Marcia Selden Catering
If the thought of summer entertaining makes you sweat as you envision standing over a hot stove, consider trying one of these unique, delicious, chilled soups. All are delectable and use the freshest produce of the season. They’re a breeze to make, and the best part? No heat required!
Recipe courtesy of Marcia Selden Catering, CT
This traditional Andalusian soup is made from pureed bread and tomatoes.The addition of smoked paprika gives it a delicious rich flavor.
- 2 lbs. tomatoes
- 1 ½ C. cubed white bread, such as ciabatta, crusts removed
- 1 clove grated garlic
- 1 Tbs. sherry vinegar
- ¼ C. olive oil
- Kosher salt
- ½ C. roasted corn kernels
- ¼ C. seedless green grapes, thinly sliced
- 2 Tbs. Marcona almonds, chopped
- 1 Tbs. smoked paprika plus more for garnish
- Using a box grater, coarsely grate tomatoes into a bowl, discard skins.
- Add the cubed bread and toss to combine, and let sit for 15 minutes.
- Transfer to a food processor, add garlic, sherry vinegar, olive oil, and salt and pulse until smooth. Strain the salmorejo through a fine sieve and season with salt as needed.
- Refrigerate until very cold.
- Garnish with corn, grapes, almonds, and a pinch of paprika before serving.
From Liz: This soup is vegetarian and non-dairy (parve). I peeled the tomatoes before grating them and did not strain the soup at the end. It was velvety smooth and glistening, a perfect summer treat.
This recipe was generously shared by Marcia Selden Catering, CT
- 5 ripe avocados, diced
- 1 ½ qt. Greek yogurt (substitute silken tofu for vegan)
- 1 English cucumber peeled and diced
- 20 Thai basil leaves
- 20 mint leaves
- 2 tsp. Kosher salt
- ¼ C. finely diced red onion
- ½ C. seeded and diced tomato
- 1 oz. green onion, thinly sliced
- Purée avocado, Greek yogurt, cucumber, basil and mint leaves.
- Pulse until smooth and season to taste with kosher salt.
- Refrigerate until ready to serve.
- Combine onion, tomato and green onion in a separate bowl.
- Pour soup and garnish a small spoonful of the onion mixture.
This soup may be dairy or vegan (parve) if tofu is substituted for yogurt, as suggested.
This recipe was generously shared my Marcia Selden Catering, CT.
Marcia put her special spin on this Sicilian inspired soup by adding savory flavored iced cubes. As the cubes melt, they will continue to flavor the soup while keeping it cool.
- 4 lbs. seedless watermelon, diced
- 3 tbs. agave
- 1 cinnamon stick
- 2 tsp. rose water
- 1 tsp. vanilla extract
- ½ C. pomegranate juice
- ¼ C. coarsely chopped toasted
- ¼ C. dark chocolate shavings
- ¼ C. candied orange peel, small dice
- In a small bowl, combine vanilla extract, rose water, agave and pomegranate juice.
- Pour into small ice cube trays and freeze until ready to use.
- Note- if you don’t have small ice cube trays, fill regular sized ice cube trays ¼ full.
- Pulse watermelon in a food processor or blender until smooth.This will yield about
- 5 cups of liquid.
- Add cinnamon stick and refrigerate covered until ready to use
- Remove cinnamon stick before serving.
- Ladle soup into small bowls, add 1 ice cube and garnish with pistachios, dark chocolate shavings, and candied orange peel.
This recipe is vegetarian, vegan and parve.
All recipes and photos provided by Marcia Selden Catering, Stamford, CT. Click here or call: 203.353.8000 for more information.