Sunday, August 12, 2007 6:40 PM
What soups are good served chilled?
Q: What soups are good served 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
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 tablespoon fresh lemon juice
1/4 teaspoon cayenne, or to taste
Tomato Basil Garnish
1/2 cup tomato, chopped
2 tbsp. fresh basil or prepared pesto
2 tbsp. red onion, chopped
Blend the iced buttermilk with the cucumber, avocado, broth, lemon juice, and cayenne until the mixture is smooth. Divide the soup between chilled bowls and top with the tomato-basil garnish.
Chilled Beet Soup
3 cups chilled low-fat buttermilk
1/2 cup sour cream
1/2 teaspoon 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 tbsp. fresh dill
Blend the buttermilk, sour cream, and salt. Stir in the beets, cucumber, radish and dill. Chill for 20 minutes before serving.