Refreshing Summer Soups

When it’s hot outside there are so many things you can do to cool off. Beach, sprinklers, cold drinks, ice cream, popsicles, fruit. The list goes on. As we know, bubble tea is also on that list. Most of these foods that come to mind are sweet and cold. What if you don’t have that sweet tooth or you are trying to stay away from high sugar foods?

Cold summer soups. Here is something that is both filling and nutritious. It is perfect for the summer because most recipes require little to no cooking. Who really wants to stand next to the stove on a hot day?

The three types we’ll cover this week are gazpacho, vichyssoise, and avocado soup. There are many others like squash, asparagus, cantaloupe, and cucumber soups which need little more than ingredients and a blender.

Wednesday Soup:

Gazpacho is a classic cold soup that that can be made smooth or chunky. It originated in Spain and Latin America. Tomatoes are the staple of almost every gazpacho recipe, but there are plenty of ways to cater it to your own tastes. Gazpacho is generally jam packed with antioxidants because of the use of raw fresh vegetables and tomatoes (a fruit!). Because the soup is not cooked, the vitamins and minerals are retained.

Here is a classic gazpacho recipe:

Ingredients

  • 2 large tomatoes (about 1 pound)
  • 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 (such as Tabasco)

Instructions

  • Cut 1 tomato, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to 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.

Gazpacho Soup

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