It’s hot outside and I’m sweating up a storm, which can only mean one thing: cold soup season! Thanks to hungry and hot contributors to our community discussion boards, I’ve got seven new ways to chill out this summer.
1. A touch of curry powder is a surprising addition to cream of spring pea soup. –luvarugula
3. Hungarian meggyleves (sour cherry soup) is a summer favorite: 1 1/2 pounds sour cherries, pitted | 2 1/2 cups water | 2 1/2 cups red wine | 1/3 cup sugar | 2/3 teaspoon cinnamon, plus more for sprinkling | 2/3 teaspoon lemon zest | 2/3 cup sour cream | 2 tablespoons flour | 1/2 teaspoon salt. Method: In a medium saucepan, stir together the cherries, water, wine, sugar, cinnamon, and zest. Bring to a boil, then simmer gently, partly covered, for 20 minutes. Mix together the sour cream, flour, and salt and set aside. Meanwhile, get an ice bath ready. After 20 minutes, taste the cherry soup. It should be tart, but if it’s too sour add a bit more sugar. Over low heat, add 4 tablespoons of the soup to the sour cream mixture to temper it, then pour the sour cream mixture into the soup and stir. Simmer 5 minutes. Set the saucepan in the ice bath and cool to room temperature. Refrigerate until cold. Serve in chilled bowls with cinnamon on top. –mmf23
4. Blend Thai red curry paste with coconut milk and shrimp stock and serve cold, garnished with chilled boiled shrimp tossed with lime juice, cilantro, and mint. –JungMann
5. Watermelon soup with mint and crumbled feta is a lovely mix of sweet and savory in one bowl. –Beach Chick
Soup photo by Chris Rochelle
Leena Trivedi-Grenier is a Bay Area food writer and cooking teacher with an undying love for pot stickers. She earned her master's in gastronomy from Le Cordon Bleu. Besides CHOW, her writing appears on her blog Leena Eats and in various food-based encyclopedias.