COLD SUMMER SOUPS 

Soups are my favourite, and they are no doubt a wholesome meal. While a hot soup on a cold winter is so very gratifying, a cold soup in the scorching summer is a relief to the parched throats but it should be chilled thoroughly to like it as it does take a while to relish it. 

The idea of a cold soup is not sold on everyone and neither did I really relish the thought but then thought no harm in trying it out. As they say you never never know if you never ever go so here I was experimenting ........

I tried out a Cold Cucumber soup as its summer but those who have winter in their part of the world can go back to my posts dated 01 Sept, 21 & 26th Sept,21 by clicking my Blog for the Recipe of the healthy hot soups where I had posted my No Frills healthy soups.

 I had made - Red Pumpkin, Drumstick, Whole Black Masoor (Lentil) soup, Whole Green Gram, Broccoli, Celery, Tomato and Mixed Vegetable soup. 

link : devayanipradhanmedhekarskuking.blogspot.com

I made the cold Cucumber soup like I made my no frills soups.  So, for those who have the sun breathing down on them here are two cold summer soups :

Cold Cucumber Soup with Mint 

Cold Cucumber Soup

Ingredients

Ingredients

Ingredients 

Cucumber - 2 big sliced  
Garlic - 4 
Fresh Mint leaves - a handful 
Onion sliced -1 big 
Water - 300ml 
salt and pepper to taste 

Butter - a little

Method

1. Heat the pan. Remove the pan from the gas and add little butter.  (Do not heat the pan so much that the butter becomes brown and neither should the heat be on when the butter is scooped in the hot pan as it will turn brown )

2. Saute garlic in the butter and then add the onions and saute again. 

3. Add the cucumber slices, saute, then add the mint leaves . Saute again for a few minutes and then pour the water in the pan . Boil.

4. Once the water boils, slow the gas and simmer for about 5-7 Minutes. 

5. Switch off the gas and keep the pan aside. Cool the mixture.

6. Once cooled, puree the mixture and strain.

7. Add Salt and Pepper .

 8. Chill for about an hour and a half but personally the more chilled the better .

9. Garnish it with few mint leaves and serve .

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Cold Tomato Soup

I love Tomato Soup and have given the recipe in my 26 Sept ,21 post.  I have given the Recipe my mother used to make with Tomato, Potato and Onions. This hot soup in winters is so satisfying!  But the Tomato soup can be had chilled too.

Roasted Tomato Soup 

Roasted Tomato Soup 

Ingredients

Ingredients 

#Tomatoes - 1 Kg ( you can make with less amount too depending on the no of people at home .) 

# Vegetable Stock / Chicken (readymade or homemade). -  
once I used the readymade Marigold Vegan Bouillon Vegetable stock / Urban Platter Vegetable Bouillon & Broth Powder and once I made the soup with the homemade Vegetable stock at home.  

# Note: Readymade stock powder can be very salty so always use only 1/4 tsp powder to  one litre of water  .  Homemade Vegetable Stock we use the whole stock water

# Garlic Crushed - 6 

# Olive oil - little to smear the tomatoes and garlic before roasting 

# Basil or Mint leaves - a handful

#Balsamic or Heinz white vinegar - 1/4 to 1/2 tsp

#Salt & Pepper to taste

Homemade Vegetable Stock 

Ingredients

# Onion -1

# Carrot - 1

# Tomato -1 

# Cabbage - 1/2  cup (optional ) 

# Celery - 2 Stalks 

# Garlic - 2 to 3 cloves

# Bayleaf - 1

# Pepper - 3 to 4

# Cloves -2 

Boil all together for 20 to 25 minutes. Cool and strain and keep aside for use. 

Method :

1. Halve the tomatoes and smear them with very little olive oil (or sunflower oil if olive oil is not handy ) 

2. Then smear the top of the tomatoes with garlic paste and again put a drop of olive oil on top of the garlic paste . Then place the tomatoes  on the roasting rack. 

3. Roast the Tomatoes and garlic in a preheated oven for an hour at 375 F (195 C).

4. Once the Tomatoes are roasted well, remove them from the oven. Cool.

5. Puree the roasted tomatoes then add the stock slowly and stir 

6. Then add the basil & vinegar and blend it till smooth.

7. Add Salt and Pepper and chill for 2 hours.

8. Pour in a soup dish .

9. Swirl little cream on top of the tomato and then garnish with mint leaves.

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