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Stacy’s Summer Bumper Crop Soups

  • August 20th, 2012

Last Sunday I visited my friend Stacy Brooks at the Greenbelt Farmers Market where she was demoing “Summer Bumper Crop Soups.” This demo was a great idea, because as us gardeners know, this is the time of year when we have zucchini and other squash, tomatoes and basil coming out of our ears. Stacy had a marvelous solution for market goers – make a delicious chilled soup with your extra produce and herbs. Customers sampled a Chilled Thai Cantaloupe Soup and a Curried Zucchini Soup, both of which were pretty darn tasty. She also shared a yummy recipe for a Raw Tomato Basil Soup. The soups were divine!

Because my awesome neighbor, Sieglinde, left me to care for her garden while on vacation, I was able to harvest many gargantuan zucchini from her garden. So Stacy’s Curried Zucchini Soup was timely! The picture below, doesn’t do the soup justice, mostly because it’s not a very good picture. Hey, I tried.

With Stacy’s permission, I am posting these soup recipes for you to enjoy.

Chilled Thai Cantaloupe Soup

Ingredients:

  • 3 cups chopped ripe cantaloupe
  • 1 Tablespoon sugar
  • 1 Tablespoon minced fresh ginger
  • 1 Tablespoon minced fresh lemon grass
  • 1 teaspoon Thai red curry paste
  • 1 teaspoon chopped jalepeno
  • 2 teaspoons cilantro
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 can (13 to 14 ounces) light coconut milk
  • 1-2 teaspoons soy sauce or fish sauce (or to taste)
  • 2 Tablespoons fresh lime juice

Puree the first 6 ingredients (through cayenne) in food processor until smooth. Transfer to a bowl and stir in coconut milk, soy or fish sauce, and lime juice. Taste for seasoning and adjust if necessary. Chill for at least one hour.

*Topping ideas: chilled shrimp, sesame crackers, chopped peanuts, cilantro sprigs

Curried Zucchini Soup (adapted from Martha Stewart’s Everyday Food)

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 teaspoons coarse salt
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons curry powder
  • 1/8 teaspoon red pepper flakes
  • 1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
  • 1 baking potato, peeled and cut into 1-inch chunks
  • 1/3 cup sliced almonds, toasted, for garnish

Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.

Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.

In batches, puree soup in a blender (do not fill more than halfway) until smooth, or use an immersion blender to puree soup directly in the pot. Serve immediately, or let cool, and refrigerate in an airtight container until chilled. To chill quickly, place soup in a bowl, and set in an ice-water bath, stirring frequently until cool

Garnish with toasted almonds or a dollop of plain Greek yogurt or sour cream.

I added a cup of cooked quinoa to this recipe for added protein.

Raw Tomato Basil Soup

Ingredients:

  • 2 large ripe tomatoes
  • 1/4 small onion
  • 1-2 cloves garlic, smashed into a paste with 1/2 teaspoon salt
  • 8-10 basil leaves, cut in strips
  • Olive oil for drizzling

Cut tomatoes in half. Grate the cut side of the tomatoes on a box grater until only the skin remains (be careful!). Put the tomato puree in a bowl. Grate the onion into the bowl. Add the garlic/salt paste and basil. Stir and check/adjust seasonings. Drizzle with olive oil before serving.

*Topping ideas: diced avocado or cucumber.

 

For additional chilled summer soup ideas, please refer to my Chilled Summer Soups post.

Chilled soups created with fresh fruits and veggies are great for any meal and can accompany a healthy wrap or side salad if you’re in the mood for something more substantial. And of course they alkalize and hydrate the body during the dog days of summer!

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