Hearty soups are most often thought of as warm comfort food for the cold months. But lighter soups using fresh spring produce can harness the tastes of a new growing season. Serve a cold vegetable soup as an appetizer while you grill the main course, or enjoy one as part of a light lunch. Cold fruit soups are wonderful as desserts or as part of a breakfast. No matter how you serve spring soups, they are a delicious way to add vegetables and fruits to your meals.
5 Soups to Complement Your Meals
Cucumber Soup. The perfect cold soup for a warm day. Combine a peeled, chopped cucumber with scallions, fresh dill, crushed garlic and black pepper. Add 2 cups buttermilk and chill for about an hour to allow flavors to blend. Enjoy with baked or roasted potatoes to make a meal!
Gazpacho. You can’t go wrong with your own combination of fresh vegetables when making this cold tomato-based soup. Purée chopped tomatoes, green pepper, onions, parsley and minced garlic with tomato juice. Stir in finely chopped cucumbers, additional chopped tomatoes, and green peppers to make a chunky soup. Add a squeeze of lemon juice and season with ground black pepper.
Strawberry Soup. This soup is a variation on a smoothie that you can even serve at breakfast. In a blender or food processor, purée 1-quart strawberries, 1 cup orange juice, 1 teaspoon lemon zest, 1/8 teaspoon cinnamon and 1 cup non-fat, plain yogurt. Garnish with mint.
Carrot Fennel Soup. Puréed carrots provide just the right consistency and sweetness for this savory soup. Cook 1 pound of sliced carrots, 1 cup chopped onion, 1 chopped fennel bulb and 1 teaspoon of crushed fennel seeds in 1 quart of chicken stock until vegetables are tender. Purée in a blender and garnish with fresh fennel sprigs.
Cold Cherry Soup. This soup is from a traditional European recipe that makes a delicious appetizer or dessert. See the recipe here.
