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Top Rated Cold Summer Soup Recipes

by
Mikey Kealey
This summer, treat yourself to a bowl of delicious, garden-fresh gazpacho. This refreshing chilled soup originates from Spain and is easy to make - I suppose, but I can only guess since I've not yet made it. But I cannot imagine NOT loving it. This was e-mailed to me as part of a "free daily dietary tip" that I receive. Let's eat and Let's see!
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by
kutadkubilik
Chłodnik means cold summer soup. It is eaten not only in Poland but also in other east-European countries. The most popular variant is made with beets and/or young beet leaves, kefir or soured milk and many differrent young fresh raw vegetables and vegetable greens. There are also non-beet variants, sour: with sorrel, tomato, kohlrabi or cucumber, and several fruit ones: especially with currants, strawberries (or wild strawberries), melon or cherry soup. And countless new creative versions.
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by
Judikins
This is one of the most refreshing soups I have ever had. It is SUPER SIMPLE and came from Knob Hill Resturant in Tubac, AZ where I had lunch today. The chef, Noah, was kind enough to share his recipe and I, in turn, want to share it with you. The secret he says is to allow the three fruits to FULLY ripen before making. It will be nice, sweet and oh so refreshing. Great served following half a sandwich at lunch, or as a kind of smoothie at breakfast.
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by
evelyn/athens
This is a wickedly-good concoction � a soup that�s perfect for summer! The colour is so beautiful � a deep, rich vermillion - and with a drizzle or dollop of dill-infused crème fraiche, it�s nearly too pretty to eat. Fortunately, the taste lives up to the stunning visual!
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by
NANCED35
A wonderful cold summer soup, great with tortilla chips, crackers, or crusty bread. Can be used as a salsa if thickened.
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by
NANCED35
A wonderful cold summer soup, great with tortilla chips, crackers, or crusty bread. Can be used as a salsa if thickened.
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by
Melissa and Her Pants
This is perfect for those times when you want a hint of basil but don’t want to overpower the flavors of whatever you serve it with. Try dipping bread in it, tossing it with steamed green beans and sea salt, or pouring it over a cold summer soup, like gazpacho. From Fine Cooking 79.
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by
luisascatering
Creamy delicious soup that showcases my favorite vegetable... fresh summer corn! This soup was made as a "hot & cold summer soup duo" for a spanish dinner party (on left side in photo, next to gazpacho). My recipe for gazpacho is also posted :-)
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by
luisascatering
Creamy delicious soup that showcases my favorite vegetable... fresh summer corn! This soup was made as a "hot & cold summer soup duo" for a spanish dinner party (on left side in photo, next to gazpacho). My recipe for gazpacho is also posted :-)
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by
Kerry Saretsky
Tarragon is the je ne sais quoi in the background of this cold summer soup. We, proud Americans, know that peanut butter belongs with jelly. A perfect pair. A dynamic duo. But in France, tomato and tarragon are an incontestable couple. I have featured the two together before, in an adaptation of the tomato and tarragon chicken I learned in Paris. But summertime screams for the naturally gifted ingredients to strut their stuff raw and unadulterated, and nowhere is that exemplified better than in the kind of Goblin Market of fruits and squashes and herbs that overflow even the most usual of supermarkets. Summer tomatoes, sweet and plump and incomparable in their fleshy delicacy, should throw basil over for a summertime fling. Tarragon is anise-sweet like fennel, fragrant like basil, fresh like parsley or chervil. Like the balance in a tomato, it is unassumingly delicate and unique. You should see them together—and taste them. They're the perfect pair! About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the The Secret Ingredient series for Serious Eats.
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by
Joshua Bousel
On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! The extreme heat and humidity we have going on here in New York hasn't exactly left me with a desire to stand next to a 500-degree grill. That is until I came across this recipe for a grilled gazpacho. The thought of sweating it out over the flames with the reward of a cold summer soup at the end was very enticing. So it went, I grilled almost every ingredient in the soup: green onions, garlic, onion, red and green peppers, and tomatoes. Then they all got a spin in the blender along with a cucumber, oil, vinegar, salt, and pepper, followed by a chill in the fridge. After the hour defined in the recipe as the minimum resting period, I was in need of relief from the heat and served myself a large bowl. The soup was robust, deep with the flavors of the grilled vegetables, with the distinct underlying coolness of the cucumber. The only problem was that an hour was long enough to cool the soup but not make it truly cold. So it was a triumph of flavor but didn't quite deliver the refreshing factor, although I bet that will change when, after another hot walk home tomorrow, I have another serving of a now, fully chilled gazpacho. Adapted from Steven Raichlen.
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