CHILLED SOUPS

Start your summer tea times with a chilled soup!  You can choose from vegetable or fruit based soups and here are a few of my favorites:

CHILLED CUCUMBER SOUP
5 cucumber, peeled, seeded
1 sweet chopped onion
2 chopped garlic cloves
2Tbs vegetable oil
4 c chicken stock
1/2c chopped fresh dill
salt and pepper
1c half & half
Dill sprigs or borage flowers for garnish
            Sauté cucumbers, onions and garlic in oil for 5 minutes until onions are transparent.  Stir in chicken stock, bring to a boil, reduce heat, then cover and simmer 15-20 minutes until cucumber is soft.  Transfer vegetables to food processor with liquid and process until smooth.  Stir in dill and season.  Cover and refrigerate at least 8 hours.  Stir in half & half before serving and garnish with dill sprigs.

GINGER CARROT SOUP
2Tbs olive oil
2Tbs butter
2 minced shallots
1 minced garlic clove
1Tbs minced crystallized ginger
1/4tsp ground turmeric
1/4tsp ground cumin
1/4tsp ground cinnamon
1/4tsp crumbled saffron threads
8 carrots, sliced into 1/4-inch-thick rounds
2c peeled butternut squash, cut into 1-inch cubes
5c vegetable broth or water
1/2c apple cider
1c vanilla-flavored yogurt
Salt and freshly ground pepper, to taste
          Sauté shallots and garlic in oil and butter until golden, then add turmeric, cumin, cinnamon, and saffron and stir.  Stir in carrots and squash, cover and cook on low stirring often for 5 minutes.  Add broth and cider, bring to simmer and cook covered on low for 45 mins or until vegetables are tender.  Puree with yogurt in batches in food processor until smooth.  Cover and refrigerate until chilled, at least 2 hours, then season before serving.  Serve with a dollop of vanilla-flavored yogurt sprinkled with additional minced crystalized ginger. 

 

 

STRAWBERRY SOUP
1qt ripe strawberries
32oz strawberry yogurt
1Tbs sugar
1tsp fresh lemon juice
1Tbs fresh lemon verbena

Puree strawberries, sugar and lemon juice in a food processor. Blend in yogurt and lemon verbena. Refrigerate overnight. Garnish with strawberry slices and a dollop of yogurt.

MINTED HONEYDEW SOUP
1/2 honeydew, cut into chunks
1/4c fresh mint leaves
3Tbs freshly-squeezed lime juice
1Tbs honey
           Process the ingredients in batches in a blender or food processor until smooth.  Cover and chill at least 1 hour. Taste and then add additional lime juice and salt if necessary.  Serve in chilled bowls with lime slices and mint sprigs.

 

 

“Above all, love each other deeply,
because love covers over a multitude of sins. 

Offer hospitality to one another without grumbling.”

I Peter 4:8-9