Cold Summer Soups

Cold or room-temperature soups are great to build a simple lunch menu around in the summertime. These three simple soups all have the same bases and can be made in a short time. They can be put together a few days before your luncheon, so you can relax and enjoy your company. The soups are hearty enough to just add a garden salad and one of my favorites – goat cheese, and strawberry tartine to complete the luncheon

The base for each of these soups is:

1 onion(chopped fine)

3/4 cloves garlic (pressed)

1-2 tbsp olive oil and 1 tsp butter

Put olive oil and butter in a stock pan over medium heat. Add onion and garlic, and saute until onion is translucent. Repeat this base recipe for each soup.

Cayenne pepper (optional): For those who prefer a little heat in their soup, a pinch of cayenne can add some spice. Please use a very tiny pinch and adjust accordingly.

*Remember, the key to seasoning any dish is to start with small amounts and adjust to taste.

For the broccoli soup:

1 900g carton of good chicken stock

1 large bunch of broccoli (peel the stems and add to soup) cut into small pieces

3 medium size zucchini (peeled and cut into 1″ chunks)

Salt

Pepper

2 Sprigs of fresh thyme

2 basil leaves

1/2 tsp rosemary

1/2 tsp cayenne pepper (optional)

Method:

Add the carton of chicken bullion to the onion and garlic saute. Bring to a boil and add the broccoli and zucchini. Add the spices. Just remember to add them gradually and taste as you go to achieve the perfect balance. Lower the heat so that liquid simmers. Cover the pan and cook until the vegetables can be pierced easily with a fork, approximately 15 min. Taste for seasonings and adjust accordingly. Remove from heat, and cool; Place the soup in a blender and puree. Reheat soup if serving hot, ladle the soup into decorative glass serving bowls, and add a dollop of whipped cream topped with a herb or spice. You can store the soup in a sealed bottle in the refrigerator for up to three days or freeze it for up to three months.

FOR THE RED PEPPER SOUP:

4 large red bell peppers (cored and seeded)

1 900g carton of good chicken stock

1 Tlbs salt

1 Tlbs pepper

1 tsp cumin

1 tsp smoked paprika

1 tsp thyme

2 fresh basil leaves (chopped)

Add the carton of chicken bullion to the onion and garlic saute. Bring to a boil and add the Red Bell Peppers. Add the spices. Just remember to add them gradually and taste as you go to achieve the perfect balance. Lower the heat so that liquid simmers. Cover the pan and cook until the vegetables can be pierced easily with a fork, approximately 15-20 min. Taste for seasonings and adjust accordingly. Remove from heat, and cool; Place the soup in a blender and puree. Strain the soup in a fine mesh strainer after it is pureed because of the skins on the peppers. Reheat soup if serving hot, ladle the soup into decorative glass serving bowls, and add a dollop of whipped cream topped with a herb or spice. You can store the soup in a sealed bottle in the refrigerator for up to three days or freeze it for up to three months.

For the Asparagus soup:

1 bunch of asparagus

3 medium zucchini

1 900g carton of good chicken stock

1 Tlbs Salt

1 TlbsPepper

1 tsp Thyme

1 tsp rosemary

1/2 tsp nutmeg

Add the carton of chicken bullion to the onion and garlic saute. Bring to a boil and add the Asparagus and zucchini. Add the spices. Just remember to add them gradually and taste as you go to achieve the perfect balance. Lower the heat so that liquid simmers. Cover the pan and cook until the vegetables can be pierced easily with a fork, approximately 10 min. Taste for seasonings and adjust accordingly. Remove from heat, and cool; Place the soup in a blender and puree. Reheat soup if serving hot, ladle the soup into decorative glass serving bowls, and add a dollop of whipped cream topped with a herb or spice. You can store the soup in a sealed bottle in the refrigerator for up to three days or freeze it for up to three months.