When it’s 95 degrees outside the last thing you want to do is turn your oven on!

A great way to “beat the heat” is to find dishes that require little prep time and minimal stove top involvement. A tasty, nutritious (and often forgotten) dinner solution is cold soups!

Soup Ingredients

All you need is a blender, cutting board, and fresh ingredients. Top Chef contestant Chef Angelina Bastidas inspired this blog with her rendition of a Spring Pea Summer Soup at the National Restaurant Show. Using a variety of fruits, vegetables, herbs, and dairy garnishes can be a great way to help increase vitamin and mineral intake along with fiber.

Spring Pea Summer Soup

Spring Pea Summer Soup

Inspired by Chef Angelina Bastidas’ demo at the 2017 National Restaurant show.
Pro tip: Use fresh or frozen sweet peas to brighten this dish and swirl in a hint of crème fraiche for extra richness.

Spring Pea Summer Soup with Crab Hash

Ingredients:

  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 2 cups frozen peas
  • ¼ cup of chopped mint
  • 3 cups vegetable stock
  • Salt & Pepper to taste

Crab Hash

Directions

  1. Heat olive oil over medium heat in a sauce pan. Add shallots and garlic and sweat until translucent.
  2. Stir in peas, keeping shallot and garlic from burning, about 5 minutes.
  3. Add vegetable stock and mint and cook for 5-10 minutes on medium-low heat.
  4. While soup is warm, blend until smooth, seasoning to desired taste.
  5. Place soup in the refrigerator to cool down. When ready to serve, garnish with crab hash and drizzle with crème fraiche (see recipes below).

Crème Fraiche

Ingredients:

  • 2 cups heavy cream
  • 3 tablespoons buttermilk

Directions:

  1. Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth or coffee filers.
  2. Let sit at room temperature (70 -75 degrees) for 24 hours.
  3. After, stir to properly emulsify and refrigerate. Drizzle in pea soup before serving.

Crab Hash

Ingredients:

  • 1-16 ounce- container of lump crab
  • 1 tablespoon finely chopped tarragon
  • 2 tablespoons finely chopped chives
  • 1 tablespoon finely chopped basil
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped cilantro
  • 2 teaspoons smoked paprika
  • ¼ cup extra virgin olive oil
  • 1 tablespoon salt
  • 2 teaspoons freshly cracked white pepper

Directions

  1. In a mixing bowl, combine lump crab with herbs, and dress with olive oil. Season with salt and pepper to finish.
  2. Place Crab hash in the center of the soup as a garnish to serve.

Watermelon Gazpacho

Watermelon Gazpacho

Inspired by Food Network’s Tyler Florence.

Pro tip: Add a splash of vinegar and salty feta to balance the sweetness of ripe watermelon.

Ingredients:

  • 1 large tomato, chopped
  • ½ serrano chile, seeded and pith removed
  • 3 cups cubed fresh watermelon
  • 1 teaspoon red wine vinegar
  • ¼ cup extra virgin olive oil
  • ¼ red onion, minced
  • 1 Kirby cucumber, chopped
  • 2 tablespoons minced fresh dill
  • Salt & Ground Black Pepper
  • ¼ cup feta cheese

Watermelon Gazpacho

Directions:

  1. In a blender, pulse together tomato, chili, watermelon, red wine vinegar, olive oil, red onion, cucumber, and dill. (For a smoother consistency, pulse for a longer duration)
  2. Garnish soup with feta cheese, olive oil, and pepper.

Chilled Sweet Corn Soup

Chilled Sweet Corn Soup

Inspired by Dan & Christie at @mantitlement with the secret technique of salting to first “cook” the blended ingredients.

Pro tip: Top with Cotija cheese for an authentic Mexican taste.

Ingredients:

  • 3 ears of fresh corn, kernels cut off
  • 1 yellow bell pepper, chopped
  • 3 cloves garlic
  • 1 – 10.5 ounces- yellow cherry tomatoes, cut in half
  • 1/2 Vidalia yellow onion, chopped
  • 1 jalapeno, seeded and sliced
  • 3 to 4 springs cilantro
  • 1 tablespoon salt

Optional Garnishes:

  • Fresh Corn
  • Olive oil drizzle
  • Avocado Sliced
  • Chopped (Chili Spiced) Shrimp
  • Radish slices
  • Cilantro
  • Black Pepper

Chilled Sweet Corn Soup Ingredients

Directions

  1. Place all ingredients in a bowl with salt and set aside for 1 – 3 hours.
  2. Add all ingredients to blender and pulse until desired consistency.
  3. Garnish with selected options.

There you have it! Three easy-to-‘cook’ and easier to eat cold soup recipes for the dog days of summer. Give them a try and let us know what you think.

References

  1. Bastidas A. Spring Pea and Summer Soup- Cold Soups Are Hot. NRA Foodamental Studio 2017.
  2. Food Network http://www.foodnetwork.com/recipes/tyler-florence/watermelon-gazpacho-recipe-1910394 Accessed August 7, 2017.
  3. MANtitlement http://www.mantitlement.com/recipes/chilled-sweet-corn-soup/ Published June 29, 2016. Accessed August 7, 2017