Summer soup recipes

May 9, 2008 at 3:17 p.m. ET

Soup is without a doubt the quintessential winter comfort food. But, it is often forgotten once the temperature hits about 70 degrees F. Instead of relegating soup to the cold weather months, bring soup into the spring and summer with these summer soups made with avocados, salsa and fresh vegetables. These satisfying summer soups will soothe your body and soul just like their winter counterparts.

Summer Soup

Summer Soup Recipes


Salsa and Avocado Soup

Makes 4 servings Ingredients:
1 tablespoon vegetable oil
1 (16-ounce) jar salsa
1 (32-ounce) container chicken broth
1 pound boneless, skinless chicken breast, diced
1 (15-ounce) can black beans, rinsed, drained
1 1/2 cups frozen corn kernels
1/2 cup chopped cilantro
1/2 cup shredded Mexican blend cheese
1 small avocado, cubed
Tortilla chips, crumbled Directions:
1. Heat oil in a large pot of Dutch oven over medium-high heat. Add in the salsa and cook 2 minutes. Pour in the broth and bring to a boil. 2. Reduce heat to medium-low and add the chicken, beans, and corn. Cook 5 to 7 minutes or until chicken is fully cooked. Turn off heat and add cilantro. Ladle soup into bowls and mix in cheese and avocado. Top with tortilla chips. Let this soup cool while you precede it with a crisp green salad on a chilled plate.

Chilled Cucumber Soup

Makes 4 servings Ingredients:
5 cucumbers, peeled, seeded
1/2 pound plain yogurt
Juice of 2 lemons
2 red bell pepper, diced
2 fresh chili pepper, finely chopped
1 red onion, diced
1/4 chopped cup fresh cilantro
1 chopped bunch scallions
1 teaspoon coriander
1 teaspoon cumin
Salt and pepper, to taste Directions:
Pulse cucumber in a food processor or blender until pureed. Add yogurt and lemon juice and pulse until blended. Pour mixture into a large bowl and mix in peppers, onion, cilantro, scallions, coriander, cumin, and salt and pepper. Ladle into bowls and garnish with cilantro and a dollop of yogurt.

Summer Squash Soup

Makes 4 servings Ingredients:
2 large yellow or white onions, chopped
3 bell red peppers, chopped
3 yellow summer squash, such as crookneck or lemon, cut into quartered slices
2 tablespoons extra-virgin olive oil
6 cups (48-ounces) chicken stock
Chopped fresh chives, optional, for garnish
Sour cream, optional, for garnish
Chopped vine-ripened tomatoes, optional, for garnish Directions:
1. In a large pot, sauté onions, peppers and squash in oil over medium heat for 10 minutes, stirring often. Pour in chicken stock and bring to a boil. Lower heat and simmer mixture, partially covered with the lid, for 15 to 20 minutes or until vegetables are very soft. 2. Pour mixture into a blender or food processor and puree until smooth. Sprinkle with salt and pepper to taste. Soup can be served hot or cold with any of the above garnishes. For more summer soup recipes, read:

Healthy Spanish Soup

Chilled Watermelon Cilantro Soup