Make a refreshing, chilled soup for every meal this summer.
It's that special time of year when 10 a.m. m. welcomes you with a temperature of 84°F and 79% of humidity, at least that's the case here in New York City. There is nothing in the world that can make me put a steaming breakfast on this already sweaty body while still indoors. What I'm craving is the full-body relief of a cold, refreshing meal. When the weather gets too hot, consider cold summer soups.
I use the term “soup” loosely to refer to any dish that is mostly liquid, needs to be served in a bowl, or tends to pool. In many countries, cold soup-like dishes, such as spicy Bulgarian tarator, sweet Hungarian meggyleves, or savory Japanese hiyajiru or simple dashi, are something to look forward to in the summer months.
The textures of crunchy ice, chewy tapioca, and soft fruit or jelly are a blast. Cold summer soups hit your mouth with their icy temperature, coat your palate with sweet or savory flavors, and travel to your belly to cool you from the inside out. In Thailand, one of my favorite snacks is cold coconut milk with crushed ice and any combination of chopped fruit, colorful jellies and chewy tapioca, like tub tim grob.
Make your cold soups more interesting:
- Add tapioca pearls
- Try some sweet grated jackfruit: Jackfruit in syrup
- Mix individual portions
Making your own cold summer soup is as easy as choosing a few ingredients, thinking about the consistency, and deciding whether you want a sweet or savory flavor. If you like a smooth, fully blended consistency, focus on one main ingredient and keep it simple. Make a juicy, tangy soup by blending two cups of ripe watermelon with some chopped seasonal tomatoes – blend thoroughly and serve with a pinch of salt and chopped fresh herbs such as mint or tarragon. If your tastes run a little greener, try fresh split pea soup for a simple and satisfying seasonal treat.
For a soup without a blender, make a base with diluted natural yogurt or coconut milk with crushed ice. Add chopped fruit like strawberries, ripe jackfruit, melon or cut grapes. If you want a flavorful soup, you can add salt, fresh herbs and cut vegetables like chopped cucumber, beetroot or sliced peas. You can even stick with your favorite broth-based soup and just chill it before eating. As long as there isn't too much saturated fat in the soup (which would become solid and thick when cooled), the soup will be refreshing, smooth, and satisfying. (With any of these soups, if there are any unwanted fiber or bits of fat, you can always strain it through a sieve or fine-mesh nut milk bag.)
I prefer full-fat coconut milk in most dishes, but this is one occasion where I use light coconut milk. Water works, since I'm going to add crushed ice anyway and can still enjoy the coconut flavor without it being too heavy.
Simple Cold Breakfast Soup
Ingredients:
- 1 cup crushed ice
- 1 cup chopped fresh melon (or other fresh or frozen fruit)
- ½ cup light coconut milk, shaken
Add the ice and fruit to a bowl and pour the coconut milk on top. Give it a stir and enjoy.
