Chilled Carrot Soup

Although July has almost passed (how quickly!), we still have August to face here in DC.  August comes in with more heat and humidity, and by its end everyone cannot wait for fall.  I’m sure others also have to deal with this heat- and this soup is perfect for it.

None of us want to stand in the kitchen, so this is a great soup to make over a weekend (less than 30 minutes), and then be able to pull it out for lunch or dinner throughout the week!  If you have an overabundance of tomatoes, feel free to add those it- it’ll change the flavor profile a bit, but it’ll add a great taste!

Need other ideas for cold soups?  Try these: cucumber gazpacho, shrimp gazpacho, or a tomato soup with basil.

Chilled Carrot Soup
Fifth Floor Kitchen original

1 tbsp olive oil
1 onion, roughly chopped
6 garlic cloves, halved
2 lbs carrots, peeled, roughly chopped
1/2 tsp curry powder
4 cups water
1 cup almond milk
2 tsp salt
1 tsp pepper

In a large pot heat olive oil, then add the onion.  Sauté the onion is translucent, about 5 minutes.  Then add in the garlic and carrots, cook for another 5-8 minutes.  Next, stir in the water and curry powder.  Bring to a boil, and then simmer for another 15 minutes.

Finally, pour all of this into a blender (or food processor), and blend until the consistency is to your liking.  Then pour it back into a pot, add in the almond milk, salt and pepper.  Cook for another 5 minutes.

Serve this warm, or you can keep it in the fridge and serve this chilled.

Heat Wave: Shrimp Gazpacho

I’m not sure where everyone else is living, but here in DC we’ve had a couple of hot days.  The kind of hot that you just want to sit in an air conditioned room, eating and drinking cold foods.  I’ve got just the soup that will keep you cool when the heat wave gets to you!

I’ve mentioned previously that I studied abroad in Sevilla, Spain.  While I was there over the summer, it was hot- so my señora made a gazpacho quite often to cool us down, and fill us up.  Although it wasn’t my favorite at first, I learned to love it and have eaten many bowls every since.  Check out other soups we’ve made that can be eaten cold: cucumber gazpacho, tomato soup with basil, and roasted vegetable soup.

Tomatoes are starting to pop up at the Penn Quarter Farmer’s Market, so I’m taking advantage and buying some every week.  It’s really hard to resist all of the beautiful colors, and amazing taste!  The better tomatoes you use (ex: heirloom) the flavor will be more intense!

Need other meal ideas to keep you cool this summer?  Check these out: rum raisin ice cream, colorful slaw, tomatoes with basil & mozzarella, Sam’s summer pasta sauce, and the Penn Quarter Farmer’s Market Summer Salad.

Shrimp Gazpacho
Fifth Floor Kitchen original
Serving: 4 large dinner (6 lunch/sides)

If you do have a grill in your home, I would utilize it and grill the veggies rather than roasting them in your oven (won’t get as hot!).  Also, feel free to change the number of each vegetable- if you prefer more corn, add it in, or don’t include it.  This is one of the reasons I love soups, so easy to change them to your taste!

5 tomatoes
3 corn on the cob
3 red bell peppers
1 tbsp olive oil
1 onion, chopped
5 garlic cloves, chopped
2 carrots, peeled & chopped
1 3/4 cup vegetable broth
1 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes (optional)
about 1 lb shrimp, peeled/cooked
2 tbsp chives, chopped

Preheat the oven to 425ºF.

On a cookie sheet, spread out 3 tomatoes, corn on the cob (husks off) and the red bell peppers.  Once the oven is preheated, put the veggies into the oven for about 30 minutes.  Turn each of the vegetables over onto another side about every 10 minutes.  Once they are done, allow them to cool off.

Once everything has cooled, add the tomatoes to a food processor.  Then cut off an inch off of the point side of the corn, and set it down on a flat surface.  Grasp the stalk end holding it vertically over a cutting board, and carefully slice downward over the cob cutting off the kernels.  Then add the corn from 2 of the cobs into the food processor, add the other corn kernels to a big bowl.  Lastly, chop off the end of the pepper with the stem, and add the pepper to the food processor.  Processes all of the vegetables until they are pureed (to your liking of consistency), then pour everything into the big bowl with the corn kernels.

Chop the remaining 2 tomatoes and add them to the large bowl.

In a medium saucepan, heat up the olive oil.  Then add in the onion, allow it to cook until it is translucent.  Add in the garlic and carrots, cook for another 5 minutes.  Finally, add in the veggie broth, and allow to simmer for an additional 5 minutes.

Allow the broth mixture to cool, then add it to the food processor.  Puree it until the consistency is smooth.  Add the liquid to the big bowl filled with the other ingredients.  Sprinkle in the salt, pepper and red pepper flakes, mix well.  Lastly, add in the shrimp.

Place in the fridge and allow it to cool for at least an hour (although, the colder the better).

Once you’re ready to serve, ladle out the soup into bowls and garnish with chives.

Cucumber Gazpacho

Gazpacho is a cold, tomato-based soup which originated in Spain.  I spent the summer of 2004 studying abroad in Spain, while living with a Spanish family.  For my first meal with the family, my señora made gazpacho.  Having only had warm tomato soup growing up, I did not like it.  The idea of a cold soup just wasn’t appealing to me.  But she kept making it throughout the summer, and I kept on eating it a little at a time.  After the summer of falling in love with Sevilla, when I arrived back in the US, I realized I began craving gazpacho.

It’s a great summer staple for me: fast, easy, simple.  You can make it ahead and the flavors blend nicely.  It’s perfect when tomatoes are in season, full of flavors.

So when I was flipping through the April’s Cooking Light and saw a cucumber gazpacho, I was excited to try a new version of the cold soup.  The original recipe had shrimp, which is also a great addition, so keep that in mind.

Cucumber Gazpacho
Adapted from: Cooking Light

1 tbsp olive oil
1 1/2 tsp salt
1 tsp pepper
1/2 tsp cumin
1/3 cup cilantro, lightly chopped
2 large cucumbers, lightly chopped
1 cup vegetable broth
1 cup yogurt
1/4 cup onion, chopped
dash of red pepper flakes
juice of 1/2 lime
1/2 cup cherry tomatoes, halved

Add all of the ingredients, except the cherry tomatoes, into a blender or food processor.  Process until smooth.  Ladle into bowls, and use cherry tomatoes as a garnish.