Although soup is synonymous with winter, it’s time to rethink soup and try delicious variations for the perfect summer lunch.
Johandré Grobler, Executive Chef at ANEW Hotel & Resorts, loves the versatility of refreshing summer soups and shares some inspiration on revitalising Meatless Mondays during the warmer season.
Served chilled or at room temperature?
The ideal temperature for serving summer soups is around 5 °C. The cool temperature enhances and refreshes flavours, making each spoonful delightful on warmer days.
Budget-friendly summer soups with unexpected pairings
Avoid red meats, lentils and beans and be inspired by the freshness of Asian broth soups with vibrant ingredients such as lemongrass, lime, ginger, and chili.
While we’ve become accustomed to pairing soups with bread or flatbreads, consider unexpected accompaniments that enhance the light and refreshing nature of summer soups, like:
- Chilled Greek yogurt soup
This creamy chilled Greek yogurt soup pairs beautifully with sweet, pickled cucumber or finely cubed cucumbers for a refreshing crunch. Serve in bowls garnished with sliced cucumber, cherry tomatoes, or olives, and enjoy as a starter or lunch. For an added twist, serve it alongside lightly turmeric-spiced tortilla crisps, bringing a warm flavour contrast. Try Chef Johandré’s recipe below.
- Strawberry gazpacho
Combine and blend strawberries with tomatoes, cucumber, red onion, and red pepper for a sweet and tangy twist on the traditional gazpacho. Add a splash of balsamic vinegar and fresh basil for extra flavour. Serve with grilled fruit skewers. The caramelisation from grilling the fruit brings out the natural sweetness in fruits like peaches, pineapples, or even watermelon, which pairs very well with a chilled strawberry gazpacho.
- Cold watermelon soup
A refreshing cold watermelon soup pairs beautifully with vibrant pineapple salsa, creating a tropical vibe. The sweetness of the watermelon complements the tangy notes of the salsa, making for a light and invigorating treat. Add a sprinkle of mint for an extra burst of freshness.
- Chilled avo & mint soup
Blend ripe avocados with Greek yogurt, fresh mint, lime juice, and a touch of garlic. Serve chilled with a drizzle of olive oil and a sprinkle of sea salt, and pair with the clean flavours and delicate textures of sushi rolls, like avo maki or salmon roses.
- Spicy spanspek and cucumber soup
Blend spanspek with cucumber and a hint of jalapeño for a refreshing yet spicy summer soup. Garnish with mint and a drizzle of honey. Pair with stuffed avocados with a mix of quinoa, black beans, and corn.
Here are two of Chef Johandré’s favourite chilled summer soup recipes:
Chilled Greek yoghurt soup
Ingredients:
2 cups (500ml) Greek yoghurt
1 cup (250ml) chilled vegetable or chicken stock
1 clove garlic, minced
Juice of 1 lemon
2 tablespoons olive oil
1 cup (250ml) finely chopped cucumber
2 tablespoons fresh dill or mint, chopped
Salt and pepper to taste
Method:
1. In a large bowl, whisk together the Greek yoghurt, chilled vegetable or chicken stock, minced garlic, lemon juice, and olive oil until smooth.
2. Stir in the finely chopped cucumber and fresh dill or mint. Season with salt and pepper to taste.
3. Cover the mixture and refrigerate for at least one hour to allow the flavours to blend and the soup to chill.
4. Ladle the chilled soup into bowls and serve alongside lightly turmeric-spiced tortilla crisps, or garnish with sliced cucumber, cherry tomatoes, and olives.
Chilled smoked aubergine soup
Ingredients:
2 large aubergines
20 ml pure olive oil
5g ground coriander
5g sumac spice
500ml chicken stock (chilled)
4 roasted garlic cloves (see method)
10g paprika
Method:
1. Grill the aubergines on the braai or griddled pan until soft and charred. Once cooked, peel off the skin and set aside to cool.
2. Place the garlic cloves in the oven with olive oil and a pinch of salt. Roast until very soft, then peel off the skins.
3. In a blender, combine the cooled roasted aubergines, roasted garlic, ground coriander, sumac spice and chicken stock, and blend until smooth.
4. Transfer the blended soup to a bowl and refrigerate for at least 1 hour to chill and allow the flavours to blend.
5. Ladle the chilled soup into bowls and sprinkle paprika over the top before serving. Pair with grilled peach slices with crumbled goat’s cheese on top for an unexpected, delightful pairing.
ALSO SEE: Chargrilled watermelon gazpacho with avocado salsa and garlic toast
Chargrilled watermelon gazpacho with avocado salsa and garlic toast
Text: Jigsaw PR
Feature image: Pexels
