- The Washington Times - Tuesday, August 2, 2005

Summer soups should not be bland, their taste chilled out. Quite the reverse: They should balance their cool with a bright range of sunny flavor, to match the bright days.

Try these recipes from Tabasco to jump-start any jaded palates around your table.

Chilled confetti corn and shrimp soup

The preparation time is about 30 minutes, the chilling time at least 2 hours.

2 tablespoons vegetable oil

1 pound small shrimp, peeled, deveined and coarsely chopped

2 potatoes, peeled and cubed

1 onion, coarsely chopped

2 cloves garlic, minced

4 ears fresh corn, shucked and kernels removed (about 2 cups)

3 cups chicken broth

2 tablespoons green pepper sauce

1 teaspoon salt

1½ cups half-and-half

1/4 cup finely chopped red bell pepper, optional

1/4 cup fresh basil shreds, optional

Heat 1 tablespoon oil in 3-quart saucepan over medium-high heat. Add shrimp; cook until lightly browned. Remove to bowl. Cook potatoes, onion and garlic in remaining 1 tablespoon oil over medium heat until lightly browned, stirring occasionally.

Add 1 cup corn and the chicken broth, green pepper sauce and salt. Heat to boil over high heat. Reduce heat to low; cover and simmer 10 minutes until potatoes are tender. Remove from heat. Allow to cool slightly.

In blender or food processor, puree soup in batches until just smooth. Return to saucepan along with shrimp and remaining 1 cup corn. Heat to boil over high heat. Reduce heat to low; cover and simmer 3 minutes. Stir in half-and-half. Cover and refrigerate until well chilled, at least 2 hours. Garnish soup with red pepper and basil, if desired. Makes 9 cups.

Chilled roasted vegetable soup

The preparation time is about 30 minutes, the chilling time at least 3 hours.

3 ripe tomatoes, cored and coarsely chopped

1 red onion, coarsely chopped

1 red bell pepper, cored, seeded and coarsely chopped

1 yellow bell pepper, cored, seeded and coarsely chopped

2 tablespoons olive oil

1 teaspoon hot pepper sauce

1 cup tomato juice

1/4 cup red wine vinegar

1 cucumber, peeled, seeded and coarsely chopped

½ teaspoon salt

2 tablespoons chopped fresh cilantro

Yellow pepper slivers, optional

Finely diced cucumbers, optional

Cilantro sprigs, optional

Preheat oven to 400 degrees.

Toss tomatoes, red onion, red and yellow peppers, olive oil, and ½ teaspoon hot pepper sauce in roasting pan. Roast 30 minutes, stirring occasionally (see note). Remove vegetables to large bowl. Add tomato juice, vinegar, cucumber, salt and remaining ½ teaspoon hot pepper sauce. In a blender or food processor, puree soup in batches until blended. Stir in cilantro. Cover and refrigerate until chilled, at least 3 hours.

Garnish with yellow pepper slivers, diced cucumbers and cilantro sprigs, if desired. Makes 4½ cups.

Note: If you prefer to grill vegetables, preheat grill to high. Place vegetable mixture in foil; seal to close well. Place packet on grill. Grill 8 to 10 minutes until packet is puffed. Prepare as previously directed.

ASSOCIATED PRESS

LOAD COMMENTS ()

 

Click to Read More

Click to Hide