Well, sorry folks. The Summertime series got put on temporary hiatus while I prepped for and am now recovering from oral surgery. That’s right, my wisdom teeth are no more. While the elusive mission call is still (annoyingly) not in my hands, I have happened upon something else.
Good food doesn’t have to be solid.
I, like so many other normal, functioning human beings always considered soup synonymous with Fall. Y’know… leaves change color, temperature drops, cute jackets and scarves appear, and hands wrap around a warm bowl of… well, you get the picture. Unfortunately, I left my surgeon’s office with strict instructions and ran straight into a wall of 93 degree heat and humidity. Really!? Soup?! The thought was less appetizing than surgery in the first place.
Scouring the internet, I was pleasantly reminded of a few facts: soup is not always served hot, puréed fruits totally count, and a blender is NOT considered “heavy machinery.” So here are some recipes that’ve been keeping me alive this week:
Green curry is my favorite thing in the whole world (thanks to a couple excellent Thai restaurants in Provo and a particularly cute Home Teacher who served in Thailand). Minus the solid bits, it was quite the treat.
Strawberry Soup | delish.com
- 4 cups fresh strawberries
- 1/3 cup ginger ale
- 1/3 cup sugar
- 1/4 cup milk
- 1 tbs lemon juice
- 1 tsp vanilla
- 1 cup sour cream
- sliced strawberries for garnish
Place sliced strawberries in blender or food processor and blend until smooth. Add ginger ale, sugar, milk, lemon juice and vanilla extract; blend. Pour into mixing bowl and whisk in sour cream until smooth. Cover and chill for 2 hours. Garnish soup with sliced strawberries, if desired. Serve.
Gingered Carrot Soup | epicurious.com
- 2 (7- to 8-oz) firm-ripe California avocados
- 3 cups fresh carrot juice
- 3/4 teaspoon salt
- 5 teaspoons fresh lime juice
- 2 1/4 teaspoons finely grated peeled fresh ginger
- Pinch of curry powder
Quarter avocados, then pit and peel.
Purée 1 avocado with carrot juice, salt, 4 teaspoons lime juice, and 2 teaspoons ginger in a blender until very smooth.Cut remaining avocado into 1/4-inch dice. Gently toss with remaining teaspoon lime juice, 1/4 teaspoon ginger, curry powder, and a pinch of salt. Serve soup garnished with seasoned avocado dice.
::DISCLAIMER:: all images shamelessly pulled from Google Images. There is nothing photogenic about slurping soup with a numb mouth.