Soup's on!

A few summers ago I went to Café Sabarsky, the restaurant in the Neue Gallery up on Fifth Avenue. You actually feel like you're in Vienna there. I had this delicious cold sweet pea soup with fresh mint, I had never tasted anything like it, it was so good! Admittedly, it was the first time I'd even heard of being served cold soup…at least intentionally.

But as I was busy bragging in the design studio about my culinary sophistication oh I just love a good cold split pea soup especially with fresh mint how 'bout you guys? everyone  jumped in with 

yes Julie we have tasted cold pea soup and we also have great recipes for cold this and chilled that and blah blah blah…

So apparently I'm surrounded by talented  people who know how to bring all of our amazing bowls to life with great summer soup recipes. And they were gracious in explaining that their recipes would be a new cooking experience for me because I wouldn't need a can opener.

Corn Chowder in Diner Whites

Corn Chowder (Martha Stewart Living) - Sara, Product Development 

I love cooking in the summertime because so many of the ingredients for most recipes can be found at the local greenmarket. 

This flavorful corn chowder encapsulates summer and the bounty that is available in the upcoming months.

4 tsp bacon, cut into 1/3 inch dice

1 small onion, peeled and cut into 1/4 inch dice (1 cup)

2 ribs celery, strings removed, cut into 1/2 inch dice (3/4 cup)

8 sprigs thyme

Salt and freshly ground pepper

3 cups homemade or low-sodium canned chicken stock, skimmed of fat

3 ears yellow corn, kernels removed (about 2 1/2 cups)

5 ounces small fingerling potatoes, cut into 1/2 inch thick slices

1 poblano chile, seeded and cut into 1/2 inch dice

1 1/2 cups half and half

Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towel, and set aside. Discard all but 2 tablespoons of bacon fat. 

Serves 4.

Sara scrutinizing at the Union Square Green Market

Spicy Vegan Gazpacho - Kristen, Graphic/Web Design and Photo

I've had a hard time finding a gazpacho that I like in the city... so finally, I decided to make my own. It's easy and light, and most people are into it. For extra awesomeness, serve with sliced avocado. 

Gazpacho in the Golden Rimmed Cereal Bowl

3 cups tomato or vegetable juice

1 onion, diced

3 tomatoes, chopped

bell pepper, any color, diced

2 cloves garlic, minced

1 cucumber, diced

2 tbsp fresh lemon juice

2 tbsp red wine vinegar

1 tsp tarragon

1 tsp chopped fresh basil

1/4 tsp cumin

1/4 tsp cayenne pepper, or to taste

1/4 - 1/2 tsp hot sauce, to taste

2 tbsp cold pressed extra virgin olive oil

Mix together all ingredients well. Place half of the mixture in a blender or food processor and process until smooth. Recombine. Chill thoroughly before serving.

Fresh ingredients!

Watermelon Soup - Abby, Assistant Designer 

My favorite summer foods are watermelon and popsicles (in any flavor available). If I let myself, which lets face it, happens more often than not, I will buy a whole watermelon and then have it for every meal until it's gone. I'm that obsessed. This summer soup easily subsides my summer cravings; fresh, refreshing and delicious! 

Watermelon soup in the Mint Rimmed Cereal Bowl

4-5 c. Seedless Watermelon

1 pt. Raspberries

8 oz. Strawberries

1 Mango (if desired)

Blend watermelon, raspberries, and strawberries in a blender until thoroughly liquefied. Chop Mango into small pieces, do not add to blended mixture. Chill for a few hours (up until overnight). Ladle into soup bowls, sprinkle with mango.

Chilled avocado and cucumber soup in the Diner White Soup Plate

Chilled Avocado and Cucumber Soup - Jennifer, Buyer

From the Once Upon a Tart cookbook; they are a very awesome little bake shop down on Sullivan street. Great tarts (obviously), but also wonderful sandwiches and soups and salads…

2 garlic cloves, peeled and smashed

1 cucumber, peeled, halved, seeded, and coarsely chopped

1 ripe avocado, halved and pitted

1/4 cup cold buttermilk

3/4 cup water

2 tablespoons fresh dill

2 teaspoons salt

pinch cayenne pepper

freshly ground black pepper, to taste

1 1/2 cups freshly squeezed orange juice

Put the garlic, cucumber, and avocado into the bowl of a food processor (or a blender) fitted with a metal blade, and puree.  Add the buttermilk, water, dill, salt, peppers, and half the orange juice, and blend until you have a smooth soup.

Taste, and add remaining orange juice in increments until you have the taste and consistency you want.

Cover and refrigerate until ready to serve. Taste for salt before serving. Serve chilled (serves 4)