You didn’t read that wrong. Summer is not just for salads! There is more to summer soup than gazpacho, although no article would be complete without a twist on this chilled classic. To make the most of the season’s bounty, give one of these simple recipes a try!
Vichyssoise
Gazpacho may be the first summer soup to come to mind, but Vichyssoise is a close second. This traditional French soup can be served warm or cold, but the comforting blend of potatoes and leeks is best served just below room temperature. The origin of the recipe is debated. It’s not clear whether it came from the time of Louis XV or a French-born chef in New York who was inspired by his hometown of Vichy. Either way, the soup is easy to make, and the result will make you feel like you are on the French Riviera.
Serves 4
Ingredients:
3 tablespoons extra virgin olive oil or butter
1 yellow onion, chopped
3 leeks thinly sliced
6 garlic cloves, pressed
½ pound Yukon gold potatoes peeled and chopped into ½-inch cubes
4 cups chicken stock
Salt and pepper to taste
1 cup heavy cream
Chives, olive oil and crème fraîche for topping
Instructions:
In a Dutch oven, sauté onion and leeks in 3 tablespoons of butter or olive oil. When the onions are translucent, add the garlic and sauté until fragrant. Add potatoes with 4 cups of chicken stock and 1 teaspoon of black pepper to the Dutch oven. Bring to a boil and simmer for 20 minutes or until potatoes are soft. Then, puree with an immersion blender, strain and add heavy cream. Add salt and pepper to taste. Chill until ready to serve. Top with chives, a few drops of olive oil, and a dollop of crème fraîche. Et voila, bon appetit!
Bulgarian Cold Cucumber Soup with Walnuts
This Bulgarian delicacy evokes a taste of the Mediterranean by fusing the rich taste of walnuts with thick yogurt, balanced with light cucumber and dill. Fresh dill is the essential touch to this heart-healthy soup, which introduces a refreshing way to bring nutrient-dense walnuts and yogurt into our diet.
Serves 4
Ingredients:
2-4 garlic cloves
1 ½ cups peeled seeded cucumbers
Salt and pepper to taste
¼ to 1 cup shelled walnuts, finely chopped
2 tablespoons olive oil
2 tablespoons chopped fresh dill
1 ½ cups plain thick yogurt
2 tablespoons lemon juice
Instructions:
Press the garlic and mix with ½ teaspoon salt. Marinate the cucumbers in a mixture of salt, pepper, walnuts, olive oil, garlic and fresh dill. Refrigerate covered for 2-6 hours before serving. When ready to serve, combine the cucumber mixture with the yogurt and season to taste with salt, pepper and lemon juice. Place 1 or 2 ice cubes in each bowl, pour in the soup, top with chopped walnuts and a drizzle of olive oil, and enjoy a taste of the Mediterranean. Nazdrave!
Silky Zucchini Soup
If you are buried under your summer bounty of zucchini and looking for a twist, try this creamy zucchini soup from chef Grant Achatz. This silky soup gets its creamy texture from the pureed vegetables without any added dairy.
Serves 4
Ingredients:
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, thinly sliced
Kosher salt to taste
Freshly ground black pepper
1 ½ pounds zucchini, halved lengthwise and sliced 1/4-inch thick
⅔ cup vegetable stock or low-sodium broth
1 ½ cups water
Raw zucchini, julienned for garnish
Instructions:
Sauté one small onion and one clove garlic in olive oil and butter until the onions are soft. Season with salt and pepper. Add zucchini and continue to cook until softened. Add vegetable stock or broth and 1 ½ cups water and bring to a simmer. Cook until soft. Puree the soup in a blender until silky smooth. Return to saucepan and season with salt and pepper. Serve hot or chilled with julienned raw zucchini for garnish.
Watermelon Gazpacho
We can’t talk about summer soups without mentioning gazpacho. Cold tomato soup or gazpacho is a chilled vegetable soup with fresh herbs that originated in Spain. Traditionally bursting with tomatoes, cucumber, green pepper and garlic, this variation from Lena Abraham brings watermelon into the mix to perfectly round out the summer vibe. Feel free to add what you have on hand, apples and pineapple can also be added with the watermelon. Make ahead and let the flavors meld in the refrigerator. Ice cubes can be added to the bowl before serving to keep it cool.
Serves 4
Ingredients:
1 cucumber, peeled and seeded
½ red bell pepper chopped
2 cups chopped tomatoes
2 cups chopped watermelon
¼ cup extra virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon chopped jalapeño
3 tablespoons finely chopped shallot
Salt and pepper to taste
Herbs of your choice for toppings, such as basil, cilantro or mint
Instructions:
Add cucumber, bell pepper, tomatoes, watermelon, oil, vinegar, jalapeno and shallot to a blender. Season with salt and pepper and blend to desired consistency. Leaving some texture will bring out the flavors. Season to taste with salt and pepper. Transfer to the refrigerator to chill for at least 2 hours. To serve, place ice cubes in bowls, add gazpacho, then top with slices of cucumber, shallots and herbs of your choice.
Make it Your Own
Don’t be afraid to experiment with summer soups and find new ways to bring the fresh vegetables from your garden to the table. Get inspiration from these international recipes and improvise with what you have on hand. You don’t need to wait for winter to enjoy comforting soups!
What's YOUR favorite soup to make in the summer? Let us know in the comments below.
