Favorite cold soups, please
I love cold soups as the summer heats up and am interested in your favorites, based on either fruit or veggies, though they need not be vegetarian. Tonight I am making spinach, lettuce and buttermilk soup adapted from an old Moosewood recipe.
You're correct. :) Perfect time for it--*meggy* (sour cherries) just came into season. Here's my recipe for it: http://bit.ly/qRBv0h
1 1/2 lbs. sour cherries, washed and pitted
2 1/2 cups water
2 1/2 cups wine
1/3 cup of sugar
2/3 tsp. of grated cinnamon, plus more for sprinkling
2/3 tsp. grated lemon zest
2/3 cup of sour cream
2 tablespoons of flour
1/2 teaspoon of salt
An ice bath
Stir together the cherries, water, wine, sugar, cinnamon, and lemon zest in a medium pot. Cover and bring to the boil, then turn down the heat and simmer, partially covered, for 20 minutes.
In the meantime, mix together the sour cream, flour, and salt in a medium, heat-proof bowl. Set aside.
Set up an ice bath in the sink.
After 20 minutes, taste the broth. If it’s too sour, stir in a little more sugar. (I like this soup tart.) With the burner still on low, add about 4 tablespoons of broth to the sour cream mixture to temper it.
Then add the sour cream mixture to the pot and stir. Leave the pot on low heat for about 5 minutes. Then, set the pot in the ice bath and allow the soup to cool to room temperature. Put the soup in the fridge until it gets cold. Serve with some grated cinnamon on top.
New York Times and the LA Times both just published cold cherry soup recipes on Tuesday, too.
I can't imagine any cream soup that wouldn't be good chilled, but be sure you don't have little solid bits of cold butter in it.
Considering the heat, this is a great thread topic!
My SO and I are big avocado fans and this chilled soup is great.
Chilled Avocado Soup
2 Haas avocados
1/2 cup half-and-half
1 1/2 cups chicken broth
1/2 tsp sea salt
mashed roasted garlic to taste
freshly ground black pepper to taste
A few dashes of hot sauce
Cut avocados in half lengthwise, remove the pits, and scoop out the flesh into a food processor. Add all remaining ingredients and blend until completely smooth. Pour into a large bowl and chill for several hours in the refrigerator. Garnish with cilantro leaves when served.
Mango and Melon Soup
2 mangoes, peeled, pitted, and chopped
2 cups cantaloupe or honeydew, peeled, seeded, and chopped
2 Tablespoons fresh mint, minced
2 Tablespoons fresh lemon juice
1 Tablespoon powdered sugar
1/4 cup dry white wine
2 Tablespoons plain yogurt
Puree all ingredients in a blender and chill for at least 2-3 hrs. This is lovely in glass bowls and garnished with small mint leaves and/or edible flowers.
If the fruit is already chilled in the refrigerator you may serve immediately, or add a few ice cubes to the blender.
I typically use fresh mint, chives, and tarragon. Sometimes I will add some fresh cilantro or dill, but often I don't -- I think the dill, specifically,tends to overwhelm the other herbs. The tarragon, to me, is the most important flavor in the soup - but that's probably just because I love tarragon!
chilled plum soup and cantalope pinapple soup
plum soup - take around 8 plums and simmer them in a sweet white wine (white zin, riesling, etc.) and OJ with some ground clove & cinnamon. Puree and sweeten to taste and chill.
Cantalope pinapple = 1 pinapple, 1/2 cantalope, handfull frest mint, little lime juice, puree and enjoy!
Recently with the new high powered blenders I have I've been playing with soups a lot. One I like cold is made with corn. Frozen works well. About 4 cups of frozen corn, a large onion and a few stalks of celery diced and sauteed, some chicken base, a touch of chipotle, cilantro and a bit of water. Blend until smooth. Reserve some corn and toast in a dry pan. Add to the blender and pulse so it still has texture. Really tasty.
Actually I used Better than Bouillon and a little water for processing. This way I could up the flavor without adding too much liquid. The chipotle paste is something I make up that is about 14 oz of chipotle in adobo and a block of guava paste blended together with an immersion blender. It's hard to taste a lot of sweetness from the guava paste but it takes the edge off the heat just a little and does add an interesting sweet note even if it's just a little.
classic tomato gazpacho is my hands-down favorite...topped with grilled shrimp or scallops and a little avocado (or chorizo!) it makes for a perfect light summer meal.
others i love:
- chilled pea soup (shrimp or scallops work really well here too)
- creamy cucumber (smoked salmon is a great complement)
- buttermilk soup (Polish Chlodnik)
- white gazpacho
I recently did a white gazpacho. Pretty easy as well. I remember using a few cups of stale bread soaked in milk, blanched almonds, a couple of small cucumbers and some sherry vinegar. I didn't have white grapes so used a little apple juice concentrate to give it some sweetness. All in all it came out pretty good.
I actually like most soups cold -- I often eat leftovers straight from the fridge instead of reheating. I recently made vegetarian hot and sour soup (without the cornstarch to thicken) and it was delicious cold. Very refreshing, especially since I added a little lime juice before eating it.
I've also done chilled asparagus soup and a chilled tomato-orange-kimchi soup. All were really good.
Cold sour cherry soup (with wine, and cream- not sure if that's in the Hungarian version above)
Aji Blanco- have enjoyed versions including grapes or melon.
Borscht- I make a lot of borscht once my beets are ready, changing the veggies depending on what's in the fridge or garden. Like to add fresh dill, and a little cumin lately.
Ordered a cold fresh PPP soup last week- pea, pear and pistachio, that was amazing.
Wanted to try a strawberry gazpacho I noticed on one menu, but it wasn't available. Might try making that once my region's local strawberries are in season.
I love this spicy yellow pepper soup from fine cooking - basically you roast yellow peppers, cook with onion, a little rosemary, jalapeno and chicken stock, puree and then serve chilled. so good (except roasting them on a hot day!)
Avocado Cucumber Soup
Blend avocados, cucumbers (seeds removed), plain yogurt, green onions, hot sauce, and S&P.
love this thread.. will have to try some of these!
i love minted pea soup, and a nice gazpacho.
i also invented a chilled soup once for a vegan cook off contest and it turned out well. i decided to try seeing what something like an eggplant dip might taste like as a cold soup. saute plenty of onions and garlic in olive oil. add roasted eggplant (no skins), mint, and a bit of cumin and cook a bit longer. add stock or water and heat till hot. puree till smooth and add lemon juice, salt & pepper to taste. put in fridge to chill (preferably overnight because it tastes better the next day once the flavours have time to blend!). i drizzled a sauce of yogurt, lemon juice and garlic over top, and spooned a dollop of warm roasted tomato bruschetta-like mixture on top. garnish with a mint leaf. voila!
Cimui once posted this recipe which I've made quite often and it's always a hit with guests.
I've added lite sour cream in the past but just last week I used Trader Joe's nonfat greek yogurt and it was great. In fact, I used Trader Joe's veg. broth too since few of the guests were vegetarian. You could substitute a bit of mint as well.
I have not tried these, but here are links to some old celebrity recipes for cold soups.
Gore Vidal - Writer
Cold Cream of Zucchini Soup
Lakeland Ledger - May 19, 1976
Jean Seberg - Actress
Midwestern Lemon Meringue Pie; Cold Cucumber Soup
"Jean's Cucumber Soup" recipe at second link below. When accessed it's on the right
at bottom of screen.
The Victoria Advocate - Feb 19, 1970
I do a cold corn soup with king crab that is wonderful. It's just a great stock made with the shells and the tougher ends of the crab legs, a lemon and the corn cobs. Then you add the corn and some shallot, cook it gently, puree it and add some cream. Garnish with the crab, a squeeze of lemon and fresh chives.
roasted red pepper and tomato with pepitas
The one for the corn and avocado was not completely pureed, at least not the avocado and the corn. I'd add fresh cubes of tomato too. The gazpacho I prefer is not pureed and wouldn't go through a straw. I do make a pureed chickpea soup that's great cold, but again I top with crumbled bacon, tomatoes, cilantro, or whatever. Then again I'm thinking more along savory lines since fruit soups don't ring with me as soups.
I was wanting gazpacho last weekend but needed something to start a dinner in which tomatoes already figured (in the form of the Dorie G tomato/strawberry Caprese variation), and was cooking for my SIL, who is allergic to garlic (la pauvre) so after some fossicking in the fridge I came up with a green gazpacho-ish soup that was really quite delicious (SIL said she loved it):
2 cucumbers, peeled and seeded, 1/4 of 1 set aside
2 Italian frying peppers, ditto
1 bunch green onions, 2 of them set aside
1 large stalk celery, cut up, plus another small one set aside
About 2 tb Italian parsley leaves
2 serrano peppers, stemmed and seeded, 1/2 of 1 set aside
3 pickled pepperoncini, stemmed
Cut the reserved veg into smallest-possible dice (1/4 in or so, except for the serrano pepper, which needs to be about 1/8 in) and chill, all mixed together is fine.
Purée (and purée, and purée) the others in the blender with a cup of water
Add 1 pc staleish French bread, purée again thoroughly
Add 1/4 c olive oil and 2 or more tb of rice vinegar
Salt until just a litle too salty since chilling reduces the saltiness, add white pepper to taste
Thin to soupish consistency with water and chill thoroughly
At serving time, stir in the chopped veg and 1 chilled ripe avocado in 1/4 in dice
This was very nice, tangy, slightly herbal, slightly spicy, and the avocado added a nice contrasting richness.
a well made Vichyssoise or end of the summer Gazpacho with ripe vegetables, especially the tomatoes