Soups for Summertime

By Bethany Booth @ From: A newsletter I get monthly

Chilled soups make a refreshing start or finish to any summer meal. Filled with plenty of diced and pureed fresh fruits and veggies, summer soups are as healthy as salad and surprisingly satisfying.

Create rich flavors and textures by adding ingredients to your own taste. Don’t be afraid throw in lentils, beans or nuts for protein, or create a heartier soup by adding grains such as rice or barley. Use lemon juice to bring out flavors and bright colors. Add a dollop of yogurt or fat-free sour cream for a smooth texture and more filling meal.

Impress dinner guests with just the right garnish. Try fresh berries or or mint leaves to top cool fruity soup. Herbs such as cilantro and parsley or avocado slices add nicely to a bright tomato gazpacho.

No matter how they are dressed up, these soup recipes will impress and refresh.

Mango Gazpacho

2 cups 1/4-inch-diced fresh mangoes
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small red bell pepper, seeded and cut into 1/4-inch dice
1/2 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced (optional)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh basil or cilantro
Salt and freshly ground black pepper

Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours in advance.)

Serves 6
Roasted Roma Tomato Soup

2 pounds Roma (plum) tomatoes, quartered
3 tablespoons olive oil
4 cloves garlic
1 quart chicken stock
1/4 cup chopped fresh basil
1/2 tablespoon balsamic vinegar
salt to taste
ground black pepper to taste

Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with olive oil, and sprinkle with salt and pepper. Roast at 375 degrees F for 1 hour.

Remove tray from oven. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.

Serves 4
Chilled Avocado Soup

2 avocado – peeled, pitted and diced
1 tablespoon chopped shallots
1 tablespoon olive oil
2 cups chicken stock
1 cup heavy cream
salt and pepper to taste
1/4 teaspoon ground nutmeg
1 tomato – peeled, seeded and diced

Puree avocado in a blender or food processor until smooth. Sauté chopped shallots in olive oil until tender but not brown; set aside to cool.

In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.

Chill for at least half an hour before serving. Garnish with diced tomato.

Serves 4
Hot or Cold Zucchini Soup

2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
1/4 cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed

In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.

In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

Just Peachy Soup

1 cup fresh or frozen raspberries, thawed
3 cups fresh or frozen peaches, thawed
3 tablespoons lemon juice
1 cup peach nectar
1 cup plain yogurt
1/4 cup sugar
1/2 teaspoon almond extract

Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; sit in nectar, yogurt, add sugar as needed according to tartness and extract.

Cover and refrigerate for 2 hours.

To garnish, drizzle 1 tablespoon raspberry puree in a 3 in. circle on top of each serving. Use a toothpick to draw six lines toward the center of circle, forming a flower.
Make every meal feel like a special occasion with an original and elegant chilled soup dish.

This article and soups were from the newsletter from


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Tammy Embrich -- Full time work from home, writer, blogger, Avon representative, and LOVES playing with makeup. She is the proud grandmother of 2 wonderful grand blessings. You can visit Tammy at MakeUp Products Online .

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