Simple Summer Soups Food Families.com

Simple Summer Soups

Soups during the dog days of summer? It doesn’t seem practical, right? On the contrary, chilled soups are a delicious way to cool off during the sweltering summer months. In addition, with all of the fresh produce being offered at local farmer’s markets and in your own backyard, the following recipes should come in very handy:

SUMMER MINESTRONE

Ingredients:

4 tablespoons olive oil, divided

1 medium onion, chopped

1 medium carrots, peeled and chopped

2 celery stalks, chopped

Salt and pepper

1 tablespoon dried basil

4 large garlic cloves, minced

1 medium sized zucchini, diced

1 medium yellow summer squash, diced

1 (14 ounce) can diced tomatoes, with juice

1 (15 ounce) can cannellini beans drained and rinsed

1 cup small shell or macaroni pasta, cooked

8 cups chicken broth

2 cups fresh baby spinach

Pesto sauce

Freshly grated Parmesan cheese for garnish

Directions:

Heat 2 tablespoons of olive oil in large, heavy soup pot. Add the onion, carrots and celery. Cook, stirring until vegetables begin to soften, then add salt, pepper, and basil. Add remaining olive oil and zucchini and summer squash. Continue to cook for another few minutes. Add the garlic, stir together for about a minute, and then mix the tomatoes, beans, spinach and broth. Bring to a simmer and cook for a few minutes. Stir in pasta.

Serve in bowls, with a spoonful of pesto sauce and a sprinkling of Parmesan over the top.

CLASSIC GAZPACHO

Ingredients:

2 cucumbers peeled seeded and diced

1/4 onion diced

1 piece of Jicama peeled and diced

1 small red and yellow pepper diced

1 celery rib diced

1 garlic clove minced

1 large can of diced tomatoes

3 cups V-8 juice

1 lemon (juice and zest)