Take Out Your Blender for 10 Summer Soups
Transform ten types of summer produce into cool, refreshing summer soups.
We would never, in good conscience, recommend that you stand within 50 feet of a bowl of hot soup during the summer months. Sometimes we wouldn’t even suggest you kick on the stove at all. But that doesn’t mean the soup category is off-limits altogether. This summer, it’s all about cold soups — and we’re not just talking about trusty gazpacho, either. Use this month as a time for experimentation, and transform 10 types of summer produce into cool, refreshing summer soups.
Make your summer soups cool as a cucumber, with two recipes that play off the vegetable’s ultra-refreshing qualities. Chilled Cucumber Soup by Food Network Magazine incorporates yellow tomatoes and yellow peppers, while Chilled Creamy Cucumber Soup gets extra body from a helping of plain yogurt.
Creamy without cream, Chilled Avocado Soup is the most luxuriously velvety blend to meet your spoon, with ingredients reminiscent of guacamole, like cilantro, chiles and citrus.
Start revving up that blender of yours for Alex Guarnaschelli’s Cantaloupe Soup. A surprising ingredient, nonalcoholic sparkling cider, gives this sweet soup added effervescence.
When it changes forms, cauliflower is capable of so much. Giada De Laurentiis’ Cold Cauliflower Soup with Bacon and Croutons is chilled proof.
This Chilled Carrot Soup is in no way reminiscent of a juice cleanse. With creamy coconut milk, tangy orange juice and fresh ginger, it results in a whole lot more than you’d expect from an unassuming carrot.
For beet soup that isn’t quite borscht, Chilled Tomato and Beet Soup hinges on lycopene-packed ingredients with a punch: roasted red peppers, pickled beets, sun-dried tomatoes and even fresh tomatoes. Stud it with store-bought beet chips for a crouton alternative that’ll feel right at home.
Trade a nibble from the rind for Tyler Florence’s freshening Watermelon Gazpacho. Pureed with tomatoes and cucumbers, this summer soup gets its zing from serrano chiles and a little red wine vinegar.
We’re so used to dipping our grilled cheese sandwiches in a steamy bowl of tomato soup, but Giada reveals the benefits of taking this veggie soup cold. Try topping her Orange-Scented Chilled Tomato Soup with a maple-spiked Greek yogurt drizzle.
Slide fresh corn kernels from the cob to create a Chilled Corn Soup. Blended with coconut milk using an immersion blender, this cool-as-can-be soup can be taken with a kick of chipotle adobo that’s tempered with refreshing balls of honeydew.
If the honeydew melon balls were the best part of soup above for you, go all the way with Chillout Honeydew Soup with Ham. Think of it as the souped-up rendition of serrano-wrapped melon.