This week summer came to the San Francisco Bay Area for the first time in a while, leaving fog-drenched residents blissed out but panting from the searing heat. Seems to be the perfect time to eat chilled soup for supper.
When most of us think of cold soup, gazpacho, or perhaps chilled potato leek soup, comes to mind. But a look around the web reveals a rich treasure of creative concoctions using summer ingredients and flavor profiles.
Martha Stewart Living has a giant chilled soup section with a whopping 40 recipes for chilled soups.
My two top picks are the Cucumber-Buttermilk Gazpacho with crunchy Spain-inspired garnishes and the Chilled Corn and Coconut Soup.
If you’re like me, you’re still trying to think of creative ways to use the zucchini onslaught. This recipe for Chilled Zucchini Soup from Epicurious fits the bill.
I’m not crazy about gazpacho. The kitchen sink mentality of cooking evident in most gazpacho recipes always makes me feel like I’m spooning salsa into my mouth. The different vegetables don’t seem to ever hang together into a cohesive whole. However, while this Chilled Tomato Soup with Cilantro and Yogurt Swirl from Eating Well gives a nod to gazpacho, it sounds much simpler and way more interesting, due to the addition of smoky chipotle chiles and the well considered garnishes.
Main image: Ulterior Epicure via Flickr Creative Commons. Other images from Martha Stewart Living, Epicurous and Eating Well respectively.