Fabulous Gluten-Free, Kosher, Chilled Summer Soups

There’s nothing quite so satisfying for a light meal or appetizer as soup. In the summer, however, even when in an air conditioned environment, hot soup is not always a welcome addition to dinner. Try these cold soups instead, and let yourself keep enjoying this delicious dish all year long.

Serves: 4

Ingredients:

• 1 ripe honeydew

• 1 pint fresh blueberries (frozen works fine as well)

• 1 teaspoon fresh lemon juice

• 2 - 3 fresh mint leaves (or 4 - 5 drops mint extract) + extra as garnish (optional)

• ¼ cup cream or half and half (optional)

• Toasted coconut (optional)

Instructions:

1. Pour ¼ of the blueberries into a large bowl and smash with the back of a fork

2. Cut the melon from the rind and into one inch pieces. Puree with the mint leaves or extract until completely smooth with no lumps in a food processor or blender. Pour into the bowl with the smashed blueberries.

3. Add the lemon juice, the rest of the blueberries and the cream or half and half (if desired). Stir well until fully combined.

4. Chill until quite cold.

5. To serve, ladle soup into individual bowls and sprinkle toasted coconut on top (if desired). Garnish each bowl with mint leaves.

Serves: 4

Ingredients:

• 1 large can gluten free tomato juice

• 1 regular sized can gluten free diced tomatoes

• 1 small vidalia onion (if available or white onion it not), chopped

• 1/2 teaspoon fresh garlic, minced

• 1 ripe avocado, peeled, pitted and diced

• ¾ cup fresh frozen corn kernels

• ⅓ cup chopped fresh cilantro

• 1 tablespoon fresh lime juice

• ¼ teaspoon italian seasoning

• A pinch of salt and pepper (to taste)

Instructions:

1. Pour tomato juice and diced tomatoes into a large bowl. Stir until combined.

2. Add all the other ingredients and stir well until fully combined.

3. Chill and serve

   
   

Serves: 6

There are several types of but I like this simple one for summer time. It’s great garnished with a dollop of sour cream.

Ingredients:

• 1 pound beets, peeled and cut into matchsticks or shredded (reserve a small piece of beet to grate over the finished soup for color)

• 2 medium onions, sliced into thin rounds then quartered

• 2 large carrots, peeled and cut into matchsticks or shredded

• 3 cups red cabbage, chopped or shredded

• 2 large potatoes, peeled and cubed

• 2 tablespoons olive oil

• 5 cups gluten free vegetarian beef bouillon (can used canned, powdered or cubes)

• Juice of 1/2 a lemon

• 1 tablespoon apple cider vinegar

• 1 tablespoon honey

• 1 teaspoon fresh minced garlic

• ¼ teaspoon fresh dill

• ¼ teaspoon fresh parsley

• ¼ teaspoon allspice

• Salt and Pepper to taste

• Sour cream (optional, omit for vegan soup)

• Finely chopped parsley or chives (optional, for garnish)

Instructions

1. If you have a food processor this recipe is really easy. You can use the shredding blade to shred the beets, cabbage, onions, and carrots quickly.

2. Chop the potatoes.

3. Heat the oil in a large pot over medium heat.

4. Add beets onions carrots and potatoes and saute until just tender, about 5 minutes.

5. Add the stock and honey and bring to a boil. Boil vegetables until fully tender, about 10 minutes.

6. Before you remove soup from the heat add a quarter cup grated beet. This will enhance the deep red color. Stir and boil together with the rest of the vegetables for about one minute. (This step is not a necessity and if you are short on time you can omit it).

7. Remove soup from heat. Stir in honey, garlic, allspice, dill, parsley, vinegar, lemon juice, salt and pepper.

8. Chill fully.

9. Ladle soup into bowls and add a large dollop of sour cream on top of each (omit for vegan). Sprinkle with parsley or chives.

Serves: 4

Ingredients

• 1 small seedless watermelon, diced (about 5 cups), divided

• 2 cups plain yogurt

• 1 medium cucumber, peeled, seeded, diced (about 1 1/2 cup)

• 1 medium-size red bell pepper, seeded, diced (about 1 cup)

• 1 medium-size yellow bell pepper, seeded, diced (about 1 cup)

• 1 small jalapeño chille, seeded, minced

• ½ cup acai berries, divided

• 2-3 celery stalks, diced (about 1/2 cup)

• 1 small Vidalia onion (or if unavailable a red onion), diced (about 1 cup)

• 1 tablespoon honey (warm if too thick)

• 1/4 cup finely chopped fresh mint + extra whole leaves for garnish

• ½ tablespoon anise

• 3 tablespoons fresh lime juice

• 2 tablespoons red wine vinegar

• 1/4 teaspoon salt

Instructions

1. Puree 4 cups of diced watermelon and ¼ cup of juniper berries in blender until smooth. Transfer puree to large bowl.

2. Add yogurt and mix well.

3. Add remaining 1 cup diced watermelon ¼ cup juniper berries and the rest of the ingredients. Stir until well combined.

4. Cover soup and refrigerate until cold, at least 2-3 hours.

5. Ladle into bowls and garnish with mint leaves.

Serves: 4

Ingredients:

• 1 medium cantaloupe, peeled, seeded, and cut into large cubes

• 1 mango (about 1/4 cup) cut into chunks
• 1 pear, peeled, cored and cut into chunks
• 1 peach, peeled cored and cut into chunks

• ½ cup orange juice

• 1 tablespoon lemon juice

• ½ teaspoon cinnamon

• 8 ounces (1 cup) gluten free, kosher, Greek honey yogurt, plus extra for garnish.

• 1 Tablespoon honey

• 2 teaspoons freshly grated ginger

• 6-7 Fresh mint leaves + extra for garnish

Instructions:

1. Place half of the cantaloupe, the mango, the pear, peach and half of the yogurt into the bowl of a blender or food processor. Pulse to combine.
2. Add the remaining cantaloupe and the rest of the ingredients and blend on medium until consistency is smooth and creamy.
3. Cover and chill for 1-2 hours
4. Ladle into bowls, garnish with a dollop of yogurt and fresh mint.

Serves: 6

Ingredients:

• 3 pounds strawberries, cleaned and sliced

• 1 banana, sliced

• 1 ½ cup vanilla Greek yogurt

• ¾ cup orange juice

• 1 tablespoon lemon juice

• 4-5 mint leaves

• 4 tablespoons honey

• ½ cup gluten free coconut cream + extra for garnish

• 1 teaspoon vanilla extract

• ¼ teaspoon ground ginger

• ¼ teaspoon ground clove

• ¼ teaspoon ground cinnamon

• 2 tablespoons toasted coconut + extra for garnish

• 1 tablespoon orange zest (garnish)

Instructions:

1. Combine all ingredients except orange zest in a blender and pulse until combined

2. Blend until smooth

3. Transfer to a large bowl and chill for 1-2 hours

4. Ladle into serving bowls, sprinkle with orange zest. Garnish with a whole strawberry, a small dollop of coconut cream and toasted coconut

Servings: 4

Ingredients:

• Two Butternut Squash, halved lengthwise, seeded
• 4 teaspoons brown sugar
• 4 teaspoons kosher butter or margarine
• 2 teaspoons cinnamon
• 2 teaspoons allspice
• 1 teaspoon vanilla extract
• 1 Vidalia onion (or small white onion if Vidalia is unavailable), cut into chunks
• 1 large carrot, sliced
• 1 tablespoon vegetable oil
• 1 teaspoon fresh chopped garlic
• 2 ripe pears, peeled, seeded and cut into chunks
• 2 cups gluten free vegetable broth or consomme
• ½ cup half and half or non-dairy creamer
• Salt and Pepper to taste

Instructions:

1. Preheat oven to 400 degrees F.
2. Place halved squash flesh side up in a shallow baking pan. Place a teaspoon of butter or margarine in the middle of each. Sprinkle each with one teaspoon of brown sugar, and a half teaspoon each of cinnamon and allspice. Pour in enough water to cover the bottom of the pan.
3. Roast 50 - 60 minutes or until flesh is tender when pierced with a fork.
4. While squash is cooking, heat oil in a large pot over medium heat. Add onion and carrots and saute until just translucent, about 5 minutes.
5. Add pears and saute for another 3 minutes.
6. Add vegetable broth or consomme and garlic and stir to combine.
7. Scoop out squash from the skin with a spoon and add to the pot with onion,carrots and pears. Stir to combine. Bring to a boil and turn down to simmer for 10 minutes.
8. Remove from heat. Add vanilla, half and half or non-dairy creamer, salt and pepper to taste. Stir to combine.
9. Transfer contents of pot to blender and blend until smooth.
10. Transfer to a large bowl and cover. Chill for at least 2-3 hours.