Suggestions for a summer soup?
I need a recipe for a summer soup that is not gazpacho and not a fruit soup. It doesn't have to be a cold soup but something "light" and flavorful that would be perfect for a hot summer day. Suggestions?
Perhaps epi's Carrot Soup with Ginger and Lemon? I've made this a few times...live in SWFL where right now, we are roasting and no.sign.of.rain.dammit.I.will.have.to.water.lawn.by.hand.tonight...wtf?...Sorry for the rant...it's just really really hot and dry here right now:
We have been enjoying beet borscht-This one from the Food Network isn't traditional but it is bright tasting and even brighter looking!!
What about vichysoisse (sp?) which is a cold leek and potato soup. Absolutely delicious and very refreshing. Also very easy to make.
-8 ounces brown lentils, rinsed and picked over
-3 Tbsp. olive oil
-2 cloves minced garlic
-1 medium onion, minced
-1 1/2 celery ribs, including leaves, chopped
-1 large carrot, peeled and finely chopped
-1 quart vegetable or chicken broth, preferably homemade
-1/2 to 1 tsp. dried oregano
-1/4 tsp. crushed dried rosemary
-2 bay leaves
-1 tablespoon tomato paste
-salt, pepper, white pepper, and cayenne, to taste
-splash of soy sauce (around 1 tsp.)
-splash of balsamic vinegar
-juice of 1 lemon
-chopped parsley, for garnish
1. In a large pot, sweat chopped onion, celery, and carrot in olive oil until almost tender. Add chopped garlic and tomato paste, stirring, until colored (about 45 seconds). Remove vegetables to a bowl.
2. Add lentils and broth to pot and cook over medium heat for about 10 minutes. Return vegetables to pot and add oregano, rosemary, bay leaves, and soy sauce.
3. Bring to a simmer and season to taste with salt and pepper. Cover and continue cooking until the lentils have softened, 25-30 minutes or until tender. Add additional broth or water as needed. At splash of balsamic at the end to taste.
4. This soup tastes best if you refrigerate it overnight before serving. It is amazing how much better it tastes after the flavors meld. Just before serving, season to taste with lemon juice. Start with the juice of half a lemon and work up to the whole if you like. I love it very lemony. Sprinkle with parsley and serve hot.
Dill Pickle soup is the best. Does not take a lot of time to make, but the flavor is fantastic. This restaurant was close to us and I never had a bad batch! And, if you are lucky like I am, I have a separate burner on my outdoor grill so I don't have to heat up the house.