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.

-- Colleen Rush

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