Cold Soups for Hot Nights!

Post by Olivia Martino, Registered Dietitian and Co-Owner, Nourish Northwest

I don’t like cold soups.  There’s just something about using a spoon to eat (drink?) a savory liquid that I can’t wrap my brain around.  But these are desperate times, people. With temperatures reaching the 100 degree mark almost daily for the past few weeks, there is no way I can turn on an oven or stovetop burner in my non-air conditioned apartment.  It’s just not smart.  But I have to eat.  So I am going outside of my comfort zone and trying out some new recipes for cold soups and I have to say, I am really enjoying them.  They are healthy, filling and do not require heat.  Also, I make a big bowl and it lasts me all week.  I think I’m starting to change my opinion…

Gazpacho Verde

adapted from Food and Wine, July 2015

Ingredients:

1 pound ripe green melon, such as honeydew, peeled and cut into 1-inch pieces (3 cups)
4 Persian cucumbers—peeled, seeded and chopped
2 Hass avocados (12 ounces)—peeled, pitted and chopped
1/2 teaspoon fresh lemon juice
1/2 cup crème fraîche
Kosher salt

garnish:

blueberries

fresh mint, chopped

Preparation:

In a blender, combine all of the ingredients, season with salt and puree until smooth. Strain the soup through a fine sieve into a large bowl. Cover and refrigerate for about 2 hours, until cold.  Top with blueberries and chopped mint and serve.

Tomatillo Gazpacho

adapted from eatingwell.com

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 3 cloves garlic, chopped
• 1 English cucumber, halved lengthwise and seeded
• 1 avocado, halved and pitted
• 1 pound tomatillos, husks removed, chopped
• 1-2 jalapeño peppers, seeded and chopped
• 1 15-ounce can reduced-sodium chicken broth, or vegetable broth
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 cup green olives, chopped

Preparation

1. Heat 1 tablespoon oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Remove from the heat.
2. Coarsely chop half the cucumber and half the avocado and place in a food processor. Add tomatillos,  jalapeño to taste and the garlic. Process until smooth. Transfer to a large bowl; stir in broth, sugar and salt.
3. Dice the remaining cucumber and avocado and place in a medium bowl. Add olives and drizzle with the remaining 1 tablespoon oil; gently toss to combine.
4. Ladle the gazpacho into bowls and top each portion with about 3/4 cup chopped veggies.

Chilled Strawberry Almond Soup

from ohsheglows.com

Ingredients:

• 1.5 pounds strawberries (about 3-4 cups)
• 1/4 cup Almond milk (just enough to bring it together in the blender!)
• 2 tbsp natural almond butter
• 1/2 tsp almond extract
• 2 tbsp honey
• Chopped strawberries and almonds, for garnish

Directions:

1. Remove green stems off strawberries and rinse well.

2. In a blender, add 1/4 cup almond milk. Next, add in trimmed strawberries, almond extract, and 2 tbsp almond butter. Starting on lowest speed, blend until it comes together. Turn up the speed gradually and blend until as smooth as your blender will make it.

3. Taste test and add honey. The amount of sweetener you need will depend on how sweet your strawberries are. Blend again to combine. [If your blender does not puree the seeds, you can pour the soup through a fine strainer.]

4. With blender cover on, place blender in the fridge and chill until very cold, a few hours or overnight. Alternatively, you could chill in a container in the freezer to speed things up. Serves 2 or 3 cups. Keeps in the fridge for 1 day.