Several readers have written to request more recipes for summer. Here you go!
One person in particular wanted "more cold soup!" ...a person after my own heart. Oh, I so love chilled soups in the summertime: from gazpacho to vichysoisse, cold soups are always in heavy rotation in our house during the warm months.
Cold soups are so much less time consuming to prepare than hot soup. They're just as flavorful, too.
If you are tired of eating salads for dinner, try one of these delightful soups. Both recipes are from my husband's grandmother, and I've adapted her recipies to update them slightly.
Cold Buttermilk and Shrimp Soup
If you like the tanginess of plain yogurt, then you probably will also like this zingy buttermilk-based soup. The sugar tempers some of the tang without making it sweet.
- 1 quart organic buttermilk (low fat works fine)
- 1 tsp. Coleman's dry mustard (do not substitute prepared mustard)
- 1/2-1 tsp. of sugar (to taste)
- 1/2 pound cooked shrimp, cooled, shelled, deveined, and chopped (reserve 2-3 whole shrimp, halved lengthwise, for garnish)*
- 4 Persian or 1 English cucumber, peeled, seeded and grated (plus some slices for garnish)
- 1 tbsp finely minced, fresh chives (reserve some for garnish)
- salt and pepper to taste
In a large bowl, whisk together the buttermilk, dry mustard, sugar, salt and pepper to taste. Add the chopped shrimp, grated cucumber, and minced chives.
Chill the soup, covered, for three hours or until very cold. Ladle into chilled bowls and garnish each serving with a shrimp half, a slice of cucumber and a sprinkling of chives. Makes about 5-6 cups serving 4-6 as a starter, 2-3 as a main course.
*vegetarian option: substitute 2 cups of peeled, diced boiled white potatoes for the shrimp (I love this version equally much.)