Inspired Summer Soup Recipes

Soup is one of the most ancient dishes in the world. Some would think it a necessary ingredient for long life and good health. Remember the comfort of a hot soup in the winter? Consider a refreshing cold soup at the start of your next dinner party! Make extra for a quick “lunch-on-the-run” another day.

Most soups are better the next day with one exception, a pure raw avocado and cucumber soup is so “healthy, clean tasting, and simple to make” that it should be prepared and served within the hour. Refrigerate all four ingredients. Have everything except the avocado prepared ahead of time.

The carrot soup feels creamy on the palate because of the miso and soaked cashews, not heavy cream. The spices add depth of rich flavor to this beautiful soup.

I like to serve a cold cantaloupe soup as a first course, but it could also work as a refreshing dessert!

Technically Spicy mango lemonade is not a soup, but I could not resist including it here. Make this thirst quenching drink with cayenne pepper that helps boost metabolism and coconut water replaces electrolytes lost during a vigorous tennis game, gardening, or a morning walk.

Bon appétit!

Pure Raw Avocado And Cucumber Soup(Serves 4-5)3 ripe Haas avocados, peeled, pitted and diced

5 cucumbers, peeled and chopped reserve some for garnish

Juice of 2 limes

1 lemon, zested and juiced

Sea salt and freshly ground black pepper to taste

Ice water as needed

1/3 cup fresh mint leaves, chopped plus sprigs of mint for garnishTo prepare:Working in a blender, add avocado, cucumber, lime and lemon juice and chopped mint.

Blend until smooth, adding cold water as necessary until the soup thickly coats the back of a spoon but not so thick it holds it’s shape in the bowl.

Stir in zest, salt, and pepper.

Taste and adjust the seasonings.

Transfer to cold soup bowls, garnish with fresh mint and cucumber.Cream-Less Creamy Carrot Miso Soup(Serves 4)1 tablespoon coconut oil

1 bunch scallions, thinly sliced, reserve some for garnish

1 clove garlic, minced

2 pounds carrots peeled and cut into 2 inch pieces

1 teaspoon freshly grated turmeric or 1/4 teaspoon ground dry turmeric

1 teaspoon freshly grated ginger

Freshly ground black pepper to taste

3 tablespoons white miso paste whisked into 1/2 cup hot water

1 quart water plus 2 cups for blending

1 lime, zest grated

1/4 cup natural cashews, soaked in water over night

Pinch cayenne to taste

Pinch smoked paprika

1 lime cut into wedges for garnish

Roasted salted cashews for garnishTo prepare:In a large stock pot over medium high heat, coat the bottom with oil and sauté scallions and garlic until soft and translucent, about three minutes.

Add carrots, turmeric, ginger, pepper, miso, and stir to mix well.

Add one quart of water and lime zest.

Cover, bring to a boil, reduce the heat, and simmer until the carrots are very soft, about 25 minutes.

Add cashews and with an immersion blender, puree the soup until smooth.

Add more water as needed to achieve until a velvety smooth consistency.

Add cayenne pepper and smoked paprika, taste and adjust the seasonings.

Transfer to a clean glass jar and refrigerate at least four hours or overnight.

To serve, whisk soup to blend, ladle into chilled bowls and garnish with scallions, lime wedges, and roasted cashews.Cold Cantaloupe SoupAdapted from The Lavender Cookbook, Sharon Shipley, Running Press, and Philadelphia, PA. 2004(Serves 6-8)1, large ripe cantaloupe (about 3 pounds) seeded, peeled, and cubed

4 peaches, peeled, pitted and diced

1 cup fresh orange juice

1/2-cup fresh lime juice

1 tablespoon lavender honey

1, 8-ounce container of plain natural yogurt (non-fat or 2% fat)

1 1/2 cups chilled Riesling or Gewurztraminer

2 tablespoons grated lime zest

1 teaspoon dried culinary Provence lavender buds, finely groundTo prepare:Working in batches in the blender, add cantaloupe and blend until fairly smooth.

Add peaches and blend together.

Add juices, honey and two tablespoons of yogurt.

Blend until very smooth.

Transfer the soup to a large bowl, stir in the wine and cover with plastic wrap.

Refrigerate for at least three hours or overnight.

Whisk lime zest into remaining yogurt, cover and refrigerate until serving time.

Ladle the soup into chilled bowls and garnish with a dollop of yogurt and sprinkle with lavender.Spicy Mango Lemonade1 large lemonade (about 110 calories)

8 ounces coconut water

1/2 cup chopped mango

Juice of one large lemon

1/8 teaspoon cayenne pepper

Optional: 4 to 5 ice cubesTo prepare:Working in the blender, add coconut water, mango and lemon juice and puree until smooth.

Stir in cayenne, taste and adjust the flavoring.

If coconut water isn’t cold, add ice cubes.