Hot, humid Hoosier summers call for cold soups full of veggies that are quick and easy to make and don’t require you to turn on the oven or even light a burner. Get out the blender or food processor instead, and enjoy a healthy and refreshing taste of fresh local goodness.
recipe by Lena Abraham for Delish
- 2 lb. tomatoes, quartered
- 1 English cucumbers, chopped or 2-3 pickling cucumbers, peeled and chopped
- 1/2 red bell pepper, chopped
- 1 clove garlic, roughly chopped
- 2 tbsp. red wine or sherry vinegar
- 1/2 c. water
- 1/3 c. extra-virgin olive oil, plus more for garnish
- Freshly ground black pepper
- 2 slices country bread, cubed
- 2 tbsp. thinly sliced basil
- Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add olive oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled.
- Meanwhile, in a large skillet over medium heat, add enough olive oil to coat the bottom of the pan. Add cubed bread and cook, stirring occasionally, until bread is golden and crisp. Remove from heat, season with salt, and let cool.
- To serve, divide soup among bowls and top with basil, croutons, and a drizzle of olive oil. Makes 4 servings.
recipe by Sonali (aka the Foodie Physician) for Food52
- 2 cups cubed stale white bread from a baguette, Italian loaf, or sliced bread (crusts removed)
- 1 1/2 cups cold water, divided
- 1/3 cup whole, blanched almonds
- 1 clove garlic
- 2 tablespoons chopped shallot
- 2 cups diced, peeled English cucumber (about 1 large cucumber)
- 3/4 cup green grapes
- 2 tablespoons extra-virgin olive oil
- 3 1/2 teaspoons sherry vinegar
- 1 teaspoon salt
- Chives or scallions for garnish (optional)
- Place the bread cubes in a bowl and pour 1/2 cup water on top to soften them.
- Place the almonds and garlic in a blender and purée until finely ground. Add the shallot, cucumber, grapes, oil, vinegar, salt, and softened bread to the blender along with the remaining 1 cup water. Purée until smooth. Taste and adjust salt as needed. Add more water to the soup as needed to achieve desired consistency.
- Serve at room temperature or chilled. Serve in bowls or glasses and garnish with sliced grapes, almonds, and chives or scallions, if desired. Makes 4 servings.
Cold Cucumber Soup with Yogurt and Dill
recipe by Andrew Zimmern for Food & Wine
- 2 large English cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped
- 1 1/2 cups plain Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 small shallot, chopped
- 1 garlic clove
- 1/3 cup loosely packed dill
- 1/4 cup loosely packed flat-leaf parsley leaves
- 2 tablespoons loosely packed tarragon leaves
- 1/4 cup olive oil, plus more for drizzling
- Fresh ground white pepper
- 1/2 red onion, finely chopped
- In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
- Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve. Makes 4 servings.
Cook’s Note: In all of these recipes, slicing or pickling cucumbers can be substituted for English cucumbers by peeling and seeding them. You’ll need 2-3 pickling cucumbers for each English cucumber.