As the temperatures outside rise, it is time to bring down the heat at dinner time, and there are few dishes easier to prepare and serve cold than soup. Just as it can be warming in the winter, soup can be a palate cooler perfect for late spring and summer dining. Even if the sun has you heated up, there is no need to sweat dinner. Instead, you can sit back, relax, and make one of these seven chilled soups.
Thicker and creamier than gazpacho, salmorejo will keep you cool and satisfied when the weather turns warm. Try this recipe from Epicurious, which is garnished with Serrano ham and a hard-boiled egg. If Serrano is unavailable, prosciutto is a common substitute.
- 3 pounds ripe halved tomatoes
- 3 toasted, chopped 4-by-4-by-½-inch slices white sandwich bread
- ¼ cup toasted slivered almonds
- 4 smashed garlic cloves
- 1 teaspoon sherry vinegar
- ½ cup extra-virgin olive oil
- Serrano ham or prosciutto, thinly sliced
- chopped hard-boiled egg
Directions: Squeeze seeds and pulp from 3 pounds ripe halved tomatoes into a strainer set over a large bowl. Press solids to release as much liquid as possible; discard solids. Core and chop tomatoes; add to bowl.
Combine 3 toasted, chopped 4-by-4-by-½-inch slices white sandwich bread, ¼ cup toasted slivered almonds, and 4 smashed garlic cloves in a blender. Pulse until chopped. Add tomatoes with liquid to blender in batches, puréeing until very smooth. Add 1 teaspoon sherry vinegar. With blender running, gradually add ½ cup extra-virgin olive oil. Purée until emulsified and frothy, about 3 minutes. Season with salt and more vinegar, if desired. Chill until cold, about 2 hours. Season to taste again with salt and vinegar.
Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or prosciutto and chopped hard-boiled egg. Drizzle with more oil.