soup in the swelter
Soup often tends to be craved during the winter months when it’s cold, dreary, and all you want is a hot bowl of comforting goodness. While that’s all well and good, I think we tend to overlook the soup dish in the summer months when we have incredible produce that can be blended up into a delicious and flavorful bowl of liquid magic. But how can we enjoy such a dish when it’s sweltering outside and all we want is cold things entering our bodies? Chilled soup, of course! It’s basically the same as making hot soup, but you’ll want to chill it in the fridge for a couple hours so it gets that nice thorough chill that’ll perfectly hit the spot on a hot august night.
⟶ the recipe
chilled asparagus tahini soup
ingredients
1 tablespoon extra-virgin olive oil
4 green onions, chopped (white and light green parts only)
1 shallot, sliced
2 cloves of garlic, chopped
1 pound of asparagus, chopped into pieces
2 ½ cups vegetable broth
4 pieces of lemon peel
¼ cup tahini paste
1 tablespoon lemon juice
Salt and pepper
Prep time
10 minutes
Cook time
20 minutes
Total time
1 hour 30 minutes
4 servings
instructions
Heat the olive oil in a large pot, and add the onions and shallot. Cook for about 5 minutes, until golden and fragrant. Add the garlic, and cook for an additional minute.
Add the asparagus, and cook for about a minute, coating with olive oil.
Add the broth and lemon peel pieces, and bring to a boil. Reduce heat to a simmer, and cook veggies for about 12 minutes, until asparagus is fork-tender.
Remove pot from heat, and let it cool slightly. Place contents of the pot into a blender along with the tahini paste and lemon juice. Blend until smooth, and season with salt and pepper to taste.
Place the soup in a large bowl and refrigerate for at least 1 hour, until chilled. Top with fresh herbs and microgreens to serve.
⟶ recipe notes
- You can also use an immersion blender to blend the soup, but you may not get as smooth of a texture
- Feel free to enjoy this soup hot as well, as that’s delicious too. I just happened to make this in the summer and was craving a chilled soup
⟶ store it
- Store in a tightly sealed container for up to a week. You can also freeze for up to 3 months. Just pull it out and leave on the counter to thaw
