TIP OF THE DAY: Chilled Soup | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Chilled Soup – THE NIBBLE Blog – Adventures In The World Of Fine Food
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

TIP OF THE DAY: Chilled Soup

yellow-gazpacho-chickenfriedgourmet-230
Yellow bell pepper gazpacho shooters, topped with a tortilla chip scoop and salsa. Here’s the recipe. Photo courtesy Chicken Fried Gourmet.
  A heated bowl of soup may not be your thing on a hot summer day, but a bowl of chilled soup is refreshing—and loaded with nutritious seasonal fruits and vegetables.

We recently wrote about gazpacho; now we’re expanding the conversation.

Chilled soups can be savory or sweet, smooth or chunky, thick or thin, creamy or fat-free, flavored with your favorite herbs and spices, garnished with anything from croutons to chopped nuts.

You can use a base of milk/cream, purée, stock/broth, yogurt, even bread and water or beer.

You can serve the soup in bowls, cups, mason jars, mugs, wine glasses. You can serve mini-portions in shot glasses or juice glasses.

You can carry it around in a thermos.

If you don’t often cook—or if you want to teach a household member to cook—these recipes are pretty foolproof. Most can be made in a blender.

While soups with meat (beef, chicken) or lots of butter don’t lend themselves to chilling (the fat globules solidify), you won’t notice their absence. Just name your favorites and look for a recipe.

 
Borscht, cucumber yogurt soup, gazpacho and vichyssoisse have always been summer staples in our home. We’ve made chilled soups with:

  • Fruits: berry, cherry, lychee, mango, melon, nectarine, peach, plum and pineapple
  • Vegetables: asparagus, avocado, beet (borscht), bell pepper, carrot, corn, cucumber, fennel, lettuce/romaine, pea, potato-leek (vichyssoise), spinach, tomato, zucchini
  •  
    The recipes can be as classic as white gazpacho (the original gazpacho) or as modern as iced carrot and orange soup.

    Nothing is easier than blender soup. Try this yummy recipe:

     

    RECIPE: COLD CUCUMBER YOGURT SOUP
    Ingredients For 4 Servings

  • 2 large cucumbers (2-1/4 pounds), halved and seeded—1/2 cup finely diced for garnish, the rest coarsely chopped
  • 1-1/2 cups plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1 small shallot, chopped
  • 1 garlic clove
  • 1/3 cup loosely packed dill
  • 1/4 cup loosely packed flat-leaf parsley leaves
  • 2 tablespoons loosely packed tarragon leaves
  • 1/4 cup olive oil, plus more for drizzling
  • Salt and fresh ground pepper
  • Garnish: 1/2 red onion, finely chopped; cucumber reserved from first ingredient; plain or flavored olive oil
  •   raspberry-soup-230
    Raspberry soup with yogurt. Here’s the recipe. Photo courtesy Eat Wisconsin Cheese.
     
    Preparation

    1. COMBINE all ingredients in a blender; process until smooth. Season with salt and pepper. Cover and refrigerate for at least 8 hours or overnight.

    2. TASTE the soup just before serving and adjust seasonings as desired. Serve in bowls garnished with finely diced cucumber, red onion and a drizzle of olive oil.
     
    Recipe adapted from Andrew Zimmern, FoodAndWine.com.
     

    CHECK OUT THE DIFFERENT TYPES OF SOUP IN OUR SOUP GLOSSARY.
      




    Comments are closed.



    © Copyright 2005-2019 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.