I love to serve cold soups in the summer. They are refreshing and very tasty.
SERVES 4
ACTIVE TIME: 18 MINUTES
TOTAL TIME: 48 MINUTES
This combination of cauliflower and pine nuts is a fresh take on a classic.
| ½ | medium head cauliflower, |
| cut into 1-inch florets | |
| 1½ | cups cold water |
| 2 | slices whole wheat bread, crusts removed |
| ¼ | cup pine nuts |
| 2 | garlic cloves, coarsely chopped |
| 1 | tablespoon sherry vinegar |
| 1 | large shallot, coarsely chopped |
| 1¼ | cups blanched slivered almonds |
| ½ | medium seedless cucumber, peeled and coarsely chopped, plus ¼ cup finely diced cucumber |
|
cup olive oil |
| Sea salt |
1. Preheat the oven to 350°F.
2. In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8 minutes. Strain, rinse under cold water until cool, and let drain well.
3. In a blender, combine 1½ cups cold water with the cooked cauliflower, bread, pine nuts, garlic, sherry vinegar, shallot, 1 cup slivered almonds, and the coarsely chopped cucumber; blend until smooth.
4. Add the olive oil and pulse until just incorporated.
5. If necessary, add more water to thin the gazpacho.
6. Season the soup with salt and refrigerate until chilled, about 1 hour.
7. Spread the remaining almonds in a pie plate and toast for about 6 minutes in the preheated oven, until fragrant and lightly golden.
8. Ladle the gazpacho into bowls. Garnish the soup with the toasted almonds and the finely diced cucumber and serve.
SERVES 4
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 4 HOURS AND 30 MINUTES
Even the colors of fresh dill with leek are cooling. This is a sophisticated soup that will be the main attraction of a light summer menu.
| 2 | tablespoons olive oil |
| 6½ | cups (about 5 large) thinly sliced leeks (white and pale green parts only) |
| 1 | large russet potato, peeled and cut into ½-inch cubes |
| 4 | cups vegetable broth |
| 3 | tablespoons coarsely chopped fresh dill, divided, plus dill sprigs for serving |
| ¼ | teaspoon freshly grated nutmeg |
| Sea salt and freshly ground pepper | |
| 1 | tablespoon lemon peel, |
| very thinly sliced (yellow part only) |
1. Heat olive oil in a large heavy pot over medium heat. Add leeks and cook until softened and wilted, stirring often, 5 to 6 minutes (do not brown).
2. Add potato and stir to coat.
3. Add broth, increase heat to high, and bring to a boil.
4. Reduce heat to medium and simmer until vegetables are very tender, about 15 minutes.
5. Working in batches, puree soup with nutmeg in a blender until very smooth. Transfer to a large bowl.
6. Season with sea salt and freshly ground pepper to taste. Stir in remaining tablespoon dill.
7. Cover and chill for 4 hours. Sprinkle chopped dill and lemon peel.
Dill Leek Soup. I found these old soup bowls at a swap meet.
SERVES 8
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR
This recipe for a light vegetable soup is perfect for summer.
| 1 | tablespoon plus 2 teaspoons olive oil |
| 2 | medium leeks (white and light green parts only), halved lengthwise, cut into ¼-inch slices, rinsed well, and drained) |
| Sea salt and freshly ground black pepper | |
| 1½ | pounds russet potatoes, peeled and cut into ½-inch cubes |
| ½ | pound string beans, cut into 2-inch pieces |
| 4 | cups parsley leaves (1 bunch) |
| 5 | cups vegetable broth |
1. In a medium pot, heat 2 teaspoons oil over medium-high heat.
2. Add leeks and season with sea salt and freshly ground black pepper.
3. Cook, stirring frequently, until leeks are soft and lightly browned, about 6 minutes.
4. Add potatoes and string beans and cook for 10 minutes.
5. Add broth, cook for 15 to 20 minutes until the vegetables are tender.
6. In a food processor, combine parsley leaves and 1 tablespoon oil and process until finely chopped. Remove soup from heat and stir in parsley puree.
7. Serve cold or at room temperature.
SERVES 4
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 4 HOURS
This classic is one of my all-time favorites.
| 2½ | pounds ripe tomatoes, peeled, seeded, and chopped |
| 4 | cups vegetable broth |
| ¼ | cup finely chopped fresh basil plus whole basil leaves for garnish |
| 2 | garlic cloves, finely chopped |
| ½ | teaspoon salt |
| Freshly ground black pepper to taste | |
| 2 | tablespoons extra-virgin olive oil |
| 1 | tablespoon red wine vinegar |
| ½ | tablespoon balsamic vinegar |
1. Puree the tomatoes in a blender or food processor fitted with the knife blade.
2. Transfer to a large saucepan and add the broth, chopped basil, garlic, salt, and pepper; bring to a brisk simmer over medium-high heat.
3. Reduce the heat to low and simmer gently 20 minutes, stirring occasionally.
4. Remove from heat and stir in the oil and vinegars. Let cool to room temperature. Cover and refrigerate a minimum of 4 hours, or up to 2 days.
5. Serve chilled and garnish with whole basil leaves.