We know what you are thinking…soup in summer? Well, we are here to tell you it is the perfect summer food! Fresh veggies, fragrant herbs, and vibrant colours form the perfect base for a great summer soup. The best part? You can have them chilled or warmed depending on your needs and likes. The two recipes we are sharing today are one chilled and one warm and spicy soup. These pair will leave you wanting for nothing more!
Greek Yogurt Chilled Summer Soup
This refreshing soup is wonderful on a hot summer afternoon. Although not as popular in Western cuisine we think it is worth a try for anyone looking to try something new. Our favourite way of enjoying it is in a huge mug alongside a warm ham and cheese sandwich.
- 1 1/2 cups plain, Greek Yogurt
- 2 large cucumbers
- Juice of 1 lemon (large)
- 1/4 cup olive oil
- 1 clove garlic
- 1 small chopped green onion
- 1/4 cup parsley
- 1/3 cup fresh dill
- 2 Tbsp. tarragon leaves
- 1/2 red onion, finely chopped
- Sea salt
- White pepper
- Finely dice 1/2 cup of the cucumber, and cover tightly. Store in the refrigerator to use for garnish later. Coarsely chop the remaining cucumber.
- Blend together the chopped cucumber, yogurt, lemon juice, green onion, garlic, dill, parsley, tarragon, and a 1/4 cup olive oil until smooth.
- Season with salt and pepper (measure with the heart)
- Transfer to a tightly-closed container and refrigerate the soup for 8-10 hours, or overnight.
- Just before serving, taste and season the soup again. Pour into chilled bowls and garnish with the diced cucumber, red onion, and a drizzle of olive oil before serving.
Summer Corn Chowder Soup
We couldn’t have a summer soup without adding one of summer’s star ingredients…corn. This soup is not only flavourful but also incredibly satisfying. Taking only half an hour to make, it is no wonder why we keep cooking it over and over again.
- 6 corn on the cob, kernels sliced off
- 1 lb gold potatoes, diced
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- ½ red onion, diced
- 1 jalapeño, seeds removed, minced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 2 tablespoons sour cream
- 1 teaspoon cumin
- 1 tablespoon lime juice
- ¼ cup dry white wine (or 2 tablespoons white wine vinegar)
- 4 cups vegetable broth (for a non vegetarian recipe sub to chicken broth)
- 1 ½ cups milk (any fat percentage will work here)
- Sliced chives, roughly chopped cilantro, for garnish
- In a large pot, heat butter over medium high heat.
- Add corn, onion and jalapeño. Cook 5 minutes, stirring occasionally, until somewhat softened.
- Stir in the garlic and cook 1 minute, until fragrant.
- Pour in lemon juice and white wine. Scrape up any browned bits on the bottom of the pot.
- Add the oregano, cumin, paprika, potatoes and vegetable broth . Bring to a boil and reduce to a simmer.
- Cook for 15-20 minutes, stirring occasionally, until potatoes are tender enough to pierce through with a fork.
- Remove from heat. Stir in milk and sour cream.
- Blend with your preferred blender.
- Add salt and pepper to taste (measure with your heart)
- Garnish with chives and cilantro.
Summer is the time to experiment with flavours! Bring those fresh veggies and make something that will leave you thinking of sunshine and warm days. Whether you have it chilled or warmed, we have no doubt these two recipes will be a great addition to any summer cookbook. Let us know in the comments if you tried it!