Summer is here, so cool off with a delicious bowl of cold soup. Chef Terrance Brennan shares three soups that will leave your taste buds wanting more.
Recipe: Chilled asparagus soup (on this page)
Recipe: Raw tomato soup with basil guacamole (on this page)
Prepare a bowl of ice water and set aside. Bring two quarts of water to a rapid boil in a heavy bottomed, 8-quart stock pot. Add 2 tablespoons of kosher salt and bring to a boil. Add half the asparagus, all at once, to the water. Cook them for approximately 1½ minutes until tender and still bright green. Remove from the boiling water with a slotted spoon, drain and place in the ice bath to cool. Cool for approximately 5 minutes, then drain and set aside.
In a medium sauce pan over medium-high heat, add the butter, onions and asparagus, 1 teaspoon salt and sweat for approximately 6 minutes, until tender. Add the vegetable broth. Bring the broth to a boil, and simmer for approximately 15 minutes.
Place all ingredients into a blender and puree until smooth. Strain through fine-mesh strainer. Place the soup into a bowl with a larger bowl beneath it filled with ice to rapidly cool down the soup. This cooling process will preserve the green color. Season the finished soup with salt and pepper to taste.
For plating, divide evenly among 4 bowls, with a tablespoon placed into the center and serve.
Serves 4
Place all ingredients except the bread cubes in a blender and puree until smooth. Add the bread cubes and puree for 1 minute. Transfer to a bowl, cover, and transfer to the refrigerator to chill for up to 3 hours.
Divide the white gazpacho among 4 shallow soup bowls.
Put the tomatoes, vinegar, garlic, celery seed and ¼ cup plus 2 tablespoons of olive oil in a food processor and process until smooth. Strain through fine-mesh strainer into a bowl, pressing down on solids to extract as much of the flavorful liquid as possible. Season the liquid with kosher salt and 3 to 4 grinds of fresh black pepper. Cover the bowl and refrigerate for at least 3 hour or up to 24 hours.
Make the basil guacamole: Cut the avocado in half lengthwise and twist the halves apart. Remove the pit by embedding the heel of the knife into it and pulling it out. Score the avocado flesh with a knife. Gently work a tablespoon around the edge of the avocado and gradually toward the bottom, carefully loosening the flesh until you can remove it; it should fall out in a medium-size dice. Put the avocado flesh into a mixing bowl. Mash it with a fork until it becomes a coarse texture. Fold in jalapeño, red onion, basil, and lime juice. Season the mixture with approximately 1 teaspoon salt. This guacamole can be made up to 2 hours ahead of time. If prepared in advance, it should be tightly covered and refrigerated.
Plating: Pour in 4 shallow chilled soup bowls. Top each with a rounded tablespoon of guacamole. Finish by drizzling the surface of the soup with remaining 2 tablespoons of extra-virgin olive oil, and garnish with 1 basil top. Serve.
Embellishment: Top with garlic croutons or tomato-goat cheese bruschetta.
Serves 4
© 2013 NBCNews
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