Salads and sandwiches often are the perfect answer for cool summer meals, but sometimes they aren`t enough. That`s where soups come in. Soups complete a simple meal, whether they`re served chilled and refreshing in hot weather or hot and soothing when temperatures drop.
Soups don`t have to be rich to be satisfying. Full-flavored but light and low-fat soups are great to have on hand for lunch or supper.
The soups here are light, flavorful and easily prepared in advance. The Thai-style carrot and bright asparagus soups are thickened with vegetable purees, giving them appealing flavor, substance and color without any added fat. The farmer`s gazpacho is a medley of chopped ingredients mixed into a tomato juice base.
Although the soups vary in style and ingredients, they benefit greatly from preparation in a food processor. If you have a thin slicing disc, use it. Thinly sliced vegetables cook more quickly.
Vegetables can be chopped in the food processor so they retain their texture. Simply use an on/off motion as if you were using a knife on a board and stop as soon as you are satisfied with the results.
When soups are to be pureed into a velvety mixture, a blender does the smoothest job. The processor can certainly be used, but add just enough liquid to puree the vegetables, leaving most of the liquid in the pot. Transfer the pureed mixture back to the pot and whisk the soup until well-combined.
These soups all can be served chilled as well as steaming; the microwave oven is a good method for reheating, especially by the bowlful. Don`t overlook them for picnics; they are extremely easy to transport in thermal containers. Carrots lend themselves to many ethnic flavors; this combination is vibrant and refreshing.
THAI-STYLE CARROT SOUP
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 7 cups
1 tablespoon vegetable oil
1 medium Spanish onion, thinly sliced
2 large cloves garlic, minced
1-inch square peeled fresh ginger, minced
1 3/4 pounds carrots, trimmed, scrubbed, thinly sliced
4 cups chicken stock or broth, skimmed of all fat
1/4 cup loosely packed cilantro leaves
Salt, crushed red pepper flakes, to taste
1. Heat oil in 3-quart saucepan over medium-high heat. When hot, add onion, garlic, ginger and carrots. Cook, stirring often, until hot and fragrant, about 4 minutes. Add 3 cups stock or broth. Simmer, covered, until carrots are soft, about 25 minutes.
2. Strain liquid from solids; reserve liquid. Puree solids with cilantro in blender or food processor until smooth. Add as much of the reserved liquid as container can hold; puree until even smoother. Transfer to 3-quart bowl. Add remaining liquid, if any, and 1 cup stock or broth. Season with salt and crushed pepper flakes. Can be made 2 days ahead and refrigerated or frozen up to 3 months. Adjust seasoning before serving. Serve cold or hot.
All of the fresh vegetables in this gazpacho can be gathered at any farmers` market or stand. Once you`ve unloaded the vegetables on the counter, the soup can be ready in a flash because there`s no cooking. Cut whole vegetables into 1-inch pieces to facilitate chopping them in the food processor. Sun-ripened tomatoes form the base of the soup; they make all the difference. If they lack flavor, compensate with 1-2 tablespoons tomato paste or ketchup to taste. Gazpacho is not a candidate for freezing, but it will keep a few days in the refrigerator. Surprisingly, it`s delicious gently heated and served hot. This soup (hot or cold) is like a salad, so it`s best served with sandwiches and cold cuts.
FARMER`S GAZPACHO WITH BASIL
Preparation time: 25 minutes
Yield: About 5 1/2 cups
3-ounce piece of red onion, halved
1 medium carrot, scrubbed
1/2 large red bell pepper
2 small pickling cucumbers, scrubbed
3 large ripe tomatoes, halved, juiced, seeded
1/2 cup loosely packed fresh basil leaves
1 large ear of corn, raw or cooked, corn cut from the husk, kernels separated 2 cups seasoned tomato juice (such as Clamato)
1/2 teaspoon sugar
Salt, freshly ground pepper, hot pepper sauce, to taste
Fresh basil leaves, for garnish
1. Cut onion, carrot, red pepper and cucumbers into 1-inch pieces. Put them into food processor work bowl fitted with metal blade. Finely chop, using quick on/off motion until vegetables are desired texture. Transfer to 2-quart mixing bowl.
2. In same food processor work bowl (without washing it), puree tomatoes with 1/2 cup basil until smooth. Add to vegetables along with corn, tomato juice, sugar and seasonings. Stir well to combine. Can be made 3 days ahead and refrigerated, covered airtight.
3. Serve cold or gently heated (try to retain crunch in vegetables). To serve, stir well, adjust seasoning and garnish with basil leaves.
You may wonder that frozen asparagus is used in this soup, but it`s far more practical than using great fresh asparagus that should be enjoyed spear- by-spear and not pureed into a green soup. The spinach leaves give this soup a bright hue without altering the taste of the asparagus.
BRIGHT ASPARAGUS SOUP
Preparation time: 15 minutes
Cooking time: 30 minutes
Yield: About 5 1/2 cups
1 tablespoon oil
2 medium onions, thinly sliced
2 packages (10 ounces each) frozen asparagus spears
3 1/2 cups chicken stock or broth
1/2 cup young spinach leaves
1/4 teaspoon freshly grated nutmeg
Salt, freshly ground pepper, to taste
Lowfat plain yogurt or sour half-and-half
1. Heat oil in 3-quart saucepan over medium-high heat. When hot, add onions. Cook, stirring constantly, until softened, about 4 minutes. Add asparagus and stock or broth. Simmer, covered, until asparagus is soft, about 25 minutes.
2. Drain liquid from solids; reserve liquid. Puree solids with spinach in blender or food processor until smooth. Add as much liquid as container can hold; puree until even smoother. Transfer to 3-quart bowl. Add remaining liquid, if any. Season. Can be made 2 days ahead and refrigerated or frozen up to 3 months. Adjust seasoning before serving. Serve chilled or hot, garnished with a dollop of yogurt or sour half-and-half, if using.
