{"id":217,"date":"2018-07-05T09:33:00","date_gmt":"2018-07-05T09:33:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=217"},"modified":"2018-07-05T09:33:00","modified_gmt":"2018-07-05T09:33:00","slug":"soup-in-summer-beyound-gazpacho","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=217","title":{"rendered":"Soup in Summer Beyond Gazpacho"},"content":{"rendered":"

If we suggest soup and it\u2019s summertime, you may think of gazpacho.<\/p>\n

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We like our gazpacho garnished with avocado. Learn more about that here<\/a>.<\/em><\/span><\/p>\n

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Or, if you\u2019re willing to stretch the meaning of soup a bit, you might think of a cup of clam chowder, lobster bisque, or seafood stew at a clam shack. The one above is a RI Clam Chowder that we posted about here.<\/a><\/p>\n

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What happened to all those chilled soups that used to appear as a first course at the finest restaurants? Soups like vichyssoise (leek and potato soup), watercress bisque, chilled borscht, and light and lovely fruit soups with a sour cream or yogurt base?<\/p>\n

Too Much Work?<\/strong><\/p>\n

Many cold soups are much easier to prepare today thanks to blenders<\/a>\"\" and food processors<\/a>\"\". If the idea of a fruit soup sounds alien to you, think about that smoothie you had today. What is that but a cold soup by another name served in a cup with a straw rather than a bowl with a spoon?<\/p>\n

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Fast & Economical<\/strong><\/p>\n

One reason for starting a meal with soup is explained by Trine Hahnemann in her book, \u201cScandinavian Comfort Food<\/a>\"\".\u201d \u201cSoup was for years a first course served to make sure people weren't too hungry when the main course arrived and meat was served; meat was very costly and therefore not served in big portions.\u201d That is one page from her "Soup for Every Season" chapter in the photo above.<\/p>\n

Another plus for a soup course is that you can have it ready and serve it quickly to hungry diners. Summer soup tends to be simple and can be fast to make. Just blend ripe fruit cubes with yogurt or sour cream; season it with ginger, mint, fruit vinegars, liquors, spices, or herbs; and it\u2019s ready!<\/p>\n

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You can even make soup from food you might otherwise waste. For example, the asparagus peelings and stems left over from one night became a quick soup for another. How? Start by saut\u00e9ing a bit of onion and garlic in olive oil, add your left over peelings and stems followed by water or chicken stock. Simmer until everything is tender and puree it with a blender. You can do this same thing with other vegetables. If the vegetables are juicy, like tomatoes or summer squash, you could use less broth.<\/p>\n

You can strain the soup or serve it in a more rustic style. You could add some cream or yogurt or keep it a broth-based soup to help you manage your weight.<\/p>\n

What's on your Food Lover's Shopping List? <\/em><\/span><\/p>\n