2 Ways to Cool Off with Cold Soups from The Kitchen
Let’s be honest. Chicken noodle, broccoli-cheddar and minestrone are all well and good soups, but when it’s roughly 100 degrees outside, the last thing you want to do is cozy up to a bowl of piping-hot liquid, right? But what about chilled soup? It’s just as light and satisfying as its steamy counterparts, but you can enjoy it without all of that … steam.
On the Chill Out episode of The Kitchen, Jeff Mauro and Katie Lee showed two ways to indulge your craving for soup without sweating it out in the kitchen. The secret lies in their simple recipes for cold soups, both easy to make and full of summertime flavors.
While a traditional gazpacho features a fresh-tomato base, Jeff goes the corn route by sauteing summer’s fresh-off-the-cob kernels in a rich base of butter and leeks. All it takes is a bit of fresh garlic to boost the flavor before he whirls the vegetables and stock in a blender to create a smooth mixture. Once the puree is chilled, it’s all about the toppings. Think bold flavors from pickled chiles and Mexican crema for balance, plus crushed Marcona almonds for welcome texture.
Not only does Katie’s quick-fix soup boast an awe-inspiring crimson color thanks to the beets, but it’s also a wholly no-cook recipe. She opts for a mix of sweet and savory flavors with coconut milk, lime juice and ginger. Like Jeff, she quickly purees her ingredients, then refrigerates them so the flavors can marry. Before serving, she finishes the soup with tangy Greek yogurt and a sprinkle of pepitas.
Tune in to The Kitchen on Saturdays at 11a|10c.