Is the scorching heat of the summer making you irritated? How about a steaming bowl of soup? Doesn’t sound quite right? Well, you will definitely love my idea when I tell you to go for some chilled soups. Here are some recipes that I have not only collected from friends, relatives and acquaintances, but also tried with great success. Yes, they are yummy! Loaded with veggies and seasonal fruits, these soups are also quite colorful and refreshing.

Curried Zucchini Soup

Do you wish to have some variety? You can conveniently replace all or part of the zucchini with yellow squash.

Ingredients

  • 1 medium onion, chopped
  • Olive oil, 2 tablespoons
  • 1clove garlic, minced
  • Low-sodium vegetable or chicken broth, 4 cups
  • Zucchini, trimmed, coarsely chopped, 2 pounds (about 6 in number)
  • Curry powder, 2 teaspoons
  • Reduced-fat sour cream, 1 cup
  • Black pepper, freshly ground
  • Salt
  • Fresh cilantro, chopped, 2 tablespoons, for garnish

Preparation

In a pot, warm oil over medium heat. Cook a bit after adding onion, till it is soft. Add curry powder and garlic and stir for 1 minute till you get the fragrance. Add 1 tsp. salt, broth, zucchini, raising heat to moderately high. Cover and simmer.

After some time remove cover and simmering in medium heat, cook till you find that the zucchini has become tender. Take away from heat and allow cooling.

In a blender, puree soup in batches till a smooth mixture is obtained. Transfer the entire soup blend in a large bowl and allow chilling in refrigerator for a minimum of 2 hours.

Season with pepper and salt; whisk in sour cream, just prior to serving. Place in chilled bowls, use cilantro for garnishing, and then serve.

Ginger and Carrot Soup

Try out this wonderful combination of ginger and carrot. I am sure it will help you beat the soaring temperature to a certain extent.

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons, olive oil
  • 1 2-inch piece fresh ginger, peeled, grated
  • 2 pounds carrots (10 to 12), sliced
  • 1 clove garlic, sliced
  • Freshly ground black pepper
  • Vegetable broth, low-sodium, 6 cups
  • Salt
  • 1 cup plain yogurt
  • Juice of 1 lime
  • Lime wedges for garnishing, if required

Preparation

Get the oil heated in medium heat. Put in onions; sauté until pulpy. Add garlic and ginger, and sauté till it gives out a fragrance.

Stir in carrots in medium to high heat. Take broth in pot and simmer after covering. Bring heat to moderate after removing the cover, so that a simmer is maintained. Cook for around 25 to 30 minutes till you get tender carrots. Allow soup to cool after removing from heat.

Puree in blender and refrigerate for at least a couple of hours.

Add yogurt and lime juice just before you serve. Use salt and pepper for seasoning. Garnish the chilled soup with lime wedges and serve.

Spinach and Avocado Soup

I have tried this cool yummy dish a number of times and everyone in my family loves it. You can make this soup all the more delicious by using some crabmeat.

Preparation

  • 1 medium onion, chopped
  • Olive oil, 2 tablespoons
  • Frozen chopped spinach, thawed, 1 10-oz. package
  • Reduced-fat milk, 2 1/2 cups
  • Tabasco, 1 teaspoon
  • All-purpose flour, 2 tablespoons
  • Low-sodium chicken broth, 2 cups
  • Avocados, ripe, peeled, pitted, chopped, 2 in number
  • Freshly ground black pepper
  • Juice of 1 lemon
  • Salt
  • Lemon wedges for garnishing, optional

Preparation

To heat the oil, take in a big pot and heat over medium flame. Cook after putting in onion and continue stirring till it is softened. In order to extract any additional moisture present, squeeze the spinach. Over medium to high flame, stir the spinach within the pot and mix well after sprinkling flour above it. Pour in broth and milk. Stir constantly and cook ensuring that the mixture does not boil. In fact, you should cook for about 8 to 10 minutes, until you get a slightly thick mixture. Leave for some time to cool after removing from heat. Apply pepper and salt for seasoning.

Processing in batches, puree spinach blend in a processor till you get something smooth. Reserving 2 cups of soup transfer the rest in a big bowl. In the blender add avocado and process till it is smooth. Add in the soup while stirring.

Refrigerate in a covered condition for a couple of hours or more, till it is absolutely chilled. Add lemon juice and Tabasco while stirring and serve immediately. If you want, you can again season with extra pepper and salt. Use lemon wedges for garnishing (this is optional) and serve chilled.