Sick of gazpacho - need some new chilled soup ideas
Any good recipes out there for refreshing chilled soup? I'm thinking melon, cucumber, or maybe even stone fruit of some sort. Would love your thoughts. Thanks!
Oi naengguk - Cucumber Soup
1 each medium Cucumber (about 1 1/2 cups - 7 ounces)
3 each cloves garlic
1 each medium green onion
1 each green chili pepper
1 each red hot chili pepper
6 each ice cubes
1 1/2 tablespoon vinegar
1 teaspoon salt
1 teaspoon fish sauce
1 teaspoon sugar
1 1/2 cup cold water
Wash cucumber in cold water.
Slice the cucumber in half crosswise, then thin slice (about 1/8" thick) each half lengthwise.
Cut slices lengthwise into "noodles" about 1/8" thick. (Julienne)
Place cucumber strips into a medium mixing bowl.
Mince, fine chop, or thin slice the garlic cloves and add to the bowl.
Cut the green chili pepper into thin slivers and add to the bowl.
Cut the green onion into roughly 1/4 inch segments and add to the bowl.
Gently toss the contents of the bowl until well mixed.
In a separate bowl, mix all broth ingredients until sugar and salt are dissolved.
Separate the cucumber mix into two equal portions and place into serving bowls.
Fine chop the red chili pepper.
Pour one half of the broth over each serving.
Sprinkle red pepper into each bowl, add ice cubes, and serve.
Mix the broth before prepping the vegetables. Pour broth into an ice tray and freeze.
Add one additional cucumber, then slice both in half lengthwise. Remove the pulpy seed area and reserve it, then julienne as above.
Prep vegetables as above and divide into serving bowls.
Place the frozen broth cubes into a strong blender, add one or two tablespoons water, and blend into slush.
Mix the cucumber pulp into the slush.
Spoon the slush equally into the serving bowls, sprinkle with chopped red pepper, and serve.
Substitute Japanese eggplant or fresh zucchini for the cucumber.
Add Kombu to cucumber.
1 English cucumber, peeled, seeded or not, cut into chunks
1 avocado, peeled, cut into chunks
1/4 to 1/2 onion, peeled and chunked
Put first 3 ingredients into food processor or blender adding buttermilk (leftover frozen, thawed, or cut into chunks if still frozen, is fine) to get desired texture. Salt and pepper to taste, adding cumin, cayenne, or whatever else appeals, even grinding in a jalapeno pepper.
There's classic vichyssoise (leek and potato) or the low-carb version (leek and cauliflower), both delicious. Long ago someone taught me that if you simmer cauliflower in lowfat or nonfat milk instead of chicken broth it tastes more cauliflowery, which is nice in chilled soup. Chopped chives on top are really nice.
In Paris, I had a sublime chilled cantaloupe soup..the chef told me it was fruit, a little creme, splash of lemon juice and salt and pepper and then pureed.
I love to make chilled cucumber, avocado, watermelon with feta gazpacho.
Nectarine soup sounds really good but have never tried to make that.