Summer Heat Needs Cold Soup

Print Friendly, PDF & Email

Anyone who knows me knows that I love soup.  In my cooking classes I lovingly talk up soup as if it was the most unique creation, a rare gem in a sea of rocks.  In reality, though, I am right.   Soup has a wealth of benefits.  When you know the proper techniques of making soup it becomes easy to make. I always make double or triple of a recipe and freeze what I am not using at the time (though, depending on the soup,  my family of five will eat it all).  Soup defrosts beautifully and tastes delicious when reheated.

From a nutrition standpoint, soup gets gold stars. I am not talking about Cream of Mushroom or New England Clam Chowder, made with cream and bacon (again, if you know me, you know that I can make any heart clogging soup into a delicious, nutritious treat).  When you make soup, you have the opportunity to add in a load of vegetables, sneak in greens and make vegetarian versions of traditional meat based soups with beans.  You get a whole lot of bang for you buck, which is something I always like.

With summer peaking and so many vegetables in season, I always turn to cold soups.  The best thing about cold soup is not having to turn on a stove.  The second best thing is that they are still nutrition powerhouses, most making great use of vegetables of the season straight out your garden (you are growing something, right?).

One of my go to soups in the summer is a Creamy Gazpacho Andaluz (FYI no cream in this “creamy” soup).  All the vegetables come right out of my garden.  By this time of the year, you can go to the farmers market to pick up all these fresh vegetables. Click here for the recipe and enjoy the peak of the summer!