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 simply by chopping and blending vegetables. This article introduces 5 recommended cold soup recipes for summer.
Benefits of Cold Soups
| Benefit | Details |
|---|---|
| No cooking required | No more heating up your kitchen on warm summer days |
| Nutrients preserved | No heat means less loss of vitamins and amino acids |
| 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 Place all ingredients into CH-208. â¡ Blend using the pulse button, adjusting for desired texture. ⢠Chill in the refrigerator for at least 1 hour. ⣠Garnish with croutons and basil as desired.
âš Tip: Use ripe tomatoes for increased sweetness and umami.
ð§ Recipe 2: Vichyssoise (French Cold Potato Soup)
Ingredients: 200g potatoes (boiled and cooled), 100ml fresh cream, bouillon, salt, pepper, chives (for topping)
Instructions: â Blend the boiled potatoes in CH-208 until creamy. â¡ Add fresh cream, bouillon, salt, and pepper and blend. ⢠Chill in the refrigerator. ⣠Garnish with chives.
âš Tip: Boil and cool the potatoes the day before for easier preparation.
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 the cucumber into bite-sized pieces and place in CH-208. â¡ Add yogurt, garlic, lemon juice, and salt and blend until creamy. ⢠Chill in the refrigerator. ⣠Garnish with dill.
âš Tip: The tartness of the yogurt will refresh you on a hot summer day.
ð¥ Recipe 4: Carrot and Ginger Cold Soup
Ingredients: 200g carrots (boiled and cooled), 1 cup soy milk, 1 tsp ginger, salt, pepper, parsley (for topping)
Instructions: â Blend the boiled carrots in CH-208 until creamy. â¡ Add soy milk, ginger, salt, and pepper and blend. ⢠Chill in the refrigerator. ⣠Garnish with parsley.
âš Tip: The spicy kick of ginger helps to re-energize you on a hot day.
ð Recipe 5: Beet and Coconut Milk Cold Soup
Ingredients: 150g beets (boiled and cooled), 200ml coconut milk, 1 tbsp lemon juice, salt, pepper, coconut flakes (for topping)
Instructions: â Blend the boiled beets in CH-208 until creamy. â¡ Add coconut milk, lemon juice, salt, and pepper and blend. ⢠Chill in the refrigerator. ⣠Garnish with coconut flakes.
âš Tip: The vibrant purple color is Instagram-worthy. The mild sweetness of coconut milk softens the earthy flavor of beets.
ð¿ CH-208 Recommended 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 soups be stored?
- They can be stored in the refrigerator for 2-3 days. Preparing them in advance makes summer meal prep easier.
- Q2. What vegetables are suitable for cold soups?
- Tomatoes, cucumbers, carrots, beets, and potatoes are classic choices. The common theme is to use boiled and cooled vegetables to achieve a creamy texture.
- Q3. Which is better for cold soups, a food processor or a blender?
- For small quantities and a chunkier texture, a food processor is recommended. If you want a completely creamy soup, a blender (PC-2105) is ideal.
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