cold soup recipe

Cold Beet and Watermelon Soup

Beet and Watermelon Soup

I really love this soup. On a hot day, it makes a great first course. I love salads, but sometimes I just want something else. It couldn’t be easier. You just blend up equal parts of watermelon and beets. Thin the mixture down with some stock. Add a bit of mint, and you are good to go.

I got this recipe from a friend of a friend. I tweaked it a little from the original, but it is pretty much the same. It is so simple and a great soup for a hot day. The sweetness of the watermelon pairs nicely with the earthy flavor of the beets. The mint also adds a nice little pop of flavor. The color is pretty cool, too.

I shared this recipe with a friend and she said she just drinks it like a smoothie. I find it a refreshing start to any meal, especially on a hot day.

Cold Beet and Watermelon Soup

1 part diced beet (cooked)

1 part diced seedless watermelon

a spring of mint

Put in blender

Add Chicken or Vegetable stock to taste/consistency

Add salt if desired

Dollop with Creme Fraiche or Sour Cream or even Greek Yogurt, if desired.

Garnish with fresh mint.

With any cold soup- chill well after you make it. You might even want to chill the bowls and spoons.

Cold Broccoli Soup

Cold Broccoli Soup

I admit to loving broccoli. I could eat it every day. Still, I get a little tired of just steamed broccoli. When I want to change things up, I will often make a broccoli stir fry or a salad.

This time, I decided to make a broccoli soup. I kept it simple, just adding a few fresh herbs from the garden, in addition to the other ingredients. It tasted wonderful and made a great light dinner. The leftovers actually made a nice breakfast, too.

This is a perfect soup for this time of year. A nice change up from all those salads.

I made sure not to cook the broccoli too long, so it stayed a nice, bright green color. As soon as it was tender, I took it off the heat and finished prepping it.

I topped it with shrimp and a little hot sauce. You can add whatever toppers you prefer- or leave it plain. I think next time, I’ll add some diced fresh tomato, as a topper.



Cold Broccoli Soup


1 qt. stock- chicken or veggie

2 medium onions, peeled and chopped

4-5 cups chopped fresh broccoli

1 T. parsley

1 T. lovage leaves- or celery leaves

2 t. mint leaves

1 c. half and half- or a bit more

Salt and pepper to taste

Cooked shrimp, optional

Sriracha sauce, or any hot sauce you like


In soup pot, heat stock and add onions, cooking until onions are very tender, about 15 minutes. Some of the stock will cook off, concentrating the flavor. Add the broccoli and herbs and cover, simmering until broccoli is just tender, about 5-7 minutes. Puree mixture, adding enough half and half to get the thickness you like. Adjust seasonings. Chill soup before serving. Ladle into bowls and top with shrimp, if you like, and a few drops of hot sauce. Serves 4.

Note: You can also serve this soup warmed up, if you prefer.

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