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Summer Soups: Who Said Soups Are Only For Winter? 5 Recipes To Try This Summer!

Summer sweat doesn’t really keep the pounds off. Even though winter is typically when one gains weight because our bodies need more to stay warm, summer is the time we tend to double down on the empty calories — sweet iced teas, ice creams, cocktails, et al — to stay cool.

In order to clamp down on the empty calorie intake, #DSSCRecommends a list of cold soups — or as the Spanish like to call them, Gazpachos — to keep you cool. If you’re bored of the lunch-time lassi, these are a must-have this summer. Carry them, in a flask, to work for a great pick-me-up at any time of the day.

 

Traditional GazpachoSpanish Gazpacho_PC foodnetwork.com

This is what one is most likely to find while travelling through Spain. Gazpachos, originally from the Andalusia region in Spain, are a summer favourite in both Spain and Portugal. Locals, when the temperatures are high, are seen consuming it during lunch time alongside slices of baguettes and olive oil. Gazpacho is made using tomatoes, bell peppers, and cucumber, and then chilled for hours to allow the flavours to meld.

Prep Time: 15 minutes + 2 hours chilling time

Caters To: 4 gobblers

Challenge Level: Beginner

From The Pantry:

  • 1 cucumber
  • 1 red onion
  • 2 red bell peppers
  • 3 garlic cloves
  • 3 cups tomato juice
  • ¼ cup white wine vinegar
  • ¼ cup good olive oil (good olive oil is a must as it can make or break the dish!)
  • Salt and pepper to taste

Mix Away:

  1. In a blender or food processor, separately pulse the cucumber, red onion, red bell peppers, garlic cloves.
  2. In a bowl, mix all the ingredients together.

Chill away and enjoy with bread!

 

Watermelon Gazpacho

Image: drumbeets.com

Watermelons really are God’s most versatile gift to tropical countries. One can juice ‘em up or salad ’em down and make a cold soup out of them. At the outset, we should warn you though; while deseeding a watermelon is far from straightforward, your labour will be well worth it!

Prep Time: 15 minutes + 1 hour chilling time

Caters To: 4 gobblers

Challenge Level: Beginner

From The Pantry:

  • 1 watermelon
  • 2 red bell peppers
  • 1 onion
  • 2 cucumbers
  • ¼ cup lemon juice
  • 2 tablespoon of olive oil
  • 3 tablespoon mint leaves, chopped
  • 2 tablespoon ginger, grated
  • 3 tablespoon honey
  • ½ cup pineapple juice

Mix Away:

  1. In a blender, puree the watermelon, bell peppers, onion and cucumbers.
  2. In a bowl, mix all the pulsed ingredients vegetables together with the remaining ingredients.

Chill for a few hours and enjoy!

 

Cucumber Yogurt Soup

Cucumber yogurt soup_PC nytimes.com

In many ways, Mediterranean cuisine — especially Turkish — is similar to North Indian cuisine. This soup might seem like a lightly-augmented and liquid version of a cucumber raita to you, so it’s a great way to start or end a meal. It really is utterly refreshingly!

Prep Time: 15 minutes

Caters To: 4 gobblers

Challenge Level: Beginner

From The Pantry:

  • 6 cucumbers
  • 2 cups yogurt
  • Salt to taste
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Handful mint leaves, chopped
  • Handful chopped dill, chopped
  • 2 cloves garlic, crushed

Mix Away:

  1. Grate the cucumbers.
  2. Pulse all the ingredients in a blender.

Chill and serve.

 

Sweet Red Pepper and Beet Soup

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The striking red colour of this dish makes it an aesthetically appealing appetiser, that is best served in shot glasses.

Prep Time: 25 minutes + 8 hours chilling time

Caters To: 4 gobblers

Challenge Level: Beginner

From The Pantry:

  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 3 red bell peppers, chopped
  • 2 beetroot, chopped
  • 1 cup of water
  • 3 cups of vegetable/chicken stock
  • 2 tablespoon lemon juice
  • Salt and pepper to taste
  • Goat cheese to garnish

Cook Away:

  1. In a pan, melt the butter. Add the onions, red bell peppers, beetroot.
  2. Add water and the stock, and let it simmer till the vegetables have softened.
  3. Remove from heat and add the lemon juice, salt and pepper.
  4. Once cool, blend the mixture until smooth.
  5. Chill overnight.

Garnish with goat’s cheese and relish this unique soup.

 

Cold Potato Soup

Image: littlepotatoes.com

Potato and leek soup is one of our favorite dishes. It would really be a shame to wait until the winter before we can sip on it. So voilà, here is a cold version to keep you delighted all summer long. If you find yourself without leeks, then a white onion will do just as well.

Prep Time: 25 minutes + 8 hours chilling time

Caters To: 4 gobblers

Challenge Level: Beginner

From The Pantry:

  • 2 tablespoons butter
  • 6 medium leeks, whites only
  • 5 medium-sized potatoes
  • 2 cups vegetable broth

Cook Away:

  1. In a large saucepan, melt a small cube of butter, add the leeks, and fry for a few minutes.
  2. Add the potatoes and broth.
  3. Simmer till the potatoes soften.
  4. Take it off the heat and let the mixture cool for a while.
  5. Pulse the mixture in a blender till smooth.

Chill overnight and devour!