There's no reason summer soups should be bland, their taste chilled out. Quite the reverse: They should balance their cool with a bright range of sunny flavor. Try these recipes to jump-start any jaded palates at your table.
Chilled Confetti Corn and Shrimp Soup
2 tablespoons vegetable oil
1 pound small shrimp, peeled, deveined and coarsely chopped
Heat 1 tablespoon oil in 3-quart saucepan over medium-high heat. Add shrimp; cook until lightly browned. Remove to bowl. Cook potatoes, onion and garlic in remaining 1 tablespoon oil over medium heat until lightly browned, stirring occasionally.
Add 1 cup corn, chicken broth, green pepper sauce and salt. Heat to boil over high heat. Reduce heat to low; cover and simmer 10 minutes until potatoes are tender. Remove from heat. Allow to cool slightly.
In blender or food processor, puree soup in batches until just smooth. Return to saucepan along with shrimp and remaining 1 cup corn. Heat to boil over high heat. Reduce heat to low; cover and simmer 3 minutes. Stir in half-and-half. Cover and refrigerate until well chilled, at least 2 hours. Garnish soup with red pepper and basil, if desired.
Makes 9 cups. Preparation about 30 minutes, chilling time at least 2 hours.
Nutrition information per serving: 207 calories, 14g protein, 16g carbohydrates, 10g total fat (4g saturated), 92mg cholesterol, 818mg sodium, 2g fiber.
Source: Recipe developed for AP by Tabasco.
Chilled Roasted Vegetable Soup
3 ripe tomatoes, cored and coarsely chopped
1 red onion, coarsely chopped
1 red bell pepper, cored, seeded and coarsely chopped
1 yellow bell pepper, cored, seeded and coarsely chopped
2 tablespoons olive oil
1 teaspoon hot pepper sauce
1 cup tomato juice
1/4 cup red wine vinegar
1 cucumber, peeled, seeded and coarsely chopped
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
Yellow pepper slivers, optional
Finely diced cucumbers, optional
Cilantro sprigs, optional
Preheat oven to 400 degrees.
Toss tomatoes, red onion, red and yellow peppers, olive oil and 1/2 teaspoon hot pepper sauce in roasting pan. Roast 30 minutes, stirring occasionally (see note). Remove vegetables to large bowl. Add tomato juice, vinegar, cucumber, salt and remaining 1/2 teaspoon hot pepper sauce. In a blender or food processor, puree soup in batches until blended. Stir in cilantro. Cover and refrigerate until chilled, at least 3 hours.
Garnish with yellow pepper slivers, diced cucumbers and cilantro sprigs, if desired.
Makes 4 1/2 cups. Preparation about 30 minutes; chilling time at least 3 hours.
- If you prefer to grill vegetables, preheat grill to high. Place vegetable mixture in foil; seal to close well. Place packet on grill. Grill 8 to 10 minutes until packet is puffed. Prepare as previously directed.
Nutrition information per serving: 117 calories, 2g protein, 14g carbohydrates, 7g total fat (1g saturated), 0mg cholesterol, 428mg sodium, 3g fiber.
