"Super Cool" Soups
A Way to Beat the Summer Heat

 

by: Bobby McDonald

 

It's the typically hotest time of the year, with temperatures in the triple-digit range, and no one wants to go home and "fire-up" the stove to cook a meal. Why not try these "super cool" soup recipes to provide a nutritious alternative to a "hot" meal and enjoy the coolness of your home?

 

"Cool As A Cucumber" Soup

INGREDIENTS:

• 2 cucumbers
• 2 tablespoons thinly sliced green onion
• 2 tablespoons margarine
• 1 tablespoon red wine vinegar
• 4 cups chicken broth
• 1 tablespoon farina
• salt to taste
• 1/8 tablespoon dried tarragon
• 1/2 cup sour cream
• 3 tablespoons chopped fresh parsley

DIRECTIONS:

1. Peel, seed, and chop 2 cucumbers.
2. Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
3. Put the soup into a blender, and puree it.
4. Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

 

______

 

 

Summer Avocado Soup

 

INGREDIENTS:

• 2 avocado - peeled, pitted and diced
• 1 tablespoon chopped shallots
• 1 tablespoon olive oil
• 2 cups chicken stock
• 1 cup heavy cream
• salt and pepper to taste
• 1/4 teaspoon ground nutmeg
• 1 tomato - peeled, seeded and diced

DIRECTIONS:

1. Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.
2. In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
3. Chill for at least half an hour before serving. Garnish with diced tomato.

______

 

Zesty Summer Soup

 

• 4 large tomatoes
• 1 avocado - peeled, pitted and diced
• 1/2 cup fresh corn kernels
• 2 tomatoes, diced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• salt and pepper to taste

DIRECTIONS:

1. Using a juicer, extract the juice of the 4 large tomatoes.
2. In a medium bowl combine the tomato juice, avocado, corn, 2 diced tomatoes, cilantro, and lemon juice. Season to taste with salt and pepper. Transfer to serving bowls.

_____

 

Cool Cantaloupe Soup

 

INGREDIENTS:

• 1 cantaloupe - peeled, seeded and cubed
• 2 cups orange juice
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground cinnamon

DIRECTIONS:

1. Peel, seed, and cube the cantaloupe.
2. Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.

 

_____

 

 

 

Summer Strawberry Soup

 

INGREDIENTS:

• 2 pints strawberries
• 2 cups plain yogurt
• 1/2 cup orange juice
• 1/2 cup white sugar
• 1/2 cup water
• 1/8 teaspoon ground cardamom

DIRECTIONS:

1. In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.

 

 

________

 

For More Cool and Refreshing
Salad and Sandwich Recipes.......

 

Go To Our Food Page!

 

______