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Beyond Gazpacho: 8 Delicious Cold Soups

Beyond Gazpacho: 8 Delicious Cold Soups


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When the weather gets warm it’s nice to have a few cold and refreshing lunch ideas on hand. Chilled soups can be an easy and wholesome alternative to traditional no-cook options like salads or sandwiches.

Click here to see the Beyond Gazpacho: 8 Delicious Cold Soups (Slideshow)

Cold soups are typically loaded with fresh fruits and vegetables, making them a healthy source of several key nutrients and a good choice for a number of special diets; many cold soups are vegetarian, vegan, gluten-free, or have no added sugar.

Another benefit of cold soups is that most are easy to make because they require few ingredients and involve little-to-no cooking. Fruit and vegetable juices and purees can be combined in a number of creative and delicious ways. The majority of cold soups can even be made ahead so it’s easy to stock your refrigerator with healthy meal options for the week.

Best of all, cold summer soups often take advantage of seasonal produce. Using fruits and vegetables at the peak of their ripeness means these soups are bright, colorful, and full of flavor.

When it comes to cold soups, gazpacho (a chilled tomato soup from Spain) and cucumber soup are the most well-known, but there are a number of different vegetables that make delicious and refreshing soups, including asparagus, zucchini, and carrots. Better yet, cold soups don’t have to be limited to vegetables; berries, stone fruits, and melons can sweeten vegetable soups or stand alone as delicious fruit soups.

We’ve rounded up eight great cold soup recipes to get you started, but we encourage you to get creative and try inventing your own chilled soup recipes!

(Credit: Shutterstock)
This velvety summer soup is reminiscent of strawberries and whipped cream. Incorporating sour cream gives this strawberry soup a unique twist.

(Credit: Shutterstock)
Avocados are a good source of heart-healthy fat. Enjoy them, paired with familiar flavors like citrus, cilantro, and cumin in this silky soup.

Click here to see more Delicious Cold Soups

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.


COLD SOUP RECIPES FOR SUMMER - MODA - 2021

Beyond the traditional gazpacho and salmorejo, there is a whole world of possibilities to subtract a few degrees from our summer nights. It's time to prepare light dinners that are also full of vitamins and color. Join these recipes for cold soups specially designed for you.

Spring and summer provide us with a few delicacies from the garden that we cannot enjoy during other times of the year. If you are fans of gazpacho and salmorejo and it is impossible to imagine your nights without one of these Mediterranean delicacies, this is for you. We have turned some of these traditional recipes upside down including ingredients such as beets or melon. So we will get a few recipes for light dinners that will make us go to bed with a very good taste in our mouths .
Cold creams in summer can be a festival of flavor but also of color. And if you do not look at the selection that we have recovered for you. Don't they look great?


Ingredients

  • For the Soup:
  • 3 pounds very ripe tomatoes (peeled, seeded and coarsely chopped)
  • Optional: The insides (not the crusts) of a large, day-old white baguette
  • 2 cucumbers (peeled, seeded, coarsely chopped)
  • 1 small sweet onion (coarsely chopped)
  • 3 cloves garlic (minced)
  • 1 red bell pepper (or any sweet pepper—red makes the color more vibrant)
  • 1 to 2 tablespoons sherry vinegar (or red-wine vinegar)
  • 1/2 cup extra-virgin olive oil
  • Dash salt (or to taste)
  • Dash pepper (or to taste)
  • Optional Garnishes:
  • 1/4 cup cucumber (chopped)
  • 1/4 cup red pepper (chopped)
  • 1/4 cup green apple (chopped)
  • 1/2 cup croutons
  • 1/2 cup hard-cooked egg (chopped)

Recipe Summary

  • 1 large tomato, cut into chunks
  • 2-inch piece cucumber, peeled, seeded, and chopped
  • 2-inch-wide strip bell pepper, chopped
  • 1 small garlic clove, finely grated
  • 1/4 teaspoon sherry vinegar
  • 1/4 teaspoon red-wine vinegar
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • Coarse salt and ground pepper
  • Toasted country bread, for serving
  • Shaved Manchego cheese, for serving

In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth.

Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside.


Chilled Summer Soups To Make Now

Chilled soups can provide a cooling respite from summer’s sultry heat. They can make a great start to a light meal or serve as a main course when paired with a fresh salad and warm bread. Gazpachos are uncooked soups usually made with a pureed mixture of fresh tomatoes, peppers, onions, cucumbers, and other fresh ingredients. Chilled soups and gazpachos are a delicious way to use the fresh produce that is spilling out of the farmers’ market this season—and we're taking our list of the best chilled summer soups way beyond tomatoes. We're calling on avocados, cucumbers, radishes, corn, bell peppers, and a bevy of fresh herbs to serve up these refreshing summertime dishes. Really looking to up the ante? Serve these cold summer soups in chilled bowls to keep them cold for longer.


If you're a fan of avocados, then you'll definitely like this chilled soup. Get the recipe here.

August is almost here and I am SO done with the heat. It was kind of nice in the beginning, especially since we had a pretty icy spring this year. But as the days toll on, I'm not sure how much longer I can handle the sweatiness and discomfort. Obviously, everything I put in my mouth needs to be at room temperature or under.

Enter, chilled soups. You may be familiar with gazpacho—a blend of vegetables like tomatoes, onions, and peppers, always served chilled—but the category of chilled soups goes far beyond just that. With just a blender and minimal cooking, you can turn almost any vegetable (or fruit!) into a cool snack or side dish for when it is just too damn hot out.

If you want to try them out but don't know where to begin, reach for one of these 11 recipes. The only catch is that, while they're all refreshing and delicious, they don't have quite enough nutrients or calories to qualify as full meals. So just be sure to pair them with something else. May we suggest one of these, easy, no-cook recipes?


Spanish Gazpacho Soup

I wait all year for tomato season so I can make this delicious Spanish Gazpacho. There simply is no way around it: this chilled soup only works with fresh, perfectly ripe, summertime tomatoes.

Summers are for going to the beach, BBQs, picnics, hanging by the pool, visiting the neighborhood ice cream shop at least once a week (Tim is worried the woman who works there will soon know us by name! ?) and making delicious chilled soups that require no stove or oven.

But in reality, summers are for doing some of these things, but mostly it’s Olivia hanging by the AC 24/7, having nightmares about the electricity bill and regretting not getting a membership for the community pool.

However, this past Sunday we managed to gather the courage to face the 95 degree heat and went to our local park for the Farmer’s Market’s opening, which only happens during the summer.

We had some corn on the cob, some fancy lemonades with pieces of fruit in it and bought a bunch of fresh tomatoes, because that’s mostly what the fruit and vegetable stand had. I keep hoping I will see some figs, but so far nada. We even went to another city’s Farmer’s Market with no success. They said they will get me some for next week, so here’s on hoping, because I’ve been seriously craving my mom’s pasta with fresh figs and prosciutto!

Oh, you know what else happened on Sunday? We met the mayor of our town! . He was at the opening and approached us to shake our hands. I acted all cool, as if I knew who he was, but had to Google his name when he walked away, to then find out he is the mayor.

I just love this small town life. Things like that would never happen when we lived in Manhattan! Mayor De Blasio does not go around the city, approaching people and saying “Hi, I’m the mayor!”. He probably walks around with his security team and you don’t get to be within 10 feet from him.

But anyways… Back to the theme of this post: fresh tomatoes.

Yesterday I woke up and looked at all our recently acquired tomatoes, and decided I needed to make something with them ASAP, because I have a certain tendency to let produce go bad.

They were so perfectly ripe that there was only one option: Spanish Gazpacho.

This classic Spanish soup, who originated in the southern Spanish region of Andalusia, is served cold and is the perfect light meal (or appetizer) for hot summer days.

If you ask 10 Spaniards how to make Spanish Gazpacho, you will get 10 different answers. They’ll disagree regarding the mixture of veggies, if bread should be included or not and, above all, the perfect consistency/texture. Answers will range from rustic and chunky to smooth and elegant. You will even find modern variations, often in different colors and omitting the tomatoes and bread in favor of fresh fruit, for example. Although I have a feeling native Spaniards might see those as aberrations!

My favorite version of this classic chilled soup is smooth and it contains bread (that is soaked in water and squeezed almost dry) to thicken it slightly, lots of extra virgin olive oil and red pepper instead of the traditional green pepper. I also add a pinch of Cayenne for some heat and character, but it’s completely optional!

Whatever you do, make sure you season your soup well, because nobody likes a bland Gazpacho. I usually season before chilling and then season again before serving, because I find that a lot of the flavor is lost while the soup is resting in the fridge.

The key to the success of this Spanish Gazpacho is ripe, in-season tomatoes. They provide all the sweetness you need, so no need to get your sugar canister.

I’m the type of person that enjoys waiting for a season so I can enjoy seasonal things, like Spanish Gazpacho and Cherry Clafoutis in the summer, Pumpkin Spiced Lattes and turkey in the Fall, peppermint flavored things for Christmas and the sweetest pineapples in the Spring. It makes everything a bit more special, because I had to wait for it! ?

However, if you wanna be bold and make this soup when tomatoes are not in-season, go for the canned San Marzano peeled tomatoes. It won’t be the same, but it’s the next best thing.

Finally, I like to serve my Gazpacho as an appetizer, in small glasses to make it fun and convenient. No spoons necessary, as your guests can just drink their soups!

I hope you guys enjoy this classic as much as we did. Now get out there and buy all the delicious fresh tomatoes you can get your hands on, because they won’t be available for long. .


10 Great Gazpacho Recipes

This isn&apost your average tomato soup, but we still recommend serving it with a grilled cheese!

Cherry Gazpacho

Photography by Sarah Anne Ward

This gazpacho is mostly sweet, but jalapeños add a touch of heat to the mix. Pro tip: Use an empty water bottle and chopsticks to pit your cherries with ease.

Grilled-Tomato Gazpacho

Photography by Kate Mathis

Grilling the tomatoes until slightly charred adds tons of extra flavor to this garlicky soup. 


Beyond Gazpacho: 8 Delicious Cold Soups - Recipes

Ingredients

For the gazpacho

  • 1 cucumber, peeled and chopped
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 1kg ripe plum tomatoes, cored and chopped
  • 2 garlic cloves, peeled and crushed
  • 2 spring onions, trimmed and finely chopped
  • 75g stale crusty white bread, chopped
  • 2–2½ tbsp sherry vinegar, or to taste

For the toasts (optional)

Method

  1. Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30 mins or overnight.
  2. Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar. Cover and chill again, until really cold and you’re ready to serve.

Meanwhile, make the toasts, if using. Brush the slices of bread generously with olive oil. Place a large griddle pan over a medium heat. Once hot, add the bread and toast on either side until golden and crunchy. Drain on kitchen paper, then season with a little salt and pepper.

To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold with gazpacho ice cubes, sprinkled with chopped basil, an extra drizzle of olive oil and the toasts alongside, if using.


40 Refreshingly Cool Chilled Soup Recipes for Hot Summer Days

Prep one and put it in the fridge. Boom: You've got lunch or dinner ready to go.

When summer is at its hottest, the last thing we want to do is spend time over a range or in front of a hot oven, cooking. Some days we don't even want to eat anything hot, much less crank up the oven or the stove to cook it. So what to do when we're craving something filling, but it's simply too hot to do any cooking? Well, we bust out one of these refreshingly cool summer soup recipes, get out our immersion blender, and go to town! These chilled soups are perfect for even the most scorching days of the summer.

Full discloser: Some do call for heating up veggies&mdashjust enough to soften them&mdashbefore blending. But others lean on fruits and veggies you're more likely to eat raw. And all are filled with the season's freshest produce. These healthy soup recipes are easy to make, keep well (some taste even better after they've had time to let the flavors marry), and all of them are sure to keep your family satisfied. You could serve these nutritious dishes as a summer side dish at your backyard barbecue, or make them the main course at any weeknight summer dinner. They're also a great pairing with summer salads. Bonus: Little ones won't even realize these recipes are packed with veggies thanks to their bright colors and sweet and savory flavors. Not only are these soups delicious, but they also come together in mere minutes. It doesn't get much better than that!



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