Cold Soups

• Gazpacho
• Quick Cool Pinto Bean Puree
• Vanilla Fruit Cup Soup

When the languid days of summer arrive, here’s our brief chance to grab what we can of sun, sand and…soup. Okay, so soup might not be something that springs immediately to your mind when thinking of summer pleasures, but for me, there’s nothing more refreshing on a warm summer day than a bowl of cold soup.

When my thoughts first turn to chilled soups, I start by making a favorite gazpacho recipe. Like the other cold soups that follow, gazpacho is ideal summer fare because you need not even turn on a stove to make it. To round out a meal of cold soup, add a substantial salad, a good bread, and if you’d like, some fresh corn-on-the-cob.

Transforming late summer’s lush fruits and vegetables into cool, flavorful elixirs whets the wilted appetite like nothing else can!

GAZPACHO
Serves: 6

The base:

• 14- to 16-ounce can diced or stewed tomatoes, undrained
• 2/3 large cucumber,peeled and cut into chunks
• 2/3 large green or red bell pepper, cut into chunks
• 2 bunches scallions, cut into several pieces
• Handful of parsley sprigs
• 1 tablespoon chopped fresh dill or
• 1 teaspoon dried dill

To finish the soup:

• 3 cups tomato juice, or as needed
• 1/3 large cucumber, peeled and finely diced
• 1/3 large green or red bell pepper, finely diced
• 2 fresh plum tomatoes, finely diced
• 1 large carrot, peeled and finely diced
• 1 medium celery stalk, finely diced
• Juice of 1/2 to 1 lemon, to taste
• 2 teaspoons chili powder, or to taste
• Salt and freshly ground pepper to taste

Place all the ingredients for the soup base in a food processor or blender. Puree until fairly smooth. Transfer the puree to a serving container.

Stir in enough tomato juice to give the soup a slightly thick consistency. Add the remaining ingredients. Stir together, then cover and refrigerate for at least an hour before serving.

QUICK COOL PINTO BEAN PUREE
Serves: 6

With the help of a food processor, this tasty, no-cook soup will be ready to eat in minutes. Serve with low-fat tortilla chips or warmed flour tortillas.

• Two 16-ounce cans pinto beans, drained and rinsed
• 14- to 16-ounce can stewed or diced tomatoes, undrained
• 2 scallions, coarsely chopped
• 1/4 cup fresh cilantro or parsley leaves
• Juice of 1 lemon
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 medium green bell pepper, cut into
• 1-inch pieces
• 4 ripe plum tomatoes, cut into large chunks
• 1/2 cup pitted black olives
• 1/4 cup chopped mild green chilies (fresh or canned), optional
• 1 1/2 cups vegetables stock or water, or as needed

Combine the beans, canned tomatoes, scallions, and cilantro or parsley in a food processor or blender and process until well pureed. Transfer to a large serving container and stir in the lemon juice, chili powder, and cumin.

Place the green pepper and fresh tomatoes in the food processor and pulse on and off 2 or 3 times. Add the olives and pulse on and off quickly, 2 or 3 times more, or until the vegetables are finely chopped (approximately 1/4-inch pieces).

Stir into the bean puree, then add the chilies if desired. Stir in enough stock or water to achieve a medium-thick consistency. Serve at once or cover and refrigerate until needed.

Variation: Garnish each serving with diced avocado and extra scallions.

VANILLA FRUIT CUP SOUP
Serves: 6

This soup is basically a colorful fruit salad easily transformed into an appealing dessert soup. Use the lushest fruits of late summer for best results.

• 2 cups berries, as desired (blueberries,
• raspberries, or chopped strawberries, or a combination)
• 1/2 medium cantaloupe, cut into 1/2-inch dice
• 2 cups pitted watermelon, cut into 1/2-inch dice
• 1 1/2 cups green seedless grapes, left whole if small or halved if large
• 2 peaches or nectarines, cut into 1/2-inch dice
• 2 cups low-fat vanilla yogurt or soy yogurt
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground ginger, or 1/2 teaspoon freshly grated
• 1 1/2 cups white grape juice, or as needed
• 1 to 2 tablespoons honey or maple syrup, optional

Combine all the ingredients except the last two in a serving container. Add enough white grape juice to achieve a slightly thick consistency. Taste, and if you desire extra sweetness, add honey to your liking.

Cover and chill for an hour or two before serving.