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Chilled Summer Soups

Posted on by Erik Berlin

WASHINGTON (ABC7) — The heat is on with temperatures and the humidity rising each day — and we’re still three days away from the official start of summer! While we often think of soups for a cold winter meal — they can still be a staple at your summer table. Erik Berlin, better known as Chef Egg, joined us with three chilled options for the hot season ahead.

Green Garden Gazpacho

  • 1 Cucumber, skinned and diced
  • 1/2 C Green Onion, chopped
  • 1 Green Bell Pepper, small dice
  • 1 Avocado, skinned and seeded
  • 2 Garlic Cloves, minced
  • 2 Bread Slices, small cubes
  • 1 C Romaine, shredded
  • 1/2 C Cilantro, chopped
  • 3 tbsp. Olive Oil
  • 2 tbsp. Red Wine Vinegar
  • 2 tbsp. Chives, chopped
  • Salt and Pepper to Taste
  • Reserve 2 tablespoons each of the cucumber, bell pepper, green onion, and cilantro. Place the rest of the ingredients into a blender and blend until smooth. Add some water if it is too thick to blend. Chill until service, then garnish with the reserved veggies and chives

Classic Tomato Gazpacho

  • 6-8 Fresh Tomato, chopped
  • 1 Bell Pepper, small dice
  • 1/2 C Red Onion, small dice
  • 1 tbsp. Jalapeno, minced
  • 2 Garlic Cloves, minced
  • 2 tbsp. Olive Oil
  • 2 tbsp. Balsamic
  • 2 tbsp. Worcestershire Sauce
  • 1/2 C Basil
  • Salt and Pepper to Taste
  • Reserve 1/4 cup each of the bell pepper, red onion, and basil. Place the rest of the ingredients into a blender and blend until smooth. Add a small amount of water or tomato juice if the soup does not blend. Chill until service, then garnish with the reserved veggies.

Vichyssoise – Chilled Potato and Leek Soup

  • 3 tbsp. Butter
  • 2 C Leeks, sliced thin
  • 1 tsp. Salt
  • 5 C Gold Potato, washed, skinned, medium dice
  • 1 tsp Thyme, minced
  • 1 tsp. Marjoram, minced
  • 1/2 C White Wine
  • 6 C Chicken Stock or Water
  • 1/2 C Heavy Cream
  • 1/2 C Sour Cream
  • 1/4 C Chives, chopped

Place the butter in a large saucepan over medium heat. Add the leeks and salt, then cook for 10 minutes or until soft. Add the potato, herbs and white wine and toss well. Add the stock/water and bring to a simmer for 30 minutes. The potatoes should be fork tender when done. Turn the heat off of the soup and carefully use and immersion blender to puree the mixture. Strain into a large bowl and stir in the cream. Season with more salt and white pepper if needed. Place in the fridge and chill completely. To serve, garnish with a dollop of sour cream and fresh cut chives.

Erik Berlin