Basic Cold Summer Soups
This post comes to you via the dieter’s never-ending question, “How do I gorge on vegetables today?” And it comes with a picture of Cold Creamy Cauliflower Soup, made last summer.
In the winter, it’s fine to roast vegetables but, in the summer, you want something cool, refreshing, and delicious to drink. But you can’t guzzle down what everyone else can: beer, soda, fruit juices, mint juleps, etc. Even that old fallback, diet soda, is getting a bad rap.
Have you ever considered a cold, delicious, vegetable soup?
All it contains is:
- Your vegetable (or mix of vegetables) of choice, in big chunks
- A large sweet onion, cut into big chunks
- Chicken or vegetable broth to cover
- Garlic and other spices, to taste
- Salt, to taste
- Cover the soup pot, bring to a boil, lower heat, and simmer for 30 minutes. Let cool.
- Now, here comes the important tip. Remove 1-2 cups of the liquid before processing. Why? Because this is how you can control for the soup’s thickness.
- After removing the liquid, use a hand blender to process until smooth. If soup is too thick, you can add some liquid back in.
- Chill and then drink as much as you want!
These recipes can work as creamy cold soups.
- Creamy Broccoli Soup
- Creamy Cauliflower Soup
- Carrot Soup with Leek, Ginger, and Garlic
- Cauliflower-Turnip Vichyssoise
And last, but by no means least: Peanut Butter Tomato Soup. It’s made a bit differently than the others so I’ve separated it out for you. This soup is particularly good with huge summer tomatoes. I often buy bags of discounted tomatoes, skin them, and make this soup by the gallon.