I’m so into chilled soups this year. I love the pale, creamy colors and the inventive little garnishes. They’re the perfect way to start a summer meal, and for me they become increasingly alluring as the temperatures rise. They can be made with a milk, cream, creme fraiche, sour cream, or buttermilk base, but I think tangy yogurt is especially refreshing. And lots of chilled soups, especially fruit based recipes, are made without any dairy at all. The one absolute is that they need to be served icy cold, and since these delicate soups are meant to stimulate the appetite, not be a meal in themselves, I like to ladle them into drinking glasses, mugs, or tiny bowls. But if you’re not into first courses, these soups can be the summer equivalent of a cup of soup and sandwich lunch combo.
Almost any fruit or vegetable that you can think of can be made into a chilled soup. And although gazpacho, which I love, is an exception, I think most cold soups are served smoothly pureed. Carrots, potatoes, beets, winter or summer squash, asparagus, and tomato all can be made into wonderful hot weather first courses. On the slightly more exotic side are cherry, avocado, melon, and other fruit based soups. Some are new-age-y concoctions, but most cultures have a few chilled soups in their culinary tradition. This one has an Indian influence.
Chilled Cauliflower and Yogurt Soup
Ingredients
- 1 medium head cauliflower
- 3 Tbsp olive oil
- 1 Granny Smith apple, peeled, cored, and chopped
- 1/2 white onion, chopped
- 1 Tbsp finely chopped fresh ginger
- 2 tsp curry powder
- 1 tsp ground cardamom
- 1 14 oz can chicken stock
- 1 cup whole milk
- 1/2 cup Greek yogurt
- 1/2 tsp salt
garnishes
- small sprigs of cilantro or parsley
- toasted sliced almonds
- small edible blossoms, optional
Instructions
- Remove the core from the cauliflower and chop it into florets. Heat the olive oil in a heavy stock pot and saute the cauliflower, apple, onion, ginger, curry powder and cardamom for about 5 minutes, stirring constantly. Cover and steam for another 5 minutes, stirring often.
- Uncover and add the stock. Bring up to a boil. Then turn down the heat and simmer for 10 minutes, or until the cauliflower is tender. Turn off the heat and add the milk, yogurt, and salt.
- Puree the soup in batches in a food processor or blender until completely smooth.
- Push the soup through a mesh sieve, using the back of a large spoon to force as much of the soup through as possible. Discard any leftover solids. Taste the soup and adjust the seasonings.
- Chill the soup until cold.
- Serve ice cold in small bowls or glasses, garnished with the herbs, almonds, and an edible blossom.
Notes
recipe adapted from Williams Sonoma
Follow my CHILLED SOUPS Pinterest board for lots more inspiration. It’s one of my favorites!
This soup was yummy. I substituted plain unsweetened almond milk for whole milk.
Thanks for letting me know Any…almond milk sounds like a great choice.
I love the flavors of this soup! Now that it’s heating up where I live, I am looking for more chilled soup recipes. Glad I found this one!
I love cauliflowers, but never thought of making a cold soup with them. This is definitely a must make for me.
Oh, yogurt and cauliflower sound like sucha great cold soup combination! And are those elder flowers? Super pretty. 🙂
Lovely, lovely soup. I agree with you about cold soups should for the most part be pureed. Bring on the hot weather.
Sam
What a pretty little soup and such a nice change from gazpacho. I think often that is the only cold soup I think of so this is a fabulous new one!
Love the spices in this soup, cauliflower is perfect with cardamom, curry and ginger. Pinned!
My appetite is already stimulated looking at this beautiful chilled soup. I love the idea and the ingredients sound wonderful. Hot humid days here in the south – guess we need chilled soup!