Gazpacho and Other Cold Soups

Easy Summer Recipes

© Elvira Nieto

Jul 17, 2009

Soup is a comfort food usually associated with cooler weather. The mention of consuming cold soup doesn't exactly tantalize the taste buds. This is likely because of the types of soups people are accustomed to.

Cold soups recipes consist of more than just the traditional gazpacho or borscht. There are so many delicious cold soup recipes out there, at least one of these is sure to satisfy even the most finikey of palates.

In the following recipes, the light flavors of Spain, France, Italy and Mexico are employed to create healthy, flavorful chilled soups.

Gazpacho - Makes 4-6 Servings

Ingredients:

• 1 onion, diced
• 1 green bell pepper, chopped
• 8 ripe tomatoes, peeled and chopped or substitue 2 (14.5oz) cans diced tomatoes
• 2 cucumbers, peeled and chopped
• 3 cloves garlic, peeled and mashed
• 2 teaspoons sea salt
• 1/2 teaspoon paprika
• 4 tablespoons extra virgin olive oil
• 3 tablespoons wine vinegar
• pinch of ground cayenne pepper
• pinch each of basil and oregano
• 1/4 loaf day-old French bread

Directions:

1. Slice and soak the bread in a few teaspoons of water while preparing the gazpacho.
2. Place diced onion, green pepper, tomatoes, garlic, ground cayenne, basil and oregano in blender. Mix only until uniform paste is achieved.
3. Add the bread, olive oil, vinegar, and 2 cups cold water. Blend for another 30 seconds to 1 minute.
4. Pour the mixture through a coarse strainer. Chill for at least 1 hour before serving.
5. Serve with a dollop of heavy cream, if desired, and chopped tomatoes, chopped green peppers, cubed cucumbers on the side.

Vichyssoise - Makes 6 to 8 servings

Ingredients:

• 1/4 cup butter
• 4 cups leeks, white part only, chopped
• 4 cups diced baking potatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 teaspoon dried thyme leaves
• 2 cups water
• 4 cups chicken broth
• 1 cup heavy cream, sour cream may be substituted
• 1/4 cup chopped chives

Directions:

1. Bring water and chicken broth to a boil in a deep saucepan or pot. Add the leeks, potatoes, onions and garlic to the pan.
2. Add pepper and thyme. Cover and simmer 20-30 minutes, or until the vegetables are tender.
3. Purée the soup in a food processor or blender.
4. Stir in heavy cream or sour cream.
5. Refrigerate soup for about 2 hours.
6. Before serving, add a little more cream, if desired.
7. Top each serving with a sprinkle of chives or parsley.

Tomato Basil Soup - Makes 4 to 6 servings

Ingredients:

• 6 ripe large tomatoes
• 1 (11-ounce) can V8 vegetable juice
• 1 cup tomato juice
• 1 (14-ounce) can ready to use chicken broth
• 1/4 cup butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/8 teaspoon white pepper
• 15 basil leaves, cut into stips
• 6 whole basil leaves

Directions:

1. In food processor, or blender, place 5 chopped tomatoes and cocktail juice. Process or blend until smooth.
2. Put in blended mix in a glass bowl. Add tomato juice and chicken broth. Stir well and refrigerate.
3. In a medium saucepan, melt butter over medium heat. Add onion and garlic. Cook until onions become transparent.
4. Remove from heat and stir into tomato mixture.
5. Stir in cream, pepper, and basil.
6. Refrigerate soup for 2-3 hours before serving.
7. Before serving, top with more basil and chopped tomato.

Cold Avocado Soup - Makes 4 servings

Ingredients:

• 3 ripe avocados
• 2 tablespoons lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 jalapeno pepper, minced
• 1 shallot, minced
• 2 cups chicken stock, divided
• 1 cup heavy cream
• 1/2 cup cilantro sprigs

Directions:

1. Peel avocadoes, cut into halves, remove pits, and slice into chunks. Place in food processor or blender with lemon juice, sugar, salt, pepper, jalapeno, and shallot. A butter-like paste will form.
2. Add 1 cup chicken broth and puree until smooth.
3. Pour soup into glass bowl. Stir remaining chicken broth and cream in with a whisk.
4. Cover tightly and refrigerate for at least 2 hours.
5. Before serving, top with avocado slices, heavy cream, and a sprinkle of fresh cilantro.

Cold Avocado Soup

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