Summer Soups to Try This Season

As the weather warms up, that means it’s time for cold soups.

Kramer’s Buttermilk Soup with Cucumbers combines Eastern European and Near Eastern flavors. In her Jewish Greek egg and lemon recipe, cauliflower replaces rice for a hearty, parve, grain-free soup. Both tangy soups can be served as starters or main courses. 

“Cold dulls flavors, so be sure to taste and adjust seasonings again just before serving,” Kramer said.

Buttermilk Soup with Cucumbers

5 Persian cucumbers (1 lb.), divided
2 cups whole or low-fat buttermilk
(preferably cultured)
1 cup vegetable broth, chilled
1/4 tsp minced garlic
1/2 tsp salt plus more if desired
1/8 tsp ground cumin
1/8 tsp ground cinnamon
1/8 tsp ground cardamom
1/4 tsp sugar, optional
1 Tbsp finely chopped dill
Garnishes, optional (see below)

Scrub cucumbers but do not peel. Chop 4 cucumbers into 1/4-inch pieces. In a large bowl, combine the chopped cucumber, buttermilk, broth, garlic, salt, cumin, cinnamon and cardamom. Cover and refrigerate for two hours or up to one day in advance so flavors have blended and the soup is very cold. Taste and add sugar and additional salt if necessary.
Finely chop the remaining cucumber for garnish. Serve chilled soup garnished with cucumber and dill. If desired, top with optional garnishes.
For garnishing, try sprinkling on one or more of these: chopped green onions, paprika or freshly ground black pepper.

Greek Cauliflower Lemon and Egg Soup 

Serves 8 as a starter, 4 as a main course

3 large lemons
4 cups vegetable broth
2 cups water
1 lb cauliflower florets, about 4 to 5 cups (Note: You’ll need one medium head of cauliflower (about 1 1/4 lbs with greens and stem)
2 Tbsp large, whole peeled garlic cloves
1/4 tsp ground black pepper plus more if
desired
1/8 tsp ground turmeric
1/4 tsp salt plus more if desired
3 large eggs, beaten
1/4 cup finely chopped fresh dill and/or
flat-leaf parsley
Garnishes, optional (see below)

Scrub 1 lemon. Cut off 2 thin pieces of peel (without white pith), each about 1-inch by 2-inches. Set peel aside. Juice lemon with others. Reserve 1/2 cup of juice.
Place broth and water in a large pot. Bring to a simmer. Add peel, cauliflower, garlic, black pepper and turmeric. Return to a simmer. Simmer, covered, until cauliflower can be mashed with a fork, about 40 minutes. Take the pot off heat. Cool until safe to handle. Remove and discard the peel. Blend soup until smooth with an immersion blender (or in batches in a regular blender). Return to a simmer.
Put eggs in a large bowl. Slowly pour in reserved juice whisking at the same time. Slowly drizzle in 1/2 cup soup, whisking constantly. Repeat 3 more times. Whisk until well combined. (This is to prevent eggs from curdling.)
Slowly pour eggs into the simmering (not boiling) soup, whisking continuously. Return soup to a simmer. Simmer uncovered for 7 to 10 minutes until it has thickened slightly (it will thicken more as it cools). Do not let soup boil (to prevent curdling). Taste. Add salt and additional black pepper as desired.
Place in an airtight container and refrigerate until cold (about 4 to 6 hours) or for up to 2 days. Stir just before serving. Taste. Add salt if needed. Serve in individual bowls topped with dill and desired garnishes.
For garnishes, try one or more of these: a drizzle of olive oil; a sprinkle of paprika, ground sumac or minced lemon zest; a dollop of harissa or hot sauce and a scattering of chopped tomatoes and/or greens.

“I like to serve sweet corn soup with slices of crusty French or Italian bread,” Elbaum, founder of LeaveItToBubbe.com, told the Journal. “Or, in keeping with the corn theme, I like to accompany the soup with the corn sticks.”

Summer Sweet Corn Soup

2 Tbsp canola oil
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
1 teaspoon garlic powder
½ tsp dried basil
¼ tsp dried thyme
6 cups vegetable or chicken stock
4 medium Yukon Gold potatoes, diced
corn kernels scraped from 4 ears of corn, scraped cobs reserved
6 sprigs parsley, tied with kitchen string
salt and pepper to taste
½ to 1 cup coconut milk (optional)

Heat the canola oil in a large soup pot. Saute the onion, carrot, celery and garlic in the oil on medium heat for 5 to 10 minutes, until the onions are translucent and the vegetables are softened. Stir the vegetables frequently to make sure they don’t brown.
Sprinkle the garlic powder, basil and thyme on the vegetables and cook for a minute or two to release their flavors.
Add the 6 cups of vegetable or chicken stock, potatoes, corn kernels, scraped cobs, parsley, salt and pepper to taste. Bring to a boil, reduce heat and simmer for 20 to 25 minutes, until the potatoes are soft.
Remove the parsley and the scraped cobs from the soup pot.
Pour the vegetables and stock into a large strainer placed over a large bowl.
Strain the vegetables, reserving the stock. Place the vegetables into a food processor. Puree the vegetables, adding several ladles of the stock to thin the puree into a soup consistency. You may have to do this in two or three batches.
Place the corn soup back into the soup pot. For a more creamy consistency, whisk in ½ to 1 cup of coconut milk.
If the soup consistency becomes too thick, you can always add some extra stock or coconut milk.
For more corn recipes, including the corn sticks, email puppy513@aol.com.

Michael Tanenbaum’s family loves his Watermelon Soup.

Watermelon Soup

4 cups seedless watermelon, sliced
approximately into 1-inch cubes
3 Tbsp fresh-squeezed lemon juice
1 Tbsp fresh-squeezed lime juice
1 Tbsp extra-virgin olive oil
1 Tbsp raw honey
1/4 tsp ginger powder (or more, to taste)
2 Tbsps cup shredded fresh basil,
for garnish
2 Tbsps shredded fresh mint, for
garnish

Combine watermelon, lemon juice, lime juice, olive oil, honey and ginger powder into a blender and blend for up to 30 seconds.
Chill in the refrigerator for at least 30 minutes.
Serve chilled and top with basil and mint.