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Cold soups for summer

Slushies and juices are not the only body coolants this season. Revise your summer menu by adding cold soups to your diet.

india Updated: Jun 10, 2011 01:53 IST

Slushies and juices are not the only body coolants this season. Revise your summer menu by adding cold soups to your diet. Flavoursome and light, cold soups are a perfect breezy-meal option to beat the sweltering heat. Besides the cooling effect, they are also easy to prepare — some cold soups don’t need to be cooked.

All you need to do is:
Peel the vegetables and fruits and make their puree, pep it up with some herbs, and then add some garnish to please the eye. For an appetising respite from the summer heat, try out these simple cold soup recipes at home.

Melon & mint soup
A refreshing soup that’s high in vitamins and minerals, melon and mint soup helps improve digestion, and provides an instant dose of energy.

Ingredients

1 Sugar Melonhttp://www.hindustantimes.com/Images/HTEditImages/Images/drink2.JPG

20 gm Mint

1 tbs Lemon juice

To taste Salt

Method
Wash and peel melons and remove the seeds and pulp. Cut dices and put in a blender, and add mint leaves. Blend to a puree. Strain through a coarse strainer and add lemon juice. Adjust the seasoning by adding salt. Refrigerate and serve chilled in a melon shell.
By chef Tarun Kapoor, The Metropolitan

Gazpacho
This thick soup originated in the Andalusia, Spain. Sherry vinegar lends a zing to its tomatoey flavour.

Ingredients
700 gm Ripe Tomato
125 gm Cucumber
125 gm Red bell-pepper
50 gm Celery stick
30 ml Sherry Vinegar
125 ml Olive oil
80 gm Rye Bread
20 gm Garlic
200 ml Tomato Juice
6 gm Salt
3 gm Black pepper

Method
Quarter tomatoes, peel and dice cucumber, deseed and dice red bell pepper and chop celery stick. Mix all ingredients and grind to a thick consistency. Add olive oil, salt and pepper. Garnish with lemon wedges and parsley sprigs. Serve on a bed of ice.
By chef Neeraj Tyagi, The Claridges

Mango & jalapeno soup
The jalapeno wonderfully pairs up with mango to lend this soup a sharp, peppery tinge.

Ingredient
1 Large ripe mango
1 Jalapeno pepper
125 gm Fresh coriander leaves
250 ml Mango juice
30 ml Lime juice
1 gm Ground nutmeg
3 gm Freshly ground pepper

Method
Roughly chop mango. Core, de-seed and roughly chop jalapeño. Put them with coriander, mango juice, limejuice, nutmeg, salt and pepper in a food processor. Pulse until it is smooth and then press through a sieve. Refrig-erate for one hour. Serve chilled, topped with a twig of mint.
By chef Francis Luzinier, The Lalit New Delhi

Carrot & Orange Soup
The oranges give the soup a fruity twist and a fabulous colour. Amazingly light, it’s high in vitamin C and A. A tasty starter to any meal.

Ingredient
1 kg Carrot
3.5 litre Vegetable stock
220 ml Orange juice
150 ml Cream
10 gm Salt
4 gm White pepper
15 gm Garnish Chop parsley
200 gm Orange segments

Method
Peel and cut the carrots in small cubes. Boil along with the vegetable stock and puree. Once cooked, add cream to finish. Then add orange juice and mix well. Chill it down in a freezer. Adjust the seasoning with salt and pepper. Garnish with orange segments and chopped Parsley.
By chef Shirish Singh, Ruby Tuesday

Cucumber & Yoghurt Soup
This thick soup is packed with vitamins, salts and antioxidants. Have it for breakfast and enjoy the lingering minty flavour.

Ingredients
700 gm Plain yoghurt
500 gm Cucumbers
20 gm Peeled garlic
2 gm Mint
20 ml Olive oil, extra virgin Tp taste
1 gm Fennel seed
Seasoning (salt and pepper)

Method
Line a sieve with a mouseline cloth and drain yoghurt in it for three hours. Peel and deseed the cucumbers, cut into dices and refrigerate. Finely chop the garlic. Combine the yoghurt, cucumbers, garlic, finely sliced mint and olive oil in a bowl and season to taste with salt, pepper and roasted fennel seeds. Distribute equally in prechilled soup plates, grind black pepper over the soup, drizzle with a little olive oil and garnish with mint leaves.
By chef Jan Seibold, The Imperial