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Post by Deleted on Jul 5, 2009 15:47:41 GMT
Summertime soups,chilled to perfection with flavors allowed to meld a day or two after making. My favorites are Gazpacho and a Cold Cucumber Soup. Not real crazy about some of the "nouveau "cuisine versions I've been seeing on menus the last couple of years(busy combinations of squashes blenderized into baby food with huge sprigs of basil plopped on).
I don't like soups to be too blenderized to begin with,finely diced and chopped,leave some texture please.
Favorites?
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Post by bixaorellana on Jul 5, 2009 15:51:20 GMT
Cold vegetarian borscht ~~ well blenderized and with plain yoghurt swirled in.
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Post by Deleted on Jul 5, 2009 19:51:55 GMT
We get very good gazpacho in refrigerated cartons here.
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Post by Don Cuevas on Jul 5, 2009 19:57:22 GMT
Last week I made a sort of Gazpacho Andalúz, based on Clamato and V-8 Juice. It had blended tomatoes, sweet peppers and peeled seeded cukes, onion and a little garlic. Plus red wine vinegar and EVOO. Seasonings were S&P, cumim, salsa picante (from a bottle), basil, blackpepper and pimentón de la Vera. I made garlicky croutons from stale baguette, and it was wonderful.
Today, I made a Crema de Papas y Berros, which starts out as your standard Cream of Potato Soup, but upon completion and partial cooling, a "manojo", or big handful, of raw, but washed and disinfected berros (watercress) is gradually blended in, using a stick blender.
Haven't eaten it yet, but the samples were good. Next time I may touch it with a little dry mustard, to further kick up the watercress flavor.
We were planning on eating it hot, but now I'd consider having it chilled.
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Post by Deleted on Jul 5, 2009 20:18:28 GMT
I like celery(leaves and stalks) in Gazpacho,also parsley and cilantro,maybe a little mint.
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Post by Don Cuevas on Jul 6, 2009 1:42:02 GMT
I'm thinking of swirling in a little sour cream into each bowl of the potato=watercress soup.
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Post by rikita on Jul 6, 2009 6:59:44 GMT
all that reminds me that i should make gazpacho, too...
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Post by traveler63 on Jul 6, 2009 15:46:56 GMT
Cold roasted red pepper soup. Well blended with a nice glass of crisp rose wine.
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Post by Deleted on Jul 6, 2009 17:20:52 GMT
Damn, now I want some gazpacho, to which I would add extra pepper, but I refuse to go out to the store.
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Post by bixaorellana on Jul 6, 2009 23:36:26 GMT
Cold roasted red pepper soup. Well blended with a nice glass of crisp rose wine. *frantically searches The Galley for the red pepper soup recipe*  |
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Post by lola on Jul 7, 2009 1:13:50 GMT
Honeydew melon and mint is nice. Maybe pushing the "soup" classification, though, and entering lassi or smoothie territory.
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Post by Deleted on Jul 7, 2009 2:30:47 GMT
Do we have a roasted red pepper soup recipe in the Galley? I must know how to make that,god,it sounds really good.
I looked and don't see one. t63, please ,do you have a recipe you can post in the galley for this soup?
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Post by traveler63 on Jul 7, 2009 19:59:28 GMT
Casimira:
I just posted the recipe in The Galley. I also have one called Tomato and Sweet Pepper Soup. The only thing that is different is 1 1/2 lbs of ripe tomatoes, 2 garlic cloves crushed, and 2/3 cup red wine. The chicken stock is 2 1/2 cups and there is no cream. There is also home made croutons.
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Post by traveler63 on Jul 7, 2009 20:06:48 GMT
I have also a Gazpacho with Avocado Salsa. I have also made a Prawn and Cucumber Soup, this is delicious!!!! and the presentation is awesome. Both I have served at different wine parties and everyone is blown away.
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Post by Deleted on Jul 7, 2009 20:18:19 GMT
I wanted to buy a carton of gazpacho at Monoprix this evening and they were sold out, dammit. It must be summer!
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Post by cigalechanta on Jul 7, 2009 20:59:05 GMT
Icy Avocado Soup is a quick and easy, delicious cold soup recipe for hot nights.
Prep Time: 10 minutes
Ingredients:
•3 ripe avocados
•2 tablespoons lemon juice
•1 teaspoon sugar
•1/2 teaspoon salt
•1/8 teaspoon white pepper
•1/2 jalapeno pepper, minced
•1 shallot, minced
•2 cups chicken stock
•1 cup heavy cream
Preparation:
Peel avocado, remove pit, and cut into chunks. Place in food processor or blender with lemon juice, sugar, salt, pepper, jalapeno, and shallot; add 1 cup chicken broth and puree until smooth.
Pour soup into medium bowl and add remaining chicken broth and cream; stir with wire whisk until blended. Cover by placing plastic wrap directly on the soup's surface; chill for 2-3 hours before serving.
Garnish with avocado slices, some salted whipped cream, and a sprinkle of fresh mint.
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Post by Deleted on Jul 7, 2009 21:11:58 GMT
Hmmmm....  This definitely needs to be posted in the galley. |
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Post by bixaorellana on Jul 7, 2009 21:18:17 GMT
There are so many good cooks here that these "theme" topics in On the Menu inevitably have recipes included.
My suggestion is that this kind of topic henceforth be posted in The Galley.
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Post by Don Cuevas on May 30, 2010 1:18:56 GMT
This is an ageless thread. It zombied back from the dead, last reply, July 7, 2009, a month short of a year ago.
How was that done? I'm really curious.
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Post by bixaorellana on May 30, 2010 1:26:07 GMT
;D Hey DonC ~~ I went looking in AnyPort's recipe links because I wondered how many cold soups were listed. Then I followed the link for "Icy Avocado Soup" to this thread & realized it had never been moved to The Galley. So, now here it is. If it had been moved before, you probably would have found it & not had to start a new thread on the same topic. Speaking of "Links to AnyPort Recipes" -- that's the first thing stickied at the top of The Galley. If anyone sees that a recipe has not been included there, please PM me so I can fix that. |
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Post by Deleted on Jun 29, 2010 15:33:22 GMT
Today at the Farmer's market,where each month,a different restaurant related venue is represented with take away food,today's offering was two different cold summertime soups. I ended up taking away some of the gazpacho,haven't sampled yet,will have for lunch with some nice bread also from the market. The chef said that the base for both these soups was vegan because of a large portion of the market clientele was vegetarian.    the above two are the gazpacho
 the chilled local melon,(the lump crabmeat is added to upon serving,yum,I was hard pressed to not get both...) I willl learn how to make this one,the chef said it was easy. In the meantime,I bought a half dozen nice sized cucumbers to make chilled cucumber soup. |
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Post by lola on Jun 29, 2010 16:24:20 GMT
I want all of those, Casimira. Would love to snag the recipes.
At Sweetwater in Jackson Hole last week we has Pineapple Cinnamon Soup, which sounded like a bad concept, but the other soup had just run out. It turned out to be delightful. I don't see any similar on internet. Anyone else have one like that?
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Post by Deleted on Jun 29, 2010 21:23:23 GMT
Lola,the gazpacho was divine,lots of garlic and pureed to my desired texture.The mint oil was perfect and with a nice crusty loaf of French bread,a perfect quick lunch.
The recipes I know,are in Emeril's new cookbook,From Farm to Table or something like that. I perused it at a book store in Miami Beach and liked it.I'm not a huge fan of his cookbooks and don't buy a lot of cookbooks,as I'm very particular about them. This one uses all locally farmed produce and meats,seafood,cheeses,meats,all the stuff I buy at the market,so, at some point I may splurge for it.
The pineapple /Cinnamon sounds interesting...what was the texture like,chunky,pureed,combination of?
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Post by lola on Jun 30, 2010 1:28:53 GMT
That one of Emeril's does sound good, Casimira. It's tempting to get recipes from the internet anymore, which is ominous for cookbook authors. I own about 4 linear feet of cookbooks, some inherited, some bought used, but go to the same ones repeatedly.
My grandfather wrote a game cookbook he was trying to peddle when he died, and I just now realized I don't know what happened to the manuscript. Funny.
That pineapple soup was puréed. The cinnamon was subtle.
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Post by joanne28 on Jun 30, 2010 13:01:44 GMT
Lola, the pineapple soup sounds incredible. Was it a cold soup? That would make it absolutely divine.
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Post by bixaorellana on Jun 30, 2010 16:31:32 GMT
Is mint oil a neutral oil that has been infused with mint? I've never had it. I'm having a really hard time trying to imagine the cantaloupe with crab soup, or at least imagining it in a positive way, but take Casimira's word that it was good. Recipe! That gazpacho looks pretty much perfect except for my dubiousness about the mint oil. Lola, I looked and looked for a pineapple soup with cinnamon, and only found this one from the NYTimes in 1989. It is soooo eighties, too! Chilled Pineapple Champagne Soup * 2 fresh sweet pineapples * 1 1/2 cups plus 2/3 cup water * 2/3 cup granulated sugar * 1 tablespoon confectioners' sugar * 1/2 teaspoon cinnamon (optional) * 3/4 cup fresh mint leaves, plus a few extra for garnish * 2 tablespoons brandy or Cognac * Salt to taste (optional) * 1/3 cup fruity white wine * 1 bottle (750 milliliters) very dry Champagne or sparkling wine, chilled Peel and core pineapples. Set fruit aside and place peel and cores in a large heavy saucepan with 1 1/2 cups water. Bring to a boil, cover and cook over moderate heat for 15 minutes. Strain liquid through cheesecloth, discard solids and return pineapple liquid to saucepan. Combine granulated sugar with remaining 2/3 cup water. Bring to a boil over medium heat and cook briefly, approximately 5 minutes, just long enough to make a thin syrup. Cut pineapple in chunks, reserving a few slivers for garnish. Sprinkle confectioners' sugar over reserved pieces and set aside in refrigerator. Place remaining pineapple in saucepan together with liquid from the cooked peel and the sugar syrup. Add cinnamon if desired, especially if the pineapples are not very flavorful. Place over moderate heat, cover and cook for approximately 30 minutes, or until fruit is soft. In a food processor, puree the pineapple and liquid in batches. Coarsely chop the mint leaves and puree with pineapple. Taste and add brandy and salt if desired. Cool slightly, cover and place in refrigerator to chill overnight. The next day, stir in white wine and let sit for several hours. About 30 minutes before serving, delicately stir in the chilled Champagne. Serve in bowls set over iced liners. Float pineapple garnish decorated with mint leaves. YIELD: 8 to 10 servings as a first course * Originally published with COOKS ON THE MAP; A Vegetarian in the Pork Belt By NANCY HARMON JENKINS, July 12, 1989********************************************************** This one has cinnamon, but sounds very dessert-y. Quite a few of the fruit soups called for sour cream or yogurt. This pineapple soup recipe might serve as a basis for a different, better soup. (as is, the idea of the thready bits of pineapple and the hard crunch of coconut doesn't call out to me) Chilled Pineapple Soup 2 pounds (905 g) chopped fresh ripe Pineapple 2 cups (280g) sour cream 1 cup (250ml) ginger ale 1 cup (250 ml) whole milk 1 cup (140g) granulated sugar 2 teaspoons pure vanilla extract 2 teaspoons fresh lemon juice 1/4 cup (35g) unsweetened flaked coconut In a nonreactive bowl, combine all the ingredients together, except the coconut. Transfer mixture in batches to a food processor and puree until smooth. Pour soup into a clean nonreactive bowl. Cover and refrigerate until cold. Meanwhile, toast the coconut: In a dry skillet over high heat, toss or stir the coconut, taking care not to scorch it, until lightly browned. To serve, divide the cold soup among chilled soup bowls and garnish with coconut. ************************************************************** I came across that recipe more than once, and it's included in this bunch of chilled fruit soup recipes. |
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Post by lola on Jul 2, 2010 14:24:23 GMT
I love the "80's" description, because that's when I started cooking in earnest and trying to follow such recipes. I'd run out and buy a bottle of some obscure liqueur and use a couple of tablespoons full. Might still have some dusty bottles from that era even.
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Post by Don Cuevas on Jul 3, 2010 9:08:36 GMT
Sra.Cuevas and another diner recently had this exquisite Sopa Fría de Peras y Yogurth, con Jamón Serrano at the Catalán restaurant, El Racó, in Mexico City's Colonia Hipódromo-Condesa.  |
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Post by Deleted on Jul 27, 2010 15:14:04 GMT
I was able to acquire this recipe this morning at the Farmer's Market. It is from Chef John Besh,of the restaurant Artesia.
Chilled Melon Soup
2 overripe cantaloupes
2 overripe honey dew melons
juice of one lemon
3 Tlbs. sugar
dash of salt
1/2 bottle Muscat de Beaumes-de-Venise wine
creme fraiche
fresh mint sprigs
Peel,seed and dice the melons into one inch cubes. Puree melon cubes while slowly adding the sugar,salt, and lemon juice.
Strain through a fine sieve then combine with the wine. Refrigerate for one hour.
Add a tablespoon of the creme fraiche upon and sprig of fresh mint upon serving.
Serves 10
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Post by hwinpp on Aug 3, 2010 9:25:19 GMT
Any good soups using avocados? They're really cheap here right now and I like the taste.
Also thinking of making guacamole.
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This definitely needs to be posted in the galley.
