Summer Soups You Can Make In A Blender When It’s Too Damn Hot To Turn On The Stove

Bring out the blender for these dinner recipes. (Photo: Romulo Yanes)

When it’s so freaking hot that you break into a sweat watching a Netflix marathon, there’s no way you’re standing over a hot stove. So what’s a hungry girl to do? Round up some fresh summer produce and switch on your blender instead.

Courtesy of Vitamix, here are two delicious summer soups that you can make without turning on the stove.

AVOCADO BEAN SOUP WITH FRESH HERB RELISH 
Yield: 4 cups | Prep: 20 minutes | Processing: 40 seconds

2 cups chicken broth
2 ripe avocados, pitted, peeled, quartered
1 cup canned navy beans, drained
½ cup plain nonfat or low-fat yogurt
1 tablespoon fresh lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon hot sauce
1 small to medium jalapeno pepper, seeded, halved

Fresh Herb Relish
2 tablespoons chopped fresh cilantro
1 teaspoon lemon zest
1 teaspoon finely chopped sweet yellow onion
1 teaspoon olive oil
1/3 cup crumbled feta or chevre

Directions
1. Place all soup ingredients into the blender container in the order listed and secure lid.
2. Turn the dial to 1 and slowly increase speed to 6.
3. Blend for 40 seconds or until desired consistency is reached.
4. Combine the cilantro, zest, onion, and olive oil in a small bowl. Serve soup chilled or at room temperature, garnished with a tablespoon of Fresh Herb Relish and topped with feta or chevre.

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GAZPACHO
Yield: 8 cups | Preparation: 5 minutes | Processing: 5 seconds

3 cups tomato juice, fresh or canned
1/3 cup red wine vinegar
1 pound ripe tomatoes (4 or 5 large), quartered
2 ½ cups cucumber, peeled, cut into chunks
¼ cup olive oil
2 ounces chopped onion (about 1 small)
8 ounces sweet green bell pepper, seeded, quartered (about 1 medium)
Dash hot sauce
Salt and black pepper, to taste

Directions
1. Place all ingredients into the blender container in the order listed and secure lid.
2. Select Variable 1.
3. Switch machine to start and slowly increase speed to Variable 2.
4. Blend for 5 seconds.
5. Season with more salt and pepper and serve immediately.

Obviously the directions above are keyed to Vitamix blenders, but if you have a different blender, you can probably figure out how to adjust them accordingly. For the soup below, however, you’ll need a Vitamix with the Hot Soup setting—such as the Professional Series 750—which does the blending and heats the soup for you. Or you could use a regular blender and then simmer the soup in a pan, but that requires washing an extra pan and switching on the stovetop.

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TORTILLA SOUP  
Yield: 2 ½ cups | Preparation: 5 minutes | Processing: 5 minutes 55 seconds

1 cup (240 milliliters) low-sodium chicken, beef or vegetable broth
1 Roma tomato, halved
1 carrot, halved
1 stalk celery, halved
1 thin slice of onion, peeled
1 garlic clove, peeled
1 thin slice of yellow squash
1 thin slice of red bell pepper
1 thin slice of cabbage
1 mushroom
Salt and black pepper, to taste
1 teaspoon taco seasoning
Dash cumin

Optional
½ cup packaged cooked chicken breast
½ fresh jalapeno
¼ cup pitted olives
¼ cup unsalted canned corn, drained
2 ounces baked tortilla chips

Directions
1. Place all ingredients (not Optional ingredients) into the blender container in the order listed and secure lid.
2. Select Hot Soup program.
3. Switch machine to Start and allow machine to complete programmed cycle.
4. If adding Optional ingredients, select Variable 2. Switch machine to Start and remove
the lid plug. Drop in chicken, jalapeno, olives, corn and chips through the lid plug
opening.
5. Blend for an additional 10 seconds.

By Kim Fusaro

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