If you thought soups were only to be consumed in the winter season, you might want to think again. We bring to you a whole range of cold soups that help beat the roaring summer temperatures with their cool, refreshing and nutritional properties. Just what you needed, right?
A cool mix of fruits and vegetables, chilled soups work their double magic — providing respite from the heat while filling you up. People who love cold soups can rejoice, as restaurants in Delhi are now getting creative and experimental by introducing some such remarkable bowls of refreshment.Don’t feel like heading out for it? Fret not! Here are some easy-to-make soup options that you can enjoy within the comfort of your home, keeping the heat at bay and your health in check.
Char Grilled Raw Mango and Yoghurt Soup
Ingredients: 200gm green raw mango, 150gm low fat yoghurt, 15gm raw ginger, 30ml honey, 1 lemon and 15gm salt
Method: Carefully grill and peel the raw mango and allow to cool. Blend all the ingredients, except mint leaves. Strain through a sieve, add chopped mint leaves and adjust seasoning. Refrigerate for 30-45 mins, and serve chilled.
By Chef Prem Kumar Pogakula- The Imperial, New Delhi Melon and Mint Gazpacho
Ingredients: 60gm melon, 200gm mint, 140gm Lebanese cucumber, 80gm curd, 10ml rum and 1 Gondhoraj lemon
Method: De-skin and de-seed melon and Lebanese cucumber, and cut into small pieces. Chop the mint and add the Gondhoraj lemon for aroma. In a blender, blend all ingredients and adjust seasoning. Serve with mint topping.
By Chef Saby, Hotel Diplomat Tomato Gazpacho Soup
Ingredients: 8 tomatoes, 2 cucumbers and 2 red bell peppers — all peeled and deseeded, 1 small onion, 2tsp olive oil, 1tsp sugar, 1 tsp white wine vinegar and 1 garlic clove
Method: Put all the ingredients together in a mixer and blend them to desired consistency. You can add some ice cubes, if needed to make it cooler. Adjust the seasoning and keep the soup in the refrigerator for at least 2 hours to allow flavours to blend. Serve chilled.
By Chef Gaurav Mawari, Le Meridien Gurgaon
Chilled watermelon Gazpacho with Crab Meat
Ingredients: For soup: 500gm tomato pelati, 400gm watermelon, 150gm cucumber, 80gm red bell peppers, 70ml extra virgin olive oil, 3gm salt, 2gm black pepper, 5ml Worcestershire sauce, 5ml Mirin; For meat: 30gm crab meat and 2ml virgin oil
Method: Blend the ingredients to a fine puree, strain and refrigerate. Shred cooked crab meat and marinate with olive oil and chopped parsley. To serve, make a timbale of crab meat in the centre of a soup plate and pour soup in the bowl.
By chef Gunjit Chawla, Threesixty degrees, The Oberoi, New Delhi Chilled Cucumber, Yogurt and lychee soup
Ingredients: 500gm cucumber, 50gm mint, 500gm yoghurt, 50gm sugar, 100gm lychee, 20ml lemon juice and 20ml olive oil
Method: Marinate cucumber, lychee and yogurt with olive oil and sea salt. Blend all the ingredients with some crushed ice, and season with lemon juice. Caramelize lychee with sugar in a sauté pan. Serve the chilled soup with caramelized lychee and mint sprigs.
By Chef Nishant Kumar Choubey, Hotel Dusit Devarana
Cold soups across the globe
The famous Spanish Gazpacho: A cold soup made of raw vegetables, is widely eaten in Spain and neighbouring Portugal, especially during the hot summers. The Gazpacho has gained much popularity in Delhi as well, mainly due to its refreshing and cool nature that makes it an ideal food option.
Vichyssoise: A thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. The origin of this soup is debated to be either French or American. It is served cold.
Mediterranean Cold Yoghurt Soup: A combination of yogurt and cucumber (decked up with a bit of garlic and dill or mint), is a delicacy relished by many.
Korean Cucumber Soup: Korea is known to take the famous phrase “cool as a cucumber” quite literally. The chilled soup helps the cucumbers stay crisp and crunchy. It’s next to a thirst-quenching salad.