EST. 2011 BY LIZ RUEVEN
Chilled Soups Highlight Summer Produce with Watermelon, Cukes & Tomatoes

Chilled Soups Highlight Summer Produce with Watermelon, Cukes & Tomatoes

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!

Smoky Salmorejo
4-6 small servings
Smoky Salmorejo

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.

Ingredients

  • 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

Instructions

  1. Using a box grater, coarsely grate tomatoes into a bowl, discard skins.
  2. Add the cubed bread and toss to combine, and let sit for 15 minutes.
  3. 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.
  4. Refrigerate until very cold.
  5. Garnish with corn, grapes, almonds, and a pinch of paprika before serving.

Notes

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.

 

Chilled Avocado Cucumber Soup
8 servings
Chilled Avocado Cucumber Soup

This recipe was generously shared by Marcia Selden Catering, CT

Ingredients

  • 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

Instructions

  1. Purée avocado, Greek yogurt, cucumber, basil and mint leaves.
  2. Pulse until smooth and season to taste with kosher salt.
  3. Refrigerate until ready to serve.
  4. Combine onion, tomato and green onion in a separate bowl.
  5. Pour soup and garnish a small spoonful of the onion mixture.

Notes

This soup may be dairy or vegan (parve) if tofu is substituted for yogurt, as suggested.

All recipes and photos provided by Marcia Selden Catering,  Stamford, CT. Click here or call: 203.353.8000 for more information.

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SIDE DISH
Photo by Jerri Graham Photography

Hi. I’m Liz and I welcome you to Kosher Like Me.

When I’m not caressing fruits and veggies at my local farmers’ market you’ll likely find me chatting with like-minded eaters, probing the scene in NYC or seeking inspiration in my spice cabinet. Life outside of this blog is all about my family, tasty travel adventures and power walks deep in the CT woods or along the shore.

Please brew a fragrant cup of tea, grab a nosh and stay a while.