7 Cold Soups To Beat The Heat

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Gazpacho and tortilla de patata

Cold Watermelon Soup

5 cups (1.5 pounds) diced seedless watermelon, chilled

2 tablespoons freshly squeezed lime juice

1 tablespoon plus 1 teaspoon chervil leaves

2 teaspoons extra-virgin olive oil

2 grams xanthan gum ( 1/2 teaspoon)

Tabasco

Salt

Chervil or shredded shiso leaves, for garnish

Method

In a blender, puree the diced watermelon with the fresh lime juice, chervil leaves and extra-virgin olive oil until the mixture is very smooth. Set a fine-mesh strainer over a large bowl and strain the watermelon puree, pressing very lightly on the solids to extract the watermelon juice without pushing the pulp through.

Rinse out the blender and return the strained watermelon juice to it. With the blender on, add the xanthan gum and blend until slightly thickened, about 15 seconds. Transfer the watermelon soup to a pitcher and season with Tabasco and salt. Refrigerate until the soup is well-chilled, about 20 minutes. Serve the soup in bowls, garnished with chervil or shredded shiso leaves.

– Jamie Bissonnette, foodandwine.com

Ginger and Carrot Soup

2 tablespoons olive oil

1 medium onion, chopped

1 2-inch piece fresh ginger, peeled, grated

1 clove garlic, sliced

2 pounds carrots (10 to 12), sliced

6 cups low-sodium vegetable broth

Juice of 1 lime, plus lime wedges for garnish, optional

1 cup plain yogurt (not nonfat)

Salt and freshly ground black pepper

Method

Warm oil in a pot over medium heat. Add onion; sauté until softened, 6 to 8 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute.

Raise heat to medium-high; stir in carrots. Pour broth into pot, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until carrots are very tender, about 25 minutes. Remove soup from heat and let cool slightly.

Working in batches, purée soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.

Just before serving, stir in lime juice and yogurt. Season with salt and pepper. Serve chilled, garnished with lime wedges, if desired.

– health.com

Chilled Summer Borscht

2 tablespoons olive oil

1 medium red onion, chopped

1 pound beets (3 to 4 medium)

4 cups low-sodium chicken or vegetable broth

Salt and freshly ground black pepper

1 cup plain yogurt (not nonfat)

1/4 cup red wine vinegar

Sprigs of fresh dill for garnish, optional

Method

Warm oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Trim and peel beets. Cut each into eighths. Stir beets into pot and pour in broth. Raise heat to medium-high, add 1/4 tsp. salt, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until beets are tender and amount of liquid has reduced, about 45 minutes. Remove from heat and let cool slightly.

Working in batches, puree soup in a blender until smooth. Transfer to a large bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours.

Whisk in yogurt. Stir in vinegar and season well with salt and pepper. Serve in chilled bowls, garnished with sprigs of fresh dill, if desired.

– health.com

Raw Vegan Cream of Green Soup

1 cup full-fat coconut milk

5 leaves of kale, washed and de-stemmed

1/2 large cucumber, sliced

1/2 cup broccoli stem, peeled and cubed

10 stalks of cilantro

juice of 1/2 large lime

1/4 – 1/2 teaspoon sea salt

sprinkle of fresh ground black pepper {omit for AIP}

1 teaspoon olive oil (for topping, optional)

1 tablespoon hulled sunflower seeds (for topping, optional)

Method

Add all ingredients except the olive oil and sunflower seeds to a large blender jar.

Blend on high speed until everything is very smooth in color and texture, about 5-6 minutes.

Pour the soup into a bowl, drizzle with olive oil, and sprinkle with the sunflower seeds.

If you’re a little hungrier, serve over top of cold quinoa or brown rice.)

– Lina Calin, strictlydelicious.com