When the mercury rises, appetites fall. Suddenly, it seems far too warm to cook, eat, or do anything more strenuous than lounge in the shade sipping iced tea. But you have to keep your strength up somehow, to combat that heat ― it’s just that the last thing you want is to eat something warm or heavy.
Healthy cold soups can range in flavor from subtle and elegant to bold and spicy. Make them in the morning or the night before you plan to serve them, and chill them during the day to keep both you and your kitchen cool. When dinnertime rolls around, slice a crusty loaf of bread, pour yourself a tall iced tea or glass of cold white wine, and relax on a shady patio with a bowl of soup.
THREE EASY PIECES
It’s easy to cool off healthy hot soups for the summer months:
Purée and chill a favorite meatless black bean soup, then top with spicy salsa and chopped fresh cilantro.
Add cooked vegetables such as asparagus or broccoli to leek and potato soup; purée and chill.
Make cold borscht by grating roasted beets and adding chicken broth and sherry vinegar; top with plain yogurt and a pinch of caraway seeds.