Smarter Living: Recipes
Chilled Summer Soups
Cool down this summer with these three delicious cold soups!
Tomato and Cilantro Soup
- 2 pounds red-ripe tomatoes, cut into chunks and put through a food mill
- 2 tablespoons lime juice
- 1/2 cup minced cilantro
- 2 tablespoons minced onion
- Salt to taste
- Mix all the ingredients together, and chill the soup quickly, by putting it on ice or into the freezer.
- Serve the soup very cold, or even partially frozen and slightly crystallized.
- 1 large cucumber, peeled, seeded and diced
- 1/2 cup shelled walnuts
- 2 tablespoons olive oil
- 1 large clove garlic clove, coarsely chopped
- 1 quart yogurt
- 1/2 cup cold water
- Ground black pepper to taste
- Minced fresh spearmint, for garnish
- Sprinkle the cucumber with salt, and let it rest in a colander for 1/2 hour.
- Press the excess moisture out of the cucumber. In a blender, blend at high speed with walnuts, olive oil, garlic and 1 cup of yogurt until the walnuts are ground fine. Add the remaining 3 cups of ypgurt and the water and blend briefly. Pour the mixture into a bowl, and stir in the cucumber.
- Season to taste with salt and pepper. Chill the soup well. Serve the tarator garnished with chopped mint.
- 2 cups roasted and peeled hazelnuts
- 1/2 cup white wine vinegar
- 2 to 4 garlic cloves, coarsely chopped
- 6 tablespoons olive oil
- 4 thin slices French or Italian bread, crusts removed
- Salt and pepper to taste
- 4 cups ice water
- Put the hazelnuts, vinegar, garlic, and olive oil into a blender.
- Soak the bread slices briefly in a bowl of water, then squeeze out the excess water and add the bread to the blender.
- Add the ice water, and blend until the mixture is smooth.
- Season to taste with salt and pepper. Serve the soup well chilled.
Chilled Zucchini Curry Soup
- 4-5 cloves garlic
- 8 small or 3-4 large zucchini
- vegetable broth
- curry powder
- 1 onion
- 1 can coconut milk
- Sautee onion and chopped garlic cloves in a large pot
- Cut zucchini into small pieces and add to pot
- Add enough vegetable broth to nearly cover vegetables
- Add curry powder (or your favorite spicy spice), then salt and pepper to taste
- Set on a low boil for 25 minutes
- Add one can coconut milk
- Chill and serve
last revised 8/10/2011