EASY SUMMER SOUPS

  

LES SOUPES D'ETE

It is so hot in New York right now that all you can think about is something tall and cold. 

Why not a nice chilled soup? 

Easy to make, little or no cooking, and so refreshing on a hot summer day. 

Try these. 

Really. 

You'll love them.

Gaspacho

1 tb Chives, fresh

1 tb Basil, fresh

1Pepper, bell

4 Tomatoes; peeled and seeded

2 tablespoons Olive 

Juice of one Orange

1 Onion, mild

1 Cucumber + 1/2 diced small reserved for garnish

Salt and Pepper

1/2" slice whole grain Bread

Mix everything in food processor until smooth . Serve chilled with a few cucumber cubes for garnish. 

Serves 4.

Vichissoise

4 leeks, white part, sliced
1 medium onion, sliced
1/4 cup sweet butter
5 medium potatoes, thinly sliced
1 quart chicken broth
1 tablespoon or less salt
3 cups milk
2 cups heavy cream
Chopped chives and parsley
In a deep kettle, brown the leeks and onion very lightly in the butter. Add the potatoes, broth and salt and boil thirty-five minutes, or until very tender. Puree in an electric blender.
Return the mixture to the kettle, add the milk and one cup of the cream and bring to a boil. Cool and rub through a fine sieve. Chill.
Add the remaining cream. Chill thoroughly and serve garnished with chives and parsley.

Cantaloup soup

2   1/2 pounds cantaloupe, cut into 1-inch pieces

2 tablespoons fresh lemon 
1/4 teaspoon fresh lemon zest
2 sprigs mint leaves, chopped
1/8 teaspoon salt
1 cup heavy cream
2 tablespoons superfine sugar
1/2 cup basil leaves, packed
3/4 cups champagne
Place the cantaloupe, lemon juice, and zest in a food processor fitted with a metal blade and pulse until roughly chopped. Add the mint leaves and salt and pulse to combine. Transfer to a large bowl, cover, and chill for at least 30 minutes.
Basil cream: Place the cream and sugar in the bowl of a food processor fitted with a metal blade and process until slightly thickened. Add the basil and process until thick -- about 20 seconds -- and set aside. Add the champagne to the soup right before serving. Divide evenly among four bowls and top with the cream.

Cucumber pineapple soup

2 medium seedless cucumbers, peeled and chopped
1 cup chunks fresh pineapple
1 tablespoon lemon juice
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons julienned  basil for garnish
Place cucumbers, pineapple, lemon juice, sea salt and pepper in a blender or food processor and puree. 
Chill until very  cold about 1 hour.
Serve topped with julienned basil. Serves 4.

Yogurt avocado soup

1 pound cucumbers, peeled, seeded, and cut into big chunks

1 medium-size ripe avocado
1-1/2 cups plain yogurt (preferably whole-milk)
3 tablespoons extra-virgin olive oil
1 to 2 cloves garlic, minced
3/4 teaspoon ground cumin
1 teaspoon salt
1/3 cup loosely packed fresh basil leaves
2 tablespoons fresh mint leaves
2 to 3 tablespoons fresh lemon juice
Freshly ground black pepper
Put the cucumber chunks in the food processor; pulse to chop finely. Cut the avocado in half and remove the pit. Scoop out the pulp and drop it into the food processor. Add the yogurt, olive oil, garlic, cumin, and salt. Puree until fairly smooth. Using a sharp knife, slice the basil and mint leaves into shreds and then stir them into the soup along with the lemon juice and 1 cup cold water. Season to taste with salt and pepper. Cover and chill for several hours. Before serving, check for consistency, gradually adding another 1/2 to 1 cup cold water to thin the soup if necessary. Add more lemon juice and salt if needed and serve.

Cold fruit soup

1 1/2 cups sugar
3 cups water
2 pieces ginger, 1-inch-thick (about the diameter of nickels)
2  whole star anise
1 tablespoon lemon zest
1 1/2 pints fresh raspberries
2 tablespoons lemon
3/4 pound (1 1/2-inch) apricots, halved and pitted
Combine the sugar, water, ginger, star anise, zest, and 1 pint raspberries over high heat in a medium saucepan.
Bring to a boil and cook until sugar is completely dissolved. Mash the berries with a potato masher until they release most of their liquid and strain into a large bowl. Stir in the lemon juice and apricot halves and chill the broth in the refrigerator for at least 1 hour.
Finish the soup by stirring the remaining raspberries into the broth. Divide the soup among the bowls and serve immediately.

Stay cool.

au revoir.