Who said soups are reserved for the winter season? Soups are equally good hot or cold throughout the year. To get away from the traditional (but delicious) tomato gazpacho, here are 9 gourmet recipes for summer vegetable velouté.
And yes, we can absolutely continue to make soups, even during the summer season! We use seasonal vegetables (tomatoes, zucchini, cucumber, etc.), which can be mixed with fresh herbs (especially basil, parsley, coriander), cream cheese (to make it tastier) or even some fruit.
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Why are they so interesting? They allow you to stock up on vitamins and minerals by taking advantage of seasonal produce. They are also lightweight and often economical. Finally, thanks to the fiber in vegetables, soups are filling recipes and good for transit.
So that you don’t run out of ideas, here is a suggestion for 9 summer vegetable velouté recipes, stock up on vitamins, mineralsand especially greed.
Tomato and strawberry gazpacho for 4 people. Heat 500g tomatoes for about ten seconds before removing the skin and dicing them. Wash, peel and cut 200 g of strawberries 2. Blend the tomatoes and strawberries in a blender. Then add 1 peeled and sprouted garlic clove, 1 tbsp. at s. balsamic vinegar, basil leaves (up to 1 bunch), 1 tbsp. at s. olive oil, salt, pepper and some ice cubes. Blend again, season and serve chilled.
Eggplant and zucchini velouté for 4 people. Wash, peel and cut into pieces 1 eggplant, 1 zucchini and 1 potato. Peel and chop 1 clove of garlic. Before adding the vegetables, quickly brown the garlic in a pot with a little olive oil. Then moisten with water to the height. Cook for 30 minutes as soon as it boils. Stir, then season with salt, pepper and basil (optional).
Cucumber and mint velouté for 4 people. Peel 2 cucumbers, cut them in half, remove the seeds before dicing the flesh. Wash and chop 1 bunch of mint. Put the vegetable and mint in a blender, add 200g blanc, Espelette pepper, a pinch of lemon (optional), salt and pepper. Stir and cool before serving.
Zucchini soup, peas, lemon for 6 people. Wash 6 courgettes and cut them into 2 cm thick slices. Mince 2 cloves of garlic. Heat 1 l of defatted broth (poultry or vegetable). Fry the courgettes in a pan with a little olive oil for 8 minutes, add the garlic and continue for 2 minutes. Season with salt and pepper, before moistening the vegetables with 500 ml of stock. Let the preparation boil for 7-8 minutes before cooking the vegetables. Then add 500 g of frozen peas. Add fresh basil leaves. Mix everything and adjust the consistency with the rest of the broth. Place the soup in the refrigerator with the zest of 1 lemon and chives before serving.
Broccoli velouté with parmesan for 4 people. Wash 400 g of broccoli, remove the stem and cut the rest into pieces. Boil it in salted boiling water for 6-7 minutes. At the same time, heat 300 ml of defatted broth (vegetable or poultry). When the vegetable is cooked, run it under cold water (so that it retains its color). Place the pieces in a blender, add broth, salt, pepper and mix everything. Serve on velouté with a few slices of parmesan.
Salad soup for 4 people. Peel and chop 1 large potato. Peel and slice 2 spring onions. Wash 1 lettuce. Place the vegetables in a saucepan and make them wet. Cook for 20-25 minutes as soon as it boils. At the end of cooking, add salt and pepper, add ½ pot of cream cheese and mix everything. Adjust seasoning and chill before serving.
Tomato and chickpea velouté for 6 people. Wash 600 g of tomatoes, place them in a container filled with boiling water for 10 seconds until the skin splits. Remove the skin and cut the flesh into pieces. Wash 400 g of canned chickpeas. Peel and chop 2 onions and 3 garlic cloves. Wash and chop 1 bunch of fresh parsley. Brown the onion and garlic in a saucepan ½ tsp. c. curry and ½ tsp. c. of cumin. Add chickpeas, tomatoes and parsley. Salt and pepper. Mix and moisten with ½ l of water. Allow to cook for 30 minutes before blending. Season and serve.