Gazpacho is the most widely known cold-style soup – Originally from Southern Spain, this fresh tomato-based soup is a summertime staple, and so refreshing on a hot day.
I like to add lots of veggies into my gazpacho like cucumbers and pepper. Finished with a drizzle of great olive oil and fresh herbs, or for a splurge maybe some fresh crab! Just think, you will not even have to turn on the stove for an elegant meal — on a hot summer night.
Tomatoes are not the only celebrities when it comes to this genre of soup …… there are lots of cold summer fruit soup recipes too!
Juicy, ripe melons are the star of my Thai Chilled Melon Soup with Shrimp and Fragrant Herbs.
This soup combines creamy coconut milk, bold Thai red curry paste, zesty ginger, and lemongrass. It gets topped with a pouf of sweet bay shrimp and crunchy water chestnuts tossed with fresh lime, basil, and mint – Yum! -Kathy
Thai Chilled Melon Soup with Shrimp and Fragrant Herbs
Makes about 4 cups (6 starter servings)
3 cups chopped ripe cantaloupe, rind removed
1 Tbsp. sugar (optional)
2 tsp. minced fresh ginger
1 Tbsp. minced fresh lemongrass
1 tsp. Thai red curry paste (we used Mae Ploy)
1 can (13–14 oz.) coconut milk
1/2 tsp. salt
2 Tbsp. fresh lime juice
1/4 lb. bay shrimp or chopped cooked shrimp (about 3/4 cup)
1/4 cup tiny-diced water chestnuts (Fresh ones are great if you can find them!)
1 Tbsp. finely chopped fresh mint
2 Tbsp. finely chopped fresh cilantro
1 Tbsp. fresh lime juice
Garnish: fresh cilantro sprigs and lime wedges
In a food processor or blender, process the cantaloupe, sugar, ginger, lemongrass, and curry paste until evenly pureed. Pulse in the coconut milk, salt, and lime juice, just until combined.
In a small bowl, mix the topping ingredients.
Ladle soup into small bowls and spoon a pouf of topping into each serving. Garnish with cilantro sprigs. Pass lime wedges on the side.
Recipe by Kathy Casey Food Studios®.