Recipes: Summer soup

Grilled Corn Soup with Leeks and Roasted Peppers

4 ears corn, shucked and silk removed

2 leeks, white part only, washed and cut into 1/2-inch dice

1 red bell pepper, roasted, peeled, seeded, and cut into 1/2-inch dice (see cook's note)

2 1/2 teaspoons olive oil, plus more for the pan

1/2 stalk celery, minced

1 clove garlic, peeled and minced

5 cups vegetable stock (purchased or use the recipe at left) or water

1 teaspoon fresh thyme leaves

1 bay leaf

1 teaspoon salt, or more to taste

1/4 teaspoon ground black pepper

1 tablespoon minced chives

Cook's note: To roast a pepper, cook it directly over a hot gas flame, on a hot grill or grill pan, under a hot broiler, or in a very hot, dry, cast iron frying pan. Turn until skin is blackened all over. Put the pepper in a paper bag to steam for a few minutes. The charred skin should come off easily just by rubbing it. Do not wash it in water — you will wash away the flavor.

Over a medium bowl, cut off the corn kernels with a sharp knife.

In a lightly oiled, heavy-bottomed saut pan, sear the corn in batches over medium heat until it has a few black spots.

Set aside 1/2 cup of the corn and 1/4 cup each of the diced leeks and peppers. In a 4-quart pot, heat 2 teaspoons of the olive oil over medium heat. Add the remaining corn, leeks, peppers, celery, and garlic. Cook slowly, stirring often, for 5 minutes. Add the stock, thyme, bay leaf, and salt.

Cook until the vegetables are tender. Remove the bay leaf. In a blender or food processor, puree soup until smooth. Add the black pepper and taste for seasoning, adding more salt if desired.

Just before serving, saut the reserved corn, leeks, and peppers in the remaining 1/2 teaspoon of olive oil, and add them to the hot soup. To serve, ladle the soup into 6 warmed bowls and garnish with a pinch of chives. Or puree the soup until absolutely smooth and serve it cold, garnished with reserved roasted red pepper and chives.

Source: Adapted from Cooking with the Seasons at Rancho La Puerta

Herman Kontos' Gazpacho

2 large tomatoes, chopped

1 cucumber, chopped

1 large onion, chopped

1 large green pepper, chopped

1 small jar pimiento (optional)

1 large (46 ounce) can V8 juice

1/3 cup olive oil

1/3 cup red wine vinegar

2 cloves garlic, mashed or chopped

1/4 teaspoon Tabasco sauce

18 teaspoon pepper

Salt to taste

Croutons

Puree 1 tomato, half of the cucumber, half of the green pepper, garlic, and 1/2 cup V8 in blender or food processor.

Add remaining V8 and remaining chopped vegetables, olive oil, pimiento, salt, and pepper. Chill and serve with croutons.

Andalucian Gazpacho

3 1/2 pounds ripe red tomatoes, peeled and coarsely chopped (see cook's note)

1 garlic clove, chopped

1/2 small red onion, chopped

1 green pepper, chopped

1 long cucumber, peeled and chopped

1 cup extra-virgin olive oil

2 tablespoons sherry vinegar, more to taste

1 2-inch slice of stale white country-style bread

1/2 cup cold water

1/2 teaspoon ground cumin

A pinch of cayenne pepper or Tabasco

Sea salt

Sugar

Cook's note: To peel tomatoes, cut an X in the skin on the bottom. Drop one or two at a time in boiling water for one minute. Remove with a slotted spoon. When cool enough to touch, peel off the skin, beginning at the X.

Put the tomatoes, onion, pepper, and cucumber in a blender and whirl briefly to puree (this may have to be done in batches). With the blender lid ajar, pour in the oil and vinegar while you continue to process the vegetables.

Tear the bread into small chunks and soak briefly in the cold water. When the bread is soaked thoroughly, gently squeeze out the excess water and add the soaked bread to the blender, along with the cumin and cayenne. Process to incorporate thoroughly.

Taste and adjust the seasoning, adding salt and/or a small quantity of sugar if necessary (sugar brings out the flavor of the tomatoes 1/2 teaspoon should be adequate). More sherry vinegar may be added to adjust the flavor. If the thoroughly pureed soup seems too thick, add ice-water until you reach the desired consistency.

Chill and serve cold. Garnish with finely diced cucumber, green pepper, onion, and/or hard-boiled egg.

Source: Adapted from The New Mediterranean Diet Cookbook

Cucumber Yogurt Soup

6 large pickling cucumbers or kibbies, peeled and roughly chopped

2 teaspoons salt

1/2 teaspoon white pepper

1 1/2 teaspoons pureed garlic

1 1/2 teaspoons ground cumin

3 cups plain yogurt

Chopped fresh mint leaves for garnish

Puree cucumbers, salt, pepper, garlic, cumin, and yogurt in a blender until smooth. Strain through a medium sieve and chill at least 2 hours. Serve cold, garnished with mint.

Source: Adapted from City Cuisine

Summer Fruit Soup

1 tablespoon minced ginger

3 cups chopped strawberries

2 cups chopped pineapple

1 1/2 cups chopped mango or peaches

2 pieces lemon peel

2 pieces lime peel

2 pieces orange peel

4 cups water

1/2 cup sugar

1/4 cup fresh orange juice

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

1 cup blueberries

Mint sprigs for garnish

Saut the ginger in a medium pot over medium-high heat until fragrant, about 2 minutes (no oil is necessary). Add 2 cups strawberries, 1 cup pineapple, 3/4 cup mango or peaches, and the lemon, lime, and orange peels; cook for another 2 minutes. Add water, sugar, and fruit juices and bring to a simmer, stirring occasionally. Simmer for 5 minutes and remove from the heat. Allow mixture to cool slightly and then transfer in batches to a blender or food processor. Puree and strain into a large bowl. Add remaining 1 cup strawberries, 1 cup pineapple, 3/4 cup mango or peaches, and blueberries. Stir to combine, cover, and refrigerate until well chilled. Serve with mint sprigs for garnish.

Source: Adapted from a recipe by Emeril Lagasse/Food Network

Basic Vegetable Stock

2 whole leeks

1 onion

2 stalks celery

4 carrots

1/2 turnip

1 bunch kale or collard greens

1 whole head garlic, cut in half around the middle

4 tomatoes, quartered

1/2 bunch parsley, washed

10 sprigs fresh thyme

2 bay leaves

10 black peppercorns

6 large dried shiitake mushrooms

1 gallon plus 1 quart water

Wash and peel all the vegetables and cut roughly into 1-inch pieces. Place in a 3-gallon stockpot, add the water, and slowly bring to a simmer. Continue to simmer for 1 hour, or until the vegetables are very soft. Strain into a clean stockpot or bowl and discard the vegetables.

Makes 1 gallon. It can be frozen in small containers and ice cube trays, or freeze flat in heavy-duty pint- or quart-sized plastic freezer bags.

Source: Adapted from Cooking with the Seasons at Rancho La Puerta

Cold Avocado Soup with Pico De Gallo

3 ripe avocados, halved, peeled, and seeded

2 tablespoons olive oil

2 cups chicken stock or water

2 cups milk

1 1/2 teaspoons salt

2 tablespoons fresh lime juice

Pico de gallo or tomato salsa for garnish

Roughly chop avocados and place in a large bowl.

Heat oil over low heat in a large saucepan. Cook onions until soft, about 10 minutes. Add chicken stock or water, turn the heat to high, and bring to a boil. Then, pour over avocados and mix to combine.

Transfer to a blender and puree with remaining ingredients until smooth. Strain and chill for at least 2 hours. Serve cold, garnished with a heaping tablespoon of pico de gallo or tomato salsa.

Source: Adapted from City Cuisine