COLD SOUPS TO HEAT UP YOUR SUMMER

 

Cold Soup sounds like an oxymoron, right? Soup is what we eat on a chilly winter’s night to warm us from the inside out. We generally don't think of it as a summer food, but sipping chilled pureed produce as a soup is a really refreshing way to enjoy the bounty of summer’s harvest. 


Cold soups can be prepared in a matter of minutes. They’re delicious, nutritious, and they’re a great way to get those daily recommended 5+ daily servings of fruits and veggies.

Cucumber Soup

A quick, easy, refreshing meal for a hot summer day.

  • 1 cup cucumber, seeded and diced

  • 1/2 cup water
  • 1 cup Greek yogurt
  • 1 green onion, diced
  • 1 tsp Dijon mustard
  • 2 Tbsp dill
  • 2 Tbsp parsley
  • Salt and pepper to taste


Blend ingredients in food processor or blender and until smooth. Refrigerate at least 4 hours before serving. Garnish each bowl with cucumber slices, yogurt and sprigs of fresh dill before serving.

Gazpacho

A delicious, nutritious cold soup that bursts with garden freshness in every bite.

  • 2 tomatoes, chopped
  • 1 cucumber, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 3 stalks celery, chopped
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 cups tomato juice
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 2 Tbsp white vinegar
  • 1 Tbsp olive oil
  • 1 tsp garlic, crushed
  • Salt and pepper to taste

Puree vegetables in blender or food processor for about 30 seconds. Add tomato juice and seasonings. Pulse to mix. Chill at least 1 hour before serving.

SUMMER FRUIT SOUP

A delicious way to start – or end – a meal.

  • 10 red (Santa Rosa) plums
  • Other seasonal fruits (strawberries, cherries, nectarines) as desired
  • 1 cup sugar
  • 5 whole cloves
  • 2 cinnamon sticks

Cut up the fruits into small pieces. (Peeling is not necessary.) Add water to cover. Add sugar, cloves and cinnamon sticks. Cook for 20 minutes or until the fruits start to fall apart. Strain to remove cloves and cinnamon sticks. Blend soup with a hand blender until it reaches the desired consistency. Refrigerate; serve cold.

 
Eric MonteiroRecipe, Cucumber Soup, Gazpacho, Fruit Soup, Summer Recipes, Kosher Recipes, Kosher Market, Kosher South Florida