It’s been a mild summer in the Tri-Cities so far, but as the late summer heat approaches, some hot-weather recipes are helpful to have on hand. Salads, sandwiches and fruit-forward dishes are a no brainer, but what about soup? A piping hot bowl might not sound like ideal August fare, but thanks to a lesser-known variety of soups served chilled, you may enjoy a unique addition to your summer cooking routine.
Some soups that are regularly served hot can also be served chilled. A perfect example of this is potato leek soup, a savory staple. When served chilled, it goes by the name vichyssoise. Similarly, tomato, beet and even zucchini soups are delicious served chilled. These preparations make a perfect lazy day leftover, or a unique, make-ahead meal.
On the other hand, some soups are meant to be served chilled and are often considered better tasting when chilled. Two famous examples are gazpacho, a refreshing dish of pureed vegetables originating in the Andalusia region of Spain, and chilled corn soup: a modern American soup packed with sweet corn flavor.
Gazpacho requires the absolute best produce as it’s not cooked, leaving no time for flavors to develop. Be sure to shop at your local farmers’ market or trusted grocer to ensure the highest quality.
Chilled soups make a flavorful addition to a summer menu, and also work great as an appetizer when served in a shot glass or small cup.
Chef John Mitzewich’s Gazpacho
Servings: 6
Level: Easy
Ingredients
4 large fresh tomatoes, peeled and diced
½ English cucumber, peeled and finely diced
½ cup finely diced red bell pepper
¼ cup minced green onion
1 large jalapeño pepper, de-seeded and minced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground cumin
1 pinch dried oregano
1 pinch cayenne pepper, or to taste
1 pint cherry tomatoes
¼ cup extra-virgin olive oil
1 lime, juiced
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
2 tablespoons thinly-sliced fresh basil
Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeño and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper and black pepper. Place cherry tomatoes, olive oil, lime juice, balsamic vinegar and Worcestershire sauce in a blender. Cover and purée until smooth. Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine. Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth.
Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for two hours. Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
Chef John Mitzewich’s Just Corn Soup (Served Cold)
Level: Easy
Servings: 4-6
3 cups packed fresh sweet white corn kernels
3 cups cold water
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste
After cutting corn from kernels, scrape cobs using the dull side of the knife to collect sweet milky liquid at the base of kernels. Toss corn kernels to separate them and make sure no corn silk remains. Place 1/2 of the kernels in a medium saucepan; set aside. Place remaining kernels in the bowl of a blender. Add cold water. Blend on the highest setting until completely smooth, one to two minutes.
Pour mixture into the saucepan with kernels. Place the saucepan over medium-high heat and bring to a simmer. Season with salt and cayenne pepper, and stir. Reduce heat to medium-low and continue to simmer for about 30 minutes, stirring occasionally. Reduce heat to the lowest setting and add butter.
Using an immersion blender, mix soup in several pulses until butter emulsifies into soup and mixture comes together and looks creamy, about 30 seconds. Refrigerate for 12 hours or overnight, ladle into bowls and garnish with a drizzle of olive oil.
John Schinkel is a lifelong Fremont resident who completed his culinary education at Laney College in Oakland. He specializes in, and has a passion for French, Italian and modern American cuisines. John resides in Niles with his husband, Marty. Questions, comments? Jo****************@***il.com
