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.
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!
Fifth Floor Kitchen original
Serving: 4 large dinner (6 lunch/sides)
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.