I am not usually a huge fan of chilled soups, but for some reason I have had some serious cravings lately and no idea where to begin. I have been craving some of the chilled fruit soups we had on a Caribbean cruise a few years back. I must still be in Hawaii mode. It's not quite the weather for it here, but I can't help it.
Here are just some of the recipes I have found on my cold soup quest. I have yet to try them
From the Royal Caribbean International Cookbook:
CHILLED ROASTED PEACH SOUP
4 ripe large peaches, peeled, halved and pitted
1 1/2 cups (345 g) granulated sugar
2 cups (500 ml) peach nectar, plus extra if needed
1 star anise, cracked
1 vanilla bean, split
juice of 3 oranges
juice of 2 lemons
1/2 pint (150 g) strawberries, gently washed
2 sprigs fresh mint
1. Preheat the oven to 400F/200C. Lightly coat a baking sheet with butter. Place the peach halves cut side down on the prepared baking sheet. Sprinkle the peaches with 1/2 cup (70g) sugar and bake for 15 to 20 minutes until well roasted.
2. Transfer the peaches to a food processor along with any drippings from the baking sheet. Puree until smooth, stopping 2 or 3 times to scrape down the sides. Transfer to a large nonreactive bowl and set aside.
3. In a small nonreactive saucepan, combine the peach nectar, remaining sugar and star anise over medium heat. Use the tip of a blunt knife to scrape the vanilla bean seeds into the mixture. Bring to a boil and then remove from the heat. Let the syrup infuse for about 1 hour in a warm place. Strain through a fine sieve into a nonreactive bowl and add the citrus juices.
4. Tasting as you go, slowly add the peach syrup to the peach puree until the desired flavor is achieved. If the soup is nicely flavored but too thick, thin it with a little plain peach nectar. Cover and refrigerate until completely cold.
5. To serve, ladle the soup into chilled soup plates or cups and garnish with sliced strawberries and mint sprigs.
CHILLED RED BERRY SOUP
1 pt (150g) fresh raspberries, gently washed
1 pt (150g) fresh strawberries, gently washed & trimmed
2 cups (500 ml) sour cream
1 cup (250 ml) whole milk
1 cup (250 ml) ginger ale
1/4 cup (60g) granulated sugar
2 tablespoons Triple Sec
2 tablespoons fresh lemon juice
fresh mint leaves for garnish
1. Reserve 6 of the strawberries and 12 of the raspberries for garnish. In a blender or food processor combine the remaining berries and puree until smooth. Strain the mixture through a fine sieve over a nonreactive bowl, pushing through as much of the pulp as you can, leaving the seeds behind.
2. Whisk the remaining ingredients, except the reserved berries and mint, into the puree. Cover and refrigerate until cold. To serve, divide the soup among chilled soup bowls and garnish with reserved berries and mint leaves.
Serves 4 to 6.
CHILLED APRICOT SOUP
20 fresh medium apricots (around 5 cups, diced) (700g)
1 cup (250 ml) club soda
1 cup (250 ml) dry white wine
1/2 cup (70 g) granulated sugar
juice of 1 lemon
1/3 cup (75 ml) cognac
whipped cream and chopped fresh mint for garnish
1. In a medium saucepan, bring 2 quarts (2l) water to a boil. Working in batches, plunge the apricots in the boiling water and leave them in just until the skins are loosened, 10 to 20 seconds. With a slotted spoon, transfer the apricots to a large bowl of cold water to cool. Slip off the skins and cut the apricots in half. Remove the pits and dice the apricots.
2. In a large nonreactive bowl, combine the apricots, club soda, wine, sugar, lemon juice and cognac. Ladle the mixture in batches into a blender and puree until smooth. Transfer the soup to another bowl. Cover and refrigerate. To serve, divide the soup among chilled soup bowls and garnish with whipped cream and mint.
Serves 6
CHILLED WASHINGTON APPLE SOUP
6 cups (1.5 l) water
juice of 2 lemons
4 tablespoons granulated sugar
1/2 teaspoon ground cinnamon, plus extra for garnish
18 golden delicious apples, peeled, cored and roughly diced
4 cups (560 g) vanilla ice cream
1. In a large nonreactive saucepan, combine all the ingredients except the ice cream. Bring the mixture to a boil. Reduce the heat and simmer, covered, until the apples are soft.
2. Transfer the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve into a nonreactive bowl. Let cool to room temperature. Cover and refrigerate until cold, about 4 hours. To serve, stir in the ice cream and divide the soup among chilled soup bowls. Sprinkle with cinnamon and serve immediately.
Serves 8
CHILLED PINEAPPLE SOUP
2 pounds (905 g) chopped fresh ripe pineapple
2 cups (280 g) sour cream
1 cup (250 ml) whole milk
1 cup (250 ml) ginger ale
1 cup (140 g) granulated sugar
2 teaspoons pure vanilla extract
2 tablespoons fresh lemon juice
1/4 cup unsweetened flaked coconut
1. In a nonreactive bowl, combine all the ingredients except the coconut. Transfer the mixture in batches to a food processor and puree until smooth. Pour the soup into a clean nonreactive bowl. Cover and refrigerate until cold.
2. Meanwhile, toast the coconut. In a dry skilled over high heat, toss or stir the coconut, taking care not to scorch it, until lightly browned. To serve, divide the soup among chilled soup bowls and garnish with the coconut.
Serves 4 to 6
MANGOSPACHO
8 cups (1 kg) peeled and finely diced mango (about 12 mangos)
1 cup (250 ml) water
1 cup (250 ml) ginger ale
1/2 cup (125 ml) rice wine vinegar
1/2 cup (125 ml) light olive oil
1 tablespoon granulated sugar
salt and freshly ground black pepper to taste
2 cucumbers, peeled, seeded and finely diced
1/2 cup (70 g) finely diced red onion
3/4 cup (100g) chopped fresh cilantro
1. In a blender or food processor, combine half the mango with the water, gingeral, vinegar, oil and sugar. Puree until smooth. Season with salt and pepper. Transfer the soup to a nonreactive bowl. Cover and refrigerate until cold, about 4 hours.
2. In another nonreactive bowl, combine the remaining 4 cups of mango, cucumber, red onion and 1/2 cup cilantro. Cover and refrigerate until cold.
3. To serve, divide the mango/cucumber mixure among chilled soup bowls that are each sitting in a bowl of crushed ice. Ladle the soup over the mango/cucumber mixture and sprinkle with the remaining cilantro. Serve immediately.
Serves 4 to 6
