Weather-wise, it's been a fairly decent summer in the city. After a few rainy days, we seem to really appreciate the traditional hot summers. During the heat of summer I have a penchant for foods that are refreshing.
Cold soups, for example, are the perfect foods and great appetizers that never fail to prevail. They are easy to make and unbelievable in taste. Sadly, they are greatly under used in the average household.
Forget soup spoons and try serving them in martini glasses or shot glasses for a more dramatic effect. Add a mint leaf and sip away!
Two-Melon Soup
This is a terrific summer soup and is made with seasonal ingredients that can be bought at any supermarket.
6 cups cubed ripe honeydew or other green melon
2 teaspoons grated lime zest
1/4 cup freshly squeezed lime juice
1/4 cup granulated sugar
3 cups cubed ripe cantaloupe
1 tablespoon orange juice concentrate
1 teaspoon grated orange zest
Mint sprigs, for garnish
In a food processor purée honeydew melon, lime zest, lime juice and 2 tablespoons of the sugar until smooth. Transfer to a bowl.
Rinse out the food processor. Add cantaloupe, orange juice concentrate, orange zest and remaining sugar; purée until smooth. Transfer to a separate bowl.
Chill the bowls for 2 hours or until cold.
To serve, ladle 1 cup green soup into each of 4 individual soup bowls. Carefully pour 1/2 cup orange soup into the center. Garnish with mint sprigs and serve.
Makes 4 servings
Mango Soup
Try using a ripe mango. You know when a mango is ripe because of the fruity frangrance; it smells ripe! Also, when the fruit is squeezed it should be firm but still be soft enough to yield to the press. Placing a mango in a paper bag will help quicken the ripening process.
If using an unripened mango, add some sugar to taste. Prepared up to 2 days in advance, this soup can be kept frozen for up to 3 weeks.
2 teaspoons vegetable oil
1/2 cup chopped onion
2 teaspoons minced garlic
2 cups vegetable or chicken stock
2-1/2 cups chopped ripe mango
Optional garnishes - plain yogurt and coriander leaves
In a nonstick saucepan, heat oil over medium heat. Add onions and garlic; cook, stirring, 4 minutes or until lightly browned.
Add stock. Bring to a boil; reduce heat to medium-low and cook 5 minutes or until onions are soft.
Transfer mixture to a food processor. Add 2 cups of the mango. Purée until smooth. Stir in remaining chopped mango.
Chill 2 hours or until cold. Serve with a dollop of yogurt and garnish with coriander, if desired.
Makes 4 servings
Sweet Potato Orange Soup with Maple Syrup
Freshly squeezed juice is the best to use. You can simply use orange juice from which you obtained the zest from. And use maple syrup for a more subtle sweetness (as opposed to sugar). This soup is a good source of fiber.
1 teaspoon vegetable oil
1-1/2 teaspoons minced garlic
3/4 cup chopped onion
6 cups sweet potatoes, peeled and choopped, about 1-3/4 pounds
3-1/2 cups vegetable or chicken stock
2 bay leaves
1 tablespoon grated orange zest
1/2 cup orange juice
3 tablespoons maple syrup
In a nonstick saucepan sprayed with vegetable spray, heat oil over medium heat. Add garlic and onions; cook 4 minutes or until softened.
Stir in sweet potatoes, stock and bay leaves. Bring to a boil; reduce heat to medium-low; cover and cook 20 minutes or until sweet potatoes are tender. Remove bay leaves.
In a food processor or blender, purée soup along with orange zest, orange juice and maple syrup until smooth. Chill for at least 2 hours or until cold.
Makes 6 servings
Sweet Pea Soup
This soup has a sweet, fresh flavor. I make this one all year round and serve it with a dollop of sour cream in each bowl. This soup can be made up to 2 days in advance and can be kept frozen for up to 2 months. Add more stock when reheating.
2 teaspoons vegetable oil
1 cup chopped onion
1-1/2 teaspoons minced garlic
4 cups frozen green peas
3 cups chicken or vegetable stock
1 cup diced peeled potatoes
1/8 teaspoon each salt and freshly ground black pepper
2 tablespoon sour cream, for garnish
In a nonstick saucepan sprayed with cooking spray, heat oil over medium heat; cook onions and garlic for 5 minutes until onions are soft and lightly browned. Stir in remaining ingredients. Bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes.
In batches, purée the soup in a blender or food processor until smooth. Chill for at least 2 hours or until cold. Serve garnished with a dollop of sour cream.
Makes 6 servings
Creamy Cauliflower Puréed with Smoked Salmon
You can substitute prosciutto for the smoked salmon. If cauliflower is not your favorite vegetable, try broccoli; they are both part of the cruciferous vegetable and help in the fight against cancer.
2 tablespoons vegetable oil
1 cup chopped onion
2 teaspoons minced garlic
4 cups chopped cauliflower
1 cup chicken or vegetable stock
1 cup diced, peeled potatoes
1 teaspoon Dijon mustard
1/4 teaspoon each salt and pepper
2-ounces sliced smoked salmon
1/4 cup chopped fresh parsley
In a nonstick saucepan sprayed with cooking spray, heat oil over medium-high heat; add onions and garlic, and cook for 3 minutes.
Add cauliflower, stock and potatoes, cover and cook for 25 minutes, or until vegetables are tender.
In batches, purée soup in blender or food processor. Return to saucepan. Add Dijon mustard, salt and pepper.
Chill for at least 2 hours or until cold. Serve in bowls with pieces of smoked salmon on top and parsley as garnish.
Makes 4 to 6 servings
Fresh Plum Tomato Soup
Tomatoes contain lycopene, a powerful antioxidant known to help in the fight against prostrate cancer. You can use ripe field tomatoes instead of plum, if desired, but seed them first. Don't use canned tomatoes in this soup. You can use any cheese you like, such as feta or mozzarella. This soup freezes well.
2 teaspoons vegetable oil
3/4 cup chopped sweet onions
1-1/2 teaspoons minced garlic
4 cups chopped plum tomatoes, about 8
1 cup chicken or vegetable stock
1-1/2 tablespoons tomato paste
2 teaspoons granulated sugar
1/4 teaspoon each salt and freshly ground black pepper
1-ounce goat cheese
1/4 cup chopped fresh basil
In a nonstick saucepan sprayed with vegetable spray, heat oil over medium heat; cook onions and garlic for 3 minutess. Stir in plum tomatoes, stock, tomato paste, sugar, salt and pepper. Bring to a boil. Reduce heat to simmer, cover and cook for 15 minutes.
In batches, purée soup in blender or food processor. Chill for at least 2 hours or until cold. Serve garnished with goat cheese and basil.
Makes 4 servings