HOT SUMMER, COLD SOUP

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.)

Cold Avocado Soup

Put into blender:

• flesh of two ripe avocados (reserve a third for garnish)
• 3 cups of chicken broth (boxed, organic free-range works great)
• 1 1/2 cups of half and half
• 2 tbsps of white rum (or vodka would work)
• 1/2 tsp of Madras curry powder (or cumin)
• salt and pepper to taste
• juice of one or two limes to taste

Blend together and chill until very cold, at least three hours in the fridge. Serve in chilled bowls topped with the following garnish:

• finely minced chives
• chopped avocado
• toasted, shelled pepitas (pumpkin seeds)
• diced, seeded cherry tomatoes

Enjoy! ...and keep those requests coming!  I always need inspiration.

Comments

[GOW]

That looks delicious! I'm going to have to try both of them! :)

[Kateri]

Awesome!!!! After trying your recipe for the cold cucumber soup, I am in heaven!

[sarah]

oh.

oh my.

avocado soup. that kindagives me sexy *shivers*

[honey]

ummmmmm... MORE cold soups? pleeeeeeeeeease??? Like the aforementioned Gazpacho and Vichysoisse. Or anything cold and easy, because it's bloody-hot in PDX this week and I'm suffering from heat exhaustion. And hunger.

[Rhonda Snyder]

What about food safety on cold soups? Doing some information about this for class and have hard time trying find some information on this, can you help.