If you’re looking for a way to cool off and treat your taste buds at the same time, consider one of these new chilled soup recipes from Martha Rose Shulman.
Some of these blended soups were elegant enough to serve not only as meals but also as dinner party aperitifs. I poured them into shot glasses and espresso cups and passed them on a tray.
I also made more robust yogurt-based soups, combining greens, legumes, grains, herbs and spices. These made hearty meals with lots of texture, packed with nutritious ingredients like spinach, watercress and tomatoes. And though a few of this week’s soups require some cooking, I’ve kept it to a minimum.
Watermelon Gazpacho: Celery brings together the elements of this surprising soup.
Chilled Yogurt Soup With Spinach and Chickpeas: Counterintuitive though it may seem, this cold soup is actually comforting.
Yogurt Soup With Spelt, Cucumbers and Watercress: This chilled summer soup has an unusual crunchy texture.
Tomato-Cucumber Soup With Basil: Not exactly a gazpacho, this summer soup can be kept in the refrigerator for a few days after it’s made.
Chilled Pea, Lettuce and Herb Soup: This elegant soup is sweet and heavenly. The texture is silky and the consistency thick — but only because there are lots of peas in it.
No comments:
Post a Comment