- PHOTO BY JACOB WALSH
- The author prepares the variety of chilled soups described below.
But you’ve still got to eat. On dog days of summer you may not want to move, much less warm up the oven or fire up the grill under a blazing sun. When that happens, it’s time for light and refreshing dishes — like chilled soup.
Ice cream and smoothies only go so far. And who wants to eat food that’s hotter than it is outside anyway?
These chilled soups are simple to make, healthy, and refreshing, and can be made ahead and stored in the fridge until you’re hungry. The best part? There’s no actual cooking involved. All three pair well with fresh bread, light sandwiches, and a chilled white wine or pale ale.
Chilled Melon & Basil Soup
SERVES 4-6
- PHOTO BY JACOB WALSH
- Sweet and herby, this chilled melon and basil soup is made with honeydew, limes, olive oil, and basil.
YOU WILL NEED:
2 honeydew melons (skin and seeds removed, cut into cubes)
1/4 cup fresh basil (stems removed, roughly chopped, more for garnish)
2 fresh limes (juiced, more to taste)
1 teaspoon olive oil
Salt to taste
Combine all ingredients into a blender or food processor and gently pulse until you have a thick puree, fine-tuning to your liking. Chill for one hour in the refrigerator before serving, garnish with fresh basil leaves, and serve chilled.
Chilled Avocado & Sour Cream Soup
SERVES 4-6
- PHOTO BY JACOB WALSH
- This avocado and sour cream chilled soup is perfect for hot days when you don't want to cook.
YOU WILL NEED:
4 large ripe Hass avocados (skins and seeds removed)
1 English cucumber (peeled, halved, seeds removed and sliced)
1 cup vegetable stock (more if thinner consistency is desired)
1 tablespoon sherry vinegar
2 tablespoons lime juice
1/4 cup fresh cilantro (stems removed, roughly chopped, more for garnish)
Sour cream (to taste, plus garnish)
Salt & pepper (to taste)
Combine all ingredients (except the sour cream and a small reserve of cilantro) into a blender or food processor and gently pulse until you have a thick puree, and adjust ingredients to taste. Chill for one hour in the refrigerator before serving, garnish with a dollop of sour cream and sprinkling of fresh cilantro, and serve chilled.
Tomato, Cucumber & Basil ‘Salad’
SERVES 4-6
- PHOTO BY JACOB WALSH
- Tomato, cucumber, and basil 'salad.'
YOU WILL NEED:
8-10 plum tomatoes (large dice)
1/2 large red onion (thin sliced)
2 cloves of garlic (roughly chopped)
2 cucumbers (peeled, halved, seeds removed, and sliced)
1/4 cup of fresh basil (stems removed, roughly chopped, more to taste)
1/4 cup fresh Italian flat leaf parsley (stems removed, roughly chopped)
1 large ball of fresh mozzarella (drained and cut into bite sized pieces)
Olive oil (to taste)
Splash of water
Salt, black pepper, and garlic salt (to taste)
Combine the prepared ingredients in a large, nonreactive bowl and gently toss by hand to combine thoroughly, occasionally squeezing to create some liquid. Cover and rest at room temperature for one hour before serving so the flavors marry and the cucumber releases its water.
Mix well again before serving. Pairs well with a thick-crust Italian bread. Serve at room temperature or slightly chilled.
J. Nevadomski is the author of the long-running "Highlife for Lowlifes" series and is a food and culture contributor to CITY.