Eating your vegetables is all well and good but what about when it’s too darn hot to even chew? You know, when you’re mired in one of those steamy, sweaty evenings where the thought of consuming anything warmer than body temperature is about as appealing as tepid lemonade. That is when it’s time to break out the blender and whirl together a cold vegetable soup, something icy and light, yet still savory and complex. And while we’re at it, good for you, too. These three soups fill the bill, and even better only one of them, the chilled lettuce soup with crispy fried squash blossoms, requires any kind of cooking at all. The others – a garlicky, dilled cucumber soup made withcreamy sheeps’ milk yogurt and spicy from jalapeño, and a pink gazpacho rich with almonds, ripe tomatoes, and juicy green grapes – can be whirled together in minutes and are guaranteed to bring your body temperature down by at least several degrees. And send your happiness quotient up.
Pink Gazpacho with Tomatoes, Watermelon, and Marcona Almonds
Serves 4 to 6
1 cup slivered blanched almonds
1/2 cup torn, country-style bread
1/2 cup plus 1 teaspoon extra-virgin olive oil
3/4 teaspoon sea salt, plus additional for seasoning
1/2 teaspoon black pepper, plus additional for seasoning
3 cups cored, chopped ripe tomato (2 large)
2/3 cup peeled, chopped Kirby cucumbers
2/3 cup chopped seedless watermelon
4 teaspoons sherry vinegar
4 garlic cloves, chopped
4 ice cubes
Green grapes, halved, for serving
Chopped marcona almonds, for serving
1. Place the almonds in a bowl with water to cover. Let stand 2 hours; drain.
2. To make the croutons, preheat the oven to 350° F. Toss the bread with 1 teaspoon oil and season with salt and pepper. Transfer to a baking sheet and roast until golden, about 15 minutes. Break bread into bite-sized croutons.
3. In a blender, combine almonds, tomato, cucumber, watermelon, vinegar, garlic, ice cubes, salt, and pepper. Puree until smooth. With the motor running, slowly drizzle in the remaining 1/2 cup oil until it is fully incorporated. Taste and adjust seasonings, if necessary. Transfer soup to an airtight container and refrigerate until very cold.
4. Ladle soup into bowls. Top each serving with a few grape halves, croutons, and a sprinkling of almonds; serve immediately.
Chilled Lettuce Soup with Crème Fraiche and Crispy Squash Blossoms
Serves 4 to 6
4 tablespoons unsalted butter
1 small red onion, thinly sliced (1 cup)
1 small leek, thinly sliced (3/4 cup)
1 large head Boston lettuce, torn into pieces (16 cups)
1 bunch watercress, stems removed (8 cups)
1 teaspoon fine sea salt, plus additional as needed
1 cup chicken or vegetable broth
3 tablespoons crème fraiche, plus additional for serving
1/2 teaspoon freshly ground black pepper
6 squash blossoms
1 cup all-purpose flour
2 large eggs
Olive oil, for frying
Chopped fresh chives, for garnish
Chive flowers, for garnish (optional)
Finely grated lemon zest, for garnish
Extra-virgin olive oil, for serving
1. Melt the butter in a large skillet over medium heat. Add the onion and leek. Cook, stirring, until softened, 5 to 7 minutes.
2. Increase heat to medium-high. Add greens, one handful at a time, letting them wilt slightly between additions. Cook until tender, about 5 minutes. Season with 1/2 teaspoon salt. Pour in the stock and scrape up any browned bits from the bottom of the skillet. Remove from heat and let mixture cool completely.
3. Transfer mixture to a blender; add the crème fraiche, 1/2 teaspoon salt, and pepper. Puree until smooth. Transfer to an airtight container and chill until very cold.
4. In a large skillet, heat 1/2- inch of olive oil over medium heat until shimmering. While the oil is heating, in a medium bowl stir together the flour and a large pinch of salt. In another bowl, lightly beat the eggs with another pinch of salt. Dip a squash blossom in the flour making sure it is evenly coated, then in the egg, letting the excess drip off, then in the flour again, and fry, in batches of 3 at a time, 2 minutes per side, or until light golden brown. Set aside on a paper towel and sprinkle lightly with salt while still warm.
5. Ladle the soup into bowls and put a generous dollop of crème fraiche in the middle of each one. Sprinkle with some lemon zest, chives, and chive flowers, and drizzle with olive oil. Place a squash blossom on top of the crème fraiche dollop and serve immediately.
Herbed Cucumber and Sheeps’ Milk Yogurt Soup with Jalapeno, Radishes, and Avocado
Serves 4 to 6
1 1/2 cups sheeps' milk yogurt
4 scallions, roughly chopped
2 fat garlic cloves, roughly chopped
2 tablespoons sliced jalapeño, seeds optional depending on how hot you like it
2 1/4 cups diced cucumber,
1/4 cup dill
2 ice cubes
1 tablespoon mint leaves (about 20 leaves)
1 1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 avocado, diced, for serving
2 radishes, cut into matchsticks, for garnish
Extra-virgin olive oil, for serving
1. Place the yogurt, scallions, garlic, jalapeno, 2 cups of cucumbers, dill, ice cubes, mint, salt, and pepper into a blender and puree until smooth, about 1 minute.
2. Ladle into bowls, and garnish with avocado, the remaining cucumbers, and radishes, and drizzle with olive oil before serving.
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