August 24, 2014

2 Cold Summer Soups, No Cooking Required. {Vegan Recipes}


It’s hot out. And humid.

Every time I leave the house I feel like a lizard slithering into a giant terrarium—except a lizard would enjoy such an atmosphere.

Just the thought of turning on the oven, lighting the gas stove or even firing up the grill makes sheets of sweat pour down my brow. All I want to do is curl up in the icebox with an Amy Tan novel and come out when it’s Halloween.

But, I still have to eat, and so do the rest of the lizards I call family.

Rumor has it, these cold soups served with some tasty crackers (no toast please..it’s too hot) and maybe a gin & tonic with a splash of St. Germain are just what the doctor ordered.

*Both of the following recipes are adapted from Mark Bittman’s How To Cook Everything Vegetarian.

Cold Avocado Soup

Serves 4

4 ripe avocados, pitted and chopped

3 cups unflavored full fat almond milk

sea salt and cayenne pepper to taste

2 t/l fresh squeezed lime juice

fresh basil

Toss the chopped avocado in a blender along with half the milk and a pinch of salt and cayenne pepper. Blend thoroughly. Stir in the remaining milk and chill up to six hours, placing plastic wrap directly on the surface of the soup to prevent discoloration. Add lime juice and season with more salt and cayenne to taste before serving, and garnish with fresh basil.

Thai Inspired Gazpacho

Serves 4

3 lbs fresh tomatoes, roughly chopped

3 slices of day old bread, crusts removed, torn into bite sized pieces

1 stalk lemongrass, peeled and chopped

juice of 1 lime, plus 1 lime quartered

1 tsp garlic, minced

sea salt and freshly ground black pepper

fresh cilantro

Combine tomatoes, bread, garlic, lemongrass and lime juice with 1 cup water in a blender, process until smooth. Thin with more water if consistency is too thick. Season to taste with salt and pepper and serve immediately garnished with fresh cilantro.



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Editor: Emily Bartran

Photo: thedabblist/Flickr

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