Chilled peach and tomato soup, red capsicum gazpacho recipes

Thought soup was a dish best served hot? Think again. There are plenty of ways to spin this dish to make the perfect summer starter.

SOUPS are a year-round feature at many family meals.

While I relish the heartiness of wholesome winter soups, I also enjoy the refreshing taste of a chilled summer soup.

These can vary in make-up — using fruits or vegetables, or both — and they have a winning feature in their simple preparation using a food processor, blender or handheld stick mixer.

Such is their deliciousness, I often make one or two different varieties for summer get-togethers, each with a special finishing flourish or complementary garnish. Guests usually dip into both.

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They are also great served in mini glasses (shot glasses are ideal) for a party starter. Here are a few ideas.

CHILLED PEACH AND TOMATO SOUP WITH CUCUMBER YOGHURT

THIS soup captures summer in a bowl. It’s light and refreshing, offering the perfect balance of sweet peaches and ripe tomatoes.

Serves 4

Cool down: The red capsicum gazpacho (top) and chilled peach and tomato soup. Picture: Dannika Bonser

5 large peaches, peeled and divided

3 large tomatoes, cored and divided

½ medium red onion, coarsely chopped

3 tbsp apple cider vinegar

Salt and freshly ground white pepper to taste

¾ cup English cucumber, finely diced

1/3 cup plain Greek yoghurt

2 tbsp fresh chives, chopped

1 garlic clove, minced

Extra virgin olive oil

Fresh chive pieces, for garnish

Quarter four of the peaches and two of the tomatoes. Process the quartered peaches and tomatoes, red onion and cider vinegar in a food processor until smooth.

Chop the remaining peach and tomato. Stir into the pureed mixture. Season with salt and freshly ground white pepper to taste. Cover and chill for an hour.

Meanwhile, combine the cucumber, yoghurt, chopped chives and garlic in a medium bowl. Season with salt and freshly ground white pepper to taste. Cover and chill for one to 24 hours. (Chilling can dull the seasoning, so you may need to add more salt and pepper before serving.)

Ladle the soup into bowls and spoon the cucumber mixture over. Drizzle each serving with a teaspoon of extra virgin olive oil and garnish with chives. Serve immediately.

RED CAPSICUM GAZPACHO

Serves 6

6 cups vegetable juice

350g roasted red capsicums, drained

1 cup loosely packed fresh parsley leaves

½ cup fresh basil leaves, chopped

1 cup English cucumber, chopped

½ cup banana chilli pepper rings

2 garlic cloves

3 tbsp lemon juice

2 tbsp extra virgin olive oil

Sliced cucumber, fresh basil leaves, for garnish

Process half of the vegetable juice, the red capsicum, parsley, basil leaves, cucumber, banana chilli rings, garlic and lemon juice in a blender until smooth. Transfer to a large bowl. Stir in remaining vegetable juice and olive oil. Serve immediately with garnishes, or cover and chill until ready to serve.

TIPS FOR THE BEST CHILLED SOUPS

CHILLED soups made from raw ingredients may require as little as 30 minutes refrigeration before serving. Soups that have been cooked first may require at least two hours. But making it a full day ahead will allow the flavours to blend together thoroughly.

FOR best results, serve cold soup in a chilled bowl or cup.

IDEALLY, you should have a blender on hand when making chilled soups. Most chilled soups call for all ingredients to be pureed in a blender, but some call for one or more ingredients to be added to the puree whole or in chunks.

DON’T forget the garnish on chilled soup. Depending on the kind, you might use a sprig of mint, some orange or lemon zest, fresh herbs, diced or julienned vegetables or a dollop of sour cream or creme fraiche.

IF YOU’RE not sure you want your cold soup really cold, some high-powered blenders actually generate enough friction to create a little heat, so blending a little longer before serving will warm the mixture slightly.

MORE FINISHING TOUCHES

CRAB SALAD FOR CHILLED SOUPS: This tasty combination can be spooned into the centre of a chilled soup, adding delicious extra flavour and zing. Stir together 225g tinned crabmeat, 1 tablespoon each of olive oil, lime juice, chopped fresh basil and chopped fresh coriander, and 1 seeded and sliced jalapeño pepper. Season with sea salt and freshly ground black pepper. Serve immediately, or refrigerate up to two days.

SIDELINE SNACK TO SERVE WITH CHILLED SOUP: Brush softened butter on one side of 12 whole grain bread slices. Place 6 bread slices, buttered sides down, on a griddle. Top each with a Havarti cheese slice, a Swiss cheese slice, and the remaining bread slices, buttered sides facing up. Cook over medium heat for 1 to 2 minutes on each side or until they are golden and the cheese is melted.