apt. it was 94 degrees and stayed this way till midnight when it finally went down to 90. On days like this, I don't even want to use the rangetop.
i'm jealous of you being in whatever warm weather place you are. i've been wearing a coat in my office in NYC all day... brr!!!
does a cold cucumber soup sound good to you? i've used this recipe, before, using plain yogurt as a substitute for the sour cream. I think it's pretty good:
Thank you all so much for your lightning quick responses. Oh do they sound so refreshing in this heat! Since it never occurred to me that so many cold recipes involve fruit, I think I'll save those recipes for later after I've had time to try them out. For tomorrow, I'll try out the carrot recipe & out of curiosity, the lemon recipe (the latter seems easy enough & I happen to have all the ingredients!)
Diane in Bexley, do you not puree the soup? BTW, I'm in the San Francisco Bay Area.
I know what you mean....I'm in the Bay area too, it's a scorcher! I love cucumbers with yogurt whether it is in tzatziki or raita or salad or soup, I really just play with the ingredients to get the consistency I want. I don’t actually follow a recipe, but roughly my Chilled Cucumber Soup:
4-6 cups Plain Yogurt (I like whole milk Strauss or Pavel's or Stonyfield Farm, Lowfat also works fine, but I don't think the fat free has either the body or the flavor)
6 Cucumbers peeled and seeded (Large farmers' market type, regular cucumbers or more of the small Persian cucumbers for the blended soup base)
4-5 Green Onions, chopped
1 clove Garlic, minced
1/2 cup or so Sour Cream
Blend all of this together until smooth
Add the following to taste:
Lemon juice, + a little of the zest. (juice of about 2-3 lemons, it depends on the yogurt)
1/4 cup or more fresh Dill, chopped fine
1 European Cucumber, or more Persian cucumbers (seeded only) and chopped into very fine dice
Chill at least overnight, and before serving add nuts and correcting the seasoning.
Walnuts, toasted, rubbed in a towel, to loosen and lose skins and chopped fine (about 1 cup)
Whatever you do, don't use exact measurements, just taste it, (especially after it has been chilled awhile you can't really make a mistake, cucumbers and yogurt together are a match.)
Yes, you're right! I haven't made this for about 5 years, but I was thinking about it the other day. When it actually warms up here (we've got the opposite problem here--very cool, in fact I wore gloves this morning), I will think about making this as a dinner party starter. Here's a recipe similar to the one I made (which is in a German-language Mediterranean cookbook). In fact, this one looks easier, because you start with already blanched almonds.
I hope things cool down your way!
Edit: I'd garnish with grapes--looks pretty!
Okay, I ended up making cimui's cold cucumber soup & Sam's carrot soup. Turned out I didn't have eggs after all for Monch's lemon soup (I do plan to try that this week & will let you know). Since I preferred the cucumber soup (very mellow lemon & dill flavor), I didn't serve the carrot one. When I mentioned to the ladies that I had also made the carrot soup, they said "oh, let's try it". 5 out of 6 people loved the cucumber soup with the sixth preferring the carrot one. Not that they didn't like it, just preferred the cucumber one.
For the cucumber soup, I added Trader Joes' lite sour cream. As for the carrot soup, I added a tiny bit of ginger & a little bit of orange juice (read/heard that somewhere). For my taste, perhaps a little less potato next time (yesterday's soup was 3 1/2 carrots & 3/4 potato).
This is the first time I used dill & found out that a little goes a long way (I forgot to add the dill right before serving & in retrospect may not be necessary). Also, now that I have all this dill, what do I do with it?
Beach chik, thanks for the cold soups page link. I think when I saw it on Friday I was pressed for time & thought only "there's no soup recipe here" w/o realizing they were all cold soup recipes:-)
Again, thank you all for your help.
I love cuke soup and eat it at least weekly during the summer. Terrific lunch. I like to put cooked shrimp in it, too.
One thing, make sure you taste your cuke before you make the soup out of it; once I spent the time to make and chill the soup only to find when I served it that it was terrribly bitter. Bad cucumber. :(
thanks so much for reporting back, ceekskat. i'd like to turn up the heat in my apartment, make like it's summer and try a bunch of the other soups in this thread. first stop: carrot, since i seem to have accumulated several lbs of carrots in my fridge, which need using. and then, if i can hunt down some nice, ripe avocados...
re: dill, you could roast it with potatoes; add to diced cucumbers marinated with white vinegar, sugar, salt and a bit of garlic; mix it with tahini, lemon juice, garlic and salt into yogurt for a dressing to serve with salmon. or just hang it upside down in a dark, dry place until brittle and put it in a jar for later use.
Your welcome ceekskat!
I made the cucumber soup again yesterday and I threw in baby orange bell peppers with a serrano chile for some heat and had that with jumbo shrimp cocktails last night and it was perfect for such a hot night..
Tonight I'm grilling salmon over a portabella mushroom risotta and using the leftover cucumber soup as a sauce..should be just yummy..
Lots of great cold soup recipes..look forward to making most of them.
All the best to you.
Sam..hope your cuke soup turned out well too!