Not all soups should be very hot. Cold soups can be refreshing on a hot summer day, so try the recipes below.
Creamy Avocado Soup
Think of this soup during the heatwave days. It does not require any cooking and offers the refreshing flavors of lemon, coriander, and avocado.
Preparation time: 20 minutes; Cooking time: 0 min; Servings: 4
- 1/2 cube of vegetable broth
- Boiling water
- Cold water
- Small bunch of fresh coriander, rinsed and dried
- 2 Haas lawyers halved and pitted
- 4 green onions, trimmed and chopped
- 1 large clove of crushed garlic
- 1 pepper Chili green fresh, seeded and chopped (wear gloves when handling)
- 250 ml (1 t) Greek yogurt or plain yogurt
- 150 ml (2/3 t) coconut milk
- 15 ml (1 tablespoon) olive oil
- Pinch of Sugar
- 15 mL (1 tbsp) fresh lemon juice
Salt and freshly ground black pepper
- Dissolve the broth cube in a small amount of boiling water in a measuring cup and add enough cold water to make 1 1/4 cup (300 mL).
- Roughly chop the coriander leaves, but reserve a few leaves. Remove the flesh from the avocado and place it in a blender or food processor. Add broth, onions, garlic, chilies, chopped cilantro, yogurt, coconut milk, oil, sugar and lemon juice, and mix by scraping sides once, until The mixture is smooth and velvety, about two minutes.
- Season with salt, to taste, and refrigerate for at least three hours or overnight. Sprinkle with coriander and black pepper.
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Trout ice-cream soup
A silky and elegant texture with a pale pink color alluring, this cold soup is a perfect starter for the summer.
Preparation time: 15 minutes; Cooking time: 35 minutes; Servings: 6
- 1 bulb of fennel, in quarters along the length
- 2 slices of unpeeled beets (about 1 cm / 1/2 cm thick)
- 2 bay leaves
- 2 g (1/2 tsp) black peppercorns
- 2 g (1/2 tsp) salt
- 250 ml (1 t) semi-dry white wine
- 800 ml (3 1/2 t) cold water
- 2 sprigs of fresh tarragon
- 1 large clean trout, clean (about 350 g / 12 oz)
- 110 g (4 oz) cream cheese
- 15 mL (1 t) grated horseradish or 30 g (2 tbsp) horseradish sauce
- Salt and freshly ground black pepper
- 75 g (3 oz) smoked trout fillet, flaked
- Place the fennel in a saucepan large enough to hold the trout. Add the beets, bay leaves, pepper, salt, wine, and water.
- Cut the tarragon leaves and set aside. Add the tarragon stems to the pan. Bring to a boil, reduce heat and simmer until fragrant odor is felt about 10 minutes.
- Add the whole trout to the pan. Bring to a boil, then reduce heat and simmer until the flesh is opaque, 7 to 8 minutes. Remove the fish on a plate to cool.
- Remove the skin and bones from the trout, setting aside the flesh and turning the head, tail, skin, and bones into the pan. Bring to a boil, reduce heat and simmer, partially covered, until the remaining meat falls off the bones, about 15 minutes. Pour into a medium bowl and let cool.
- Purée the rest of the trout flesh, cream cheese and horseradish in a blender or food processor. Transfer to large bowl and add cooking liquid to the strainer. Season with salt and pepper to taste, then cool for at least three hours or overnight.
- Pour soup into cold bowls of soup. Sprinkle with smoked trout, tarragon leaves, and black pepper.