Soup? Cool!

These soups are cool! Chilled soup recipes are unique
because many are not even cooked.  Pureed
vegetables with added flavorings are extremely refreshing.  They also keep your kitchen cool and
comfortable.  Others are cooked then
chilled for a few hours before serving. 
Many cold summer soups are made of fruits while others may even combine
veggies with fruit for unique flavor combinations.

This next recipe
is great for do-ahead cooks.  It tastes
better a day after it is made—so go ahead and prepare it in advance.

 

Summer corn soup

For the soup:

3 cups whole milk

3 ears of fresh
corn, kernels cut from cobs, cobs broken in half and reserved *

2 tablespoons canola
oil

1 large onion,
chopped

1 large carrot,
peeled, thinly sliced

1 celery stalk,
thinly sliced

1 garlic clove, crushed

2 cups water

2 tablespoons
parsley, checked and chopped

2 teaspoons dried
oregano

1 bay leaf

Ground white
pepper

For the garnish:

1/3 cup fresh corn
kernels cut from about 1/2 ear of corn

1 scallion, thinly
sliced

Pinch of cayenne
pepper

Sour cream

Bring milk and reserved
corncob halves (not kernels) just to boil in heavy medium pot. Remove from
heat, cover, and let steep while sautéing vegetables.

Heat oil in a large
saucepan over medium heat. Add onion; sprinkle with salt and sauté until
translucent, about 5 minutes (do not let onion brown). Add corn kernels,
carrot, celery, and garlic; cook until vegetables are soft, stirring
frequently, about 10 minutes. Add 2 cups water, herbs, bay leaf, and milk with
corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low,
and simmer 20 minutes to blend flavors.

Discard corncobs and
bay leaf. Cool soup slightly. Puree soup using a blender until very smooth.
Strain into a large bowl, pressing on solids to extract as much liquid as
possible. Season soup to taste with salt and white pepper. Cover and chill
overnight.

Mix corn, scallions,
and pinch of cayenne. This can be made 2 hours ahead. Let stand at room
temperature or refrigerate overnight.

To serve, allow
soup to come to room temperature. Divide among bowls. Sprinkle with corn and
scallion mixture.  Top with a teaspoon of
sour cream and serve.

*This recipe can
be prepared from frozen corn cobs; just defrost before beginning.

Avocado Soup

3 ripe avocados

2 cups whole
milk

3 tablespoons
butter

1/3 cup walnut
halves

1/3 cup fresh
dill sprigs, plus more for garnish (optional)

1/3 cup diced
red onion,

1 tablespoon wine
vinegar

1 teaspoon kosher
salt

Halve and pit two
avocados. With a spoon, scoop out flesh and transfer to a blender or food
processor. Add milk, butter walnuts, dill, red onion, vinegar, salt, and 1 cup
water and puree until smooth.

Cover the
blender and refrigerate until the soup is well chilled, at least one hour.
Halve and pit remaining avocado. Cut into four sections lengthwise, and then
cut crosswise into 1/2-inch chunks. Divide soup among four bowls and garnish
each with diced avocado and dill, if desired.

If you like things
cold and “hot” our next soup is for you! Very cool cucumbers combined with hot
wasabi cream are a unique combination.

Chilled Cucumber
Soup

3 English
cucumbers, peeled and cut in chunks

1/2 cup cold water

1/2 tablespoon
white vinegar

3 teaspoons kosher
salt, divided

For the avocado  cream:

1 ripe California
avocado, peeled and pitted

1/2 tablespoon
fresh lemon juice

1 (8-oz) container
plain yogurt

2 finely chopped scallions

1 1/2 cups ice
cubes

Garnish: finely
chopped scallion greens

Purée cucumbers with water, vinegar, and 2 teaspoons
kosher salt in a blender or food processor until smooth. Set aside.

Mash together avocado, lemon juice, and remaining
teaspoon salt until smooth. Whisk in yogurt and pepper to taste.

Just before serving, blend soup with ice until smooth.
Serve topped with avocado cream and a sprinkle of chopped scallions.