On hot summer days, cold soups that can be made without heat are the best way to beat the heat. With a food processor, you can create professional-grade cold soups by simply chopping and blending vegetables. This article introduces 5 recommended cold soup recipes for summer.
Benefits of Cold Soups
| Benefit | Details |
|---|---|
| No cooking required | Keeps your kitchen cool even on hot summer days. |
| Nutrients preserved | No heat means less loss of vitamins and enzymes. |
| Can be made in advance | Store in the refrigerator and enjoy anytime. |
| Good for dieting | Vegetable-centric, low in calories, high in nutrients. |
5 Cold Soup Recipes
ð Recipe 1: Gazpacho (Spanish Cold Tomato Soup)
Ingredients: 300g tomatoes, 1/2 cucumber, 1/4 bell pepper, 1/4 onion, 1 clove garlic, 2 tbsp olive oil, 1 tbsp lemon juice, salt, pepper
Instructions: â Put all ingredients into the CH-208. â¡ Blend using the pulse button to adjust coarseness. ⢠Chill in the refrigerator for at least 1 hour. ⣠Top with croutons or basil as desired.
âš Tip: Using ripe tomatoes enhances sweetness and umami.
ð§ Recipe 2: Vichyssoise (French Cold Potato Soup)
Ingredients: 200g boiled and cooled potatoes, 100ml milk, bouillon, salt, pepper, chives (for topping)
Instructions: â Blend boiled potatoes in the CH-208 until creamy. â¡ Add milk, bouillon, salt, and pepper, then blend. ⢠Chill in the refrigerator. ⣠Top with chives.
âš Tip: Boiling and cooling potatoes the day before makes preparation easier.
ð¥ Recipe 3: Cucumber and Yogurt Cold Soup
Ingredients: 1 cucumber, 150ml plain yogurt, 1 clove garlic, 1 tbsp lemon juice, salt, dill (for topping)
Instructions: â Cut cucumber into bite-sized pieces and place in the CH-208. â¡ Add yogurt, garlic, lemon juice, and salt, then blend until creamy. ⢠Chill in the refrigerator. ⣠Top with dill.
âš Tip: The acidity of the yogurt is refreshing on hot summer days.
ð¥ Recipe 4: Carrot and Ginger Cold Soup
Ingredients: 200g boiled and cooled carrots, 1 cup soy milk, 1 tsp ginger, salt, pepper, parsley (for topping)
Instructions: â Blend boiled carrots in the CH-208 until creamy. â¡ Add soy milk, ginger, salt, and pepper, then blend. ⢠Chill in the refrigerator. ⣠Top with parsley.
âš Tip: The refreshing spiciness of ginger helps combat summer fatigue.
ð Recipe 5: Beet and Coconut Milk Cold Soup
Ingredients: 150g boiled and cooled beets, 200ml coconut milk, 1 tbsp lemon juice, salt, pepper, coconut flakes (for topping)
Instructions: â Blend boiled beets in the CH-208 until creamy. â¡ Add coconut milk, lemon juice, salt, and pepper, then blend. ⢠Chill in the refrigerator. ⣠Top with coconut flakes.
âš Tip: The vibrant purple color is Instagram-worthy. The mild sweetness of coconut milk mellows the earthy taste of beets.
ð¿ CH-208 for Cold Soups
350W, 600ml glass bowl, with pulse function. Ideal for cold soups, sauces, and mincing.
View DetailsFrequently Asked Questions (FAQ)
- Q1. How long can cold soup be stored?
- It can be stored in the refrigerator for 2-3 days. Making it in advance makes meal preparation easier.
- Q2. What vegetables are suitable for cold soups?
- Tomatoes, cucumbers, carrots, beets, and potatoes are classic choices. The commonality is that using boiled and cooled vegetables results in a creamy texture.
- Q3. Which is better for cold soups, a food processor or a blender?
- For small quantities and a coarser texture, a food processor is recommended. If you want a completely creamy soup, a blender (PC-2105) is better.
Related Articles: CH-209 Food Processor Review | 5 Minced Meat and Hamburger Recipes Made with a Food Processor | 5 Homemade Pesto, Hummus, and Dip Recipes with CH-208 | Daily Recipe Guide for Food Processors