When the summer heat and humidity kicks in, no one likes to turn up the temperature in the kitchen by turning on the stove or the oven. Why not try something different that is cool and refreshing for lunch or dinner on a hot summer day, like a chilled soup. These soups require no cooking at all and come together quickly. What’s even better is that you don’t need mad knife skills to chop up the ingredients, since they’ll all be processed in the blender or food processor. You’ll get a quick, nutritious, and delicious meal on the table in no time, leaving you more time to savor the summer!
Place the chopped cucumber in a blender with the flesh of the avocado. Add the diced jalapeño, lemon juice, broth, salt and pepper and process until smooth. Chill the soup in the refrigerator for 3-4 hours or overnight.
Chop all vegetables, including the onion and garlic, into large pieces, removing seeds from peppers and tomatoes. Add peppers and onion to the bowl of a large food processor or blender and pulse until rough chopped. Add chopped cucumber and pulse again. Add chopped, seeded tomatoes and blend for 10-20 seconds. Add parsley through cumin and process until well blended into thick, chunky soup consistency. The soup will have a rough texture. Place in a large bowl or container and stir to mix ingredients thoroughly. Season to taste to your liking.
Chill soup in the refrigerator for approximately 4 hours or overnight, this soup tastes best when left flavors are left to marinate. You may top with fresh, chopped cilantro, and diced avocado, before serving.
Wash and dry the rind of the cantaloupes and cut melons in half. Remove fruit from rind with a spoon or melon baller and place in blender. Add ginger, nutmeg, lemon zest, honey, and Greek yogurt. Blend to until smooth and creamy. Refrigerate soup for four hours until ready to serve. Top with fresh mint sprigs and a dollop of Greek yogurt if desired.
Chop all vegetables, including the onion and garlic, into large pieces, removing seeds from peppers and tomatoes. Add peppers and onion to the bowl of a large food processor or blender and pulse until rough chopped. Add chopped cucumber and pulse again. Add chopped, seeded tomatoes and blend for 10-20 seconds. Add parsley through cumin and process until well blended into thick, chunky soup consistency. The soup will have a rough texture. Place in a large bowl or container and stir to mix ingredients thoroughly. Season to taste to your liking.
Place the chopped cucumber in a blender with the flesh of the avocado. Add the diced jalapeño, lemon juice, broth, salt and pepper and process until smooth. Chill the soup in the refrigerator for 3-4 hours or overnight.
Wash and dry the rind of the cantaloupes and cut melons in half. Remove fruit from rind with a spoon or melon baller and place in blender. Add ginger, nutmeg, lemon zest, honey, and Greek yogurt. Blend to until smooth and creamy. Refrigerate soup for four hours until ready to serve. Top with fresh mint sprigs and a dollop of Greek yogurt if desired.
Chill soup in the refrigerator for approximately 4 hours or overnight, this soup tastes best when left flavors are left to marinate. You may top with fresh, chopped cilantro, and diced avocado, before serving.
When the summer heat and humidity kicks in, no one likes to turn up the temperature in the kitchen by turning on the stove or the oven. Why not try something different that is cool and refreshing for lunch or dinner on a hot summer day, like a chilled soup. These soups require no cooking at all and come together quickly. What’s even better is that you don’t need mad knife skills to chop up the ingredients, since they’ll all be processed in the blender or food processor. You’ll get a quick, nutritious, and delicious meal on the table in no time, leaving you more time to savor the summer!
Creamy Chilled Avocado Soup best eaten on the same day as it is made, since avocado discolors and does not keep well under refrigeration once peeled. For a totally no-cook meal, serve with Baked Tofu, Arugula, and Olive Wraps, or any leafy wrap you like best.
Cold Coconut Cream of Lettuce Soup can be made completely no-cook if you like raw corn kernels. You should definitely give tender and sweet summer corn kernels a try, uncooked.
In Watermelon and Peach Gazpacho, adding summer fruit like watermelon and peaches (or nectarines) to a classic tomato gazpacho works surprisingly well. The sweet and piquant flavors play off of one another in this palate-pleaser.
Even though we can use air-conditioning to mitigate summer heat in the kitchen, being able to make cold soups without turning on a single burner is a gift on the hottest days. Some cold soups have cooked ingredients and then are chilled in the fridge, but the ones presented here dont require any heat at all. Its good to chill them before serving for ultimate refreshment, but you can serve them right away if need be (you can always swirl 3 or 4 ice cubes into them before serving to get that chilled effect). First up, Cool White Bean and Tomato Soup, shown above, which makes for a flavorful, nearly instant and surprisingly hearty cold soup.
When temperatures hit tropical levels, I turn to Cool as a Cucumber Soup for an easy uncooked soup featuring cucumbers and lots of fresh herbs in a refreshing base.
Sick Day Soup #recipe #vegan #soup #cookingchannel #cooking #plantbased
FAQ
Are there any soups that aren’t cooked?
Do all soups have to be cooked?
Are there any soups that are served cold?
What are some new soups you’ve never heard?
Discover new soups you’ve never heard including recipes for ribollita, Locro Ecuatoriano, caldo verde, lasagna soup, buffalo chicken wing soup, cold beet soup, and more.
Will drinking French onion soup broth interfere with a colonoscopy?
Colonoscopy is an invasive procedure, thus you should follow a clear fluid diet a day before the procedure. You can have water, soups or juices, but not mixed with solid particles.
How to avoid overcooking vegetables when making soup?
To avoid overcooking vegetables when making soup, always add ingredients in stages based on cooking time. Start with root vegetables like carrots and potatoes as some of the first things you add to your pot, and add more delicate items like leafy greens nearer the end of cooking. Cut all your ingredients into uniform sizes as well.
Is soup a comfort food?
There’s nothing like a hearty bowl of soup to warm the body, heart, and soul. It’s so uplifting, and it makes you feel so good, both inside and out. It truly is the epitome of all comfort foods! Trust me, with these recipes, you can transform your meal from so-so to soup-tacular!