Three 3-Minute Chilled Soups

I fell in love on my honeymoon. With a cold soup. Yes, I was already head over heels with a tall engineering student, but a chilled Hungarian sour cherry soup, enjoyed on a shady Budapest courtyard with the aforementioned tall student, also captured my heart.

That memorable lunch left an impression on me – on my palate – and I’ve never turned down a cold soup since.

Cold Soup. I know, it’s almost a contradiction. Isn’t soup supposed to be a comforting dish, warming us down to our very toes? Simmered on a back burner on a chilly autumn day? If you’re not familiar with the summer version of soup, it certainly can sound off-putting, but it is actually a marvelously refreshing way to enjoy summer’s produce.

Here’s what you may not know about cold soups:

• They are quick & easy to make. Got a blender? Good. You’ll have cold soup in minutes.
• They pack a wallop of flavor.  Think ripe, seasonal fruit scooped up with a spoon.
• They provide valuable opportunities to get the kids to eat their vegetables. Who is to know what may be blended up in a soup?
• They’re delicious. Absolutely, positively.

Three Chilled Soup Recipes

Here are three of my favorite recipes for chilled soups. They are a little more exciting than traditional cold soups like gazpacho and vichyssoise, but they are no more complicated to make. In fact, I think they are even simpler.

Try them and I guarantee you’ll fall in love with at least one recipe – but more likely all three….

Chilled Yellow Tomato Soup

This quick tomato soup requires just a bowl and a blender and can be kept in the fridge for no-fuss light lunches all week long. No stove to clean and minimal dishes? I’ll take that.

Ingredients:

• 6 large, ripe yellow tomatoes
• 2 Tablespoons sugar
• 3 Tablespoons rice vinegar
• salt & pepper

1. Quarter tomatoes and toss in a bowl with sugar and vinegar. Cover and marinade 1-3 hours.
2. Puree in a blender and pass through a fine sieve. Season well with salt and pepper. Serve chilled with your choice of garnish.

Entertaining Tip: Chill a tray of shot glasses. Pour soup into glasses and serve to guests to sip or ‘shoot’ for a refreshing summer appetizer.

Garnish Options:

• mini-cucumbers
• chives, chopped
• cherry tomatoes
• croutons
• diced avocado
• crumbled feta

Note: This soup can keep up to three days in the fridge. Be sure to shake, whisk or blend well before serving as it will separate when it sits.

Quick Chilled Cantaloupe Soup with Lime & Basil

My children’s personal favorite! Many thanks to Lydia of Soup Chick for the inspiration.

• 3 cups cubed melon
• 1/4 cup plain yogurt
• 1/8 tsp ground (powdered) ginger
• Zest of one lime
• Juice of 1/2 lime
• 1 tsp agave nectar or honey (optional)
• 2-3 mint leaves (optional, but delicious)
• 2-3 basil leaves
• A pinch of kosher salt
• 2-3 Tbsp water if needed to thin the soup to desired consistency

Combine all ingredients except water in a blender, and puree until smooth. Adjust consistency with water, if needed. Serve chilled.

Note: This soup can keep up to three days in the fridge. Be sure to shake, whisk or blend well before serving as it will separate when it sits.

Chilled Cucumber Soup with Mint & Yogurt

• 1 small English cucumber, washed & seeded
• 2 Tablespoons chopped chives (or green onion)
• 2 Tablespoons fresh mint, chopped
• 2 Tablespoons fresh parsley, washed and chopped (or cilantro)
• 1 cup organic milk
• 1/2 cup sour cream
• 1/2 cup yogurt
• salt and pepper

optional garnish:

• yogurt
• sliced cucumber
• chives

1. In a food processor or blender, puree cucumber and fresh herbs with a splash of the milk.
2. Add remainder of milk and sour cream and blend until fairly smooth.
3. Stir in yogurt; season with salt and pepper.
4. Chill for at least one hour before serving.

Make Ahead: Soup may keep, well covered, for up to 2 days.
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Cold soup (which was once deemed only for expensive tasting menus at chi-chi restaurants and scoffed at by macho men) is making a comeback!

Yay or Nay? Would you be willing to give chilled soup a try?

Tagged as: soup, tomato