Seriously Chill Summer Soups
When it’s too hot to chew a salad, we reach for soup — its chilled hot-weather iteration, that is. Enjoy summer’s bounty straight from the fridge with these cold-on-purpose, smooth soup recipes.
Related: Brunch Recipes to Try This Weekend
Chilled Spanish-Style Tomato Soup
This sophisticated recipe is a close cousin of gazpacho, a Spanish soup usually made with a tomato base. A slew of protein- and flavor-rich garnishes make it a delicious meal.
Don’t overlook the importance of the accompaniments. Eggs, tuna, cured meats, and other protein-rich items make the otherwise light-bodied soup a satisfying meal. Set everything out in separate dishes, and let everyone pick and choose among the offerings.
2 1/2 pounds tomatoes
1 small clove garlic, smashed
3 slices white sandwich bread, torn into 2-inch pieces
1/3 cup blanched almonds, toasted
1 tablespoon plus 1 teaspoon sherry vinegar
1/3 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Assorted accompaniments, such as chopped hard-cooked eggs, tuna in olive oil, sliced ham or prosciutto, Spanish olives, Marcona almonds, manchego cheese, and crackers
1. Make a 1/4-inch-deep X in bottom of each tomato with the tip of a paring knife, then core. In a large pot of boiling water, blanch tomatoes 30 seconds. Transfer to a large bowl of ice water and let stand until cool. Drain; peel and quarter tomatoes.
2. Transfer tomatoes to a blender along with garlic, bread, almonds, vinegar, and oil. Puree until smooth, about 1 minute; season with salt and pepper. Refrigerate until well chilled, at least 1 hour and up to 2 days. Serve soup with accompaniments.
So sunny, this gazpacho is made from yellow tomatoes, squash, bell pepper, and carrot juice, and is a refreshing change from the traditional version.
2 pounds yellow heirloom tomatoes, cored and quartered
1 small yellow onion, diced
1 medium yellow squash (6 ounces), halved lengthwise and thickly sliced
1 yellow bell pepper, ribs and seeds removed, cut into large chunks
1 garlic clove, thinly sliced
1/2 cup carrot juice (fresh or canned)
3 tablespoons sherry wine vinegar
2 tablespoons olive oil
1 small red heirloom tomato