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Chilled summer soup starter recipe

Chilled summer soup starter recipe

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  • Recipes
  • Dish type
  • Soup
  • Chilled soup

Ideal as a starter, this beautiful chilled vegetable soup is served in glasses and sipped with a straw! Enjoy it with friends this summer.

5 people made this

IngredientsMakes: 20 small glasses

  • 2.5L water
  • a pinch of coarse salt
  • 3 carrots - peeled and chopped
  • 1 leek, sliced
  • 170g frozen garden peas
  • 2 potatoes - peeled and chopped
  • 2 vegetable stock cubes
  • salt and freshly ground black peper to taste

MethodPrep:10min ›Cook:40min ›Extra time:3hr chilling › Ready in:3hr50min

  1. Fill a large saucepan with water, add salt and bring to the boil. Add the carrots, leek, peas and potatoes, then add vegetable stock cubes and stir to dissolve.
  2. Cover, reduce heat to medium and simmer for about 40 minutes (until vegetables are tender).
  3. When vegetables are cooked, remove about 225ml of liquid from pan and set aside. Puree remaining soup with a hand blender or in a food processor until consistency is velvety smooth; season with salt and pepper to taste. If soup is too thick, add the reserved stock till desired consistency is reached and blend again.
  4. Chill the soup in the fridge thoroughly, for 3 hours or overnight.
  5. Pour the soup into small glasses, garnish with raw vegetable curls or chopped herbs if you like and serve with a straw!

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This summer, stay cool as a cucumber. We're lucky that cucumbers come into season right as temperatures start to rise. This versatile ingredient deserves much more than a supporting role in salads. Like melons, which are also members of the gourd family, cucumbers have a satisfying crunch and a mild, fruity yet herbal aroma and flavor that make salads, cocktails, soups, and even water more refreshing. One of our favorite ways to use this seasonal stunner? Chilled Cucumber Soup.

The ideal starter for teatime (especially when paired with Dainty Cucumber Sandwiches), our Chilled Cucumber Soup looks just as good as it tastes. This smooth and refreshing chilled soup boasts a vibrant green color and a fresh flavor to match. In addition to cucumber, this soup is packed full of green ingredients&mdashfrom avocado, which adds a natural creaminess, to herbs like basil, parsley, and scallions. A generous splash of lime juice brings a welcome zing to this soup, while Greek yogurt adds body and tang. The ice water helps to keep the soup as bright and vibrant as possible. A final drizzle of extra-virgin olive oil heightens all the other flavors, while sliced cucumber, basil leaves, and black pepper to garnish bring the wow-factor.

The best part? This soup doesn't require any cooking at all. Simply zap all the ingredients in the blender, then let it chill for 30 minutes. Does it get any easier?

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If you're trying to lose weight over the summer months, this chunky vegetable soup is a great way of getting more of your 5-a-day. Made with lentils, leeks and your favourite seasonal veg, this soup is high in fibre and a lower-fat option for lunch or dinner.

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Soup in summertime might seem counterintuitive, but that would be to overlook the chilled refreshing twist that can be put on some of the season's bounty of sweet, fresh fruit, blended into any variety of deliciously refreshing fruit soups.

For a refreshing starter, why not try serving up a delicate melon or strawberry soup, served perfectly chilled, full of the ripe flavours of summer favourites.

Or, try making a tried and tested classic like the robust Spanish gazpacho the main event and if you want to finish on a sweet note, you can always go tropical with a mango and pineapple driven dessert style soup served in a chilled bowl.

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When summer produce is at its peak, it needs little more than the addition of a few seasonings for the flavors to really shine. Here, cucumbers, summer squash and tomatoes are blended into three simple soups accented with herbs and enriched with avocados and nuts.

Chilled soups are not only the ideal starter for a summer dinner party, but they’re also perfect for sipping as a healthy snack on hot days, offering a savory change of pace to the usual fruit smoothies. These chilled soups are best made ahead so they can thoroughly chill in the fridge. They will keep well for up to up to 4 days.

Chilled Cucumber Soup with Avocado and Dill

Middle Eastern or Persian cucumbers are best here. If you can’t find them, use English cucumbers or a regular cucumber with the skin removed.

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1 ripe avocado, roughly chopped

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1 tablespoon raw apple cider vinegar

1 tablespoon white balsamic vinegar

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Here the squash is simmered until just tender before blending. Doing this takes away the “raw” taste and helps the squash combine well with the other flavors. When Thai basil is available, it’s a good one to swap in for the regular basil.

1 pound summer squash or golden zucchini, cut in 1/2-inch rounds

4 teaspoons coconut butter or extra virgin coconut oil

3 tablespoons fresh lime juice

2 tablespoons basil chiffonade, plus more to garnish

Place summer squash, water and a pinch of salt in a small pot and bring to a boil over high heat. Cover pot, lower heat and simmer for 5 minutes or until the squash is tender. Remove from heat and add almonds and turmeric, and set aside to cool completely.

Once cool, place in a blender with onion, garlic, coconut butter and lime juice. Blend until completely smooth and velvety. Add salt to taste and stir in basil. Chill before serving and garnish with basil chiffonade.

This simple soup can be dressed up with garnishes of fresh herbs, scallions, sliced avocado, diced cucumber or a crumble of feta.

1 1/2 pounds ripe tomatoes, roughly chopped

2 tablespoons extra virgin olive oil, plus more to drizzle

4 teaspoons red wine vinegar

2 teaspoons balsamic vinegar

1 teaspoon minced fresh chile, or more to taste

Cherry tomatoes to garnish

Place all ingredients except cilantro in an upright blender and blend until smooth. Add salt to taste and pulse in cilantro. Serve chilled, topped with cherry tomatoes and a drizzle of olive oil.

Chilled loaded “baked potato” soup recipe

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  • 1 medium-sized onion, roughly chopped
  • 1 litre chicken or vegetable stock
  • 680g (1.5lbs) small new potatoes (halved if they are larger than a ping-pong ball)
  • 125g (½ cup) plain Greek yoghurt
  • Salt and pepper, to taste
  • 8-10 rashers bacon, finely diced and fried until crispy
  • ¼ cup chopped fresh chives
  • 8 green onions, finely sliced
  • ¼ cup sliced almonds, lightly toasted
  • ½ cup plain Greek yoghurt
  • 1 handful of small croutons

Get a large pot on a high heat and add the oil. Lower the heat to medium and sauté the onion until it just starts to soften and turn translucent. Add in the stock and potatoes, increase the heat to high and bring it to a boil.

Reduce heat to a simmer on low heat for 20 minutes, or until you can mash the potatoes with the back of a fork. Allow to cool slightly, then blend in a blender or with a stick blender. Once you have completed this step you might like to add some extra water to thin the soup down – this is totally up to you and depends on whether you prefer a thinner or thicker soup.

Set aside to cool. When the soup is room temperature, add the Greek yoghurt. Stir to combine, then refrigerate until lunch or dinner time.

Serve up the cold soup at the table with bowls and all the garnishes out so people can dig in and top their own. If you’re serving up in shot glasses, make sure you have some small spoons so people can scoop out the garnishes from the bottom.

About the author

Mardi Michels lives in Toronto, is a full-time French teacher to elementary school-aged boys and the author of eat. live. travel. write - a blog about culinary adventures near and far. As part of her job, she runs cooking classes twice a week for 7-13 year-old boys, Les Petits Chefs. She’s a founding member of Food Bloggers of Canada and also teaches French pastry classes around Toronto. Follow Mardi on Twitter and Instagram.

Chilled Tomato-Basil Soup

Happy first day of summer! Tomatoes and basil, that classic summer combo, are spotlighted in this simple chilled soup.

The first tomatoes of summer are just ripening here in San Diego. I was late planting my basil, thanks to a cool spring, so I sneaked a couple big plants into our grow box, pretending I had grown them from seed.

OK, now I was all set to try out a new recipe for a chilled tomato-basil soup, one I had discovered at the bottom of last summer’s “must-try” recipes…

Make this in the morning to allow the basil flavor to permeate the soup. If you don’t have time to chill the soup for 4 hours or so, mix it together in a metal bowl, then stick it into a larger bowl filled with ice and cold water. This recipe can be doubled and I think I’m going to do just that and serve it as a starter for our first summer dinner party.

TIP: To easily peel tomatoes, score the bottom of each tomato with a knife, making an “X”. Next,pop them into boiling water for about 30 seconds, then place in a dish of ice water until cool. Cut a line around the middle of each tomato. Their skins will slip right off.


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