Summer Blender Soups

As part of our continuing "Summer Entertaining" blog series, today we offer recipes for blender soups you can make quickly and offer guests at your events this summer.

As the record-breaking heat continues around the world, a nice cool soup hits just the right spot for summer entertaining, whether casual get-togethers or even more formal events.

One idea we use is to serve cold soups in shooter glasses or even in short tumblers--line the soup glasses up on a tray, counter, or table and you will really impress guests! Plus cold summer soups are great conversation starters as they're a break from the usual party fare.

For a no-brainer garnish for savory (not sweet) soups, buy fresh chives at the supermarket and chop them finely, it won't take but five minutes to do that; then sprinkle a little chopped chives in each soup glass or bowl.  Looks great and was very little work or time.

Here are three summer blender soup recipes (well, two recipes and one sort-of-recipe):

Chef Jesús's Gazpacho
Authentic from Spain!

Serves 4-6
4 cloves garlic, peeled, chopped
1 medium cucumber, peeled, medium dice
3 medium ripe tomatoes, cored, chopped
1 3/4 tsp. cumin
3/4 cup olive oil
1/2 cup plus 1 tbsp. sherry or wine vinegar
1/2 loaf day-old Italian or French bread, cut in small pieces (it should not be the ultra-skinny loaf)
2 cups cold water
Salt to taste

Place cucumbers, garlic, cucumbers, and tomatoes in blender. Add cumin, oil, and vinegar.  Blend at low speed 2-3 minutes, then on high 2-3 minutes, or until you obtain a smooth puree without large lumps.  Add the bread pieces and again blend for 2-3 minutes on low and then 2-3 minutes on high.  Transfer this puree to a 2 qt. pitcher and add cold water.  Chill very well, preferably overnight but at least 8 hours.  Serve cold. 
Traditional garnishes: chopped tomato, diced onion, diced green pepper, bread triangles lightly fried in olive oil or butter.
Nouvelle garnishes: Drizzle of plain or lime creme fraiche, chopped jamón serrano, whole boiled shrimp.

Berry Soup

Serves 4

2 cups fresh berries
1/2 cup sugar
1/2 cups red wine
2 cups water
4 fresh mint leaves for garnish

Wash the berries, drain, and place in blender or food processor work bowl.  Run the blender or processor for 1 minute, or until pureed.  Strain the berries through a fine sieve or two layers of cheesecloth, reserving the liquid.  Add sugar, sour cream, wine, water, and the berry liquid to the blender or work bowl.  Run the blender or processor for 1 minute or until mixed well. Remove the soup to a bowl and chill several hours. 

Serve in chilled bowls garnished with mint leaves.

Colombian Vichyssoise (sort of)
Did you know that Colombia has a vichyssoise? It's called "sopa de aguacate y papa." This is a shortcut version for busy people who like trying good food from other countries.

Buy from a reputable restaurant, caterer, or gourmet food emporium a gallon of vichyssoise.  Combine with one medium-size container prepared guacamole in batches in a blender until smooth and slightly thick (if too thick thin with a little heated chicken broth). 

Chill several hours and serve cold, garnished with a dollop of creme fraiche or whipped cream and chopped chives. If you want a spicier dish add a sprinkle of cayenne or chipotle powder on top of the creme fraiche or whipped cream.

Enjoy!

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com