Jamaicans love soup. Chicken soup is a Saturday dinner staple, and no family gathering is complete without a large, bubbling pot of mannish water. But who can drink hot soup in these summertime temperatures? To give you an alternative, we’ve found some great cold soup recipes for you to try. Full of hearty, natural ingredients, they might soon become your favourites. Bon appétit!
1 pound tomatoes
1 large cucumber, peeled, halved lengthwise, seeded
1 medium onion
1 large roasted red bell pepper (available in jars)
3 cups tomato juice
1/2 cup chopped fresh cilantro
1/3 cup red wine vinegar
1/4 cup olive oil
1/8 teaspoon hot pepper sauce
Cut 1 tomato, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to food processor. Add bell pepper and puree. Transfer to bowl. Add tomato juice, cilantro, vinegar, oil and hot pepper sauce. Seed remaining tomato. Dice remaining tomato and cucumber and onion halves and add to soup. Season with salt and pepper. Refrigerate. (Can be prepared 2 days ahead.) Serve well chilled.
1/2 medium head cauliflower, cut into 1-inch florets
2 slices of crustless white bread
1/4 cup pine nuts (1 1/2 ounces)
2 garlic cloves, coarsely chopped
2 tablespoons sherry vinegar
1 large shallot, coarsely chopped
1 1/4 cups blanched slivered almonds
1/2 medium seedless cucumber, peeled and coarsely chopped, plus 1/4 cup finely diced cucumber
1/3 cup extra-virgin olive oil
In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8 minutes. Drain, rinse under cold water until cool and drain well.
In a blender, combine 1 1/2 cups of cold water with the cooked cauliflower, bread, pine nuts, chopped garlic, sherry vinegar, chopped shallot, 1 cup of the slivered almonds and the coarsely chopped cucumber; blend until smooth. Add the olive oil and pulse just until incorporated. If necessary, add more water to thin the gazpacho. Season the soup with salt and refrigerate until chilled, about 1 hour.
Preheat the oven to 350°. Spread the remaining 1/4 cup of slivered almonds in a pie plate and toast for about 6 minutes, until fragrant and lightly golden. Ladle the gazpacho into bowls. Garnish the soup with the toasted almonds and the finely diced cucumber and serve. Can be refrigerated overnight.
– Joy Manning, foodandwine.com
Spicy Avocado-Cucumber Soup
2 12-ounce cucumbers—peeled, seeded and chopped
2 avocados, coarsely chopped
2 teaspoons Thai green curry paste
2 teaspoons sugar
2 teaspoons finely grated lime zest
1 serrano chile, seeded and chopped (you can sub in Scotch bonnet)
One 13-ounce can unsweetened coconut milk
3 tablespoons fresh lime juice
1/2 cup unsweetened coconut flakes, for garnish
10 cilantro sprigs, for garnish
In a food processor, puree the cucumbers until smooth. Add the avocados, curry paste, sugar, lime zest and chile. Process until blended. Add 3 1/2 cups of water, the coconut milk and lime juice and process until smooth. Transfer the soup to a large bowl and season with salt. Cover and refrigerate until chilled, 15 minutes.
Meanwhile, in a skillet, toast the coconut over low heat, stirring a few times, until lightly browned and crisp, 3 minutes. Let cool.
Ladle the soup into small bowls or cups, garnish with the toasted coconut flakes and cilantro sprigs and serve.
– Marcia Kiesel, foodandwine.com