7 minute read
Tidewater Kitchen: Pamela Meredith
Cool and Creamy Soups
Take a break from the kitchen and the heat with these chilled nocook summer soups. Chilled soups provide a cooling respite from the sultry heat and make a great start to a light meal or a main course when they are served with a crisp green salad and warm rolls.
Cold Cucumber, Creamy Avocado and Chilled Strawberry and Yogurt Soup are welcome when the thermometer continues to rise. Chilled Strawberry Soup is a California classic. Slightly updated with peppery balsamic vinegar and mint, this simple and refreshing uncooked soup is just the thing to serve for a lunch on the boat or terrace. Many of these classics are delicious served hot or cold, and many
can be dressed up or down. Serve cups of Tomato Gazpacho from a thermos at a beach picnic or ladle it into China bowls and top with shrimp for a dinner party.
Best of all, these creamy creations don’t require a bit of cooking, and they can be prepared in just 20 minutes. Chill them for at least three hours to bring out the best flavor. If you prefer more texture, you can puree the soup mixture until it is partially smooth or toss in some diced vegetables or fruit to garnish and to add a little crunch to the dish.
Serve these recipes in wellchilled bowls to help keep them cold longer. Cold soup is hydrating, refreshing and brimming with peakseason produce. It is the sort of thing you can make ahead and keep on hand, as its flavor improves after a day or two in the refrigerator.
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Chilled Strawberry and Yogurt Soup
For convenience, this soup can be prepared a few days in advance. A fresh citrus and endive salad would complement the meal.
1 quart ripe fresh strawberries, rinsed and hulled 1/2 c. dry white wine 3 T. honey 1/4 t. ground allspice
1 c. plain Greek yogurt 1/4 cup sour cream 1/4 c. balsamic vinegar 1 T. chopped fresh mint
Puree the berries in a food processor or blender until smooth. Pour the puree into a large pitcher and add the wine, honey and allspice. Whisk in the yogurt and sour cream, and chill for at least 6 hours or overnight. Chill the serving bowls as well.
At serving time, ladle the soup into chilled bowls and float a teaspoon of balsamic vinegar over the surface of each. Finish with a sprinkling of mint and serve immediately.
Note: Berries taste better at room temperature, so remove them
from the refrigerator an hour or two before using.
Tomato Gazpacho
In last month’s issue, there was a recipe for Tomato Gazpacho made with yellow tomatoes.
6 large red tomatoes, chopped coarsely 2-1/4 c. low sodium V-8 juice 1 large cucumber, chopped coarsely 1 large onion, chopped coarsely 2 green or red bell peppers, chopped coarsely 3 cloves garlic, minced 1/3 c. extra-virgin olive oil 3 T. white wine vinegar 1 t. kosher salt 1/2 t. freshly ground pepper Hot sauce to taste Score the blossom end of the tomato (opposite the stem) and drop it into a pot of boiling water. Blanch for 30 seconds and then transfer it to a bowl or sink filled with cold water. The skin will wrinkle immediately and slip off or peel away easily. Coarsely chop tomatoes and place in a large bowl with the V-8 juice. Peel and chop cucumbers and onions. Add to tomato mixture. Chop peppers and add to mixture. Add oil, vinegar, salt, pepper and hot sauce. Mix and chill. Serves 6.
Creamy Avocado Soup
3 avocados, quartered
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1/2 c. chopped fresh cilantro 1 small onion, chopped 3 coarsely chopped green onions 1/4 c. chopped fresh parsley 1 to 3 T. lime juice 1 t. chili powder 1 t. salt 1/2 t. freshly ground pepper 1/4 t. hot sauce 1 (32 oz.) container chicken broth 1 (16 oz.) container sour cream
Process avocado in a blender or food processor until mixture is smooth, stopping to scrape down sides. Add chopped cilantro and next 8 ingredients, then process until mixture is smooth, stopping to scrape down sides. Pour into a large bowl, then stir in chicken broth and sour cream. Cover and chill 3 hours. Makes 8 cups.
Fiesta Citrus Soup
1 large grapefruit 2 large oranges 1 c. chopped plum tomato 1/2 c. chopped green bell pepper 1/4 c. peeled, seeded and chopped cucumber 1/4 c. chopped tomatillos 2 T. chopped purple onion 2 T. chopped fresh cilantro 3 garlic cloves, minced 1/2 c. reduced sodium tomato juice 1/4 c. chicken broth 2 T. lime juice 1 t. hot sauce
Peel, section and seed grapefruit and oranges. Coarsely chop sections and place in a bowl.
Add chopped tomato and remaining ingredients; cover and chill mixture 3 hours. Makes 4 cups.
Watercress Soup
2 c. chicken broth 1-1/2 c. loosely packed watercress leaves 2 cucumbers, peeled, seeded and chopped 1 green bell pepper, chopped
4 green onions, chopped 3 T. fresh chopped dill 1/4 c. mayonnaise 1/4 c. sour cream 2 T. sugar 3 T. white wine vinegar 1 t. sea salt 1/2 t. freshly ground pepper
Process first 6 ingredients in blender or food processor until mixture is smooth, stopping to scrape down sides. Add mayonnaise, sour cream and remaining ingredients and process until blended. Cover and chill 8 hours. Makes 6 cups.
Cool as a Cucumber Dill Soup
2 cucumbers, peeled, seeded and coarsely chopped 1 green onion, coarsely chopped 1 T. lemon juice
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Tidewater Kitchen 1 (16 oz.) container sour cream 1 c. half and half or coconut milk 1 T. minced fresh dill 1 t. sea salt 1/2 t. freshly ground pepper 1/8 t. hot sauce Garnish: fresh dill sprigs
Process first 3 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Pour into a pitcher or large bowl; stir in sour cream and next 5 ingredients. Cover and chill 2 hours or more.
Chilled Peach Soup 1 quart frozen peaches or 8 fresh peaches, peeled, chopped and sprinkled with sugar, plus peach
slices for garnish 2 pints sour cream or yogurt 1/2 c. lemon juice 1/2 c. orange juice 1/2 c. pineapple juice 1/3 cup sherry (optional)
Blend peaches with sour cream or yogurt in blender. Add juices and sherry, blending well. Refrigerate. Serve soup well chilled. Garnish with small slices of peaches if desired. Strawberries are also a great addition.
A longtime resident of Oxford, Pamela Meredith, formerly Denver’s NBC Channel 9 Children’s Chef, has taught both adult and children’s cooking classes on the south shore of Massachusetts.
For more of Pam’s recipes, visit the Story Archive tab at tidewatertimes.com.
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