A Few Cold Soups For Summer
Come on! Say it out loud – Cold Soups For Summer! Cold soups have Summer written all over them. When made of vegetables, cold soups are a perfect appetizer or even light meal. They can be made so many ways with so many vegetables that Summer will run out before your options do. As if Summer’s bounty of vegetables is not enough, great cold soups for summer are definitely inclusive of fruit, too. From berries to cherries, cold fruit soups are also perfect for an appetiser or dessert and make a great vehicle for a nice scoop of vanilla ice cream! Below are 4 cold soups that are sure to cool the summer heat. I hope you enjoy!
Cold Soups For Summer – Buttermilk and Salsa Soup
Buttermilk and Salsa Soup
2015-09-17 06:50:27
Serves 4
A delicious buttermilk and vegetable soup and great alternative to gazpacho.
Nutrition Facts
Serving Size
516g
Servings
4
Amount Per Serving
Calories 288
Calories from Fat 110
% Daily Value *
Total Fat 13g
20%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 19mg
6%
Sodium 312mg
13%
Total Carbohydrates 34g
11%
Dietary Fiber 6g
25%
Sugars 21g
Protein 13g
Vitamin A
22%
Vitamin C
49%
Calcium
39%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 clove of garlic
- 1 small sweet onion or 1/2 a medium onion
- 1/2 lb of tomatoes - any tasty type will do
- 1 ear of fresh corn - frozen will do in a pinch
- 1/2 of a cucumber
- 1 bunch of fresh cilantro
- 1 lime
- 1 avocado
- 8 oz of creme fraiche or sour cream
- 3 cups of buttermilk
- salt and pepper
Instructions
- Peel and chop the garlic finely.
- Peel and dice the onion into small dice.
- Place the tomatoes into the bowl of a food processor and pulse the tomatoes into a very rough puree. The tomatoes can also be chopped by hand.
- Cut the cucumber half in half long ways. Cut the cucumber halves in half again (you now have cucumber quarters). Thinly slice the cucumber quarters.
- Cut the kernels from the ear of corn.
- Rough chop the cilantro.
- Cut the lime in half.
- Peel and dice the avocado into large chunks.
- Place the chopped garlic into a large bowl. Add the creme fraiche then whisk well.
- Slowly whisk the buttermilk into the creme fraiche until the mixture is perfectly smooth.
- Add the tomatoes and whisk until incorporated.
- Add the onion, cucumber, corn kernels, and cilantro.
- Squeeze in the juice of the lime to taste.
- Season with salt and pepper.
- Let the soup cool completely in the refrigerator.
- Check and adjust the seasoning and ladle the soup into bowls. Add diced avocado. Serve cold.
Notes
- This soup is a nice appetizer or light meal.
- Serving the soup with slices of lime is also nice. The soup can be made spicy with the addition of sliced jalepeño or other spicy pepper.
The Culinary Exchange http://www.theculinaryexchange.com/
Cold Soups For Summer – Avocado Soup
Creamy Avocado Soup
2015-01-26 05:11:24
Serves 4
A creamy and delicious avocado soup that is simple to make. Plus, with a little creativity, it can be made it can be made in a variety of international cuisine styles. This is certainly one of those easy avocado recipes.
Prep Time
20 min
Cook Time
30 min
Nutrition Facts
Serving Size
599g
Servings
4
Amount Per Serving
Calories 542
Calories from Fat 410
% Daily Value *
Total Fat 48g
74%
Saturated Fat 16g
79%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 25g
Cholesterol 66mg
22%
Sodium 1022mg
43%
Total Carbohydrates 30g
10%
Dietary Fiber 15g
60%
Sugars 8g
Protein 6g
Vitamin A
33%
Vitamin C
50%
Calcium
9%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 ripe avocados (3/4lb avocado flesh hold back a little for garnish)- Haas is best
- 1 medium sweet onion (about 1/4 lb)- like Vdalia
- 4 cups of vegetable or chicken stock
- 1 cup of cream or fat free greek yogurt
- 1 lime
- salt and pepper
- 1/2 oz. fresh cilantro
- avocado oil (optional)
Instructions
- Peel the avocado and remove the seed.
- Peel the onion and quarter.
- Finely chop the cilantro.
- Place the onion and avocado into a blender. Add the greek yogurt or cream. Squeeze in the juice of the lime.
- Bring the stock to a simmer. Carefully add the stock to the blender and blend until smooth about 1 minute. Make sure the top of the blender cap is open slightly so steam does not build up. Hold the blender cover down firmly with a dish towel.
- Pass through a fine sieve (optional, but makes a nice luxurious soup). Cool completely.
- Season to taste with salt and pepper.
- Store in the refrigerator until ready to serve. Serve cold or at room temperature.
- Garnish with diced avocado, cilantro and drizzle with avocado oil.
Vegan or Vegetarian Option
- Use soy cream or other cream alternative or skip it all together. Be sure to use vegetable stock.
- The can be made ahead. Store the soup in the refrigerator with cling wrap touching the surface to avoid any dis-coloration.
The Culinary Exchange http://www.theculinaryexchange.com/
Cold Soups For Summer – Blackberry and Buttermilk Soup
That tangy, buttermilk goodness is welcome in a lot of recipes. So after we make buttermilk we can rejoice then start cooking up a storm. One place that buttermilk shines is in soups, especially cold ones. The tanginess is great with many flavors, both sweet and savory. One soup that should not be overlooked is dessert soup. Most fruits will sing an even tastier song when paired with buttermilk. I especially like it with berries. Plus, a dessert soup is something that is just a bit different and can be a perfectly delicious and light ending to a meal.
Buttermilk and Blackberry Soup
2015-09-17 06:36:22
Serves 4
A delicious sweet and tangy soup served cold. Very refreshing!
Nutrition Facts
Serving Size
445g
Servings
4
Amount Per Serving
Calories 313
Calories from Fat 59
% Daily Value *
Total Fat 7g
10%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 24mg
8%
Sodium 319mg
13%
Total Carbohydrates 51g
17%
Dietary Fiber 6g
24%
Sugars 45g
Protein 14g
Vitamin A
8%
Vitamin C
47%
Calcium
47%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 lb of fresh or frozen blackberries plus a few extra for garnish
- 2 tbsp of sugar
- 8 oz of creme fraiche or sour cream
- 2 tsp of vanilla
- 4 tbsp of mild honey
- 4 cups of buttermilk
Instructions
- Wash the blackberries.
- Sprinkle the sugar over the berries in a small bowl and let macerate for at least an hour or until the juices exude and form a syrup.
- Puree half of the macerated berries in a food processor. Pass the puree through a fine sieve placed over a bowl to remove the seeds.
- In a large bowl, whisk together the creme fraiche and berry puree.
- When the puree and creme fraiche are well mixed, whisk in the vanilla.
- Whisk in the honey. Then whisk in the buttermilk.
- Stir in the remaining blackberries.
- Place the soup in the refrigerator and cool completely.
- Adjust sweetness with extra honey if necessary.
- Serve cold, ladled into bowls with a few extra blackberries.
The Culinary Exchange http://www.theculinaryexchange.com/
Cold Soups For Summer – Fruit Soup
Delicious Fruit Soup
2016-09-05 03:12:01
Serves 8
A simple fruit soup recipe that is great anytime of year.
Nutrition Facts
Serving Size
265g
Servings
8
Amount Per Serving
Calories 170
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 6mg
0%
Total Carbohydrates 43g
14%
Dietary Fiber 3g
13%
Sugars 39g
Protein 1g
Vitamin A
6%
Vitamin C
34%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For The Soup
- 4 cups of water
- 1 ¼ cup of sugar
- ½ vanilla bean, split
- 1 cinnamon stick
- 4 star anise
- 4 whole cloves
- 8 cardamom pods
- ½ oz fresh mint leaves
For The Fruit
- 1 lb ripe peaches
- ¼ lb fresh strawberries
- ¼ lb fresh blueberries
- ¼ lb fresh raspberries
- ¼ lb fresh blackberries
For The Soup
- In a medium pot, mix the water, sugar, vanilla bean, cinnamon, star anise, cloves, cardamom, and mint leaves. Bring the mixture to a boil over high heat. Boil for 2 minutes. Remove from the heat and let steep 30-45 minutes. Strain and let cool completely.
For The Fruit
- Clean the fruit.
- Dice the peaches and strawberries into a small dice. Cut the berries in half if they are large.
- When the soup is cool, add the fruit.
- Serve immediately or cool in the refrigerator then serve cold.
- The soup can be stored refrigerated for few days in sealed containers.
Notes
- The fruit soup should have 2 pounds of fruit in it. Any variety of fruit will work. Think themes like tropical or autumnal fruits.
- The soup is nice served with a scoop of vanilla ice cream or a dash of cream stirred in.
The Culinary Exchange http://www.theculinaryexchange.com/
And if you want something a little different, check out this Cherry Salmorejo Soup! Delicious!
I hope you enjoy!
Keep Eating! Keep Innovating!
What are your favorite cold soups for summer? Let us know in the comments or on Facebook.
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