Cold soups and creams are top stars in the summer. Light and cool, flavorful, packed with vitamins. The best start for a summer meal.
Cold soups and creams are top stars in the summer. Light and cool, flavorful, packed with vitamins. The right appetizer for a summer meal. Try these light, refreshing and delicious recipes. They are original and easy to prepare. No one likes to receive a cold shoulder, but they will love you for giving them the cold soup.
Will they keep?
Home made stock can be freezed for 2 or 3 months without a problem. Cold creams and soups can keep for 2 in the fridge, some up to 3 days. Careful! They will spoil if left for too long in the hot summer weather. Once cold enough to put in the fridge, keep them there in tightly closed container.
Too hot or not enough time to chill the soup? Add some ice cubes to the soup. Not too many, the soup will turn to watery.
All you will need
Apart from very fresh, first quality ingredients, you will need a few cooking items:
Pans and pots - for sauteeing and simmering the soups and creams that require some cooking or to hold the ones that won't make you get close to the stove.
Blender - to puree the vegetables raw or once cooked. Any standing blender or food processor will do, but we strongly recommend a hand blender -also called immersion or stick blenders- that can puree your favorite soup right in the pot.
Sieve, strainer, food mill - to get a smooth texture. The food mill can make the job of an electric blender for cooked vegetables. For raw ones, use the electric blender first and then the sieve or food mill to get rid of skin bits and seeds.
Colander - to wash vegetables. All vegetables should be washed before cooking. Washing is particularly important when vegetables will be eaten raw, even pureed.