Gazpacho is the most widely known cold soup. Originally from Southern Spain, this fresh tomato based soup is a summertime staple… and such a refreshing and delicious way to get your vegetables!
Tomatoes aren’t the only celebrities when it comes to this genre of soup – there are lots of cold summer fruit soup recipes too!
Juicy, ripe melons can also be the star – like in my recipe for Thai Chilled Melon Soup with Shrimp and Fragrant Herbs.
This soup combines creamy coconut milk, bold Thai red curry paste and zesty ginger and lemongrass, then gets topped with a pouf of sweet bay shrimp and crunchy water chestnuts. Season it up with a hit lime juice, basil and mint – it’s the meal to cool off with!
Fresh Bing Cherries also make for a tasty cold soup when cooked with spices and wine, chilled then swirled with sour cream. Savory, sweet and lush –mmmmm!
Chilling out has never tasted so good!
-Kathy
Thai Chilled Melon Soup with Shrimp and Fragrant Herbs
Makes about 4 cups (6 starter servings)
Soup
3 cups chopped ripe cantaloupe
1 tablespoon sugar
2 teaspoons minced fresh ginger
1 tablespoon minced fresh lemongrass
1 teaspoon Thai red curry paste (we used Mae Ploy)
1 can (13 – 14 ounces) coconut milk
1/2 teaspoon salt
2 tablespoons fresh lime juice
Topping
1/4 pound bay shrimp or chopped cooked shrimp (about 3/4 cup)
1/4 cup tiny-diced water chestnuts (Fresh ones are great if you can find them!)
1 tablespoon finely chopped fresh mint
2 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
Garnish: fresh cilantro sprigs and lime wedges
In a food processor or blender, process the cantaloupe, sugar, ginger, lemon grass and curry paste until evenly pureed. Mix in the coconut milk, salt and lime juice.
In a small bowl, mix the topping ingredients together.
Ladle soup into small bowls and spoon a pouf of topping into each serving. Garnish with cilantro sprigs. Pass lime wedges on the side.
Recipe by Kathy Casey Food Studios®
Chilled Bing Cherry Soup
I also like this soup topped with a few coarse chopped toasted hazelnuts for a touch of crunch.
Makes 6 – 8 servings as a starter
2 cups crisp white wine, such as Fume Blanc
2 cups water
3/4 cup sugar
1 teaspoon minced lemon zest
1/2 cinnamon stick
1 cardamom pod, crushed
4 black peppercorns, crushed
1/2 teaspoon salt
6 cups pitted Bing cherries (about 3 pounds)
1 cup crème fraîche, or substitute sour cream
Garnishes:
thinned crème fraîche or sour cream for swirling on top of soup
unsprayed, edible flowers, such as violas, pansies, rose petals or nasturtiums
In a medium saucepan, combine the wine, water, sugar lemon zest, spices, peppercorns, and salt. Bring to a boil over medium-high heat. Add 5 cups of the cherries (reserve remainder) and bring back to a boil. Reduce heat to a simmer, and cook for 5 minutes. Remove from the heat and let stand till mixture reaches room temperature.
When cooked cherry mixture is cool, remove and discard cardamom pod and cinnamon stick. Place cherry mixture in a food processor or blender, and process until smooth. Then add crème Fraiche, and process until smooth.
Chill soup till very cold, at least 4 hours or, preferably, overnight.
Serve well chilled in cold bowls. Garnish each serving with the reserved, pitted cherries divided evenly among servings. Swirl the top of soup with thinned crème fraîche or sour cream drizzled from a spoon or squirted from a squeeze bottle. Garnish with edible flowers if desired.
Recipe by Kathy Casey Food Studios®
