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Crave: Cold soup good for hot days |
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Written by Holly Bea
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Thursday, 26 July 2007 |
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This time of year, the last thing I want to do is fire up the stove in my kitchen, or even the grill outdoors. Mosquitoes have been fierce. This is the perfect time to experiment with some delicious cold soups. They are surprisingly filling, especially when paired with a great salad, crusty bread with olive tapenade or herbed butter spread and a nice glass of wine. Best of all, you can find many of the ingredients fresh at your farmers market, or maybe even in your own garden.
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RECIPES
Greeley Country Club Gazpacho
Preparation time: 10 minutes (unless roasting peppers yourself). Chilling time: 1 hour.
Chef Picon was kind enough to share it and swears the roasted red pepper is the secret to this dish.
1 26 1/2 ounce can of crushed tomatoes
1 cucumber, cut into 1/2-inch cubes
1/2 red onion, cut into 1/2-inch cubes
1-1/4 roasted red pepper, chopped (you can roast your own over a grill.)
1 tablespoon fresh garlic
1/8 cup chopped parsley
1/4 cup chopped basil leaves
1/4 tablespoon black pepper
3/4 tablespoon Kosher salt
1/4 cup olive oil
2 11 ounce cans of tomato juice
Mix everything in a bowl, blend well and chill for about an hour.
To roast a red pepper
Place the pepper over the flame of your gas stove or outdoor grill. Hold it with tongs or even rest it on the burner. Blacken the skin all over, without charring the flesh.
When it is black, place it in a paper bag or cover it with a kitchen towel for 5 minutes. Then rub off the blackened skin, and core, cut and seed the pepper. If you have an electric stove, core and seed the pepper, then place it skin up on a baking sheet and put it under the broiler until it’s blackened. Follow the instructions above.
THEN put the pepper in a baking dish and paint with a little olive oil. Bake at 400 degrees about 25-30 minutes. Or just buy roasted red peppers in a jar from a gourmet kitchen store.
COLD AVOCADO-CREAM SOUP
Preparation time: 10 minutes Chilling time: 30 minutes
1 large ripe avocado
1 large cucumber, peeled, seeded and cubed
1-1/2 cups chicken broth
2 tablespoons finely chopped chives
2 tablespoons lemon juice
3/4 cup sour cream
Salt and white pepper to taste
Garnish:
1/4 cup sour cream
1/4 cup chopped chives
Peel the avocado and cut into pieces. Puree in a blender or food processor. Add the cucumber and process until smooth. Add chicken brother and chives, blend. Add lemon juice and sour cream and blend. Add salt and pepper. Chill at least 30 minutes and serve in soup bowls, garnished with sour cream and chives. Makes 6 servings.
CHILLED CURRIED PEA SOUP
Preparation time: 20 minutes, Cooking time: 40 minutes
You can also substitute tarragon for curry powder and garnish with chopped fresh mint for a totally different flavor.
1 cup frozen or fresh peas (not canned)
1 medium onion, sliced
1 carrot, peeled and sliced
1 small potato, peeled and sliced
1 stalk of celery with leaves, sliced
1 glove of garlic, minced
1 teaspoon curry powder
1/2 teaspoon kosher salt
1 10-3/4 ounce can of chicken broth, undiluted and divided
1 cup milk
3/4 cup whipping cream
Day Before or Early in the Day: Combine peas, onion, carrot, celery, garlic, curry powder and salt in a saucepan. Add 1 cup of the chicken broth and bring to a boil. Cover, reduce heat, and simmer until vegetables are tender, about 15 minutes. Cool slightly and place in a blender. Add remaining broth and process until smooth. Add milk and cream, chill thoroughly before serving. Makes 4 servings.
HERBED BUTTER FOR BREAD
Making herbed butter is so easy, and you can use your imagination and your favaorite herbs to create your own unique recipe.
4 ounces butter, softened to room temperature
2 tablespoons mixed herbs (chives, mint, sage, tarragon, basil, parsley or whatever you like)
1 teaspoon lemon juice
Crushed garlic (optional)
Add herbs and juice to softened butter and mix well in a bowl. Use waxed paper to form the mixture into a cylinder shape, and refrigerate for at least 30 minutes. You can cut into individual butter pats. Or you can put the mixture in a small serving bowl in the refrigerator, soften a bit after chilling, and serve with a butter knife. I like to put a spring of fresh herb on top for garnish.
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