When you hear the word “soup,” you think of a delicious hot meal. But did you know that some people enjoy their soup cold? It is a delicious and refreshing starter for a hot lunch or dinner, something you should definitely try.
Cook these cold soup recipes to discover:
Avocado and lemon soup with herbs
What do you need:
- 2 ripe avocados, peeled, pitted and chopped
- 1 lemon, squeezed and grated
- 1 cup low sodium vegetable broth
- 1 cup of coconut milk
- 1 tablespoon lemon basil, chopped
- 1 tablespoon of white wine vinegar
- 2 teaspoons minced shallots
- 1 1/2 teaspoons kosher salt
Combine avocados, lemon juice, lemon zest, vegetable broth, coconut milk, lemon basil, white wine vinegar, shallots, and kosher salt in a blender or food processor. Puree until mixture is smooth. Transfer the mixture to a glass container, cover, and refrigerate for 2 hours to overnight. Add more lemon juice or salt if necessary.
Summer Medley
What do you need:
- 1/2 kilogram assorted small tomatoes, halved
- 8 large heirloom tomatoes, each cut into 8 wedges, pureed
- 2 large tomatoes, halved and cored
- 2 small zucchini, thinly sliced
- 1/2 cantaloupe, cut into 1/2-inch pieces
- 1/2 English cucumber, diced
- 1 cup blueberries halved
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon fresh thyme leaves
- 3/4 teaspoon sea salt, divided
- 1/4 teaspoon of sugar
- Cheesecloth
Line 2 layers of cheesecloth in a colander and place over a large bowl. Pour the tomato puree onto cheesecloth, tie the ends of the cheesecloth, and refrigerate overnight. When ready, remove the remaining liquid from the cheesecloth by pressing gently with a spoon (it should make about 4 cups). Cover and refrigerate. Meanwhile, place large tomato halves, cut side up, on foil lined baking sheet. Brush with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of sea salt and 1/4 teaspoon of sugar. Bake in a preheated oven (250 degrees) for 2 hours. When done, place half a roasted tomato in 4 soup bowls. Divide the squash, cucumber, cantaloupe, assorted tomatoes, blueberries, and thyme. Season with 1/4 teaspoon of sea salt. Add the remaining sea salt to the cold tomato water and pour over the fresh ingredients. Drizzle the remaining olive oil over the bowls and serve immediately.
If you want a refreshing appetizer, a satisfying snack, or a simple light meal, soup is the way to go. Try something different this time and go for the cold variety and you will be amazed! They are healthy too! Try these tasty cold soup recipes now!