Recipes

[Calibeach]

Do you have any favorite chilled soup recipes?

Sweet Corn Gazpacho

This sweet corn gazpacho is a no-cook, chilled sweet corn soup perfect for hot summer days. Its texture is silky and creamy using fresh, peak-season summer produce.

Ingredients

Yields 4 servings

• 3 ears fresh corn

• 1 yellow tomato, roughly chopped

• 1 yellow bell pepper, seeded and roughly chopped

• 1 cup roughly chopped, peeled English cucumber

• 1/4 cup roughly chopped sweet onion

• 1/4 cup extra virgin olive oil, plus more for drizzling

• 2 tablespoons rice vinegar

• 2 tablespoons freshly-squeezed lime juice

• 2 cloves garlic, peeled and smashed or pressed

• salt and freshly ground black pepper to taste

• fresh basil for garnish

• *We added a jalepeno for some extra spice*

Directions

1. Slice the corn kernels off the cob; reserve 1/3 cup for garnish.

2. Place corn, tomato, yellow bell pepper, cucumber, onion, olive oil, vinegar, lime juice, and garlic in a high speed blender, and process just until smooth, but not totally pureed. Season to taste with salt and pepper.

3. Transfer the mixture to an airtight container, and chill in the refrigerator for at least 2 hours. Garnish with basil, a sprinkle of reserved corn kernels, a drizzle of olive oil, and serve.

[Calibeach]

Farmers Market Chilled Soup with Cucumber Salad

A raw, vegan chilled soup made with your farmers market best like tomatoes, bell peppers and sweet corn, and topped with a bright, herby cucumber salad.

Ingredients

• 3 ears sweet corn
• 3 cups sungold tomatoes, halved (see notes)
• 1 cup yellow bell pepper, diced medium
• 1/2 cup white onion, diced medium
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper

• 1 cup cucumber, diced small
• 1/2 cup red onion, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons olive oil
• 1 tablespoons lemon juice
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper

Instructions

1. Shuck the corn, and discard the husks. Shave off the kernels off the cob into a large mixing bowl. Then milk the cob into the bowl by running the back of your knife down the cob to remove any remaining kernel bits and juice.
2. Next add the tomatoes, bell pepper, onion, olive oil, apple cider vinegar, salt and pepper and stir to combine. Allow this mixture to sit uncovered and undisturbed for 30 minutes.
3. While the soup is sitting, make the salad by combining the cucumber, red onion, parsley, olive oil, lemon juice, salt and pepper in a bowl, stir and set aside.
4. Then blend the soup in soup batches in a blender until smooth. Run the soup through a fine mesh sieve and refrigerate for 4 hours or until chilled.
5. Divide the soup into bowls and serve chilled with the cucumber salad, a drizzle of olive oil and pinch of black pepper on top.

Notes

Any sweet, ripe tomatoes will work in this recipe. Although if you're using red tomatoes, the yielding soup color may differ than as shown.

[MoonieBaby]

@Calibeach,

I love soups. Hot, or cold. Though I’m admittedly not talented in the kitchen, I think I’m going to try the vegan chilled soups. I may fail miserably but since my husband isn’t a soup lover anyway, I’ll eat what I make even if it’s not perfect.
Thanks for the soup inspo.