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Chilled Tomato and Stone Fruit Soup

Chilled Tomato and Stone Fruit Soup

This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

Ingredients

  • 2 pounds beefsteak tomatoes (about 4), quartered
  • 1 large English hothouse cucumber, peeled, seeded, cut into pieces
  • 1 large ripe peach, peeled, halved
  • ½ jalapeño, seeded (or with seeds for a spicier soup), chopped
  • 1 cup fresh (or frozen, thawed) cherries (about 8 oz.), pitted
  • 2 Tbsp. (or more) white balsamic or Sherry vinegar
  • ¼ cup extra-virgin olive oil plus more
  • 1½ tsp. kosher salt plus more
  • Freshly ground black pepper
  • Flaky sea salt (such as Maldon)

Recipe Preparation

  • Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Mix in vinegar, ¼ cup oil, 1½ tsp. kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours.

  • Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper.

  • DO AHEAD: Soup can be made 2 days ahead. Cover and chill.

Recipe by Michael Anthony,

Nutritional Content

Calories (kcal) 150Fat (g) 10Saturated Fat (g) 1.5Cholesterol (mg) 0Carbohydrates (g) 15Dietary Fiber (g) 3Total Sugars (g) 11Protein (g) 2Sodium (mg) 500Reviews Section

20 Cold Soup Recipes: Cool Off With These Make-Ahead Recipes

Cookbook

Prime Publishing LLC

Published by Prime Publishing LLC

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When you think of summertime meals, you probably picture grilled food, ice cream, and in-season fruits and vegetables. It's likely that soup doesn't cross your mind! However, you'll see soup in a totally new way when you check out the following easy cold soup recipes. You'll discover that you can keep your cool while sipping up bowl after bowl of soups filled with fruits, vegetables, and fresh herbs. These soup recipes are delicious, hearty, and are anything but steaming hot! You'll also love having these refreshing recipes up your sleeves the next time you need an answer to the age-old question of "What's for dinner tonight?"

In this collection of 20 Cold Soup Recipes: Cool Off With These Make-Ahead Recipes, you'll discover that some of the best soup recipes around can be made without standing near a hot stove. These make-ahead recipes are great ways to make hearty and filling meals that are filled with fresh produce and plenty of flavor without taking too much time to make, too. Make a stop at your favorite farmers market or produce store for the freshest produce around, then get cooking with these cold soup recipes!

Table of Contents


Chilled Tomato Basil Soup

In a food processor purée the tomatoes and force the purée through a fine sieve into a saucepan, pressing hard on the solids.

In a small bowl stir together the cornstarch and the broth and stir the mixture into the tomato purée.

Bring the mixture to a boil, stirring, remove the pan from the heat, and stir in the lemon juice, the sugar, the whole basil leaves, and salt and pepper to taste.

Let the soup cool and chill it, covered, for at least 8 hours.

The soup may be made 2 days in advance and kept covered and chilled.

Discard the whole basil leaves, ladle the soup into 6 bowls, and garnish each serving with a dollop of the sour cream and some of the chopped basil.

Drizzle the soup with the oil and serve it with the toasts.

Garlic Baguette Toasts

In a small skillet cook the garlic in the oil over moderate heat, stirring, until it begins to turn golden, brush the bread wedges with the oil, and on a baking sheet bake them in the middle of a preheated 375°F. oven for 10 minutes, or until they are golden.

Sprinkle the toasts with the salt and break them in half. Makes 12 toasts.


50+ Vegan Soup Recipes

Hot and cold vegan soup recipes are included in this definitive collection of the best plant-based soups the internet has to offer. Whatever the weather, if you're a soup-lover, there's sure to be something here for you!

There’s nothing more versatile than soup!

A great way to get your daily serving of veggies, vegan soup recipes can be both warm and comforting in the dead of winter and cool and refreshing on a hot summer’s day.

They can be as simple as throwing all your leftover veggies in a pot with some stock or as complex as a slow-simmered aromatically-spiced vegan pho .

I’ve scoured the Interwebs to find 50 of the best vegan soup ideas for whatever you’re craving as well as the most popular vegan soup recipes from this blog.

I’ve divided the recipes below into two categories: hot soups for when you need to warm up or when you’re sick, and cold soups for you to discover that there’s more to chilled soups than just gazpacho.

If you’re a soup lover like me, there’s sure to be something here for you!


12 Unconventional Summer Salad Recipes

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An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

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Spiced Fresh Tomato Soup with Sweet and Herby Pitas

Make the most out of this sweet and savory coconut topping by pairing it with ice cream, yogurt, or oatmeal.

large red pepper (both chopped)

finely shredded unsweetened coconut

  1. Make soup: Heat large Dutch oven on medium-low. Add olive oil, then onion, red pepper, and salt, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
  2. Meanwhile, finely grate garlic, jalapeño, and ginger. Add to onion and cook, stirring, 1 minute. Stir in ground coriander and ground cumin and cook 1 minute.
  3. Add tomatoes and water increase heat and simmer, partially covered, 10 minutes. While tomatoes are cooking, toast 2 pocketless pitas.
  4. Using immersion blender (or standard blender, in batches), puree soup until smooth.
  5. Make topping: Combine brown sugar in bowl with butter, finely shredded unsweetened coconut, and cilantro. Spread onto toasted pitas, then cut and serve with soup.

Nutritional Information (per serving): About 325 calories, 16 g fat (6.5 g saturated), 6 g protein, 565 mg sodium, 43 g carb, 7 g fiber


Chilled Curried Carrot Soup

While traditional curry is usually a cozy, warming dish, this chilled soup would be a wonderful addition to grilled chicken and lentil salad on a warm summer night.

Ingredients

  • 2 Tbs. unsalted butter or vegetable oil
  • 1 lb. carrots, peeled and thinly sliced
  • 1 medium onion, chopped
  • 1 large shallot, sliced
  • 2 cloves garlic, chopped
  • 1 heaping Tbs. minced fresh ginger
  • 1 tsp. seeded and minced fresh serrano or jalapeño (about 1/2 a medium-size chile)
  • 1 tsp. ground coriander
  • 3/4 tsp. Madras-style hot curry powder
  • Kosher salt
  • 3 cups homemade or low-salt canned chicken broth or water
  • 1/2 cup coconut milk
  • 1-1/2 Tbs. fresh lime juice more to taste
  • Freshly ground black or white pepper
  • Fresh cilantro leaves for garnish
  • Toasted pepitas or pine nuts for garnish

Directions

  1. Heat the butter or oil in a wide soup pot over medium heat. Add the carrots, onion, and shallot and cook, stirring occasionally, until slightly softened, about 6 minutes.
  2. Add the garlic, ginger, chile, coriander, curry powder, and a generous pinch of salt. Cook until fragrant, another minute.
  3. Pour in the chicken broth, cover partially, and bring to a boil over high heat.
  4. Reduce the heat and simmer gently until the vegetables offer no resistance when mashed against the side of the pot with a wooden spoon, 25 to 35 minutes. Remove from the heat.
  5. Ladle some solids and broth into a blender, taking care to fill the jar no more than two-thirds full. Before turning on the blender vent the lid by removing the popout center if there is one, or just open the lid a bit. Drape a clean dishtowel over the vented lid.
  6. Purée the soup in batches if needed and then strain through a medium sieve. Stir in the coconut milk and lime juice season to taste with salt and pepper. Chill thoroughly.
  7. Before serving, thin the soup gradually as needed with up to 1 cup of water and adjust the seasonings. Ladle the soup into bowls or cups. Garnish with a few cilantro leaves and the pepitas or pine nuts.

11 Gazpacho Recipes for When It’s Way Too Hot to Cook

When the weather dares to hit the triple digits, it’s impossible to justify turning on the oven (or even the grill). Luckily, there is one incredibly easy-to-make dish with endless variations that has no cooking involved, ever: gazpacho.

Usually made with a tomato base, gazpacho can be any soup made with a combo of raw vegetables or fruits, served cold—perfect for those extra hot days when it’s too gross to move.

Just grab your blender, raid your crisper drawer, and prepare to be refreshed.

Vitamix A2300 Series Ascent Blender, $449.95 from Williams Sonoma

The ultimate no-cook kitchen tool.

1. Watermelon Gazpacho

Have some leftover watermelon from a recent BBQ? Our Watermelon Gazpacho recipe is a refreshing summer soup and the perfect option to use up that extra fruit—but it’s worth buying a new one just to make it, too. (Scroll down for another version that incorporates fennel and pickled watermelon rind for garnish.)

2. Basic Tomato Gazpacho

Think of the classic dish from Andalusia, Spain, just simplified. To make this soup, all you need are some fresh vegetables, oil, vinegar, and tomato juice. Get our Basic Tomato Gazpacho recipe.

3. Cucumber and Green Grape Gazpacho

Cucumbers are a staple of the summer garden, so put them to good use with our recipe for cucumber gazpacho. The cucumbers are paired with green grapes, olive oil, sherry vinegar, almonds, and sweet baguette. Since green grapes can be on the sour side, give them a taste first and adjust the vinegar as needed. Get our Cucumber and Green Grape Gazpacho recipe.

4. Daniel Humm’s Peach Gazpacho with Toasted Almonds

Looking for a dish to impress your guests? Try out Chef Daniel Humm’s (James Beard Winner, chef / owner of Eleven Madison Park) go-to summer dish. While you can use any fresh, seasonal fruits or vegetables, this version takes advantage of late-summer peaches that will soon be at the market. Get Daniel Humm’s Peach Gazpacho recipe.

5. Chilled Avocado, Cucumber, and Kefir Soup

While this isn’t called gazpacho, it basically is, or at least shares gazpacho’s most notable and important trait: It involves zero cooking, just blending fresh ingredients together and chilling. The combo of creamy avocado, tangy kefir, and refreshing cucumbers is positively invigorating, yet also soothing and lush. Get the Chilled Avocado, Cucumber, and Kefir Soup recipe. (But if you don’t do dairy, try this Raw Vegan Gazpacho recipe instead.)

6. Sweet Corn Gazpacho

This dairy-free soup is chock-full of fresh, sweet, summer corn. Top with cooked shrimp or crab meat if you want a little something extra, and garnish with fresh basil or cilantro and some reserved corn kernels. Get the Sweet Corn Gazpacho recipe.

7. Green Cucumber Tomatillo Gazpacho

Knock out a few healthy servings of vegetables with this recipe. The soup gets its muted green color from cucumbers, cilantro, tomatillos, and a little jalapeño, but there is nothing muted about the flavors. Get the Green Cucumber Tomatillo Gazpacho recipe.

8. Carrot Gazpacho with Coconut Milk

Carrots and coconut milk form the base of this vibrant vegan option. Just roughly chop the veggies and toss them in a blender with garlic, ginger, tomato paste, and a few other ingredients, give it a couple quick spins, and voila: vegetable smoothie gazpacho! Get the Carrot Gazpacho with Coconut Milk recipe.

9. Cantaloupe Gazpacho with Crispy Prosciutto

For something a little different, blend a ripe cantaloupe into a refreshing, slightly sweet soup with salty, crispy prosciutto garnish (which, yes, technically requires a little cooking, but is so worth it). Yogurt, shallots, sherry vinegar, and cucumber help temper the melon’s sweetness too, so you’re definitely still in savory territory. Get the Cantaloupe Gazpacho recipe.

10. Summer Stone Fruit Gazpacho

Thanks to modern day agriculture, stone fruits—soft-fleshed fruits with a center seed—are generally available year round. But if you are looking for the fresh, local stuff, now through early September is your best time. This recipe from Apron Strings features peaches, plums, and cherries. Get the Summer Stone Fruit Gazpacho recipe.


All You Ever Wanted to Know About Peaches

Peaches: the quintessential stone fruit, or drupe, is available throughout the country in many varieties. Any peach you find will work well with this recipe, but it&rsquos always good to know a bit more about what we eat.

  1. Peaches are classified by their pit, and there are three main types: Freestone, Semifree-stone, and Clingstone. As the name suggests, the pit in freestones is easily removed, and it takes a little more work to remove it from clingstones.
  2. Freestones are better for canning and baking, and clingstones are ideal for making jellies and jams.
  3. Peaches can also be classified by the color of their flesh: yellow or white. Both have similar flavors, but the white ones, variants of Asian peaches, are slightly sweeter.
  4. Nectarines are peaches that have been bred to have smooth, fuzz-less skins, but their flavor is quite similar to any regular peach.

Like this recipe so far? Be the first to know when we release new ones!


Heat the butter in a pan and add the shallots, or onion, and cook for about 5-7 mins, until they have softened but not coloured.

Add the peas to the pan and then the vegetable stock. Bring to the boil, then reduce the heat and simmer for about 10 mins until the peas are tender. Remove the pan from the heat and leave the soup to cool slightly.

Add the chopped mint to the soup and puree in a blender or with a stick blender. Season to taste and add the sugar, if needed.

Chill the soup well before serving and if it’s too thick, thin it down with a little cold water or vegetable stock.

Serve in small glasses with a little cream spooned on top and garnished with some pea shoots.


Watch the video: Tomat- og gulrotsuppe med appelsin og chili. Trines Mat (January 2022).