F and B Recipes

Cold Soup Recipes to Beat The Heat

Cold Soup Recipes to Beat The Heat

Drinking warm soups can quickly become a pain once the temperature begins to rise (unless, of course, you have the flu), isn’t it? Fret not — these cold soup recipes will help you stay cool during the summers.

 

Colourful, refreshing, cool and loaded with fresh vegetables and seasonal fruits, they’re the perfect way to chill this summer. 

Grab your soup spoons for these healthy, hearty soups!

 

#1. Chilled Tomato and Yoghurt Soup

Serves: 4    Preparation time: 10 minutes   

Ingredients:

750 g (1 ½ lb) tomatoes (peeled, deseeded and chopped), 2 tablespoons lemon juice, 1 tablespoon white wine vinegar, 1 tablespoon mild curry powder, 250 ml (8 fl oz) fat-free natural yoghurt, whisked salt and pepper, small handful of coriander leaves to garnish.

 

Directions:

Place the yoghurt, curry powder, vinegar, lemon juice and tomatoes in a food processor and blend until smooth. Season well, transfer to a bowl, cover and chill in the refrigerator for 3-4 hours or overnight. Ladle the soup into chilled soup bowls, garnish with a sprinkling of chopped coriander and serve immediately.

 

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Chilled Tomato and Yoghurt Soup

Course Soup
Keyword Chilled Tomato and Yoghurt Soup, Cold Soups
Prep Time 10 minutes
Total Time 15 minutes
Servings 4
Author Shristi Patni

Ingredients

  • 750 g tomatoes (peeled, deseeded and chopped) (1 ½ lb)
  • 2 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 tbsp mild curry powder
  • 250 ml fat-free natural yoghurt (8 fl oz)
  • whisked salt and pepper
  • small handful of coriander leaves to garnish

Instructions

  • Place the yoghurt, curry powder, vinegar, lemon juice and tomatoes in a food processor and blend until smooth.
  • Season well, transfer to a bowl, cover and chill in the refrigerator for 3-4 hours or overnight.
  • Ladle the soup into chilled soup bowls, garnish with a sprinkling of chopped coriander and serve immediately.

 

#2. Chilled Spicy Cucumber and Yoghurt Soup

Replace the tomatoes with 2 large peeled, deseeded and diced cucumbers and 4 finely sliced spring onions. Blend and chill as above. To serve, sprinkle 1 tablespoon dry roasted cumin seeds and a small handful of chopped mint leaves.

 

#3. Spinach, Mint and Buttermilk Shorba

Serves: 4    Preparation time: 10 minutes

 

Ingredients:

250 g (8 oz) frozen spinach (defrosted), 1 garlic clove (crushed), 1 teaspoon mild curry powder, ½ teaspoon peeled and finely grated fresh root ginger, 500 ml (17 fl oz) buttermilk, 6 tablespoons finely chopped mint leaves (plus extra to garnish), 350 ml (12 fl oz) iced water, 8 ice cubes, salt and pepper.

 

Directions:

Place the spinach in a colander and squeeze out the excess water. Finely chop the spinach. Transfer to a food processor with buttermilk, ginger, curry powder and garlic. Season well and stir in the chopped mint. Add the measured water and process the mixture until smooth. Ladle the soup into chilled bowls, drop 2 ice cubes into each bowl and garnish with a few extra mint leaves. Serve immediately.

 

Print

Spinach, Mint and Buttermilk Shorba

Course Soup
Keyword Cold Soups, Spinach, Mint and Buttermilk Shorba
Prep Time 10 minutes
Total Time 15 minutes
Servings 4
Author Shristi Patni

Ingredients

  • 250 g frozen spinach (defrosted) (8 oz)
  • 1 garlic clove (crushed)
  • 1 tsp mild curry powder
  • ½ tsp peeled and finely grated fresh root ginger
  • 500 ml buttermilk (17 fl oz)
  • 6 tbsp finely chopped mint leaves (plus extra to garnish)
  • 350 ml iced water (12 fl oz)
  • 8 ice cubes
  • salt and pepper

Instructions

  • Place the spinach in a colander and squeeze out the excess water. Finely chop the spinach.
  • Transfer to a food processor with buttermilk, ginger, curry powder and garlic.
  • Season well and stir in the chopped mint. Add the measured water and process the mixture until smooth.
  • Ladle the soup into chilled bowls, drop 2 ice cubes into each bowl and garnish with a few extra mint leaves. Serve immediately.

 

#4. Curried Potato and Spinach Soup

Place 300 g (10 oz) finely chopped spinach in a saucepan with 1 finely chopped onion, 2 crushed garlic cloves, 1 teaspoon finely grated ginger, 1 finely chopped red chilli, 1 teaspoon mild curry powder and 900 ml (1 ½ pint) vegetable stock. Bring to a boil. Peel 2 medium-sized potatoes, cut into 1.5 cm (¾ inch) dice and add to the spinach mixture. Bring back to a boil, reduce the heat and simmer for 15-20 minutes or until the potato is tender. Season and serve in warmed bowls.

 

 

Did you like our pick of these cold soup recipes? Which was your favourite? Let us know in the comments section below!

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