It’s hot. Like, really hot. What better way to beat the heat than with some soup?
No, not THAT kind of soup- cold soup!
On this week’s edition of 1 Dish, 2 Spoons, Tess and Jess share two cold soup recipes to help you keep cool this summer.
I’ve been on quite the cold soup kick lately. The reason being is they are just so easy to make. Simply pop some veggies (or fruit) into a blender, give er a whirl and you, my friends, have dinner. No cooking and sweating required.
Zucchini is to summer, what rabbits are to gardens. No matter what you do, you will always have a ton of them. If you’ve got a few of these delightful courgettes kicking around, but unsure how to use them, look no further than this recipe.
This soup was light and refreshing and the avocado added a nice creamy texture without the need for dairy. What’s even better, with a few quick whirls in my trusty food processor and I had dinner ready to go in under 15 minutes. Pretty freakin’ awesome if you ask me. But don’t take my word for it, try it for yourself and see how delicious cold soups can be.
3 small/medium zucchini
1 avocado, pitted and chopped
1 c. unsweetened almond milk
1/4 c. fresh basil, chopped
Juice from 1 lemon
1 clove of garlic
1/4 tsp sea salt
In a food processor or blender combine all ingredients, cover and blend or process until smooth. Taste and adjust seasonings to your preference. Serve with a crusty loaf of bread for a light summery meal.
Sometimes Jess and I exchange notes on what we will be producing for our 1D2S segments, and sometimes we don’t. This week though, we probably should have since I ALSO made a zucchini soup. The way I see it, you now have two awesome options to choose from the next time you want some cold zucchini soup 🙂
Curried Zucchini Soup
-1 baking potato, peeled and sliced
-1 medium onion, chopped
-2 cloves garlic, minced
-4 cups water
-1 tbs EVOO
-2 tsp curry powder (mild-hot, depending on how spicy you like it)
1. In a large soup pot, heat the oil over medium heat. Add onions and cook until soft.
2. Add garlic and curry powder, and cook until fragrant.
3. Add zucchini, potato, and water. Bring to a boil, then reduce heat and simmer until veggies are tender (about 15 mins).
4. Use an electric blender to puree the soup in small batches. Tip: when dealing with hot liquids, do not fill the blender all the way. Also, leave a small crack in the lid so heat can escape. Take my word that otherwise you’ll have a big mess on your hands. Literally, all over your hands.
5. As you finish with each batch, transfer to a large serving bowl. Salt to taste. Cover, and refrigerate until cold. Note: you can also serve this soup hot.
6. Garnish with toasted slivered almonds, if you’d like.