Warm Day, Chilled Soup

Warm Day, Chilled Soup

Wintertime means cozying up to a piping hot bowl of soup to soothe the soul and warm the body. But winter is well behind us and the warmer weather is making us smile. We still love soup, but a hot bowl isn’t what we’re craving…we want something cool and refreshing.

That’s why chilled soup is so satisfying. You get all the flavor and goodness of a hot soup, but you won’t sweat while you’re slurping! Plus, making chilled soup is simple, especially when you use a blender and whip it up in a snap.

These three chilled soups are great for kids and adults alike, filling bellies with deliciousness spoonful by spoonful. Read below for the recipes – each makes two servings.

Chilled Creamy Chickpea

thearmeniankitchen.com

Chickpeas are high in protein and delicious. This soup is filling and flavorful, similar to hummus.

Ingredients:

¾ cup canned chickpeas (garbanzo beans) rinsed

½ cup heavy cream (or whole milk)

¼ cup vegetable stock

3 hard-boiled egg yolks

1 tablespoon dried parsley

Salt and pepper to taste

Incorporate everything well in the blender and place in the fridge to chill for a few hours. Serve up with warm pita bread or carrot and celery sticks and enjoy!

Roasted Red Pepper Puree

sodiumoptional.com

Roasted red peppers are complex in flavor, making this soup interesting to the palate. Makes for a great marinade too.

Ingredients:

2 large red peppers, sliced and roasted (you can get this pre-jarred if you don’t want to roast yourself)

¼ cup vegetable stock

¼ cup tomato juice (unsalted)

¼ cup plain Greek yogurt or sour cream

1 teaspoon paprika

Pinch of red chili flakes

Salt and pepper to taste

Blend all ingredients in blender, chill, and serve. Tastes great with grilled cheese sandwiches. Dunk away!

Sweet and Sour Spinach Soup

foodnetwork.com

The balance of sweet and sour makes this spinach soup special. Serve with crunchy Chinese noodles for fun.

Ingredients:

1½ cups chopped cooked spinach (fresh or canned {drain})

¼ cup vegetable stock

¼ cup “Duck Sauce” (sweet and sour sauce – we like Dai Day)

1 tablespoon soy sauce (low sodium)

Black pepper to taste

Place everything in the blender and blend, allow to chill, and serve with noodles on the side for dipping or right on top for garnish.

Do you make chilled soup in the spring and summer? We’d love to share your recipes. Please post them in the comments section.

For more information like this, please visit All My Children’s blogs.

By: Melissa A. Kay

 

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