Tag: Vichyssoise

Robin’s Healthy Take: Cold Soups for Hot Days

by in Robin's Healthy Take, August 22, 2011
gazpacho
Robin Miller's refreshing tomato-basil gazpacho.

By the end of summer, I start to crave soup. But hot soup doesn’t sound appealing on a sweltering August afternoon. Check out my three favorite, and refreshing, cold soups. The first is my gazpacho, crammed with nutritious vegetables with an extra sweet flavor because I make it with grape tomatoes and canned fire-roasted tomatoes. The Mexican-inspired ceviche is a seafood soup that requires no stove-top cooking because the acid in the fresh lime juice actually cooks the shrimp and tilapia. It’s “Mexican-inspired” because I added jalapeno pepper, green chilies, chili powder, cumin and tortilla chips. It’s a feast for the eyes as well as the palate. The last soup is a lightened-up version of vichyssoise. It’s lighter because I skip the step where you sauté leeks and garlic in butter or olive oil (or a combination) and I used half and half instead of heavy cream. The soup is still creamy and rich but isn’t artery-clogging like the original.

Gazpacho with Fresh Basil

You can certainly make this soup with ripe beefsteak tomatoes – just make sure they’re vine-ripened so they boast their true sweetness. Classic gazpacho has cucumber but I love the flavor zucchini adds to my version.

Serves 4

20 ounces grape or cherry tomatoes

2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained

1 medium zucchini, diced

3 celery stalks, diced

1 yellow bell pepper, seeded and diced

1/4 cup minced white onion

1/4 cup chopped fresh basil

1 teaspoon dried oregano

1 teaspoon red wine vinegar or garlic-flavored red wine vinegar

Salt and freshly ground black pepper to taste

Combine grape tomatoes and fire-roasted tomatoes in a food processor and process until finely minced.  Transfer tomatoes to a large bowl and add remaining ingredients.  Cover with plastic and refrigerate 30 minutes (and up to 24 hours).

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