From House Beautiful, Vol. 133, No. 8, August 1991, pp.94-95

Chilled Soups that Need No Cooking

Chilled, uncooked soups are a reliable source all through the hot weeks ahead. Quickly prepared without heating the kitchen or the cook, these soups can be adapted as the mainstay of a light brunch, lunch or supper, or as the piquant prelude to a more formal summer meal.

From glistening gazpacho bursting with fresh garden flavors, to sensuous avocado soup zingy with curried crabmeat, to deep-flavored coral-colored tomato-cucumber cream mélange and icily suave melon soup, these dishes encompass a range of appealing flavors and textures. And, for lagniappe, a judicious infusion of wine or spirits intensifies the flavors.

GAZPACHO SAN MARTIN

From Ramon San Martin, San Martin restaurant, New York.

1-1/2 cups peeled, seeded very ripe tomatoes

1 medium onion, quartered

2 small cucumbers, peeled, seeded and quartered

1 green pepper, seeded and quartered

2 teaspoons olive oil

1/2 ounce amontillado sherry

1/4 Tablespoon sugar

1/2 clove garlic, crushed

3 Tablespoons sherry vinegar

3-1/2 cups ice water

1/2 cup diced ripe tomato )

1/2 cup diced cucumber ) for

1/2 cup diced green pepper ) garnish

1/2 cup diced onion )

crisp croutons

Chill all vegetables in the refrigerator overnight or for several hours before using. In the bowl of a food processor fitted with a metal blade, place all ingredients, except the coarsely diced vegetables for garnish. Process until nicely pureed. (You may need to do this in two batches.)

Pour mixture into a large serving bowl and add diced tomatoes, cucumbers, green peppers and onions. Ladle soup into bowls and pass the croutons.

Serves 4.

QUICK AND PEPPY TOMATO SOUP

From José Barcena, Harlequin restaurant.

3 to 4 large ripe tomatoes, peeled, seeded and quartered

(or 2-1/2 cups peeled, seeded, crushed canned

plum tomatoes.)

1 medium onion, peeled and quartered

1 clove garlic, crushed

2 Tablespoons tomato paste

1 Tablespoon freshly ground pepper

1/4 teaspoon dried basil

10 to 12 small ice cubes (or 1 cup ice water)

1 cup light cream (or milk, if a less rich soup is desired)

1/4 cup dry fino sherry (optional)

In the container of a food processor fitted with a metal blade, combine all ingredients except cream and sherry. Process until roughly puréed and the ice cubes are finely crushed.

Transfer mixture to a large serving bowl. Stir in cream and sherry, if desired, and serve ice cold.

Serves 4.

CREAMY AVOCADO SOUP

From chef Ramon Maimirez, El Amparo, Madrid.

3 to 4 medium avocados, preferably Haas, peeled, pits removed,

and cut into large chunks

juice of half a lime

3 large very ripe tomatoes, peeled and quartered

1 small yellow onion, peeled, seeded and quartered

1/2 medium green pepper, seeded and quartered

Salt and freshly ground black pepper, to taste

2 cups cold, clear chicken broth

1/2 cup light cream

1/2 cup sour cream

1/4 cup dry fino sherry, or Spanish white wine

1 large lemon, thinly sliced and halved, for garnish

In the bowl of a food processor fitted with a metal blade, combine avocado, lime juice, tomatoes, onion, green pepper and salt and pepper to taste. Process 1 minute or until smooth and puréed.

Transfer mixture to a large serving bowl. Stir in chilled chicken broth, beating with a whisk until smooth. In a small mixing bowl, blend together light cream and sour cream. Add this mixture to soup and blend until smooth.

Taste and adjust seasonings. For added flavor, stir in sherry or white wine. Chill soup in refrigerator 1 hour. Pour into individual soup bowls and garnish with lemon slices before serving.

Serves 4 to 6.

GAZPACHO ZARELA

From Zarela Martinez, Zarelka restaurant, New York.

6 ripe, firm tomatoes (about 2 pounds)

1/2 medium onion, peeled and coarsely chopped

1 canned chipotle chile (or jalapeño) to taste

1 medium cucumber, peeled and seeded

2 cloves garlic, peeled

2 Tablespoons extra-virgin olive oil

2 Tablespoons fresh lime juice

Salt and freshly ground pepper, to taste

1 medium cucumber, peeled, seeded and cut

into ¼-inch dice, for garnish

1 medium red bell pepper, cored, seeded and cut

into ¼-inch dice, for garnish

1 medium Haas avocado, ripe, firm, peeled and cut

into ¼-inch dice, for garnish

2 medium scallions, minced for garnish

Peel tomatoes, cut in half and squeeze out seeds. In the bowl of a food processor fitted with a metal blade, place tomatoes, onion and chipotle or jalapeño peppers. Process until mixture is somewhat chunky. Add cucumber and garlic and process until almost puréed. Pour soup into a large mixing bowl and stir in olive oil, lime juice, and salt and pepper to taste. Chill thoroughly.

To serve, pour soup into individual bowls and garnish each with diced cucumber, bell pepper, avocado and scallions.

Serves 4.

GAZPACHO BLANCO

Aida Gabilando, renowned Mexican cook, teacher, cookbook author and mother of Zarela Martinez, of the eponymous Mexican restaurant, makes a delicious and simple white gazpacho. This recipe is from Mexican Family Cooking (Fawcett, Columbine, NY).

6 cups canned chicken broth

1 large ripe avocado

1 cup plain yogurt

1 cup cucumber, peeled, seeded and chopped

sour cream and chopped parsley to garnish

salt and freshly ground black pepper to taste

In the bowl of a food processor fitted with a metal blade, place all ingredients and process until a creamy purée. Serve cold, in bowls. Garnish with a dollop of sour cream and chopped parsley.

Serves 8.

CURRIED CRABMEAT, CUCUMBER AND ZUCCHINI SOUP

From chef Seppi Renggli, The Sea Grill restaurant, New York.

1 pound lump crabmeat

1 large cucumber, peeled and seeded

2 large zucchini (or 4 small zucchini), unpeeled

2 stalks celery

18 fresh basil leaves

2 containers plain yogurt (eight ounces each)

juice of one lemon

1/4 cup olive oil

10 drops Tabasco sauce

2 teaspoons curry powder

salt to taste

1 bunch radish sprouts

Reserve 18 attractive lumps of crabmeat. Cut up vegetables coarsely. In the bowl of a food processor fitted with a metal blade, add cut vegetables and all other ingredients except radish sprouts. Purée the mixture until very smooth. Using a fine mesh sieve, strain the soup into a large serving bowl. Chill well.

Divide soup into 6 well-chilled bowls and garnish each serving with 3 lumps of crabmeat and some radish sprouts.

Serves 6.

CORAL SOUP

From Jean-Paul Picot, La Bonne Soupe, New York.

3 large cucumbers, peeled, ends trimmed, seeded

and cut into rough dice

1 small yellow onion, peeled and quartered

1 cup rich tomato juice

1 Tablespoon tomato paste

1 cup rich chicken broth

4 cups sour cream

1/4 cup dry fino sherry

salt and freshly ground black pepper to taste

fresh basil leaves to garnish

In the bowl of a food processor fitted with a metal blade, place cucumber and onion. Process to a smooth purée. Add tomato juice and tomato paste and process until smooth.

Add chicken broth, sour cream and sherry and process to mix well. Season to taste with salt and pepper. Refrigerate mixture several hours. Stir before serving in individual bowls. Garnish each bowl with a few fresh basil leaves.

FROSTY MELON SOUP

You can substitute ripe Persian, casaba or honeydew melon in this cool and delicious soup.

1 large cantaloupe (2-1/2 to 3 pounds)

juice of one lemon

juice of one lime

1/4 teaspoon grated fresh ginger root

1/2 cup fruity blush wine,

such as a California white zinfandel

1/8 teaspoon freshly ground white pepper

nutmeg to garnish

Peel cantaloupe, cut in half and scoop out seeds. Cut into chunks. In the bowl of a food processor fitted with a metal blade, combine cantaloupe chunks, lemon and lime juices, grated ginger root, wine and freshly ground pepper. Process until puréed and pour into a large serving bowl.

Chill soup at least one hour before serving. Ladle chilled soup into individual serving bowls and garnish each with a few gratings of fresh nutmeg.

Serves 4.