Delicously cool, low-fat soups help beat the summer heat
Written bySunsetJuly 26, 2010
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1 of 12Greg DuPree
Grape and Cucumber Gazpacho
This riff on Spain’s classic tangy-sweet “white” gazpacho is made with Persian cucumbers, which are tender enough to use peel and all. (If you can’t find them, substitute peeled English cucumbers.) The drizzle of olive oil at the end brings the flavors together, so use the best oil in your pantry. Recipe:Grape and Cucumber Gazpacho
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Cold Shrimp and Crab Soup
Ripe summer tomatoes meet a hearty helping of seafood for a soup that’s substantial enough to call dinner. Grill up slices of country bread brushed with olive oil to eat on the side.
Think of this as “new and improved” borscht, with fruit and mint added for freshness and subtle spices for intrigue. If you like, roast extra beets to eat later in the week; they keep several days in the refrigerator.
Soup for dessert? Why not. Jane Shapton's cold puréed soup of cantaloupe and peaches, topped with raspberries, captures the flavors of the season. She serves it for brunch or as an after dinner treat in hollowed-out melon halves. Recipe:Summer-Fruit Soup
Photo by Leigh Beisch
10 of 12Photo by Leigh Beisch
Grilled Corn and Pepper Bisque
This cold soup requires zero time in the kitchen. Really.
The only cooking involved in this chilled corn soup takes place on the grill, which makes it perfect for summer.