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“Velvety cold soups are perfect for summertime entertaining!”
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“You’re simply just blending ingredients together, seasoning and serving up cold.”
Natural foods chef and educator Andrea Beaman, another formerTop Chefcontestant, agrees.
Beaman agrees: “The more watery the fruit or vegetable the better,” she says.
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The liquid that comes from those fruits and veggies is bursting with flavor."
You don’t need cream or lots of oil for flavor!
Cold soups are perfect for summer entertaining.
“Think about when your guests arrive at an outdoor BBQ or event,” says Kumai.
SELF has some great cold soup recipes, like thisno-cook Tomato Watermelon soup, packed with a skin-saving antioxidant!
Feeling a little spicy?
Try thisAvocado-Lime Soup With Chipotle Chileorthis fat-burning Mango-Ginger-Curry Soup With Shrimp.
Combine with water or tomato juice and olive oil.
Season with sea salt, black pepper and vinegar.
Chill for at least 1-2 hours.
Cook on high heat for 10-15 minutes.
Remove cobs from the water (reserve the water).
After cobs cool, remove kernels from cob.
In a soup pot or deep frying pan, saute onion or leek 2-3 minutes.
Add corn kernels and continue cooking 2-3 minutes.
Remove onion and corn and puree in a food processor until smooth and creamy.
Combine pureed onion and corn plus reserved corn cooking water (4 cups) in a soup pot.
Season with salt if needed.
Allow to cool to room temperature, then cover and chill in refrigerator.
Before serving, garnish with roasted red peppers (below) and cilantro.
After a few moments it will begin to burn.
Turn the pepper so it blackens on all sides.
Remove the pepper from the heat and place inside a brown paper bag.
After a few hours, peel off the charred skin and discard.
Discard the seeds, too.
Dice the pepper and combine with olive oil, apple cider vinegar, sea salt and black pepper.
Store in an airtight jar or container, and use to garnish your corn soup.
Stream in the cold water and blend until smooth.
Chill for 30 minutes or serve immediately with a sprig of dill to garnish.
Hint: Get smarter about that cooking and leave the cucumber skin on.
It gives you extra nutrients and your soup a vibrant green color!
Blend on high until well combined and strain through a fine strainer into a 8x8 or 9x9 pan.
Place the pan in the freezer and freeze for 2 hours.
Place back in the freezer and scrape with a fork every hour until fully frozen.
Cover with plastic when frozen until ready to serve.
Related Links:
Fresh Summer Soups, No Cooking Required!
4 Skinny Summer Cocktails
Lose 10 Pounds (or More!)
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