Summer is coming and so is hot weather. Nobody likes to cook in the heat of summer. A really hot meal on a hot day is almost as unpopular. It could be that a cool, easy to prepare summer soup is just what you need.
Cool soups on a hot day: great for lunch, dinner and the impromptu party.
Here are three recipes for soups that can be made in your food processor or blender. If you have the ingredients on hand, none of them take more than 10 minutes to make.
They are all delicious, nutritious and really refreshing on a hot day. While the recipes all suggest you use a food processor, you can get very good results by using a blender or hand blender, too.
These are all very simple recipes, so don’t be shy about modifying them to get a taste that your whole family can enjoy.
This is great tasting soup with a touch of Italy. It is super easy to make and very healthy. It is particularly good on a hot summer day.
1 avocado, skin and pit removed
4 Roma tomatoes, they may not be quite juicy enough (see below)
Basil to taste (Thai basil is really good in this)
4 tablespoons of extra virgin olive oil
How easy is this soup? Simply throw everything into your food processor and mix until it is smooth. If you find that it is more like a smoothie than soup, simply add more liquid (or swap one of the Roma tomatoes for another of a juicier variety). Pour into bowls, garnish as you wish (minced chives are nice) and enjoy.
This soup is a very simple one that takes just a few minutes to prepare. It can be served hot or cold, but always benefits from being heated.
2 normal sized cans of black beans (any brand is okay, but try for low salt)
1-1/2 cups soup stock (Just use chicken, beef, or vegetable bullion)
1 cup of your favorite salsa (chunky makes a heartier soup)
1 teaspoon cumin (best to use freshly ground in the soup, or you can sprinkle seeds on top too)
1/4 cup of sour cream
1-2 green onions chopped fine
Put the beans, salsa, cumin, and soup stock into a food processor (a blender is okay, too). Puree the mixture until it is creamy in texture. Pour the mixture into a mid-sized pot and heat on low to medium until it is completely hot. This allows the flavours to mingle. If you are going to serve it cold, move it to the fridge to cool off until time to eat. To eat it hot, simply serve into bowls and garnish with the onions and some of the sour cream.
Mangos are simply divine. They are great as a fruit, mixed into drinks, or added to salads. They also make a really good cool summer soup.
1 large ripe mango (it will be soft, not squishy, to the touch)
2 cups chicken soup stock (make your own or use bullion if you prefer)
1 tablespoon lemon grass (available in most Asian markets, it looks like long greenish reeds when you buy it)
1 tablespoon ginger (freshly chopped is best)
Ground chili peppers to taste
1 cup yogurt (2 percent plain is best)
2 tablespoons cilantro (chinese parsley), chopped fine
Chop mango and put in food processor. Mix briefly and then put in the ginger, lemon grass, chili and 1/2 cup of soup stock. Mix again till everything becomes very smooth. Move the soup into another bowl (be sure it is large enough), mix in the rest of the stock and then the yogurt. This is best served cold, so put in fridge until you are ready to eat. When ready to serve place in bowls and serve with the cilantro as the garnish.