Summer is a time for wonderful harvests from your garden and trips to the farmers’ market. Here are some lovely chilled summer soups that are tasty and delightful to the palate on a hot day.
Here are recipes for three of my favorite chilled summer soups.
Chilled Avocado Soup
Yields 8 cups/about 8-16 servingsThis is a heavenly soup, like drinking guacamole, and can be spicy or not according to your taste.
Ingredients
- 3 avocados peeled and quartered
- 1 cup coarsely chopped cilantro
- 1/4 cup coarsely chopped onion
- 1/4 cup coarsely chopped parsley
- 3 Tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon salt or less
- 1/4 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/4 - 1/2 teaspoon hot sauce
- If you like it spicy add 1/2 teaspoon cayenne
- 1 container or 32 ounces vegetable broth
- 1 16-ounce container non-fat Greek yogurt or vegan yogurt (I like the coconut one best - nice and tangy)
Instructions
- Process the avocado and 16 ounces (2 cups) of the broth in a blender.
- Blend until smooth. Scrape down the sides.
- Add the next ingredients except for the remaining broth and yogurt. Blend, then scrape.
- Pour into a large bowl. Add the remaining broth and yogurt, mix well. Chill for at least 3 hours.
Chilled Apple and Cherry Soup
Chilled fruit soups are common in Scandinavian countries. They can be served as a meal starter or as a cooling dessert. Here is one of my favorites, and it is so easy to make!
Ingredients
- 1 1-pound can sour red pitted cherries
- 2 large apples (crispy ones) pared and sliced into thin wedges
- 1/2 lemon with the rind, sliced very thin and seeds removed
- 1/2 cup sugar
- 2 Tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon almond extract
Instructions
- Drain the cherries, keep the juice, set aside the fruit
- To the drained juice, add enough water to make 3 cups of liquid
- Mix the apple slices, lemon slices and liquid to a medium sauce pan and cook for a short time until the apples are just beginning to become tender
- Blend together the sugar and cornstarch and mix with the cherries, then add to the apple/lemon mixture
- Add the cinnamon
- Cook over medium heat until just thickened and clear
- Cool slightly, then add the almond extract
- Chill 2-3 hours before serving
Chilled Cucumber and Yogurt Soup
Cucumber soups can be very refreshing and are often combined with dill. This is a recipe which combines both dill and mint and is yummy on a hot day.
Ingredients
- 2 medium cucumbers
- 1 teaspoon salt
- 1 clove garlic put through a garlic press
- 2 teaspoons vinegar (your choice of type but not darkly colored balsamic - pear-infused white balsamic or rice vinegar are my top choices)
- 2 teaspoons fresh dill finely chopped
- 1 teaspoon crumbled dried mint or 1 1/2 Tablespoons chopped fresh mint
- 1 16 ounce container non-fat Greek yogurt or vegan yogurt
- 6 Tablespoons cold water
Instructions
- Pare cucumbers and slice lengthwise into 6 shafts, remove the seeds if you wish. Slice the shafts crosswise into small 1/8th inch thick slices
- Add remaining ingredients.
- Chill 3 hours before serving. Mix well before serving and garnish with additional chopped mint.
