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Video: Yum! Cold soups for hot summer nights

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    >> today's kitchen, simple dinners and cold soups to cool you down on a hot night.

    >> quick and simple ideas for soup. which we know they'll be cold.

    >> this is the best time because everything is coming straight from your garden, right, this time of summer. we have an abundance of zucchini. a cold zucchini soap. a little sauteed onions and then i added a little garlic and cumin. and then we threw in our fresh zucchini and broth.

    >> this is chicken broth ?

    >> this is a veggie broth. but you can use either. i go for the vegetarian. all you do is bring that all to a boil. salt and pepper is to your liking.

    >> that's it?

    >> that's it. so simple.

    >> and then you stick it in here.

    >> my new thing is the blender and the vitamix. and you are just going to blend it up. and you got it all blended down. that's all you do.

    >> do you strain it?

    >> i don't like to strain it. just blend it up.

    >> look how good that looks.

    >> see how beautiful it comes out.

    >> what is this?

    >> that was a basil oil . so you just want to put a little bit --

    >> basil oil and a little ricotta or feta or any cheese. so it's a yummy, cold soup and super easy.

    >> take us to the cherry.

    >> cherries are really in abundance this time of year. i love fresh cherries. pit a bunch of fresh cherries. and then we cooked them. brown sugar . a little salt or water or vodka and some wine because it's wine wednesday. and we cooked it all up in the pot and then we're just going to do that, too in the blender. and we zush that up.

    >> and we added a little yogurt.

    >> yogurt. and some lemon and lemon zest . and we zhush that all in our vitamix.

    >> we're going to take this right here.

    >> and we've got a little lemon sorbet for on it.

    >> we love you.

    >> you can find the res peacipes on our website. next week, usher will be with us.

TODAY recipes
updated 6/28/2013 12:47:28 PM ET 2013-06-28T16:47:28

Recipe: Fresh cherry soup with lemon sorbet

Ingredients
  • 1 1/2 lbs fresh red cherries, pitted
  • 1 cup dry red wine
  • 1 cup water
  • 1 tablespoon light brown sugar
  • 3 tablespoons fresh squeezed lemon juice
  • 2 teaspoons fresh lemon zest
  • 1 cup greek yogurt
  • 1/2 teaspoon salt
  • 1 cup lemon sorbet
  • mint for garnish
Preparation

In a saucepan, bring cherries, wine, water, brown sugar and salt to a boil. lower heat and simmer for 10 minutes. Put aside and cool.

In a vitamix puree cherry mixture with lemon juice, greek yogurt and one teaspoon lemon zest. When serving, top each soup with a small spoon of lemon sorbet, sprinkle with lemon zest and garnish with mint

Serving Size

Makes 4 servings

Recipe: Chilled zucchini soup topped with ricotta salata and basil oil

Ingredients
  • For soup
  • 1 Tablespoon of extra virgin olive oil
  • 1 medium onion, peeled and sliced
  • 2 cloves garlic, peeled and sliced
  • 6 medium zucchini, trimmed and cut into 1/4 inch rounds
  • 4 to 6 cups vegetable broth
  • 1/4 teaspoon cumin
  • salt and pepper to taste
  • For basil oil
  • 1 cup basil leaves
  • 1 clove garlic, peeled
  • 1/4 cup extra virgin olive oil
Preparation

In a small soup pot, heat olive oil and sauté onion and garlic until soft. Add cumin and stir for a minute. Add zucchini and cover with vegetable broth. Bring to a boil then lower heat and simmer for 30 minutes.

Take off heat and cool

Make basil oil. In food processor, puree 1 cup basil leaves with 1 clove garlic. add oil while machine is running.

You can puree soup using a hand blender or the vitamix.

Top each soup with shaved ricotta salata and drizzle with basil oil

Serving Size

Makes 4to 6 servings

Recipe: Chilled yellow tomato soup with avocado and jalapeno

Ingredients
Preparation

Bring a pot of water to a boil. Cut an x on the bottom of each tomato. Drop into boiling water for 30 seconds until skin starts to loosen. remove and plunge into an ice bath. You will then be able to remove skin easily. Cut tomatoes in half and squeeze seeds out.

Preheat oven to 400 degrees. Toss tomatoes with oil, shallots and garlic and roast for 15 to 20 minutes. Remove from oven and cool. Puree in vitamix with vegetable broth, vinegar, oil and sugar. Salt and pepper to taste.

In a small bowl, combine avocado with jalapeño, cilantro, salt and pepper. Top each bowl of soup with mixture

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