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Chilled Soups Highlight Summer Produce

If the thought of summer entertaining makes you sweat as you envision standing over a hot stove, consider trying one of these unique, delicious, chilled soups.  All are delectable and use the freshest produce of the season. They’re a breeze to make, and the best part?  No heat required!

Smoky Salmorejo

photo

This traditional Andalusian soup is made from pureed bread and tomatoes, and the addition of smoked paprika gives it a delicious rich flavor.

2 lbs. tomatoes

1 ½ C. cubed white bread, such as ciabatta, crusts removed

1 clove grated garlic

1 Tbs. sherry vinegar

¼ C. olive oil

Kosher salt

½ C. roasted corn kernels

¼ C. seedless green grapes, thinly sliced

2 Tbs. Marcona almonds, chopped

1 Tbs. smoked paprika plus more for garnish

Using a box grater, coarsely grate tomatoes into a bowl, discard skins.  Add the cubed bread and toss to combine, and let sit for 15 minutes.  Transfer to a food processor, add garlic, sherry vinegar, olive oil, and salt and pulse until smooth.  Strain the salmorejo through a fine sieve and season with salt as needed.  Refrigerate until very cold.  Garnish with corn, grapes, almonds, and a pinch of paprika before serving.

Chilled Avocado Cucumber Soup with Thai Basil and Mint

Marcia-Selden-chilled-avocado-cuke-soup

5 ripe avocados, diced

1 ½ qt. Greek yogurt (substitute silken tofu for vegan)

1 English cucumber peeled and diced

20 Thai basil leaves

20 mint leaves

2 tsp. Kosher salt

¼ C. finely diced red onion

½ C. seeded and diced tomato

1 oz. green onion, thinly sliced

Purée avocado, Greek yogurt, cucumber, basil and mint leaves.  Pulse until smooth and season to taste with kosher salt.  Refrigerate until ready to serve.   Combine onion, tomato and green onion in a separate bowl.  Pour soup and garnish a small spoonful of the onion mixture.

Chilled Watermelon Soup with Pomegranate Rosewater Cubes

Chilled-watermelon-Soup

We’ve put our Marcia Selden spin on this Sicilian inspired soup by adding savory flavored iced cubes, so as the cubes melt, they will continue to flavor the soups while keeping them cool.

4 lbs. seedless watermelon, diced

3 tbs. agave

1 cinnamon stick

2 tsp. rose water

1 tsp. vanilla extract

½ C. pomegranate juice

¼ C. coarsely chopped toastedpistachios

¼ C. dark chocolate shavings

¼ C. candied orange peel, small dice

In a small bowl, combine vanilla extract, rose water, agave and pomegranate juice.  Pour into small ice cube trays and freeze until ready to use.  Note- if you don’t have small ice cube trays, fill regular sized ice cube trays ¼ full.

Pulse watermelon in a food processor or blender until smooth.  This will yield about

5 cups of liquid.  Add cinnamon stick and refrigerate covered until ready to use

Remove cinnamon stick before serving.  Ladle soup into small bowls, add 1 ice cube and garnish with pistachios, dark chocolate shavings, and candied orange peel.

 

 

 

 

If the thought of summer entertaining makes you sweat as you envision standing over a hot stove, consider trying one of these unique, delicious, chilled soups.  All are delectable and use the freshest produce of the season. They’re a breeze to make, and the best part?  No heat required!

 

Smoky Salmorejo

4-6 small servings

Smoky Salmorejo

Recipe courtesy of Marcia Selden Catering, CT

This traditional Andalusian soup is made from pureed bread and tomatoes.The addition of smoked paprika gives it a delicious rich flavor.

Ingredients

  • 2 lbs. tomatoes
  • 1 ½ C. cubed white bread, such as ciabatta, crusts removed
  • 1 clove grated garlic
  • 1 Tbs. sherry vinegar
  • ¼ C. olive oil
  • Kosher salt
  • ½ C. roasted corn kernels
  • ¼ C. seedless green grapes, thinly sliced
  • 2 Tbs. Marcona almonds, chopped
  • 1 Tbs. smoked paprika plus more for garnish

Instructions

  1. Using a box grater, coarsely grate tomatoes into a bowl, discard skins.
  2. Add the cubed bread and toss to combine, and let sit for 15 minutes.
  3. Transfer to a food processor, add garlic, sherry vinegar, olive oil, and salt and pulse until smooth. Strain the salmorejo through a fine sieve and season with salt as needed.
  4. Refrigerate until very cold.
  5. Garnish with corn, grapes, almonds, and a pinch of paprika before serving.

Notes

From Liz: This soup is vegetarian and non-dairy (parve). I peeled the tomatoes before grating them and did not strain the soup at the end. It was velvety smooth and glistening, a perfect summer treat.

 

Chilled Avocado Cucumber Soup

8 servings

Chilled Avocado Cucumber Soup

This recipe was generously shared by Marcia Selden Catering, CT

Ingredients

  • 5 ripe avocados, diced
  • 1 ½ qt. Greek yogurt (substitute silken tofu for vegan)
  • 1 English cucumber peeled and diced
  • 20 Thai basil leaves
  • 20 mint leaves
  • 2 tsp. Kosher salt
  • ¼ C. finely diced red onion
  • ½ C. seeded and diced tomato
  • 1 oz. green onion, thinly sliced

Instructions

  1. Purée avocado, Greek yogurt, cucumber, basil and mint leaves.
  2. Pulse until smooth and season to taste with kosher salt.
  3. Refrigerate until ready to serve.
  4. Combine onion, tomato and green onion in a separate bowl.
  5. Pour soup and garnish a small spoonful of the onion mixture.

Notes

This soup may be dairy or vegan (parve) if tofu is substituted for yogurt, as suggested.

 

Chilled Watermelon Soup with Pomegranate Rosewater Ice Cubes

6 servings

Chilled Watermelon Soup with Pomegranate Rosewater Ice Cubes

This recipe was generously shared my Marcia Selden Catering, CT.

Marcia put her special spin on this Sicilian inspired soup by adding savory flavored iced cubes. As the cubes melt, they will continue to flavor the soup while keeping it cool.

Ingredients

  • 4 lbs. seedless watermelon, diced
  • 3 tbs. agave
  • 1 cinnamon stick
  • 2 tsp. rose water
  • 1 tsp. vanilla extract
  • ½ C. pomegranate juice
  • ¼ C. coarsely chopped toasted
  • pistachios
  • ¼ C. dark chocolate shavings
  • ¼ C. candied orange peel, small dice

Instructions

  1. In a small bowl, combine vanilla extract, rose water, agave and pomegranate juice.
  2. Pour into small ice cube trays and freeze until ready to use.
  3. Note- if you don’t have small ice cube trays, fill regular sized ice cube trays ¼ full.
  4. Pulse watermelon in a food processor or blender until smooth.This will yield about
  5. 5 cups of liquid.
  6. Add cinnamon stick and refrigerate covered until ready to use
  7. Remove cinnamon stick before serving.
  8. Ladle soup into small bowls, add 1 ice cube and garnish with pistachios, dark chocolate shavings, and candied orange peel.

Notes

This recipe is vegetarian, vegan and parve.

– See more at: http://kosherlikeme.com/recipes/chilled-soups-highlight-summer-produce#article-title

If the thought of summer entertaining makes you sweat as you envision standing over a hot stove, consider trying one of these unique, delicious, chilled soups.  All are delectable and use the freshest produce of the season. They’re a breeze to make, and the best part?  No heat required!

 

Smoky Salmorejo

4-6 small servings

Smoky Salmorejo

Recipe courtesy of Marcia Selden Catering, CT

This traditional Andalusian soup is made from pureed bread and tomatoes.The addition of smoked paprika gives it a delicious rich flavor.

Ingredients

  • 2 lbs. tomatoes
  • 1 ½ C. cubed white bread, such as ciabatta, crusts removed
  • 1 clove grated garlic
  • 1 Tbs. sherry vinegar
  • ¼ C. olive oil
  • Kosher salt
  • ½ C. roasted corn kernels
  • ¼ C. seedless green grapes, thinly sliced
  • 2 Tbs. Marcona almonds, chopped
  • 1 Tbs. smoked paprika plus more for garnish

Instructions

  1. Using a box grater, coarsely grate tomatoes into a bowl, discard skins.
  2. Add the cubed bread and toss to combine, and let sit for 15 minutes.
  3. Transfer to a food processor, add garlic, sherry vinegar, olive oil, and salt and pulse until smooth. Strain the salmorejo through a fine sieve and season with salt as needed.
  4. Refrigerate until very cold.
  5. Garnish with corn, grapes, almonds, and a pinch of paprika before serving.

Notes

From Liz: This soup is vegetarian and non-dairy (parve). I peeled the tomatoes before grating them and did not strain the soup at the end. It was velvety smooth and glistening, a perfect summer treat.

 

Chilled Avocado Cucumber Soup

8 servings

Chilled Avocado Cucumber Soup

This recipe was generously shared by Marcia Selden Catering, CT

Ingredients

  • 5 ripe avocados, diced
  • 1 ½ qt. Greek yogurt (substitute silken tofu for vegan)
  • 1 English cucumber peeled and diced
  • 20 Thai basil leaves
  • 20 mint leaves
  • 2 tsp. Kosher salt
  • ¼ C. finely diced red onion
  • ½ C. seeded and diced tomato
  • 1 oz. green onion, thinly sliced

Instructions

  1. Purée avocado, Greek yogurt, cucumber, basil and mint leaves.
  2. Pulse until smooth and season to taste with kosher salt.
  3. Refrigerate until ready to serve.
  4. Combine onion, tomato and green onion in a separate bowl.
  5. Pour soup and garnish a small spoonful of the onion mixture.

Notes

This soup may be dairy or vegan (parve) if tofu is substituted for yogurt, as suggested.

 

Chilled Watermelon Soup with Pomegranate Rosewater Ice Cubes

6 servings

Chilled Watermelon Soup with Pomegranate Rosewater Ice Cubes

This recipe was generously shared my Marcia Selden Catering, CT.

Marcia put her special spin on this Sicilian inspired soup by adding savory flavored iced cubes. As the cubes melt, they will continue to flavor the soup while keeping it cool.

Ingredients

  • 4 lbs. seedless watermelon, diced
  • 3 tbs. agave
  • 1 cinnamon stick
  • 2 tsp. rose water
  • 1 tsp. vanilla extract
  • ½ C. pomegranate juice
  • ¼ C. coarsely chopped toasted
  • pistachios
  • ¼ C. dark chocolate shavings
  • ¼ C. candied orange peel, small dice

Instructions

  1. In a small bowl, combine vanilla extract, rose water, agave and pomegranate juice.
  2. Pour into small ice cube trays and freeze until ready to use.
  3. Note- if you don’t have small ice cube trays, fill regular sized ice cube trays ¼ full.
  4. Pulse watermelon in a food processor or blender until smooth.This will yield about
  5. 5 cups of liquid.
  6. Add cinnamon stick and refrigerate covered until ready to use
  7. Remove cinnamon stick before serving.
  8. Ladle soup into small bowls, add 1 ice cube and garnish with pistachios, dark chocolate shavings, and candied orange peel.

Notes

This recipe is vegetarian, vegan and parve.

– See more at: http://kosherlikeme.com/recipes/chilled-soups-highlight-summer-produce#article-title

If the thought of summer entertaining makes you sweat as you envision standing over a hot stove, consider trying one of these unique, delicious, chilled soups.  All are delectable and use the freshest produce of the season. They’re a breeze to make, and the best part?  No heat required!

 

Smoky Salmorejo

4-6 small servings

Smoky Salmorejo

Recipe courtesy of Marcia Selden Catering, CT

This traditional Andalusian soup is made from pureed bread and tomatoes.The addition of smoked paprika gives it a delicious rich flavor.

Ingredients

  • 2 lbs. tomatoes
  • 1 ½ C. cubed white bread, such as ciabatta, crusts removed
  • 1 clove grated garlic
  • 1 Tbs. sherry vinegar
  • ¼ C. olive oil
  • Kosher salt
  • ½ C. roasted corn kernels
  • ¼ C. seedless green grapes, thinly sliced
  • 2 Tbs. Marcona almonds, chopped
  • 1 Tbs. smoked paprika plus more for garnish

Instructions

  1. Using a box grater, coarsely grate tomatoes into a bowl, discard skins.
  2. Add the cubed bread and toss to combine, and let sit for 15 minutes.
  3. Transfer to a food processor, add garlic, sherry vinegar, olive oil, and salt and pulse until smooth. Strain the salmorejo through a fine sieve and season with salt as needed.
  4. Refrigerate until very cold.
  5. Garnish with corn, grapes, almonds, and a pinch of paprika before serving.

Notes

From Liz: This soup is vegetarian and non-dairy (parve). I peeled the tomatoes before grating them and did not strain the soup at the end. It was velvety smooth and glistening, a perfect summer treat.

 

Chilled Avocado Cucumber Soup

8 servings

Chilled Avocado Cucumber Soup

This recipe was generously shared by Marcia Selden Catering, CT

Ingredients

  • 5 ripe avocados, diced
  • 1 ½ qt. Greek yogurt (substitute silken tofu for vegan)
  • 1 English cucumber peeled and diced
  • 20 Thai basil leaves
  • 20 mint leaves
  • 2 tsp. Kosher salt
  • ¼ C. finely diced red onion
  • ½ C. seeded and diced tomato
  • 1 oz. green onion, thinly sliced

Instructions

  1. Purée avocado, Greek yogurt, cucumber, basil and mint leaves.
  2. Pulse until smooth and season to taste with kosher salt.
  3. Refrigerate until ready to serve.
  4. Combine onion, tomato and green onion in a separate bowl.
  5. Pour soup and garnish a small spoonful of the onion mixture.

Notes

This soup may be dairy or vegan (parve) if tofu is substituted for yogurt, as suggested.

 

Chilled Watermelon Soup with Pomegranate Rosewater Ice Cubes

6 servings

Chilled Watermelon Soup with Pomegranate Rosewater Ice Cubes

This recipe was generously shared my Marcia Selden Catering, CT.

Marcia put her special spin on this Sicilian inspired soup by adding savory flavored iced cubes. As the cubes melt, they will continue to flavor the soup while keeping it cool.

Ingredients

  • 4 lbs. seedless watermelon, diced
  • 3 tbs. agave
  • 1 cinnamon stick
  • 2 tsp. rose water
  • 1 tsp. vanilla extract
  • ½ C. pomegranate juice
  • ¼ C. coarsely chopped toasted
  • pistachios
  • ¼ C. dark chocolate shavings
  • ¼ C. candied orange peel, small dice

Instructions

  1. In a small bowl, combine vanilla extract, rose water, agave and pomegranate juice.
  2. Pour into small ice cube trays and freeze until ready to use.
  3. Note- if you don’t have small ice cube trays, fill regular sized ice cube trays ¼ full.
  4. Pulse watermelon in a food processor or blender until smooth.This will yield about
  5. 5 cups of liquid.
  6. Add cinnamon stick and refrigerate covered until ready to use
  7. Remove cinnamon stick before serving.
  8. Ladle soup into small bowls, add 1 ice cube and garnish with pistachios, dark chocolate shavings, and candied orange peel.

Notes

This recipe is vegetarian, vegan and parve.

– See more at: http://kosherlikeme.com/recipes/chilled-soups-highlight-summer-produce#article-title