The magic in chilled soups is that each delicate flavor is not lost. It’s summer sunshine by the spoonful. The Chilled Cantaloupe and Peach Soup and Fresh Berry Soup require no cooking -- always nice on a hot summer day.
All of the recipes are vegan and gluten-free (if you substitute the dairy with cashew cream) and would pair well with a summer salad that incorporates fresh fruit, legumes, nuts, and grains. If you would like a light protein, serve chilled salmon or crab on your salad.
Chilled Pea Soup
vegan and gluten-free
6 servings
Note: sour cream or non-fat Greek yogurt is a non-vegan option
Ingredients:
- 14 ounces potato, cut into 1-inch cubes
- 2 teaspoons fresh garlic, chopped
- 1 teaspoon Phoebe’s Herb Dipping Oil Blend or dried Italian herb blend
- 2 teaspoons extra virgin olive oil plus a drizzle
- 4 ounces leeks, whites sliced and washed
- 2 pounds frozen/fresh hulled peas or a blend of hulled peas and sugar snap peas (ends and strings removed)
- 1 tablespoon dried tarragon
- 3 cups broth
- 1 cup sour cream, non-fat Greek yogurt, or vegan cashew cream (1/2 cup water blended with 1/2 cup raw cashews until creamy)
- 2 teaspoons lemon juice
Preparation:
Preheat the oven to 425 degrees. Prepare a baking sheet with aluminum foil and non-stick spray.
Toss the potatoes, garlic, and dried herbs with a drizzle of olive oil to lightly coat. Spread the potatoes on a baking sheet and roast until golden, 15-20 minutes. Set aside.
Sauté the leeks and tarragon over medium heat until tender.
Add the peas to the leeks. If you are using sugar snap peas, sauté them first for 6 minutes adding the hulled peas for the last 2 minutes. If you are using only hulled peas, sauté for only 2 minutes. Do not overcook the peas -- it will diminish the bright green color.
Allow the pea mixture to cool.
In small batches, puree the peas and potatoes with the remaining liquids in a high-speed blender until smooth. Strain all the ingredients into a large bowl, whisking to evenly combine.
Serve chilled or at room temperature with diced chives and a dollop of sour cream, non-fat greek yogurt, or cashew cream.
Chilled Cantaloupe Peach Soup
vegan and gluten-free
6 servings
This soup always surprises folks who would otherwise never enjoy it because of the cantaloupe. It was always a favorite of my private chef meal clients.
Ingredients:
- 4 peaches, washed and pitted
- 20 ounces peeled and seeded cantaloupe
- 1/3 cup sweet white/blush wine or grape juice
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon raw organic agave
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon freshly ground nutmeg
Preparation:
In batches, puree the fruits, liquids, and spices until smooth.
Adjust the the spices based on personal taste.
Serve with blueberries, diced cantaloup, or vegan cashew cream (1/2 cup water blended with 1/2 cup raw cashews until creamy).
Fresh Berry Soup
vegan and gluten-free
6 servings
There is something special about the addition of ginger in this recipe; it’s refreshing. You may add a bit of fresh ginger, if you like. Start with a small bit, adding to taste.
Ingredients:
- 4 cups blend of strawberries, raspberries, and/or blackberries
- 1 cup cashew cream (1/2 cup water blended with 1/2 cup raw cashews until creamy) or non-vegan Greek yogurt
- 1 12-ounce bottle ginger ale (Reed’s Cherry Ginger Brew is best)
- 1/4 cup lemon juice
- 4 tablespoons raw organic agave
- 1 teaspoon vanilla extract
Preparation:
Puree all the ingredients until smooth. You can strain, prior to serving, if you like.
Serve topped with fresh berries or crumbled ginger snap cookies.
