6 Vegan and gluten free chilled soup recipes

6 Vegan and gluten free chilled soup recipes


Chilled soup is one of the best ways to add more detox foods in your diet. Chilled soups are full of healthy raw vegetables, are easy to prepare and offers a refreshing change for summer lunches. Rich in antioxidants and in enzymes, those delicious soups will help your body to detox naturally.

Tomato-Cucumber Soup With Basil

Adapted from Martha Rose Shulman

  • 4 Lebanese cucumbers, coarsely chopped
  • 1 1/2 pounds ripe tomatoes, quartered
  • 2 slices red onion
  • 2 large garlic cloves, halved, green germs removed
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • Salt to taste
  • silvered fresh basil leaves

Working in two batches, blend all the ingredients except the basil leaves in a blender for two minutes or longer until smooth and frothy. Transfer to a bowl or container and chill for at least two hours before eating. Garnish each bowl or glass with silvered basil leaves.

Chilled Pea, Lettuce and Herb Soup

Adapted from Martha Rose Shulman

  • 3 tbsp extra virgin olive oil
  • 2 leeks, white and light green part only, cleaned and sliced
  • 5 cups frozen or fresh peas (1 1/2 pounds, or 2 12-ounce bags frozen)
  • 3 cups, tightly packed, coarsely chopped Boston or bibb lettuce
  • 5 cups water or homemade vegetable stock
  • 1/3 cup coarsely chopped fresh tarragon leaves, plus more for garnish
  • 1/4 cup coarsely chopped flat-leaf parsley leaves, plus more for garnish
  • Salt to taste
  • 1/4 cup coarsely chopped fresh mint leaves, plus more for garnish
  • 1/4 cup chopped chives, plus more for garnish

1. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the leeks and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the peas, lettuce and stock or water, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer five minutes. Remove from the heat. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes. Taste the broth, and season as desired.

2. Working in batches, purée the vegetables and herbs in a blender with the broth and more olive oil for two minutes until frothy and smooth. Pour into a bowl, and stir to combine. Taste and adjust seasonings. Chill for several hours.

3. Serve, garnishing with more chives, tarragon and/or mint.

Mango Gazpacho

  • 2 cups fresh mango, diced
  • 2 cups orange juice
  • 2 tbsp extra-virgin olive oil
  • 1 medium field cucumber, diced
  • 1 small red bell pepper, diced
  • 1/2 red onion, diced, reserve some for garnish
  • 2 medium garlic cloves, green germs removed, minced
  • 1 small jalapeño pepper, seeded and minced, to taste, reserve some for garnish
  • 3 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro, plus more for garnish
  • Salt and freshly ground black pepper

Purée mangoes, orange juice and oil in a blender or food processor until smooth. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Chill for several hours before  serving. Garnish with chopped fresh cilantro, red onion and seedless jalapeño.

Watermelon Gazpacho

Adapted from Martha Rose Shulman

  • 4 cups cubed seeded watermelon, about 1 1/4 pounds
  • 1 pound ripe tomatoes, quartered or cut into sixths
  • 2 to 3 tbsp fresh lemon juice, to taste
  • 2 tbsp extra virgin olive oil
  • 1/2 cup chopped celery
  • Salt and freshly ground pepper
  • Thin celery slices or sticks for garnish

Working in batches, purée all the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor. Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.

Chilled summer beetroot soup

Adapted from Silvana Franco

  • 4 medium beetroot, grated
  • 2 Lebanese cucumbers, peeled diced
  • 1 jalapeño, seeded and minced
  • 2 tbsp balsamic vinegar
  • 1 red onion, minced
  • 4 tomatoes, minced
  • 2 cloves garlic, green germs removed, minced
  • 4 tbsp fresh parsley, chopped
  • 2 tsp extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

Working in batches, purée the beetroot, cucumber and jalapeño with 1.5 litres of cold water  in a blender until smooth. Pass through a fine strainer into a large jug, then stir in the vinegar and season generously. Chill for several hours before serving. Garnish with fresh chopped parsley.

Chilled avocado-lemon balm soup

Adapted from Eric Ripert

  • 2 ripe avocados, split and seeds removed
  • 4 tbsp fresh lemon balm leaves, silvered
  • 1/2 teaspoon lime zest
  • 1/4 cup lime juice
  • 1 1/2 cups unsweetened almond milk, plus a bit more to thin as needed
  • 1/2 cup water
  • 2 small radishes, thinly sliced
  • 1 tbsp cut chives
  • 3 tbsp extra virgin olive oil
  • 4 lime wedges
  • Salt and freshly ground pepper, to taste

1. Peel the avocados and place in a blender container with lemon balm, lime zest, lime juice and ½ cup milk and blend until smooth; season to taste with salt and pepper and adjust the consistency with the remaining milk.

2. Strain the soup through a fine mesh sieve. Serve in chilled soup bowls garnished with radishes, chives, olive oil and a squeeze of lime juice.

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