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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.
Honeydew Blueberry Soup
Serves: 4
Ingredients:
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1 ripe honeydew
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1 pint fresh blueberries (frozen works fine as well)
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1 teaspoon fresh lemon juice
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2 - 3 fresh mint leaves (or 4 - 5 drops mint extract) + extra as garnish (optional)
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¼ cup cream or half and half (optional)
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Toasted coconut (optional)
Instructions:
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Pour ¼ of the blueberries into a large bowl and smash with the back of a fork
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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.
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Add the lemon juice, the rest of the blueberries and the cream or half and half (if desired). Stir well until fully combined.
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Chill until quite cold.
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To serve, ladle soup into individual bowls and sprinkle toasted coconut on top (if desired). Garnish each bowl with mint leaves.
Simple Garden Gazpacho
Serves: 4
Ingredients:
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1 large can gluten free tomato juice
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1 regular sized can gluten free diced tomatoes
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1 small vidalia onion (if available or white onion it not), chopped
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1/2 teaspoon fresh garlic, minced
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1 ripe avocado, peeled, pitted and diced
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¾ cup fresh frozen corn kernels
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⅓ cup chopped fresh cilantro
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1 tablespoon fresh lime juice
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¼ teaspoon italian seasoning
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A pinch of salt and pepper (to taste)
Instructions:
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Pour tomato juice and diced tomatoes into a large bowl. Stir until combined.
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Add all the other ingredients and stir well until fully combined.
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Chill and serve
Traditional Russian Borscht
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:
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1 pound beets, peeled and cut into matchsticks or shredded (reserve a small piece of beet to grate over the finished soup for color)
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2 medium onions, sliced into thin rounds then quartered
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2 large carrots, peeled and cut into matchsticks or shredded
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3 cups red cabbage, chopped or shredded
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2 large potatoes, peeled and cubed
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2 tablespoons olive oil
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5 cups gluten free vegetarian beef bouillon (can used canned, powdered or cubes)
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Juice of 1/2 a lemon
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1 tablespoon apple cider vinegar
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1 tablespoon honey
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1 teaspoon fresh minced garlic
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¼ teaspoon fresh dill
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¼ teaspoon fresh parsley
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¼ teaspoon allspice
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Salt and Pepper to taste
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Sour cream (optional, omit for vegan soup)
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Finely chopped parsley or chives (optional, for garnish)
Instructions
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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.
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Chop the potatoes.
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Heat the oil in a large pot over medium heat.
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Add beets onions carrots and potatoes and saute until just tender, about 5 minutes.
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Add the stock and honey and bring to a boil. Boil vegetables until fully tender, about 10 minutes.
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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).
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Remove soup from heat. Stir in honey, garlic, allspice, dill, parsley, vinegar, lemon juice, salt and pepper.
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Chill fully.
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Ladle soup into bowls and add a large dollop of sour cream on top of each (omit for vegan). Sprinkle with parsley or chives.
Watermelon, Cucumber, Acai Berry Bisque
Serves: 4
Ingredients
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1 small seedless watermelon, diced (about 5 cups), divided
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2 cups plain yogurt
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1 medium cucumber, peeled, seeded, diced (about 1 1/2 cup)
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1 medium-size red bell pepper, seeded, diced (about 1 cup)
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1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
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1 small jalapeño chille, seeded, minced
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½ cup acai berries, divided
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2-3 celery stalks, diced (about 1/2 cup)
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1 small Vidalia onion (or if unavailable a red onion), diced (about 1 cup)
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1 tablespoon honey (warm if too thick)
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1/4 cup finely chopped fresh mint + extra whole leaves for garnish
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½ tablespoon anise
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3 tablespoons fresh lime juice
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2 tablespoons red wine vinegar
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1/4 teaspoon salt
Instructions
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Puree 4 cups of diced watermelon and ¼ cup of juniper berries in blender until smooth. Transfer puree to large bowl.
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Add yogurt and mix well.
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Add remaining 1 cup diced watermelon ¼ cup juniper berries and the rest of the ingredients. Stir until well combined.
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Cover soup and refrigerate until cold, at least 2-3 hours.
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Ladle into bowls and garnish with mint leaves.
Cantaloupe, Mango Melange
Serves: 4
Ingredients:
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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
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½ cup orange juice
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1 tablespoon lemon juice
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½ teaspoon cinnamon
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8 ounces (1 cup) gluten free, kosher, Greek honey yogurt, plus extra for garnish.
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1 Tablespoon honey
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2 teaspoons freshly grated ginger
- 6-7 Fresh mint leaves + extra for garnish
Instructions:
- 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.
- Add the remaining cantaloupe and the rest of the ingredients and blend on medium until consistency is smooth and creamy.
- Cover and chill for 1-2 hours
- Ladle into bowls, garnish with a dollop of yogurt and fresh mint.
Strawberry Coconut Soup
Serves: 6
Ingredients:
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3 pounds strawberries, cleaned and sliced
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1 banana, sliced
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1 ½ cup vanilla Greek yogurt
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¾ cup orange juice
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1 tablespoon lemon juice
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4-5 mint leaves
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4 tablespoons honey
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½ cup gluten free coconut cream + extra for garnish
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1 teaspoon vanilla extract
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¼ teaspoon ground ginger
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¼ teaspoon ground clove
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¼ teaspoon ground cinnamon
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2 tablespoons toasted coconut + extra for garnish
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1 tablespoon orange zest (garnish)
Instructions:
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Combine all ingredients except orange zest in a blender and pulse until combined
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Blend until smooth
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Transfer to a large bowl and chill for 1-2 hours
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Ladle into serving bowls, sprinkle with orange zest. Garnish with a whole strawberry, a small dollop of coconut cream and toasted coconut
Roasted Butternut Squash and Pear Bisque
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:
- Preheat oven to 400 degrees F.
- 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.
- Roast 50 - 60 minutes or until flesh is tender when pierced with a fork.
- 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.
- Add pears and saute for another 3 minutes.
- Add vegetable broth or consomme and garlic and stir to combine.
- 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.
- Remove from heat. Add vanilla, half and half or non-dairy creamer, salt and pepper to taste. Stir to combine.
- Transfer contents of pot to blender and blend until smooth.
- Transfer to a large bowl and cover. Chill for at least 2-3 hours.