Chilled Summer Soup Recipes

Chilled Soup

Chilled Soup

Cucumber Avocado Soup:

3 shallots, minced
3 tbsp. olive oil                                                                                                                                                               cucumbers, peeled, seeded and chopped

5 sprigs cilantro

3 ripe avocados
2 dashes tabasco
½ cup sparkling water
Salt and pepper to taste

In a small sauté pan, cook shallots in olive oil until soft and translucent. Cool completely.
In a food processor or blender, combine the remaining ingredients until smooth. Season with salt and pepper. Reserve and chill. Just before serving, whisk in the sparkling water.  Serve immediately.

Red Beet Soup:

3 red beets, peeled
3 shallots, minced
½ cup olive oil
1 quart still water
½ cup crème fraiche or heavy cream

Salt and pepper to taste

Place the peeled beets in a soup pot and simmer for approx. 40 minutes. Separately, in a small sauté pan, sauté the shallots in olive oil until translucent. Cool beets slightly. Place all ingredients (including beet water) in a blender and puree until smooth. Serve hot right away or cool and serve cold.


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