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Cool Elegant Summer Soups

Cool Elegant Summer Soups Free Cooking and BBQ Magazine

Now that summer is in full swing its time to try out some Cool Elegant Summer Soups.

We tend to associate soup with winter when warming delicious hot soups somehow just pick us up.

However not only are their many health benefits in cold soups but they can be fresh and delicious! We tend to only try cold soups when served in restaurants either in a bowl or often in little shot glasses. Its time to make Cold Soups trendy and enjoyable at home.

Benefits of Cold Soups

Selection Cool Elegant Summer Soups

Cold soups are normally made with fresh fruits and vegetables. Ingredients are processed quickly allowing vitamins and nutrients to remain intact.

Soups help to maintain and replenish body fluids which can be lost through sweating and dehydration on a hot day.

If you have a desire for a comforting hot soup even though it is summer check a previous article.https://pitmasterandthecook.com/super-soup-warming-and-healthy/123192/

Types of Cold Soups

These are normally categorized into 3 types of Soup:-

Savory:– Normally an Appetizer. Should be light in texture with a refreshing flavor. They are supposed to stimulate the appetite rather than satisfy the appetite.

 

Semi-sweet:– Also normally served as an Appetizer. These are normally fruit-based but don’t have an added sweetness.i.e syrup/sugar. There is also an element of acid that balances out the sweetness.

 

Sweet Dessert: Served as a Dessert at the end of a meal they are normally made from fruit puree or fruit-based syrups. Often garnished with Ice Cream or Sorbet scoops.

Cool Elegant Summer Soups Free Cooking and BBQ Magazine

Ingredient Tips

  1. A cold soup should be low in fat. At cooler temperatures, fats will congeal and become unappetizing. Keep butter to the minimum. All stocks should be defatted before use. Amazon has a good range of Fat separators which are easy to use. Click on the link below :
  2. https://www.amazon.com/s?k=fat+seperator&ref=nb_sb_noss_2
  3. Oils work very well with cold soups. The oil keeps fluid at cooler temperatures. Extra Virgin Olive Oil and Flavoured Nut Oils are popular.
  4. Keep starch content low.
  5. Use seasonal ingredients to obtain the best flavor.
  6. Buy the freshest and ripest produce you can find. As cold soups are often not cooked the raw flavors should be intense.
  7. Use extra seasoning and herbs in cold soups as the cold seems to reduce the flavor.

Tips on serving Cold Soups

Chill the bowls and cups that the soup will be served in.

Serve promptly when removed from the fridge. Alternatively, keep the soup above a bowl of ice chips.

Flavored ice cubes will keep the soup cold without diluting the flavor.

Garnish with care. A plain bowl of chilled soup always looks more appetizing when garnished. Ideas are minced herbs, cut rosettes, dollop of cream, potato tuile.

 

Vichyssoise with Potato Tuile

Cool Elegant Summer Soups Free Cooking and BBQ Magazine

This is one of the most popular Chilled Soups. It is made with potatoes, cream leeks, and stock. After simmering on the stove, puree the soup and served chilled. This recipe below is from International Chef Andrew Zimmern.

Classic Vichyssoise

Ingredients

  • 1/2 stick butter
  • 6 cups thinly sliced leeks, whites, and pale green parts only
  • 1 cup minced shallot
  • 1 cup thinly sliced celery
  • 3 tablespoons minced parsley, plus some more for garnishing
  • 2 tablespoons minced fresh tarragon
  • 2 teaspoons dry thyme
  • 2 tablespoons minced garlic
  • 64 ounces chicken stock
  • 2 pounds peeled and diced potatoes
  • 2 cups heavy cream
  • Salt and white pepper to taste
  • Minced chives for garnish

Instructions

Place butter in a large pot over medium heat. When foaming adds the leeks, shallot, celery, parsley, tarragon, garlic, and thyme. Cook over medium heat for 15 minutes.

Add the potatoes and stock, and bring to a boil. Lower heat to maintain a gentle simmer and cook for 1 hour.

Puree soup in a blender, food processor or using an immersion wand. Strain through a fine-mesh strainer. Return soup to pot.

Add the cream, bring back to a boil. Lower heat to maintain a simmer and cook until the cream has thickened slightly. This will take 10 minutes.

Season with the salt and white pepper.

Refrigerate overnight. Adjust seasoning and serve cold, garnished with the minced chives and parsley.

Classic Vichyssoise

This recipe was created by Chef Ande Zimmern
Prep Time15 mins
Cook Time30 mins
refrigerate overnight1 d
Total Time1 d 45 mins
Course: Appetizer, Soup
Cuisine: country
Servings: 6

Ingredients

  • Ingredients
  • 1/2 stick butter
  • 6 cups thinly sliced leeks whites, and pale green parts only
  • 1 cup minced shallot
  • 1 cup thinly sliced celery
  • 3 tablespoons minced parsley plus some more for garnishing
  • 2 tablespoons minced fresh tarragon
  • 2 teaspoons dry thyme
  • 2 tablespoons minced garlic
  • 64 ounces chicken stock
  • 2 pounds peeled and diced potatoes
  • 2 cups heavy cream
  • Salt and white pepper to taste
  • Minced chives for garnish

Instructions

  • Instructions
  • Place butter in a large pot over medium heat. When foaming adds the leeks, shallot, celery, parsley, tarragon, garlic, and thyme. Cook over medium heat for 15 minutes.
  • Add the potatoes and stock, and bring to a boil. Lower heat to maintain a gentle simmer and cook for 1 hour.
  • Puree soup in a blender, food processor or using an immersion wand. Strain through a fine-mesh strainer. Return soup to pot.
  • Add the cream, bring back to a boil. Lower heat to maintain a simmer and cook until the cream has thickened slightly. This will take 10 minutes.
  • Season with the salt and white pepper.
  • Refrigerate overnight. Adjust seasoning and serve cold, garnished with the minced chives and parsley.

 

Serve with a Potato Tuile:

Preheat your oven to 170 degrees C.

250 grams of baked potato peeled

85 grams of melted butter

½ teaspoon salt

Blend all the ingredients until smooth

Pour onto a silicone sheet or nonstick tray. Make sure to spread thinly and evenly.

Bake until golden brown.

 

Avocado and Yogurt Soup served with Fresh Tomato Salsa

 

Cool Elegant Summer Soups Free Cooking and BBQ Magazine

Ingredients

2 Large Ripe Avocados ( Still firm)

350 ml buttermilk

350ml plain yogurt

3 Teaspoons chopped Cilantro

1 clove garlic crushed

½ teaspoon Mild Chile ( add more to taste if need be)

½ teaspoon toasted and ground cumin seeds

1 Tablespoon fresh lime juice

Salt to taste

Method

In a blender, blend the buttermilk, yogurt, garlic, cumin, cilantro until smooth.

Taste and add more salt or chili if desired. Blend again.

Slowly stir in cold water to thin the soup until you are happy with the consistency. ( Normally approx. ½ cup water)

Stir in the lime juice.

Chill thoroughly. ( If the soup thickens in the fridge just whisk in a little more iced water.)

Divide among 6 bowls and top the soup with a teaspoon of tomato salsa.

 

Avocado Yogurt Chili Soup

Refreshing !
Prep Time15 mins
Allow at least two hours to chill2 hrs
Total Time2 hrs 15 mins
Course: Appetizer, Soup
Cuisine: American
Servings: 6

Ingredients

  • 2 Large Ripe Avocados Still firm
  • 350 ml buttermilk
  • 350 ml plain yogurt
  • 3 Teaspoons chopped Cilantro
  • 1 clove garlic crushed
  • ½ teaspoon Mild Chile add more to taste if need be
  • ½ teaspoon toasted and ground cumin seeds
  • 1 Tablespoon fresh lime juice
  • Salt to taste

Instructions

  • Method
  • In a blender, blend the buttermilk, yogurt, garlic, cumin, cilantro until smooth.
  • Taste and add more salt or chili if desired. Blend again.
  • Slowly stir in cold water to thin the soup until you are happy with the consistency. ( Normally approx. ½ cup water)
  • Stir in the lime juice.
  • Chill thoroughly. ( If the soup thickens in the fridge just whisk in a little more iced water.)
  • Divide among 6 bowls and top the soup with a teaspoon of tomato salsa.

 

 

Beetroot Gazpacho Soup – Cucumber, Avo and Fresh Dill

Cool Elegant Summer Soups Free Cooking and BBQ Magazine

Ingredients

4 medium-sized beetroots

1 small sweet onion finely chopped

1 large garlic clove

3 small Turkish Cucumbers

½ cup of fresh dill

2 Tablespoons of Sherry Vinegar

Salt and Pepper to taste

Avocado to garnish

Method

Cook Beets in a pot covered with water until tender. ( About 50 minutes) Chill the beetroot in the cooking liquid.

Remove the beetroot skins.

Slice 3 of the beets and blend together with 2 cups of the cold cooking liquid, Half of the chopped onion, garlic cloves,2 sliced cucumbers salt, pepper 2/3 rds of the fresh dill and the sherry vinegar.

Once blended very smoothly place into the fridge to cool.

Pour the chilled beet soup into a chilled bowl. Add a swirl of cream or plain yogurt. Top with the finely diced garnish of remaining beet, cucumber, avocado, and dill.

Beetroot Gazpacho

Prep Time15 mins
Cook Time1 hr
Refrigerate for at least 2 hours2 hrs
Total Time3 hrs 15 mins
Course: Appetizer, Soup
Cuisine: country
Servings: 4 people

Ingredients

  • 4 medium-sized beetroots
  • 1 small sweet onion finely chopped
  • 1 large garlic clove
  • 3 small Turkish Cucumbers
  • ½ cup of fresh dill
  • 2 Tablespoons of Sherry Vinegar
  • Salt and Pepper to taste
  • Avocado to garnish

Instructions

  • Method
  • Cook Beets in a pot covered with water until tender. ( About 50 minutes) Chill the beetroot in the cooking liquid.
  • Remove the beetroot skins.
  • Slice 3 of the beets and blend together with 2 cups of the cold cooking liquid, Half of the chopped onion, garlic cloves,2 sliced cucumbers salt, pepper 2/3 rds of the fresh dill and the sherry vinegar.
  • Once blended very smoothly place into the fridge to cool.
  • Pour the chilled beet soup into a chilled bowl. Add a swirl of cream or plain yogurt. Top with the finely diced garnish of remaining beet, cucumber, avocado, and dill.

 

Sweet Cool Strawberry Soup

Cool Elegant Summer Soups Free Cooking and BBQ Magazine

This is simple to prepare and makes a perfect ending to a hot summer day.

4 Cups sliced Fresh Strawberries that have been hulled.

2 Tablespoons of Champagne ( Preferably Dry)

¼ cup Powdered sugar

Juice of ½ lemon

2 cups no-fat plain ( or vanilla) yogurt

Process all ingredients in a food blender until smooth. Taste and if need be add a little more sugar or lemon juice.Blend again.

Chill in a fridge for at least 2 hours.

Serve in chilled bowls and garnish with thinly sliced strawberries, a mint leaf a  cream swirl. Serves 4.

Sweet Cool Strawberry Soup

This is simple to prepare and makes a perfect ending to a hot summer day
Prep Time15 mins
Refrigerate for at least 2hours2 hrs
Total Time2 hrs 15 mins
Course: Dessert, Soup
Cuisine: American
Servings: 4

Ingredients

  • 4 Cups sliced Fresh Strawberries that have been hulled.
  • 2 Tablespoons of Champagne Preferably Dry
  • ¼ cup Powdered sugar
  • Juice of ½ lemon
  • 2 cups no-fat plain or vanilla yogurt

Instructions

  • 2 cups no-fat plain ( or vanilla) yogurt
  • Process all ingredients in a food blender until smooth. Taste and if need be add a little more sugar or lemon juice.Blend again.
  • Chill in a fridge for at least 2 hours.
  • Serve in chilled bowls and garnish with thinly sliced strawberries, a mint leaf a  cream swirl. Serves 4.

These are three simple soups to serve cold at your next dinner party. Elegant and trendy!

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About the Author:

Hi, I am a writer based outside Cape Town in South Africa. I come from a Barbecue obsessed family. With the great weather we have in Cape Town ( most of the year) we enjoy Cooking Outside in our Backyard as often as possible. South African's love to "Braai" anything! The trick to continuing to enjoy Barbecuing is loving the old favorites but experimenting with new foods and methods often.

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