Beat the Heat with Cold Soups
AJOBLANCO (WHITE GAZPACHO)
This cold almond soup known as ajoblanco originated in Spain. It is a fusion of ingredients tracing Spain’s history. This soup is testimony that the simplest of foods are the most comforting and taste best.
Ingredients
1 cup blanched almonds 2 cloves garlic, peeled 1 teaspoon salt
3 cups water
2 cups stale bread, soaked in water until soft
1/2 cup extra-virgin olive oil, plus more for drizzling 1 tablespoon vinegar
Seedless grapes (red or green), cut in half Preparation
Combine almonds and garlic in a small sauce pan covered with water and bring to a boil. Drain the water and reserve the almonds and garlic. Add cold water to cover almonds and garlic, bring to a boil again. Drain water and reserve the almonds and garlic. Place almond, garlic, salt and about 1 cup of the water in a blender, and blend until smooth. Squeeze bread cubes to remove excess water and add the bread. While the blender is running slowly add the olive oil to it to emulsify with the other ingredients, add the vinegar and the rest of the water. Place a fine sieve over a large bowl; strain the mixture to remove as much liquid as possible. Discard the solids and pour the soup into a bowl and chill for at least 30 minutes. To serve pour into a shallow serving bowl and garnish with grapes.
VICHYSSOISE (CREAMY CHILLED POTATO AND LEEK SOUP)
Vichyssoise, a chilled creamy potato and leek soup, was created by a chef at the Ritz-Carlton in New York in the summer of 1917, to help keep guests cool. Considered to be French, this potato and leek soup remains a true classic having a simple yet wonderful flavour.
Ingredients ĊŗPreparation
Melt butter on low heat in a large pot. When melted, add the leeks and gently sauté until they are soft (about 5 minutes). Add the potatoes and chicken broth. Bring to a boil, then lower to a simmer. Simmer until potatoes are soft. Remove from heat and allow to cool. Add the mixture to a food processor or blender and puree until smooth. Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. Season with salt and pepper. Let the soup cool completely before refrigeration. Serve chilled and just before serving, sprinkle parsley over the top.