Magazine article Sunset

Cool and Colorful, Here Are Summer Vegetable Soups

Magazine article Sunset

Cool and Colorful, Here Are Summer Vegetable Soups

Article excerpt

A smooth escape from summer's heat, these cold vegetable soups are chilled even further with brightly colored vegetable ices. In the first recipe, a fiery tomato-jalapeno ice is soothed by a creamy avocado soup. In the second, a golden yellow bell pepper and carrot ice complements velvety potato soup.

If you like, you can mix and match the ices and soups to create other flavor combinations.

  Avocado Soup with Spiced Tomato lee
   1 large (about 1/2 lb.) firm-ripe
       avocado
   6 tablespoons lime juice
   3 cups regular-strength chicken broth
  1/2 teaspoon ground cumin
     Salt and pepper
  1 small (about 1/4 lb.) firm-ripe
       avocado

Spiced tomato ice (recipe follows) Peel and pit large avocado, and cut in chunks; put into a blender or food processor. Add 5 tablespoons lime juice, broth, and cumin. Whirl until very smooth; add salt and pepper to taste. Cover and chill until cool, I to 6 hours. Peel and pit small avocado, and cut in thin wedges; coat with remaining lime juice. Ladle soup into 6 wide, shallow soup bowls. Divide ice into 6 equal scoops and add 1 to each bowl. Lay avocado slices on soup. Makes 6 servings.

Per serving: 129 cal.; 4 g protein; 77 g fat,- 14 g carbo.; 361 mg sodium; 0 mg chol.

Spiced tomato ice. Drain juice from 1 large can (28 oz.) and I small can 14 1/2 oz.) Italian-style tomatoes; save juice to drink. Smoothly puree tomatoes in a blender or food processor. Pour or rub through a fine strainer into a metal pan (8 in. square to 9 by 13 in.); discard seeds. With a knife, finely chop 1/2 cup firmly-packed fresh cilantro (coriander) and 2 stemmed and seeded fresh jalapeno chilies. Stir cilantro and chilies into pan.

To freeze, cover pan tightly with foil and put in freezer until tomato mixture is solid, at least 4 hours or up to I week. Let ice stand at room temperature until you can break it in chunks with a heavy spoon. Whirl chunks in a food processor or beat with a mixer until mixture forms a smooth slush. Return to pan and firm slightly in freezer, 30 minutes to 1 hour. If ice gets too hard to scoop easily, let stand a few minutes at room temperature.

Vichyssoise with Roasted Pepper
and  Carrot Ice
    2 large (3/4 to 1 lb. total) russet
        potatoes, peeled and diced
    3 cups regular-strength chicken broth
    1 large onion, chopped
    3 large (about 3/4 lb. total) carrots,
        peeled and cut into 1-inch pieces
    2 tablespoons olive oil
    1 cup milk or half-and-half (light
        cream)
    2 tablespoons lemon juice
     Salt and pepper
     Roasted pepper and carrot ice
        (recipe follows)
  1/2 cup chopped green onion

In a 2- to 3-quart pan, bring potatoes and broth to a boil over high heat; cover and simmer until potatoes are very tender when pierced, about 25 minutes. Let cool. Place chopped onion at I end of a 10- by 15-inch baking pan; put carrots at other end. Drizzle vegetables with oil and mix separately. Roast, uncovered, in a 400 degrees oven until sweet and tender to bite, about 30 minutes; reserve carrots for ice.

Whirl potatoes, broth, and onions in a food processor or blender until smooth. Mix in a bowl with milk, lemon juice, and salt and pepper to taste. Cover and chill until cool, 4 hours or up until next day. Ladle soup into 6 wide, shallow soup bowls. Shape ice into 6 equal scoops and add 1 to each bowl; sprinkle green onion over the ice. Serves 6.

Per serving: 222 cal.; 6.7 g protein; B. 1 g fat, 32 g carbo.; 86 mg sodium; 8.5 mg chol.

Roasted pepper and carrot ice. Cut 4 large (about 2 lb. total) yellow bell peppers in half lengthwise; discard stems and seeds. Lay peppers, cut side down, in a 10- by 15-inch pan. Broil 4 inches from heat until skin is blistered and charred, about 15 minutes. Drape peppers with foil and set aside until cool enough to handle. Pull off and discard skins.

Smoothly whirl peppers, reserved carrots, and 1/2 cup milk. …

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