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5 Chilled Soups To Help You Beat The Heat This Summer

Iced Zucchini Soup With Crème Fraiche and Herbs. Credit: Sue Style

Iced Zucchini Soup With Crème Fraiche and Herbs. Credit: Sue Style

Iced soups are perfect for sweltering summer days, lip-smacking good and super refreshing — think salad in a glass or bowl. Best of all, most don’t need cooking. Here are five recipes, three of them pillar-box red and the other two the palest of greens.

Chilled soups cover the color spectrum

The three reds include a couple of gazpachos, both of them slight variations on the classic tomato-pepper-onion-garlic-olive combo. One brings watermelon to the mix, to provide a sweet counterpoint to the tomatoes’ acidity; the other adds strawberries. The third is salmorejo, gazpacho’s first cousin. It’s a typical supper dish in Cordoba, Spain, where summer temperatures routinely soar into the hundreds. There’s a distinct family likeness with gazpacho, but salmorejo has no cucumber, onions or peppers, and the result is thicker, smoother and sinfully creamy (but without cream).

For the two green soups, one has a European feel to it, featuring lightly cooked zucchini with loads of tender herbs. The other looks to Asia for its inspiration, in a smooth emulsion of cucumber, green chili, coconut milk, cilantro and avocado.

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Gazpacho with strawberries. Credit: Sue Style

Gazpacho With Strawberries

Prep time: 10 minutes

Cook time: 0 minutes

Total time: 10 minutes, plus several hours to chill the soup

Yield: 6 to 8 servings

Ingredients

½ pound (500 grams) tomatoes

½ pound (500 grams) strawberries

1 small red pepper

½ green pepper

½ a cucumber

1 clove garlic, mashed

⅓ to ⅔ cup (100 to 150 milliliters) olive oil

Splash of sherry vinegar

Salt and white pepper to taste

Mint sprigs

Instructions

1. Quarter tomatoes and remove cores. Roughly chop tomatoes and put in a large, deep bowl (or blender/food processor).

2. Remove stalks from strawberries, rinse well and add to the bowl/blender.

3. Remove seeds and cores from both kinds of pepper and chop the flesh roughly. Peel the cucumber, cut in half lengthwise and scoop out the seeds with a teaspoon. Chop flesh roughly.

4. Add chopped peppers and cucumber to the bowl/blender along with the crushed garlic.

5. Blend till very smooth, then add the oil in a steady stream till gazpacho is smooth and somewhat lighter in color.

6. Season with salt, pepper and 1 tablespoon sherry vinegar.

7. Chill the gazpacho.

8. To serve, spoon into glasses and garnish with mint sprigs.

Gazpacho With Watermelon

Prep time: 10 minutes

Cook time: 0 minutes

Total time: 10 minutes, plus several hours to chill the soup

Yield: 4 to 6 servings, makes about 6 cups (1.5 liters)

Ingredients

2 pounds (1 kilogram) tomatoes

1 red pepper

1 cucumber

1 medium red onion

1 pound (500 grams) watermelon, preferably seedless, weighed after skinning

2 tablespoons sherry vinegar

½ cup (125 milliliters) olive oil, plus a little more to drizzle on top for serving

Salt and pepper to taste

2 to 3 Romaine lettuce leaves, finely shredded, for garnish

Instructions

1. Remove cores from tomatoes and discard. Cut flesh in quarters and put in a large bowl (if using a hand-held blender for the soup) or in a blender or food processor.

2. Remove stalk and seeds from red pepper, set aside a chunk for the garnish (enough for about 2 tablespoons, finely chopped) and roughly chop the rest. Add to bowl/blender.

3. Peel cucumber, set aside a 1-inch (3-centimeter) chunk for the garnish and roughly chop the rest and add to bowl/blender.

4. Chop the onion finely, set aside about 1 tablespoon for the garnish and add the rest to bowl/blender.

5. Set aside a chunk of watermelon (enough for 2 tablespoons, finely chopped) for the garnish, chop the rest roughly and add to bowl/blender.

6. Add sherry vinegar and blend the soup till really smooth. If you want and can be bothered, push it through a strainer to remove any wayward pips, but this is a counsel of perfection and the soup will be fine without straining.

7. Season with salt and pepper to taste.

8. With the blender motor still running, add the olive oil in a steady trickle, continuing to blend till well mixed and emulsified.

9. Chill the soup well.

10. Put the finely chopped garnishes (including shredded lettuce) in ramekins, keeping each kind separate.

11. To serve, pour gazpacho into bowls or glasses, drizzle a thread of olive oil on top of each serving and hand around the different garnishes for everyone to sprinkle on as the mood takes them.

Salmorejo (Iced Tomato and Bread Soup from Córdoba, Spain)

Prep time: 20 minutes

Cook time: 0 minutes

Total time: 20 minutes, plus several hours to chill the soup

Yield: Makes enough for 6 soup bowls or 10 to 12 small glasses

Ingredients

4 ounces (100 grams) day-old bread, trimmed of crusts (weighed after crusts have been removed)

1¾ pounds (750 grams) tomatoes (4 to 5 medium)

1 clove garlic, crushed

1 apple, peeled, cored and chopped

4 tablespoons sherry vinegar or wine vinegar

½ cup olive oil

Salt to taste, about 1 teaspoon

2 hen eggs or 12 quail eggs

2 to 3 slices cured ham (ibérico, serrano, prosciutto etc.)

Instructions

1. Cut the bread in chunks, put in a bowl and pour on just enough cold water to cover. Leave to soften.

2. Quarter the tomatoes and put them in a blender with the crushed garlic and chopped apple (or place in a large bowl and use a hand-held blender).

3. Add the vinegar and blend till smooth.

4. Tip the soaked bread into a colander, press or squeeze out all excess water, add to the blender and blend once more.

5. With the motor still running, dribble in the oil in a steady stream — the salmorejo will thicken and turn from rosy pink to the color of an Andalusian sunset.

6. Season with salt to taste and blend again.

7. Chill the salmorejo for several hours.

8. For the garnish, bring a saucepan of water to a boil, drop in the eggs and boil (10 minutes for hen’s eggs, 3 minutes for quail’s eggs).

9. Drain eggs, refresh in cold water and peel.

10. Chop the hen’s eggs fairly finely; cut quails’ eggs in half. Cut the ham in fine strips.

11. Serve salmorejo in small bowls or glasses, and scatter strips of ham and chopped/halved eggs on top.

Iced Zucchini Soup With Crème Fraiche and Herbs

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes, plus several hours to chill the soup

Yield: Makes 6 cups (1.5 liters) or 4 to 6 servings

Ingredients

2 medium zucchini, about 1½ pounds (750 grams)

Salt

A generous handful of tender fresh herbs (try flat-leaf parsley, mint, chives and tarragon)

3 cups (750 milliliters) chicken stock, preferably home-made

A scant cup (200 milliliters) crème fraiche, plus a little more for the garnish

Instructions

1. Top and tail the zucchini, slice fairly thinly and steam or cook in boiling water with a pinch of salt for 6 to 8 minutes or until barely tender. Alternatively, put trimmed, sliced zucchini in a microwave-safe dish, add half a cup of water and a pinch of salt, cover with microwave-safe clingfilm and microwave on maximum power (900 watts) for 6 to 8 minutes.

2. Trim the herbs, reserve a few sprigs for garnish and chop the rest roughly.

3. Drain the zucchini, tip into a blender, add the roughly chopped herbs and blend till smooth.

4. Add the stock and crème fraiche and blend again. You may need to do this in two batches, or blend the soup in a large bowl using a hand-held (stalk) blender.

5. Check the seasoning, adding more salt if necessary.

6. Chill the soup thoroughly.

7. To serve, float a blob of crème fraiche on top and garnish with the reserved herb sprigs.

Iced Cucumber Soup With Avocado and Cilantro

Prep time: 10 minutes

Cook time: 0 minutes

Total time: 10 minutes, plus 30 minutes to salt the cucumber and several hours to chill the soup

Yield: Makes 4 cups (1 liter)

Ingredients

2 large cucumbers, about 2 pounds (1 kilogram) total

1 teaspoon salt

Optional: 1 fresh green chili (jalapeño or similar), or a pinch of cayenne or Espelette pepper

1 avocado

14 ounces (400 milliliters) coconut milk

5 ounces (150 milliliters) Greek yogurt

Plenty of chopped cilantro plus a few sprigs for the garnish

Juice of 1 lime

Instructions

1. Peel the cucumbers and cut in half lengthwise. Scoop out seeds with a teaspoon and chop flesh into small chunks. Place in a colander, sprinkle with salt and leave in the sink to drain for about 30 minutes.

2. Cut the chili in half lengthwise and scrape out the seeds with a teaspoon. Cut the chili in very fine strips, then chop finely.

3. Cut the avocado in half, remove the pit and peel and chop the flesh roughly.

4. Rinse the cucumbers in cold water and shake dry.

5. Put the cucumbers, chopped chili (or cayenne/Espelette pepper), avocado, coconut milk, yogurt, cilantro and lime juice in a blender and blend till smooth. Be careful not to overdo this or the soup may curdle.

6. Check the seasoning and add more salt if needed.

7. Chill the soup well.

8. Float an ice cube on top and add sprigs of cilantro to serve.

Main photo: Iced Zucchini Soup With Crème Fraiche and Herbs. Credit: Sue Style



Zester Daily contributor Sue Style lives in Alsace, France, close to the German and Swiss borders. She's the author of nine books on subjects ranging from Mexican food to the food and wines of Alsace and Switzerland. Her most recent, published in October 2011, is "Cheese: Slices of Swiss Culture." Her website is suestyle.com.

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