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As the temperatures soar, we tend to crave cold foods that give us a respite from the heat. A cold soup teamed with a salad seems the ideal way to cool off after a day battling with the heat. Given below are some recipes for cold soups which are easy to blend, refreshing and healthy as well.

  1. Cucumber Soup
Ingredients
  • 4 cucumbers, peeled, seeded and finely chopped
  • 4-5 cups of water
  • One onion chopped
  • One vegetable stock cube
  • 2 tbsp of butter
  • 1 cup milk
  • Salt & pepper to taste

Method

  • Sauté the onions in the butter until pink.
  • Add the cucumbers and lightly toss in the butter.
  • Add the stock cube and milk and water as well as salt and pepper.
  • Cook until the cucumbers are well mashed.
  • Puree when cool in a blender till you get a very smooth consistency.
  • Leave to cool.
  • Serve in individual bowls.
  1. Chilled Carrot Soup

Ingredients

  • 2 tbsps butter
  • ¼ cup diced onions
  • 1 kilo carrots sliced ½ inch thick
  • 5 & ½ cups water
  • 1 tbsp honey
  • Salt & pepper
  • 2 tbsp olive oil
  • ½ cup breadcrumbs
  • 2 tbsps parsley chopped

Method

  • In a pan melt the butter.
  • Add the onion, cook for 4 minutes. Add the carrots and cook for 2 minutes.
  • Add water and boil. Reduce the heat and simmer for half an hour.
  • Puree the soup in batches.
  • Stir in the honey, salt and pepper. Chill for 3 hours before serving.
  • Sauté breadcrumbs in olive oil and garnish each serving of soup with a tbsp of breadcrumbs and some parsley.
  1. Spicy Avocado and Cucumber Soup

 Ingredients

  • 2 cucumbers peeled, seeded and chopped
  • 2 avocadoes chopped
  • 2 tsp green Thai curry paste
  • 2 tsp sugar
  • 2 tsp grated lime zest
  • one 350 gms coconut milk tin
  • 3 tbsps lime juice
  • Some coriander leaves for garnish

Method

  • In a food processor, puree the cucumbers till smooth.
  • Add the avocadoes, curry paste, sugar and lime zest and process until well blended.
  • Add 3 & ½ cups water, coconut milk and lime juice and process until smooth.
  • Transfer into a large bowl and season with salt.
  • Refrigerate until chilled for 15 minutes.
  • Top with coriander leaves and serve.
  1. Watermelon Gazpacho

 Ingredients

  • 5 cups watermelon peeled, seeded and chopped
  • ½ cup cranberry juice
  • 1 cup peeled, seeded and chopped watermelon for garnish
  • 1 cup peeled, seeded and finely chopped cucumber
  • ¼ cup chopped onion
  • ¼ cup mint leaves minced
  • ¼ cup parsley leaves minced
  • 3 tbsp lime juice
  • 1 & ½ tbsp vinegar
  • Salt to taste

Method

  • Combine the watermelon and cranberry juice in the blender until smooth.
  • Pass through a fine sieve and collect around 3 cups of the strained liquid.
  • Add cucumber, watermelon, vinegar, onion, mint, parsley, lime juice, vinegar and salt to taste.
  • Keep in the fridge to cool.

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A tourism professional for 20 years, I was forced to take a sabbatical when my husband moved jobs. It turned out to be a blessing in some ways. I now exult in the luxury of time as my much-loved career had taken precedence over my family, home, health and friends. Slipping with ease into the role of domestic Goddess has not been easy. Mundane chores bore me to tears. Long distance parenting is what I enjoy the most- conversations with my 28-year-old son and 23-year-old daughter - lecturing them, cajoling them, scolding them and above all being a friend to them. My cat Kaddy and dog Zsa Zsa are my silent companions during the day, providing unconditional love in abundance. Pets are great stress busters provided you have systems in place for their care. Exercise is an integral part of my day, be it the gym or yoga. Bollywood dance classes are my passion. I have a confession to make - this Auntyji loves to dance :-)