Quick Summer Soups

Seasonal Starters to Turn the Heat Down

© Melody Mundawarara

Nov 7, 2009

Cold soups are a refreshing way to start a summer meal. The pumpkin soup is quite filling. Borscht adds Russian flair. The Spanish Gazpacho is nutritious and easy to make since it does not require any cooking.

Chilled Pumpkin Soup

Serves 4 to 6

Ingredients:

• 4 rashers bacon, sliced (optional)
• 1 onion, diced
• 2 medium carrots, diced
• 500g pumpkin, peeled, seeded and chopped (weighed after peeling)
• 1-2 tablespoons medium-strength curry powder
• 1 tablespoon ground cumin
• 1 tablespoon turmeric
• 1 teaspoon sugar
• 6 large cloves garlic, chopped
• 5 cups (1,25 litres) chicken or vegetable stock
• salt to taste
• 4-6 slivers Parmesan cheese

Method:

1. Saute bacon until crisp. Add onion, carrots, pumpkin, curry powder, turmeric, cumin, sugar and saute lightly. Add the garlic and saute a further 2 minutes.
2. Add stock, bring to boil and simmer for 45 minutes.
3. Season and puree. Sprinkle with toasted pumpkin seeds (optional) and Parmesan cheese.

Cook's note:

Clean pumpkin seeds and soak them in salted water for 30 minutes. Drain, dry and dust with 2 teaspoons of cumin powder. Place on a baking sheet and toast at 180 degrees Celsius until golden brown and crisp.

Iced Borscht

Serves 6

Ingredients:

• 2 tablespoons cooking oil
• 1 large onion, sliced
• 1 chicken stock cube
• 250g raw potatoes, peeled and sliced
• 500 ml milk
• 1 large bunch parsley
• 1/2 teaspoon salt,
• pinch cumin
• pinch ground cloves
• pinch sugared, grated nutmeg
• 500 ml water
• 3-4 raw beetroot, weighing about 450 g
• lemon juice
• 300 ml single cream
• 150 ml soured cream
• 1 tablespoon chopped chives

Method:

1. Heat the oil over medium heat and add the sliced onion. Cook slowly until the onion is soft and beginning to colour.
2. Add the potatoes and cook for 5 more minutes, slowly.
3. Add the stock cube, the milk, parsley and seasonings. Simmer for 20 minutes.
4. Simmer the beetroot in the water with a generous pinch of salt, until they are tender. Lift them out, peel, then liquidise them with cooking liquid in a food processor or blender. Add the cream.
5. Taste and add sufficient lemon juice to give a bite to the soup. Add more salt if necessary.
6. Pour into individual serving dishes. Spoon a good dollop of soured cream into each serving. Sprinkle with chopped chives. Chill well.

Gaspacho

Serves 4 to 6

Ingredients:

• 8 large ripe tomatoes, peeled, seeded and chopped
• 1 cucumber, peeled, seeded and chopped
• 1 small green pepper, chopped
• 1 small onion, chopped
• 1/3 cup chopped fresh mint
• 2 cloves garlic, crushed
• 2 tablespoons vegetable oil
• 2 tablespoons red wine vinegar
• 2 tablespoons tomato paste
• 3 slices white bread, crusts removed
• 1-2 cups iced water

Garnish:

• 1 medium red pepper, cut into thin strips
• 1 medium onion, thinly sliced
• 2 hard-boiled eggs, chopped
• 1 small cucumber, chopped

Method:

1. Combine all ingredients except iced water in a large bowl. Cover with plastic wrap and stand for 20 minutes.
2. Divide the mixture into thirds. Place one third into a food processor bowl. Blend for 30 seconds or until smooth. Pour mixture into large bowl; repeat with remaining two batches.
3. Thin mixture to desired consistency using iced water. Cover with plastic wrap and refrigerate for at least an hour.
4. Serve soup in large or individual bowls, with ice cubes.
5. Place garnishes in small bowls and pass around for everyone to add to soup as desired.

Gazpacho

Cooking Borscht

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