The weather is hot, we’ve eaten all the salads we can, but what else to make for dinner? May we suggest one of our chilled soups? Refreshing, full of produce, and barely requires you to turn on the stove. We loved the light but filling taste of the Russian buttermilk soup especially as a change of pace from our regularly scheduled salads. The green gazpacho was full of green vegetables and would be a perfect counterbalance for a grilled cheese or cheese and crackers. Lastly, we think blueberry soup is an elegant dessert. But no one says you can’t have dessert for dinner!
Okroshka (Russian Buttermilk Soup) , Green Gazpacho, and Blueberry Soup
Betsy is a huge fan of yogurt and herb dips; Kate could eat an equal amount of tzatziki with her gyro. We both fell in love with Russian/Soviet cooking with our review of Kachka. Prediction: we would love this tangy buttermilk soup with fresh chopped veggies, herbs, and ham. Our prediction was on the money, that’s for sure. A soup we’ll make again this summer.
- Elizabeth doesn’t include cubed ham in her recipe, but a few others did. We liked the salty, meaty addition.
- Sparkling water really did add something a little special to the soup. Try it!
- You can choose to make the soup with everything mixed in, as the recipe writes. For families or to offer more of a choice, you can set all the additions to the side. This works well if you’d like to make the soup throughout the week, too.
Gazpacho with ultra ripe tomatoes, herbs, and olive oil has become a summertime classic. This green version uses all of your farmer’s market favorites: onion, bell pepper,cucumber, and avocado for a refreshing version of this chilled soup.Tips:
- If you like a green juice, this is the soup for you.
- We used a powerful blender to make this soup nice and smooth. A stick blender or food processor would make for a chunkier soup.
- Make sure to add enough lemon and salt to make this truly tasty.
Sometimes summer suppers mean ice cream, we’re not ashamed to admit it. Blueberry soup is perfect for that kind of dinner. Fruit means it’s nutritious and a little ice cream means it’s a treat. Cool blueberries made for a light and summery chilled soup we want to make all the way through the season.
- We served this with a tiny scoop of ice cream but yogurt would be nice, too.
- We blended the soup for an even texture but whole berries would be nice, too.