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Cold Soup Is A Great Family Choice
Isn’t soup supposed to be warm? There is something cozy, comforting and rustic about a bowl of steaming soup on a cold, snowy day. But what about cold soup? Could a chilled fruit or veggie-based soup be the perfect dinner during the dog days of summer? Fresh, refreshing and a little bit elegant, a bowl of cold soup could be just the thing to cool you off on a hot summer’s night.
Chilled soups can be as simple as pureeing some strawberries or as varied as gazpacho, but chilled sop can be an ideal mid-summer dinner. Light, fruity, colorful and beautiful next to a green salad and some bread sticks, a chilled soup is perfect for a sunset dinner on the patio, when it’s too hot to cook.
Chilled soups can be made from nearly any fruit and many vegetables. They are usually pureed until smooth and silky. A parfait glass would be an ideal serving vessel, putting even more distance between the rugged hot soups of winter and the light chilled soups of spring and summer.
As a showcase for sweet fruits like strawberries, cherries, pears and melons, chilled soups shine, but they are also a perfect vehicle for savory combinations of avocados, cucumbers, peas, nuts and tomatoes. Here are two recipes to get your imagination wandering.
Curried Pineapple Soup
½ cup shredded unsweetened coconut
2 cups fresh pineapple, shredded - save the juice
2 cups plain yogurt
¼ cup whole milk
1 cup fresh mint leaves
1 small honeydew or cantaloupe melon, peeled and finely chopped
2 tablespoons lime juice
1 teaspoon curry powder
Salt and pepper to taste
Stir the yogurt, milk and mint together and let sit for a minute to allow the flavors to meld. Strain the mixture and refrigerate.
In another bowl, combine the melon, pineapple, lime juice, coconut and curry powder. Season with salt and pepper. Refrigerate for 2 hours.
To serve, pour the melon mixture into chilled soup bowls and top with yogurt. Garnish with a spring of mint.
Summertime Strawberry Soup
16 oz. fresh strawberries
1 c. sour cream
1 c. plain yogurt
1/4 c. sugar
3 tbsp. fruity white wine
Place strawberries in blender or food processor. Pulse until well-blended. Add sour cream, yogurt, sugar and white wine. Pulse to combine. Chill 2 to 3 hours.
Serve in chilled bowls or parfait glasses, garnished with a whole strawberry.
About the Author
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