What soups are good to serve chilled?
There’s nothing like a cold Gazpacho made with farmer’s market tomatoes on a hot summer day.
I also love buttermilk-based chilled soups because buttermilk adds richness and a tangy bite to chilled soups, which can taste bland if they’re under-seasoned (the coldness mutes even the most fresh, punchy flavors).
When I have too many avocados that are close to turning, I blend them with buttermilk, seedless cucumber, salt, pepper, and a pinch of cayenne.
Cucumber Avocado Soup
Ingredients
1 cup chilled low-fat buttermilk
2 ice cubes
2 seedless English cucumbers, peeled and diced
1 ripe avocado
1/4 cup chicken broth
1 Tbl. fresh lemon juice
1/4 tsp. cayenne, or to taste
Tomato Basil Garnish
1/2 cup tomato, chopped
2 Tbl. fresh basil or prepared pesto
2 Tbl. red onion, chopped
Directions
Blend the iced buttermilk with the cucumber, avocado, broth, lemon juice, and cayenne until the mixture is smooth. In a separate, small bowl, stir together the tomato, basil, and red onion. Divide the soup between chilled bowls and top with the Tomato Basil Garnish.
Chilled Beet Soup
Ingredients
3 cups chilled low-fat buttermilk
1/2 cup sour cream
1/2 tsp. salt
1 cup pickled beets, chopped, plus 1/4 cup pickled beet liquid
1 cup cucumber, seeded and chopped
1/2 cup diced radish
2 Tbl. fresh dill
Directions
Blend the buttermilk, sour cream, and salt. Stir in the beets, beet liquid, cucumber, radish, and dill. Chill for 20 minutes before serving.
by Colleen Rush is the author of "The Mere Mortal's Guide to Fine Dining: From Salad Forks to Sommeliers, How to Eat and Drink in Style Without Fear of Faux Pas." She and her husband live in Chicago.
6/25/08
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