Cold Summer Soups

SLCC Cooking Club

COLD SUMMER SOUPS

Avocado Soup Peachy Ginger Soup Summer Fruit Soup Vermont Apple Soup Chilled Melon Soup

Avocado Soup

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.

Peachy Ginger Soup

3 1/2 pounds fresh peaches -
peeled, pitted and chopped
1 teaspoon ground ginger

1 1/3 cups heavy cream
2 tablespoons rum

Directions
1 Puree the peaches and ginger together in a food
processor or blender. Stir in heavy cream and rum. Chill. Serve cold.

Summer Fruit Soup

1 tablespoon minced ginger
3 cups chopped strawberries
2 cups chopped pineapple
1 1/2 cups chopped mango
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

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 the 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 strawberries, 1 cup pineapple, 3/4 cup mango and blueberries. Stir to combine, cover and refrigerate until well chilled. Serve with mint sprigs for garnish.

Vermont Apple Soup with Curry

Ingredients:

2 Tablespoons butter (1/4 stick)
1 medium onion, chopped
1 pound Granny Smith apples - peeled, cored, and diced
1 Tablespoon curry powder
2-1/2 cups chicken stock
1/2 cup whipping cream
1/2 cup sour cream (optional)
chopped fresh chives (optional)

Melt butter in a heavy large saucepan over medium heat. Add onions; saute 4 minutes. Add apples; saute until apples begin to soften, about 3 minutes. Add curry and cook 15 seconds. Gradually stir in stock. Increase heat and simmer until apples are tender, about 10 minutes. Add cream and simmer 5 minutes. Can be prepared 2 hours ahead. Cover and refrigerate. Re-warm over medium heat before continuing. Season with salt and pepper. Ladle soup into bowls. If desired, top with dollop of sour cream and sprinkle with chives.

Serves: 4.

Chilled Melon Soup

Ingredients

3 cups melon (honeydew, cantaloupe, etc.)
1/2 cup fresh orange juice
1/2 cup vanilla yogurt
1 Tablespoon honey
1-1/2 teaspoon ginger
2 teaspoons lime juice

Puree all ingredients in a blender. Chill. Serve garnished with peaches, blueberries, mango, etc.