Cold soups for a hot summer

Farmers Market Gespacho

Farmers Market Gazpacho

Ingredients
• 1 quart tomato juice
• 1 quart chicken stock
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 6 medium tomatoes, diced
• 1 large cucumber, peeled, seeded and diced
• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 ribs celery, diced
• 1 zucchini, diced
• 1 green or red pepper, diced
• 1/2 bulb fennel, sliced thin, optional
• 2 tablespoons fresh basil or 1 tablespoon fresh tarragon, chopped, optional
• 1/2 avocado, sliced, for garnish, optional

Instructions
Combine all ingredients except the optional avocado in a large bowl and refrigerate at least 2 hours. When serving, float optional avocado slices on top of each bowl.
Yield: About 4 quarts
Per serving: 50 calories; 2 g fat; 0.5 g saturated fat; no cholesterol; 2 g protein; 6 g carbohydrate; 3 g sugar; 1 g fiber; 135 mg sodium; 15 mg calcium.
— Recipe by Mary Anne Pikrone

Summer Fruit Soup

Summer Fruit Soup

Ingredients
• 1 tablespoon minced ginger
• 3 cups chopped strawberries, divided
• 2 cups chopped pineapple, divided
• 1 1/2 cups chopped mango, divided
• 2 pieces lemon peel
• 2 pieces lime peel
• 2 pieces orange peel
• 4 cups water
• 1 1/2 cups sugar
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice
• 1 cup blueberries
• Mint sprigs, for garnish

Instructions

Saute the ginger in a medium pot over medium-high heat until fragrant, about 2 minutes (no oil is necessary). Add 2 cups strawberries, 1 cup pineapple, 3/4 cup mango and the lemon, lime and orange peels; cook for another 2 minutes. Add water, sugar and fruit juices and bring to a simmer, stirring occasionally. Simmer for 5 minutes and remove from heat.
Allow mixture to cool slightly and then transfer in batches to a blender or food processor. Puree and strain into a large bowl. Add remaining 1 cup chopped strawberries, 1 cup chopped pineapple, 3/4 cup chopped mango and blueberries. Stir to combine, cover and refrigerate until well chilled. Serve with mint sprigs for garnish.
Yield: 8 servings
Per serving: 220 calories; no fat; no saturated fat; no cholesterol; 1 g protein; 55 g carbohydrate; 50 g sugar; 3 g fiber; 6 g sodium; 25 mg calcium.
— Recipe by Emeril Lagasse, via Food Network

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