Do you enjoy soup even on a hot day? I do! It seems that I’m not alone. During a quick twitter poll, I had a few people in favour of hot soup on a hot day. Furthermore, on a recent lunch at a restaurant, I was surprised to find out that they were out of soup and it was over +30 that day.
I may be a fan of soup on a hot day but I don’t enjoy actually cooking it (or anything else) indoors when it’s as hot as it’s been across Canada this summer. I know I’m not alone on this, I see my neighbours barbecueing their evening meals almost every day too.
The perfect solution? A cold soup that requires no cooking, and yes there is such thing. You’d be surprised to see how many different types of cold soups you can make. A common summer favourite is Gazpacho. Gazpacho is a tomato-based and traditionally served cold soup originating in the southern Spanish region of Andalucía.
It is simple to prepare and muy delicioso as we say in Spanish.
- 3 cups tomato juice (750 mL)
- 2 Tbsp canola oil (30 mL)
- 1/4 tsp hot sauce (1 mL)
- 2 tomatoes, peeled and chopped (2 )
- 1 seedless cucumber, peeled and chopped (1 )
- 1 red pepper, peeled and chopped (1 )
- 1 green pepper, peeled and chopped (1 )
- 1 small onion, coarsely chopped (1 )
- 1 carrot, peeled and coarsely chopped (1 )
- 1 clove garlic, coarsely chopped (1 )
In a food processor, blend tomatoes, cucumber, red pepper, green pepper, onion, carrot, garlic, canola oil, hot sauce and tomato juice until almost smooth. Season and refrigerate for 2 hours. Serve with cilantro and croutons.
- 4 slices multi grain bread, cut into small pieces (4 slices )
- 1/4 cup canola oil (50 mL)
- 2 Tbsp Parmesan cheese (30 mL)
Preheat oven to 350 F (180 C). Toss bread with canola oil, salt, pepper and Parmesan cheese. Place on baking sheet. Bake for 20 minutes, until crisp. Stir occasionally.