Cold Summer Soups

Chilled Beet-Cucumber Yogurt Soup

Serves 2

-- 2 medium beets, boiled, peeled, and cut into cubes

-- ½ cup diced cucumber, seeds removed

-- 1 cup chicken stock

-- ½ cup plain greek yogurt

-- 1 tablespoon freshly squeezed lemon juice

-- 2 tablespoons sugar

-- salt and pepper

-- sour cream, for garnish

-- chopped fresh dill, for garnish

Combine first eight ingredients in a blender, blending in two batches if needed; puree until smooth. Season with salt and pepper to taste.

Cover with plastic wrap and chill for at least 4 hours or overnight. Serve cold with a dollop of sour cream and fresh dill.

http://www.lonny.com/Entertaining+Idea+of+the+Day/articles/19aRanEqqUk/Chilled+Summer+Soup+Isn+t+Gazpacho

Colombian Cream of Avocado Soup 

Normally served warm, cream of avocado soup is equally delicious whizzed up with ice cubes and served straight from the blender. This is a perfect light appetizer or starter for a Mexican or South American meal, or even to go with grilled vegetables or fish.

The traditional recipe calls for cream, chicken stock and butter but I’ve translated this a bit to make it not only quicker, lighter and less hassle, but also vegan. The coconut milk takes this in a completely different direction but I hope you think it is a good one. Use yogurt or lower fat crème fraiche if the coconut milk doesn’t float your boat.

Adapted from thelatinkitchen.com 

6 spring onions/scallions, trimmed and roughly chopped

1-2 garlic cloves, peeled

2 perfectly ripe avocados – halved, stone and skin removed, flesh roughly chopped

1 tbsp lime juice, plus more to taste

¼ tsp freshly ground cumin (preferably from lightly toasted seeds)

600ml (2 &  3/4 cup)cool light vegetable stock + 5 ice cubes OR 700ml ( 3 & 1/3 cup) stock

250ml (1 cup) coconut milk, coconut yogurt, Greek yogurt, almond milk, lower fat crème fraiche or cream

Good handful of fresh coriander/cilantro, stems too

Chopped tomatoes, chopped avocado, shaved fresh coconut, and/or coriander leaves – garnish ideas

1. Put all but the stock in the blender. Blitz until completely smooth, using a blender, an immersion blender stick or food processor. I used my trusty FroothieOptimum 9400 super-blender and it took just a few seconds.
2. Remove the stopper on the blender lid and gradually add the stock while the machine is running slowly, then replace the cap and process on high for a few more seconds. It is ready to garnish how you wish (tomatoes are gorgeous), and slurp! Baked tortilla chips or pitta chips would be great, as would these recent panko-crusted baked stuffed courgette blossoms(seen in image).

http://kelliesfoodtoglow.com/2014/08/07/colombian-cream-of-avocado-soup-lightened-up-and-vegan/