Keep it cool

Who says soups are for winters? This summer, we got you some diy recipes for that party you have been wanting to throw

Soups are meant for winters. Says who? Did you know that you can soups can be cold too? And as nutritive? Want more? Well they are loaded with anti-oxidants, filling, tasty and take care of your health as well. So go ahead, make a quick trip to that gourmet store down the lane, and follow these recipes from five-stars and niche restaurants. Happy cooking!



Makacchi Ambi + White Balsamic Gazpacho
' 50 gm raw mango, peeled and cored
' 100 gm ripe mango, peeled and cored
' 10 gm green chillies
' 40 gm red pepper
' 15 gm bread crumbs
' 30 ml olive oil
' 30 ml white balsamic vinegar
' 30 gm cucumber
' 10 gm celery
' 10 gm roast garlic
' 30 ml mango juice
Method
Blend all the ingredients together except white Balsamic vinegar in a blender. Strain the mixture. Add white Balsamic vinegar and seasoning. Adjust the consistency with mango juice. Refrigerate and serve chilled.
ufffd Smoke House Deli

Chilled Tommato Gazpacho
Ingredients



For the soup
' 250 gm cucumber, deseeded and skinned
' 250 gm tomato, deseeded
' 150 gm red pepper, deseeded
' 25 gm jalapeno
' 200 gm mayonnaise
' 30 gm white bread
' 5 gm salt
' 5 gm pepper
For the almond ice cream
' 160 gm cooking cream
' 15 gm Parmesan cheese
' 1 egg yolk
' 35 gm almond powder
' 75 gm chopped almond, skinned
For garnish
' 2 gm black olive dust
' 2 ml extra virgin olive oil
' 1 gm fresh parsley
Method:
For the soup: Blend all the ingredients together and sieve it using a strainer. Store it in the fridge.
For the ice cream Heat the cream on double boiler. Whisk the egg yolks until it emulsifies. Add Parmesan cheese and almond powder and mix well. Let it cool and put it in the freezer. Blend it in a mixer once it is set.
To serve: Scoop the ice cream on the plate and pour over the chilled soup. Garnish with chopped black olive dust and fresh parsley.
ufffd Olive Beach

Tomato Gazpacho
' 2 cups tomato juice, preferably freshly juiced
' 1/2 small cucumber, peeled and chopped
' 1 tbs. fresh parsley leaves, minced
' 1 tomato, chopped
' 1/2 green pepper, chopped
' 1 tsp onion, minced
' 1 small garlic clove, minced
' 1 tbs fresh basil leaves, minced
' 2 tsp red wine vinegar
' 1 tsp honey
' 1 tbs lime juice
' 1/2 tsp Bragg's seasoning, or sea salt to taste
' A dash of Tabasco sauce (optional)
Method
Blend all the ingredients in a blender until smooth. Serve chilled soup in shot glasses with a little garnish on top.u00a0
ufffd Shangri-la

Asian Seafood Gazpacho
Ingredients
For the soup
' Red bell peppers, slightly roasted
' Cucumber, deseeded
' Blanched Tomato, deseeded
' Lemon juice
' Chilled seafood stock
' Lemon grass
' Extra virgin olive oil
' Salt
For the garnish
' Norwegian salmon
' Japanese red tuna
' Scallops
' Flying fish roe
' Blanched assorted mushrooms
' White fungus blanched with lemon water
' Blanched taglioni pasta
' Blanched assorted vegetables
' Coriander pesto
Method
Churn all the ingredients for the soup together and strain. Cut all the ingredients given for the garnish and assemble on the soup plate along with soup. Serve chilled.
ufffd The Suryaa New Delhi

Chilled melon soup
Ingredients
' 200 gm Cantaloupe melon
' 30 gm sugar
' 40 ml orange juice
' Salt, to taste
' 150 gm chopped honey dew melon
' Mint leaves for garnish
Method:
Place cantaloupe, half of the sugar and half of the orange juice, and half of the salt in a blender. Cover and blend until smooth. Transfer to a medium bowl, cover and chill. Repeat with honeydew melon and remaining sugar, orange juice, and salt. Chill in a separate bowl. When ready to serve, pour equal amounts of melon mixture carefully into each individual bowl. Pouring both at the same time, keeping the melon mixtures as separate as possible.
ufffd The Park

Chilled Cucumber and Mint Soup with
Greek feta and Sevruga caviar
Ingredients
' 100 gm fresh cucumber
' 200 gm low fat curd
' 125 gm skimmed milk
' Salt, to taste
' Fresh crushed black pepper, to taste
' 50 gm feta cheese
' 40gm fresh mint leaves
' 20gm Sevruga caviar
Method
Peel, deseed and chop one cucumber finely. Cut the remaining cucumbers into big pieces. Blanch the big cucumber pieces and cook until soft. When soft, mix with the curd, milk, salt, pepper, mint, 16gm of Sevruga caviar and blend in a blender. Chill the soup. Mix the feta cheese, chopped cucumber and mint leaves. Pour the soup and garnish it with the feta mixture and 4gms of Sevruga caviar.
ufffd The Leela Palace

Chillled Yoghurt Soup
Ingredients
' 700 gm yoghurt, plain
' 500 gm cucumber
' 20 gm garlic, peeled
' 2 gm mint
' 20 ml extra virgin olive oil
' Salt, to taste
' Pepper, to taste
' 1 gm fennel seed
Method
Line a sieve with a muslin cloth and drain the plain yoghurt in it for about 3 hours. Wash one cucumber and slice into 2mm thick wheels with the skin on. Remove the seeds from the centre and stick two wheels into each other for garnish. Keep refrigerated. Peel and deseed the remaining cucumbers, then cut into small dices and refrigerate. Finely chop the garlic. Combine the yoghurt, cucumbers, garlic, finely sliced mint and olive oil in a bowl and season to taste with salt, pepper and dry roasted fennel seeds. Distribute equally in pre-chilled soup plates, place the cucumber wheels on top, grind some black pepper over the soup drizzle with a little olive oil and garnish with small mint leaves to serve.u00a0u00a0u00a0u00a0u00a0
ufffd The Imperial

Chilled mango-jalape ufffdo soup
Ingredients
' 1 large ripe mango
' 1 jalape ufffdo pepper
' 125 gm fresh coriander leaves, chopped
' 250 ml mango juice
' 30 ml freshly squeezed lime juice
' 1 gm ground nutmeg
' 1 ml salt
' 1 ml freshly ground black or white pepper
Method
Peel the mango and slice pulp from pit. Discard pit. Roughly chop mango. Core and seed jalape ufffdo, then roughly chop. Place mango, jalape ufffdo and coriander into bowl of a food processor fitted with a metal blade. Add mango juice, lime juice, nutmeg, salt and pepper. Pulse until mixture is as smooth as possible. For an even smoother consistency, press through a sieve. Refrigerate until chilled, at least an hour. Serve chilled. Top with a sprig of mint.
ufffd The Lalit