Hot summer is here, at least it is in Florida. It’s June 19 and it is 90º in the shade. The heat is rising from the asphalt and making it clear that we have a long hot summer ahead of us. In South Florida the weather will be in the 90’s everyday until around the middle of October and the temperature will drop only a few degrees at night.
Hot weather makes me not want to eat a heavy or hot meal and during our 6 month heat wave there are a lot of salads and chilled soups served in our house. Summer time is also a very meatless time for me and I go right to the veggies and fruit to help me stay healthy and cool.
Two of my favorite chilled soups are Gazpacho and Sweet Pea Vichyssoise. Both are delicious, healthy and lovely to look at. Both take some time to prepare but once done and chilled they take no further preparation time when ready to serve.
Gazpacho
Cool and refreshing, gazpacho makes for a light starter. This wonderfully tasty and visually beautiful soup is very low in fat and loaded with tons of good for you veggies. The recipe may look daunting with so many ingredients but it is well worth the effort. You can either chop all by hand for a perfect look or chop using a food processor for a more rustic appearance. If you choose to use the food processor, chop each ingredient separately. Pulse when you chop to avoid turning the ingredients into a liquid like mush. The finished product gets better with age and making it a day or two before serving will make the gazpacho even tastier.
Makes 12 Servings
2 Red Bell Peppers, Seeded and Finely Diced
2 Yellow Bell Peppers, Seeded and Finely Diced
1 Jalapeno, Seeded and Finely Diced (Leave Seeds in for a Spicier Taste)
2 Pounds Vine Ripened Beef Steak Tomatoes, Seeded and Juice Squeezed Out, Coarsely Chopped
4 Large Carrots, Peeled and Finely Diced
2 European Cucumbers, Seeded and Finely Diced
4 Celery Stalks with Leaves, Finely Diced
1 Medium Red Onion, Finely Diced
6 Scallions, Finely Diced
6 Roasted Garlic Cloves, Smashed into a Paste
½ Cup Chopped Cilantro
1 Tablespoon Chopped Fresh Basil
1 Tablespoon Chopped Fresh Oregano
1 Teaspoon Chopped Fresh Thyme
1 Tablespoon Chili Powder
1 Teaspoon Ancho Chili Powder
1 Teaspoon Chipotle Powder
1 Tablespoon Cumin Powder
1 48 Ounce Bottle V8 Juice
1 Tablespoon Worcestershire Sauce
1 Teaspoon Tabasco Sauce
¼ Cup XVOO
2 Tablespoons Red Wine Vinegar
1 Tablespoon Coarse Sea Salt
1 Teaspoon Freshly Ground Black Pepper
Crème Fraiche and Fresh Cilantro for Garnish
In a large bowl mix all ingredients. Once mixed, pour into a large container with a lid and refrigerate overnight.
Serve chilled in individual bowls with a dollop of Crème Fraiche and a sprig of fresh cilantro. Serve with Tortilla Chips.
Hints and Tips: To take this up a level or two, garnish the gazpacho with chilled jumbo shrimp.
Sweet Pea Vichyssoise
This is my take on the traditional chilled potato soup. The peas add a layer of flavor that is delicate and subtle. Plus the color is incredibly beautiful. What a perfect soup for a very warm summer night.
I don’t usually like pureed soups but this one is an exception for me. The flavors blend together really well but you still will be able to taste each layer of flavor individually.
Makes 1 Gallon, About Enough for 10 Good Size Portions
6 Ounces Unsalted Butter
4 Cups Coarsely Chopped Leeks, White Parts Only, Thoroughly Cleaned
3 Celery Stalks, Peeled and Coarsely Chopped
1 Large White Onion, Peeled and Cut into Medium Dice
6 Cups Cubed Russet Potatoes, Peeled and Cut Into 1 Inch Cubes
8 Cups Homemade Chicken Stock or Canned Low Sodium Chicken Broth
2 Cups Half and Half
1 Tablespoon Coarse Sea Salt
1 Teaspoon Freshly Ground Black Pepper
3 16-Ounce Bags Frozen Peas, Thawed and at Room Temperature
2 Cups Heavy Cream
Crème Fraiche and Micro Pea Sprouts (Optional) for Garnish
Melt butter in a heavy pot, such as a Dutch oven, over medium heat. Add leeks, celery and onion. Reduce heat and cover. Sweat the vegetables until they are translucent, about 10 minutes. Don’t let the vegetables get brown. You want the soup to have a light color and browning will only darken the end result. Add the potatoes, half and half, the salt and pepper and the stock. Bring to a boil. Reduce heat and continue to simmer lightly until the potatoes are very soft, about 20 minutes. Add the peas and stir to incorporate. Remove from heat and using a blender, puree in small batches until smooth. Put into a large container and cool to room temperature before refrigerating. Refrigerate at least 8 hours or overnight before serving.
When ready to serve, remove from the refrigerator and stir in the cream. Taste for seasoning and adjust with salt and pepper if necessary. Garnish with Crème Fraiche and pea sprouts.
Hints and Tips – As soon as you put the peas in the soup don’t hesitate to take it off the heat immediately. If the peas cook at all they will turn a “Canned Pea Gray”. You need the vibrancy of the spring pea green to give the soup its special color.
When ladling the hot soup into the blender be very careful. Do this in small batches and be sure you put the lid on before turning on the blender.
The 2 cups of cream called for at the end of the recipe can be optional if you like.
Chill out and enjoy a cool cup of soup on a hot summer’s day.