Healthy Family Recipes

healthy family recipes

Salmorejo No Cook Spanish Tomato Soup

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Spanish Tomato Soup

Did you know that Gazpacho is not the only Spanish soup that is easy and quick and so flavorful?

That soup is Salmorejo. It is effortlessly vegan and the combination of flavors will make you swoon.

You gently heat the soup mixture by placing everything in a pot and then cover with boiling water and let sit for one hour. Then, you drain off most of the water and blend. That’s it.

This is a great way to use up those last tomatoes out of the garden. And prolong your summer – at least in your mouth.

Salmorejo Spanish Tomato Soup

NO COOK TOMATO SOUP (SALMOREJO)

Prep time 10 minutes
Serves 4 to 6

2 slices crusty bread or dinner rolls, torn into pieces
2 lbs ripe tomatoes, quartered
3 cloves garlic
3 tablespoons of salt
1/2 sweet onion, such as Visalia or Walla Walla, cut into chunks
1/2 cup extra virgin olive oil
2 tablespoons sherry vinegar
Up to one teaspoon of sugar or honey (optional)
Feta cheese and parsley for garnish

Place the bread, tomato, garlic, salt and onion in a large pan. Cover with boiling water. Let sit one hour.

Drain off liquid, reserving one cup. Place pan contents in a blender with the one cup of reserved liquid. Blend until very smooth. While blender is on, stream in the oil and vinegar. Taste and add a little additional salt and some sugar or honey taste.

Serve warm or at room temperature.

No Cook Tomato Soup, Spanish Salmorejo
 
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This Spanish Soup is Gazpacho's Creamy Cousin - a summer delight!
Author:
Recipe type: Soup
Cuisine: Spanish
Serves: 4 to 6
Ingredients
  • 2 slices crusty bread or dinner rolls, torn into pieces
  • 2 lbs ripe tomatoes, quartered
  • 3 cloves garlic
  • 3 tablespoons of salt
  • ½ sweet onion, such as Visalia or Walla Walla, cut into chunks
  • ½ cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • Up to one teaspoon of sugar or honey (optional)
  • Feta cheese and parsley for garnish
Instructions
  1. Place the bread, tomato, garlic, salt and onion in a large pan. Cover with boiling water. Let sit one hour.
  2. Drain off liquid, reserving one cup. Place pan contents in a blender with the one cup of reserved liquid. Blend until very smooth. While blender is on, stream in the oil and vinegar. Taste and add a little additional salt and some sugar or honey taste.
  3. Serve warm or at room temperature.

 

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Cauliflower Rice Avgolemono with Roasted Asparagus

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Cauliflower Rice Avgolemono (Greek Lemon Rice Soup)

One of my favorite Greek dishes is Avgolemono, or Lemon Rice Soup. I decided it was time for a healthy update of this soup, making it carb-conscious. So, how about replacing the rice with cauliflower rice. I wasn’t sure about the flavor of this. But.

Surprise! I like the cauliflower version even better than the original. It just has more flavor and the texture is just as soft, creamy and delicious.

I was inspired by the low-carb queen Kalyn at Kalyn’s Kitchen. I replaced the Minute Rice with cauliflower rice in Kalyn’s Kitchen Avgolemono, and it is a hit!

Just top with a little roasted asparagus pieces and some green onion for freshness and you have the perfect spring soup.

Cauliflower Rice Avgolemono (Greek Lemon Rice Soup)
With Roasted Asparagus

1 large shallot, minced
2 tablespoon olive oil, divided
2 cups vegetable broth
4 cups water
1 1/2 cup diced cauliflower (about half of one head)
2 eggs
1/4 cup lemon juice
1 tablespoon lemon zest
salt and pepper to taste
8 to 10 stalks of asparagus, woody ends removed
2 green onions, thinly sliced

In a large stockpot, cook the shallot over medium heat in 1 tablespoon of olive oil until softened, about 3 minutes, stirring occasionally. Add the broth and water and bring to a boil.

Place the cauliflower in a food processor and pulse until very small bits. Add to stockpot and reduce to a simmer. Cook for about 10 minutes.

Toss the asparagus in 1 tablespoon of oil. Sprinkle with salt and pepper. Spread in a single layer on a baking sheet and broil for a few minutes at the top of the oven until lightly browned. Turn asparagus over and broil a few more minutes, watching closely so as not to burn. Cool asparagus and chop into 1 inch pieces.

Whisk together the eggs, lemon juice and lemon zest. Turn heat off soup and whisk vigorously while slowly streaming in the egg mixture. (NOTE: At this point, if you like your soup very smooth, let soup cool to warm and then blend in batches until very smooth.)

Taste soup and add salt and pepper as desired.

Spoon into bowls and garnish with asparagus and green onions.

Cauliflower Rice Avgolemono with Roasted Asparagus
 
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A new flavorful twist on an old classic Greek soup.
Author:
Recipe type: Soup
Cuisine: Spring
Serves: 4 to 6 servings
Ingredients
  • 1 large shallot, minced
  • 2 tablespoon olive oil, divided
  • 2 cups vegetable broth
  • 4 cups water
  • 1½ cup diced cauliflower (about half of one head)
  • 2 eggs
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • salt and pepper to taste
  • 8 to 10 stalks of asparagus, woody ends removed
  • 2 green onions, thinly sliced
Instructions
  1. In a large stockpot, cook the shallot over medium heat in 1 tablespoon of olive oil until softened, about 3 minutes, stirring occasionally. Add the broth and water and bring to a boil.
  2. Place the cauliflower in a food processor and pulse until very small bits. Add to stockpot and reduce to a simmer. Cook for about 10 minutes.
  3. Toss the asparagus in 1 tablespoon of oil. Sprinkle with salt and pepper. Spread in a single layer on a baking sheet and broil for a few minutes at the top of the oven until lightly browned. Turn asparagus over and broil a few more minutes, watching closely so as not to burn. Cool asparagus and chop into 1 inch pieces.
  4. Whisk together the eggs, lemon juice and lemon zest. Turn heat off soup and whisk vigorously while slowly streaming in the egg mixture. (NOTE: At this point, if you like your soup very smooth, let soup cool to warm and then blend in batches until very smooth.)
  5. Taste soup and add salt and pepper as desired.
  6. Spoon into bowls and garnish with asparagus and green onions.

Other Avgolemono creations:

Quinoa Lemon and Rice Soup, The Taste Space
Low Carb Avgolemono, I Breathe I’m Hungry
Avgolemono Sauce, Hip Foodie Mom
Kale Avgolemono, Kalofagas
Slow Cooker Avgolemono, 365 Days of Slow Cooking

Genius Almond Milk Triple Mushroom Soup

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Almond Milk Mushroom Soup

Almond Milk Mushroom Soup

This is a revolutionary idea: Cream-less Cream of Mushroom Soup. A revelation, I tell you.

There is something about the almond flavor that pairs perfectly with the mushrooms. It just really, really works. This guilt-free creamy soup tastes decadent and rich, yet it is low fat and low carb and full of mushroom-y goodness.

It’s not only Whole30, it is low-carb, low-fat and vegan as well. One of the healthiest (and yummiest!) things I have put in my mouth this year. So far anyway. Mushrooms are one of the best things humans can eat. They are nothing short of miraculous, health-wise. They are effective cancer fighters, particularly breast cancer, they lower cholesterol, improve immune systems, help burn fat and are packed with vitamins and minerals. Instead of “an apple a day,” perhaps we should eat a pound of mushrooms a day.

One of my favorite type of garnish/sauce is chimichurri. It adds a powerful flavor punch to any dish that has it is spooned on top. If you put a fresh chimichurri on top of a piece of shoe leather, I am pretty sure I would eat it and rave about its deliciousness.

I decided to add diced raw mushroom to standard chimichurri. This was a spectacular topping to the mushroom soup. So, so, SO good.

Almond Milk Mushroom Soup

ALMOND MILK TRIPLE MUSHROOM SOUP
with Raw Mushroom Chimichurri Topping

2 ounces dried shitake mushrooms
1 sweet onion, diced
1 tablespoon olive oil
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
32 ounces vegetable broth
4 cups unsweetened almond milk

Place the dried shitake mushrooms in 4 cups of boiling water and let steep for about 30 minutes, until mushrooms are softened. Drain off and reserve liquid and chop softened mushrooms.

In a large stockpot, saute onions in oil until beginning to soften, about 3 minutes. Add cremini mushrooms and saute for another few minutes, until mushrooms are softened. Add in garlic and cook for one more minute. Add in chopped shitake mushrooms.

Pour into stock pot the reserved mushroom water, the vegetable broth and bring to a simmer and cook for 20 minutes or so.

Remove the stockpot from heat and let sit for about 10 minutes. Blend the soup until smooth.

Return to stockpot and whisk in the almond milk. Serve with raw mushroom chimichurri.

Raw mushroom chimichurri: Stir together 1/2 cup minced parsley or cilantro; 2 tablespoons red wine vinegar; 2 cloves garlic, pressed; 1/4 cup extra virgin olive oil; and 1/2 cup diced white button mushrooms. Let sit for 10 minutes before serving.

Genius Almond Milk Triple Mushroom Soup (Whole30) (Vegan) (Low Carb)
 
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Author:
Recipe type: Soup
Serves: 4 to 6
Ingredients
  • 2 ounces dried shitake mushrooms
  • 1 sweet onion, diced
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 32 ounces vegetable broth
  • 4 cups unsweetened almond milk
Instructions
  1. Place the dried shitake mushrooms in 4 cups of boiling water and let steep for about 30 minutes, until mushrooms are softened. Drain off and reserve liquid and chop softened mushrooms.
  2. In a large stockpot, saute onions in oil until beginning to soften, about 3 minutes. Add cremini mushrooms and saute for another few minutes, until mushrooms are softened. Add in garlic and cook for one more minute. Add in chopped shitake mushrooms.
  3. Pour into stock pot the reserved mushroom water, the vegetable broth and bring to a simmer and cook for 20 minutes or so.
  4. Remove the stockpot from heat and let sit for about 10 minutes. Blend the soup until smooth.
  5. Return to stockpot and whisk in the almond milk. Serve with raw mushroom chimichurri.
  6. Raw mushroom chimichurri: Stir together ½ cup minced parsley or cilantro; 2 tablespoons red wine vinegar; 2 cloves garlic, pressed; ¼ cup extra virgin olive oil; and ½ cup diced white button mushrooms. Let sit for 10 minutes before serving.

Other food bloggers do vegan mushroom soups:

Vegan Mushroom Soup, Cookin Canuck
Oyster Mushroom Bisque, The Blender Girl
Vegan Chanterelle Cream Soup, My New Roots

Southwest Soba Noodle Bowl with Ginger Jalapeño Broth (Vegan)

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Broth with a flavor punch of ginger and jalapeño – and the trick to serving soup to a crowd!
Southwest Soba Noodles

A good soba noodles bowl is one of my favorite comfort foods. I love Asian flavors and so I was craving this dish, but wanted to try a twist, naturally.

I have been obsessed with broths lately. How to make them full bodied rich and tasty and interesting, but not take all day. So, one thing I have been doing is bringing the broth to a boil and load it with aromatics and then turn off the heat and let it steep. Like a good tea, this works like a charm. I put one sliced jalapeño pepper and some sliced ginger in a pot of water and just let it sit for awhile. The longer you let it sit, the more flavorful it becomes. I added just a dash of soy sauce and some sesame oil and – East meets West deliciousness was the result.

The other thing that makes this dish a snap to make is Nasoya baked tofu. The folks at Nasoya sent me a sample of this yummy Chipotle tofubaked for this recipe. I love the texture of the pre-baked tofu. It is no-fuss when you are in a hurry – no draining or pressing tofu. Just cube and use in your recipe. SO great. I cut the tofu into cubes and put it right into the noodle bowl, and it was perfect.

For a buffet – like for instance on Game Day – here’s the trick to serving a broth-based soup: Keep a bowl of your cooked ingredients at room temperature (minus the broth) on hand with serving bowls in a stack next to it. Then, keep a pot of hot broth in a slow cooker nearby. Let guest scoop up the ingredients and then ladle hot broth into their bowls. Perfectly cooked and hot soup every time!

Happy Game Day, everyone!

Southwest Soba Noodles

 

Southwest Soba Noodles with Ginger Jalapeño Broth

Serves 6 to 8

6 green onions, whites and green separated
1 piece (3 inches) ginger, peeled and thinly sliced
3 cloves garlic, smashed
1/4 cup low sodium tamarin soy sauce
2 tablespoons rice vinegar
2 tablespoons olive oil
1 teaspoon sesame oil
8 ounces Nasoya Chipotle tofubaked, cut into 1-inch cubes
8 ounces soba noodles, cooked according to package directions
1 bunch baby bok choy, thinly sliced
6 ounces snow peas, trimmed and thinly sliced
Black sesame seeds for garnish

In a saucepan, place 8 cups water and the green onion whites, thinly sliced, ginger, garlic, soy sauce, rice vinegar and boil for 5 minutes. Turn off heat and let sit for 30 minutes.  Stein and discard solids. Pour broth into a slow cooker and turn on high.

Heat a large skillet to medium high heat. Add oils. Sauce the bok choy and snow peas for 2 to 3 minutes, until just tender but not soft. Stir together with tofu and soba noodles and place in a large serving bowl.

Keep broth hot and let guests spoon vegetables and some hot broth into their serving bowls. Garnish with sesame seeds.

Southwest Soba Noodle Bowl with Ginger Jalapeño Broth (Vegan)
 
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Author:
Recipe type: Soup
Cuisine: Southwest
Serves: 6 to 8 servings
Ingredients
  • 6 green onions, whites and green separated
  • 1 piece (3 inches) ginger, peeled and thinly sliced
  • 3 cloves garlic, smashed
  • ¼ cup low sodium tamarin soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 8 ounces Nasoya Chipotle tofubaked, cut into 1-inch cubes
  • 8 ounces soba noodles, coked according to package directions
  • 1 bunch baby bok choy, thinly sliced
  • 6 ounces snow peas, trimmed and thinly sliced
  • Black sesame seeds for garnish
Instructions
  1. In a saucepan, place 8 cups water and the green onion whites, thinly sliced, ginger, garlic, soy sauce, rice vinegar and boil for 5 minutes. Turn off heat and let sit for 30 minutes. Stein and discard solids. Pour broth into a slow cooker and turn on high.
  2. Heat a large skillet to medium high heat. Add oils. Sauce the bok choy and snow peas for 2 to 3 minutes, until just tender but not soft. Stir together with tofu and soba noodles and place in a large serving bowl.
  3. Keep broth hot and let guests spoon vegetables and some hot broth into their serving bowls. Garnish with sesame seeds.

 

Whole 30 Creamy Bacon, Leek and Cauliflower (BLC) Soup

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This fabulous bacon, leek and cauliflower soup will hit the midwinter spot – whether you’re doing Whole 30 or not! 

BLC Soup: Creamy Bacon, Leek & Cauliflower. Perfect for #Whole30. #Dairyfree and delish. #paleo

BLC Soup: Bacon, Leek and Cauliflower. Perfect for Whole 30. Dairy-free and delish.

 

If you’ve been joining in on the January Whole 30, you’re in the home stretch! But you might want to make this again (and again, and again) even once your 30 days are up. Totally dairy-free, this manages to be rich and creamy without being heavy. With an immersion blender, it’s also a total cinch. If you don’t have one, it’s also totally possible in a blender, don’t worry! You’ll definitely want to drizzle this with either Nom Nom Paleo’s sublime homemade sriracha or the good stuff from the Paleo Chef.

…

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Marcona Almond and Raw Garlic Soup (Whole 30) (Vegan)

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Marcona Almond Soup

There is something about cooler weather that has me craving soups. And so every fall I am on a quest to find new creativ -e, flavorful and healthy soups.

I have always loved the flavor of Marcona Almonds. There is something so rich and toasty and satisfying about them. And here is the bonus with this recipe: it is so good for you. This soup is low carb, vegetarian, vegan, Whole30 and so nutrient dense. Almonds are one of the healthiest nuts, and are packed with fiber, antioxidents and cholesterol lowering nutrients. Win/Win.

I was inspired by a recipe that I tore out of Saveur magazine a few years ago, and just now rediscovered in my “Must Try” recipe stash.

You must take a leap of faith on this recipe, because you add just a tiny bit of raw garlic at the end to give the soup a bright, pungent finish. It is such a delicious surprise that will make your taste buds swoon.

Take the leap with me! I promise you won’t regret it!

Marcona Almond and Raw Garlic Soup

2 tablespoons oil
1/2 onion, diced
2 stalks celery, diced
4 cloves garlic, minced and divided
6 ounces Marcona almonds
2 cups vegetable broth
1 teaspoon hot sauce
1 tablespoons lemon juice
salt and pepper to taste

In a large stockpot, heat the oil to medium high heat. Add onion and celery and cook until softened, 3 to 5 minutes. Add in 2 1/2 tablespoons of garlic and cook another minute.
Transfer skillet mixture to a blender and add almonds, one cup of vegetable broth and the remaining 1/2 tablespoon of raw garlic. Blend at high speed until smooth and frothy, about 2 minutes.
Pour blender mixture back into stockpot and add remaining ingredients. Simmer for about 10 minutes and serve.
Optional garnishes: thinly sliced green onions, sliced almonds, dried minced aleppo peppers.

Marcona Almond and Raw Garlic Soup
 
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A kick of raw garlic finishes this healthy almond soup off with a surprise!
Author:
Recipe type: Soup
Serves: serves 4
Ingredients
  • 2 tablespoons oil
  • ½ onion, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced and divided
  • 6 ounces Marcona almonds
  • 2 cups vegetable broth
  • 1 teaspoon hot sauce
  • 1 tablespoons lemon juice
  • salt and pepper to taste
Instructions
  1. In a large stockpot, heat the oil to medium high heat. Add onion and celery and cook until softened, 3 to 5 minutes. Add in 2 tablespoons of garlic and cook another minute.
  2. Transfer skillet mixture to a blender and add almonds, one cup of vegetable broth and the remaining 1 tablespoon of garlic. Blend at high speed until smooth and frothy, about 2 minutes.
  3. Pour blender mixture back into stockpot and add remaining ingredients. Simmer for about 10 minutes and serve.
  4. Optional garnishes: thinly sliced green onions, sliced almonds, dried minced aleppo peppers.

Other Bloggers use Marcona Almonds in soups:

Chilled Marcona Almond Soup, Taste with the Eyes
Green Grape and Marcona Almond Gazpacho, Kahakai Kitchen
Potato and Fried Marcona Almond Soup, The Wednesday Chef

Soup Duo: Pumpkin Ginger Soup and Garlic Cauliflower Soup

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A make-ahead spectacular first course for your holiday feast!
Pumpkin Ginger Soup and Garlic Cauliflower Soup

If you are looking for a spectacular opening course for your next big holiday meal, you have come to the right place. Two soups swirled together with a crunchy sprinkle on top will have your guests Ooohing and Aaahing from the beginning of the meal.

Pumpkin Ginger soup is bright and tasty all by itself, but then you combine it with Garlic Cauliflower soup and Wow! I predict you will have a memorable dish that will be one of your favorite food memories.

This soup duo was inspired by the Turquoise Room at our favorite inn of all time – La Posada Inn in Winslow, Arizona. It is well worth the trip if you are within a 100-mile radius of Winslow to dine at this unique old world southwest restaurant. Their soup is a Cream Corn and Bean Duo soup that has just a hint of heat – served side by side in a bowl of hot, steamy deliciousness. This Inn is a magical place – it is the very last of the Harvey resorts that were built in the 1920’s along Route 66. It is truly remarkable – old thick adobe walls and high ceilings – Territorial style architecture. You feel as though you have been transported in time when you step into this southwest sanctuary. And NO, I am not being compensated in any way – I just adore this place and hope that swarms of people stay there so that it will thrive and I will always have it as a retreat.\

La Posada Turquoise Room

Anyway, pumpkin ginger soup is fabulous all by itself, but when you add the cauliflower soup, it becomes a yin and yang kind of otherworldly soup. Add a touch of crunch – I used pepitas and pomegranate seeds – but you could use croutons whatever crunch you like.

Both soups are easy to make and can be made a few days ahead of your feast and then reheated and swirled together in serving bowls.

A new Thanksgiving tradition has been born at the Kelly house!

Soup Duo: Pumpkin Ginger Soup and Garlic Cauliflower Soup
 
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Author:
Recipe type: Soup
Cuisine: Harvest
Serves: 8 servings
Ingredients
  • For Pumpkin Ginger Soup:
  • 1 medium yellow onion, diced
  • 1 tablespoon vegetable oil
  • 1 can (15 ounces) coconut milk
  • 2 cups vegetable broth
  • 2 cups mashed cooked pumpkin
  • 1 tablespoon fresh grated ginger
  • ½ teaspoon ground cardamom
  • 1 teaspoon cayenne pepper sauce
  • Salt and Pepper, to taste
  • For cauliflower Soup:
  • 1 large head of cauliflower
  • 3 cloves garlic
  • 2 tablespoons cream
  • 3 tablespoons Parmesan cheese
  • 3 tablespoons goat cheese

 

Butternut Squash Soup with Ras El Hanout, Pomegranate and Spiced Pumpkin Seeds

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Ras el hanout gives your favorite fall soup a subtly spicy twist.

Moroccan Butternut Squash Soup with Spiced Pumpkin Seeds & Pomegranate #whole30 #paleo #vegan

Moroccan-Inspired Butternut Squash Soup with Spiced Pumpkin Seeds & Pomegranate Arils

Soup season: it’s on. This was adapted from a recipe by Half Baked Harvest. Her delicious version includes goat cheese (definitely give that variation a try sometime if you do dairy), a different spice blend, and is topped with pistachios. I thought I’d give it a vegan/nondairy whirl, and experiment with other flavor notes.  The ras el hanout works SO beautifully with winter squash – if you don’t happen to make this particular recipe, do try it on squash in another dish. …

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Grilled Salmon, Zucchini and Corn Massaman Chowder

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Grilled Salmon Corn Chowder

This recipe is proof that you can make a delicious soup using your barbecue grill – and summer ingredients.

I am in mourning. Summer is almost over and I am NOT a fan of winter.

So, there are only two seasons where I live in the Rocky Mountains: Winter, and Winter is Coming.

I love, love LOVE grilled salmon. We make it about once a week during the summer. And my garden is overflowing with cherry tomatoes, zucchini and corn. I decided to throw them all together and make a corn chowder – using the grill for the salmon and zucchini. This way, you only use about 12 minutes of stove top time and the larger ingredients are cooked on the grill, lessening the kitchen heat.

I added just a bit of Massaman curry paste – because this is one of my favorite flavors and it pairs perfectly with the salmon. YUM.

This is a fresh tasting and delicious soup that is a fabulous end of summer dish.

Grilled Salmon Zucchini and Corn Chowder
 
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Author:
Recipe type: Soup
Serves: 4 to 6 servings
Ingredients
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tablespoon red curry paste
  • 1 tablespoon Frank's Red Hot Original Sauce
  • 2 cups corn kernels (fresh or frozen), plus more for garnish
  • 1 teaspoon salt
  • 1 can (15 ounces) coconut milk
  • 2 cups low sodium chicken broth
  • 2 tablespoon diced tarragon leaves, plus more for garnish
  • 6-ounce salmon filet
  • 2 medium zucchini, halved lengthwise
  • 2 tablespoons Lawry's Seasoned Salt
  • 1 cup halved cherry tomatoes
Instructions
  1. Heat a large stock pot to medium high heat. Add oil and shallot and cook until softened. Add garlic and cook another minute. Add curry paste, Frank's Red Hot Original Sauce and cook another minute.
  2. Add in corn, salt and zucchini and cook until zucchini is softened. Stir in coconut milk and chicken broth and simmer for about 10 minutes.
  3. Season salmon and zucchini with Lawry's seasoned salt. Grill salmon fillet and zucchini halves until cooked through. When salmon and zucchini are cooled to warm, flake the salmon with a fork and dice the zucchini into ½ inch cubes.
  4. To serve, ladle the soup into serving bowls. Crumble the salmon on top of each bowl. Toss each bowl with the cubed zucchini. Sprinkle on the cherry tomatoes, corn kernels and tarragon for garnishes.

Other summer soups:

Summer Minestrone, Eat the Love
Sweet Corn and Pepper Soup, Naturally Ella
Zucchini and Yellow Squash Soup, Kalyn’s Kitchen
Finnish Summer Soup, Farm Fresh Eats
Hatch Chile and Summer Corn Soup, The Wicked Noodle

Frothy Chilled Cucumber Soup

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Chilled Cucumber Soup

I have to admit that I ma late to the cucumber party. I once disliked them – something about the weird texture of the seeds and gel in the middle, I guess. Also, they just seemed like so much work for very little flavor.

But my taste buds have changed over the years. I now appreciate subtle flavors. And I have to say that foods that are in season are foods that I crave – they just seem so, well, right.

Take cucumbers in the summer time. Just the right freshness and cool subtle flavor. And I have learned to just scoop our the seedds and gel in the middle and then the crunch is refreshing and lovely, really.

This cucumber soup is one of my summer recipes. I love the frothiness of the texture. And the flavor – well it just screams “SUMMER!” to me!

If you chill all your ingredients first, this soup only takes minutes to whip up.

Happy Summer, Everyone!

Frothy Chilled Cucumber Soup
 
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If you start with cold ingredients, you can skip the chilling in the fridge - making this a 10 minute recipe.
Author:
Recipe type: Soup
Serves: 4 to 6 servings
Ingredients
  • 16 ounces cold English cucumber, diced
  • 1 cup cold water
  • 1 thinly sliced cold green onion
  • 2 tablespoons cold lime juice
  • 1 garlic clove, diced
  • 1 cup cold plain Greek yoghurt
  • 1 teaspoon salt
  • For garnishes:
  • Halved grape tomatoes
  • Chopped avocados
  • Cilantro or parsley leaves
  • Feta cheese, cubed
Instructions
  1. Place all ingredients except garnishes in a blender and blend until frothy, about 2 minutes.
  2. Taste and add additional salt as desired.
  3. Serve with garnishes spooned on top.

Other noteworthy liquid cukes:

Cucumber Buttermilk Soup, Cafe Johnsonia
Cold Cucumber Soup, Jeanette’s Healthy Living