Sunday, April 22, 2012
Soup Is Ready!
I know, I know. It’s almost summer and it will be too hot for soup. But there are some soups, that are perfect for the summertime. You can even have it for your family picnic or the Fourth of July BBQ!
They are considered as “Cold Soups”. Here is a couple of very delicious summertime soups.
Blueberry and Mango Soup
6 c. fresh or frozen blueberries
¾ c. sugar
2 tbsp. Lemon juice
1 tsp. Ground cardamom
¾ c. mango puree
1 c. muscatel, ice wine or honey wine
In a saucepan, combine blueberries, sugar, lemon juice and cardamom. Over medium-high heat, bring mixture to a boil. Cook and stir until sugar dissolves, about 7 minutes. Slightly cool blueberry mixture; transfer to a processor and puree. In a bowl, combine blueberry puree and mango puree with the wine. Strain mixture through a fine sieve and chill.
Serve: Ladle soup into shallow soup bowl or desert dishes. Garnish with fresh blueberries and/or mango slices.
Watermelon Soup with Feta
9 c. diced seedless watermelon
2 tbsp. chopped spearmint
1 tbsp. chopped cilantro
2 c. diced pineapple
1 tbsp. organic honey
¼ c. sparkling water
8 tsp. crumbled feta
8 whole spearmint sprigs
In a medium-sized bowl, combine 1 cup of the watermelon with the mint and cilantro and set aside.
In a blender, pulse the remaining watermelon, pineapple, honey, and sparkling water until smooth. (If your blender is small, work in batches).
Using a mesh strainer, strain the soup into a large bowl or soup tureen, and then serve into 8 bowls. Top each bowl with 1/8 cup of the reserved watermelon mixture and a teaspoon of the feta. Garnish with mint.
(Cucumber Soup )
1 ½ tsp. Salt
2 garlic cloves, minced
2 tbsp. Lemon juice
6 c. plain yogurt
1 tbsp. Dill, finely chopped
¼ c. sesame or olive oil
2 tsp. Mint, chopped
Peel cucumbers, cut into quarters lengthwise, scoop out the seeds and then slice thin. Sprinkle with salt and let stand for 15 minutes. Drain well. Stir together the garlic, lemon juice, yogurt and dill. Mix with cucumbers. Pour the oil over the top and sprinkle with the mint. Serve at room temp.
Now I Know I said a couple, but they are so delicious. But I saved the best for last. I made this last summer and it was a complete with everyone.
Tiered Tomato Soup
2 lb. ripe tomatoes
3 to 4 tbsp. white wine vinegar
2 firm-ripe avocados (8 oz. each)
¾ c. fat-skimmed chicken broth
¼ c. sour cream
3 tbsp. lime juice
1 cucumber (12 oz.)
3 tbsp. minced shallots
1 tsp. minced fresh tarragon
Rinse and core tomatoes; cut into chunks. Whirl in a blender or food processor until smooth, then rub through a fine strainer into a bowl; you should have about 3 cups. Discard residue. Season purée to taste with 2 to 3 tablespoons vinegar and salt. Cover and chill until cold, at least 1 hour.
Peel and pit avocados; cut into chunks. In a blender or food processor, whirl avocados, broth, sour cream, and lime juice until smooth. Add salt to taste. Cover surface with plastic wrap and chill until cold, at least 1 hour.
Peel cucumber; cut in half lengthwise and scoop out and discard seeds. Dice cucumber into 1/8-inch pieces; you should have about 1 cup. In a small bowl, mix cucumber, shallots, 1 tablespoon vinegar, and minced tarragon. Cover and chill until cold, at least 30 minutes.
To serve, stir avocado mixture to blend and pour equal portions into glasses (12 to 16 oz. each). Whisk tomato mixture to blend and gently pour over avocado. Top with diced-cucumber mixture. Clear, straight-sided glasses or wineglasses show off the layers of color best, but large martini glasses also work. You can also use soup bowls and keep the layers a surprise.