Almost Summer Chilled Soups

Even though it’s almost summer, it can still be soup time! Soup is wonderful chilled, whether savory or sweet. I’m showing host Cara how to make these soups – even without turning on your oven!

Roasted Red Pepper Gazpacho

1 Large English Cucumber, peeled

2 Roasted Red Peppers

12 Roma Tomatoes

2 TB Tomato Paste

1 Bottle Prepared Salsa

¼ Cup Extra Virgin Olive Oil

2 TB Sherry Vinegar

Zest of 1 Lemon

Shredded Manchego and Chopped Cilantro for Garnish

Place the cucumber, roasted peppers, and fire roasted tomatoes in your blender and puree. Pour into a pitcher and stir in the salsa, olive oil and sherry vinegar. Set aside for at least 2 hours – up to overnight. When you are ready to serve, stir in the lemon zest and top with the cheese and cilantro.

Creamy Avocado and Cucumber Soup with Dill

1 English Cucumber, peeled and chopped

2 Avocadoes, peeled and pitted

Zest and Juice of 1 Small Lemon

¼ Cup Coarsely Chopped Dill

2 TB Chopped Green Onion, Green Parts Only

½ Large Ribs and Seeds Removed Chopped Jalapeño (about 2 TB)

1 Cup Plain Nonfat Greek Yogurt

1 Cup Cold Water

1 Tsp Sea Salt

½ Tsp Black Pepper

¼ Tsp Cayenne Pepper

Chopped Dill for Garnish

Add all the ingredients to a blender and puree. Garnish with chopped dill.


Chilled Peach Soup

6 Large Ripe Peaches

1 Cup Cold Water (or sparkling wine like *Cava)

1 Cup Apple Juice

½ Cup Chopped Dried Apricots

1 Cup White Grapes

Zest and Juice of 1 Large Lime

Sea Salt and Freshly Ground Pepper to taste

Chopped Mint

Add the peaches to a blender and puree. Add the water, apple juice, apricots, lime zest and juice, salt and pepper and blend until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until well chilled, about 2 hours. Pour the soup into cups, garnish with mint and serve. 

*Cava is Spain’s answer to Champagne! Traditionally made with three interesting grapes indigenous to Spain – its a refreshing summer quaffer that’s affordable, too.

To PEEL the Peaches: Bring a pot of water to a boil. Cut a small “X” through the bottom of each peach, then drop them two at a time into the water to blanch for about 30 seconds. Using a slotted spoon, transfer peaches to a bowl of ice water. When peaches are cooled, drain well then peel them, starting from the “X” at the bottom of each peach.


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