Three Chilled Soups for Summer.
Updated: Jul 4, 2021
If you thought soups are made for winter, let me correct you, my friend. These chilled soups are definitely cooling and delicious at the same time. Make them this summer and cool down. Thank me later!
The pdf of all recipes is at the end of the post for you to save for later use.
Beet Dill Soup
Also known as Borscht. Borscht is a beet soup of Eastern Slavic origin common in Eastern Europe and Northern Asia. It is typically made using a large amount of beets, by combining meat or bone stock with sautéed or boiled vegetables, which may include cabbage, carrots, onions, potatoes and tomatoes. This here is my version of Beet soup.
1 pound beets with greens (about 2 medium sized beets)
1 tsp salt
2 cucumbers, peeled, coarsely grated (about 1 cup)
1 1/2 cups buttermilk or kefir (preferably low- or full-fat)
2 cups vegetable stock
2 tablespoons chopped scallions
Freshly ground black pepper
4 teaspoons finely chopped dill
1 cup Parsnip or Potato peeled and chopped
1 tbsp olive oil
Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with water. Boil the beets for 15-20 minutes until tender when pierced with a knife.
Cool down the beets and chop them or grate them.
In a large pot, add olive oil, garlic and parsnips and sauté for 10 minutes.
Add diced beets, vegetable stock, chopped beet greens and stems (if you prefer) and cook it for another 5 minutes.
Remove from the heat, cool to room temperature, about 30 minutes. Add grated cucumber, buttermilk and stir well.
Use a ladle to transfer the soup to a high-powered blender. Blend for one minute or until creamy.
Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with dill.
This soup can be made 2 days ahead; cover and chill.
HOW TO REMOVE BEET STAINS
Rub lemon juice in between your hands or dip your hands in a bowl of lemon juice
Add baking soda and a little bit of water, then rub your hands vigorously
Cut a raw potato in half, dip it in salt, and scrub the flat side against your hands under water
To prevent stains on your cutting board:
Spray a little oil on your cutting board before cutting. This helps prevent the beet juice from soaking into the wood.
If stained on your shirt:
Mix 2 tablespoons of dishwashing liquid with 2 cups of water. Dip a towel in this mixture and blot the stain. Make sure to not rub it or it will make it worse!
Chilled Ginger Carrot Soup
2 tablespoons ghee or olive oil
1 1/2 cups diced onion
1 1/2 pounds thinly sliced carrots
2 tablespoons peeled and minced fresh ginger
4 cups Vegetable broth
1/2 cup coconut milk
1 tbsp lemon
In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and cook until translucent, about 5 minutes, stirring occasionally.
Add the carrots, ginger, and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.
Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.
Transfer the mixture to a blender, add coconut milk and blend until smooth, blending in batches if necessary.
Season with sea salt to taste and lemon.
Chill the soup and serve.
You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.
Creamy Chilled Avocado Soup
This soup is by far the easiest of them all. Add all the ingredients to a blender. Blend it well and serve chilled.
4 cup vegetable stock (you can add only 2 cups if the serving size is less)
1/4 cup fresh lime juice
1/4 cup cilantro
2 ripe avocados
2 green onions, green part only (optional)
1 garlic clove
1 teaspoon sea salt- Taste before you add salt as some vegetable stocks already have salt in them.
1/4 teaspoon ground cumin
Optional toppings: diced avocado
Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat for not more than 5-8 minutes. Do not let it boil.
Serve on its own or with any of the optional toppings.