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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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June 18, 2011

Chilled Summer Soups

By Worker Bee
44 Comments

On a hot summer night, there is nothing more refreshing than a bowl of soup.

If that statement made you think, “Huh?” then clearly you haven’t discovered the delicious and refreshing world of chilled soup. Just as hot soups provide a comforting buffer from winter, chilled soups are a refreshing respite from the heat of summer. While chilled soups are often too light to be a full meal, we love them as a summer starter or side dish.

The most well-known chilled soup is gazpacho, a tomato-based blend of peppers, onions, cucumbers and a long list of other vegetables blended together and spiked with the vibrant acidity of vinegar or lemon. We love a spicy bowl of gazpacho, but when we’re the ones in charge of making a chilled soup we like to keep the recipe as simple as possible and the ingredient list short. It’s summer, after all, a season better spent relaxing outdoors than cooking elaborate meals inside.

Chilled Beet Soup is all about celebrating the sweet, earthy flavor and deep, vibrant color of beets. We use just a few other ingredients to perk up the flavor, including apple cider vinegar and dill, then let the beets speak for themselves. It’s a simpler version of borscht, minus the potatoes and long cooking time. Chilled Red Pepper Soup is a little more subtle, with the red pepper sneaking up on you along with a hint of cumin. Creamy yet light with amazing flavor, we’re often tempted to slurp this soup with a straw rather than bother with a spoon.

When there’s a pork tenderloin or steak on the grill, we like a bowl of chilled beet soup on the side. We serve the chilled red pepper soup with everything from a whole grilled chicken to grilled flank steak to seafood. Instead of serving the seafood on the side, try grilling shrimp or scallops and then throw them right into the bowl after the soup is served.

Chilled soups are most refreshing when chilled completely in the refrigerator (not just at room temperature) so plan to make them a few hours before serving.

Chilled Beet Soup Spiked with Dill and Vinegar

4 servings

Ingredients:


  • 1 tablespoon olive oil**
  • 4 cups grated beets (peel the beets and cut off the top greens)
  • 2 carrots, grated
  • 3 cups water, or enough to just cover the grated beets
  • 1/2 teaspoon sea salt, or to taste
  • 1/2 teaspoon peppercorns or 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • 1/4 cup finely chopped dill
  • 2 tablespoons cider vinegar, or more to taste

Instructions:

Heat olive oil in a pot then sauté grated beets and carrots for 3-5 minutes.

Add water and bring to boil. Add salt and pepper and bay leaf. Cover and reduce heat slightly and simmer 15 minutes. Turn off heat.

Remove the bay leaf. Add dill and vinegar. Chill completely before serving.

**For a variation, fry a few slices of bacon and use the bacon fat to sauté the beets and carrots instead of olive oil. Crumble the bacon on top of the soup as a garnish.

Chilled Creamy Red Pepper Soup

Ingredients:

2 servings

  • 2 roasted red bell peppers
  • 1 14-ounce can coconut milk
  • 1 cup chilled chicken stock
  • 1 teaspoon cumin
  • Sea salt to taste

Instructions:

You can buy roasted red peppers or buy raw red peppers and roast them yourself.

To roast the red peppers: If you have a gas stove, place the whole pepper over the flame. The peppers can also be blackened on a grill or under a broiler. Turn as each side of the pepper blackens. Place the blackened pepper in a plastic bag or a covered container to steam briefly (so the skin is easier to remove) then rub off the blackened skin. Cut the pepper open and run under water to remove all the remaining skin and seeds.

Puree the roasted peppers in the blender with the coconut milk, chicken stock and cumin until smooth. Add sea salt to taste. Chill completely before serving.


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44 Comments on "Chilled Summer Soups"

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The Real Food Mama
5 years 3 months ago

YUM!!! The Red Pepper Soup looks AMAZING!!! Can’t wait to try that one out!! THANKS!

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[…] Mark Sisson over at his blog talks about Chilled Soups for the Summer […]

Primal Toad
5 years 3 months ago

I don’t believe I have ever enjoyed a chilled soup. That may change oh so soon! Neat way to roast a red bell pepper too. I may have to try that down the road whenI have access to a gas stove.

Tracy
Tracy
5 years 3 months ago

I so LOVE gazpacho – and you almost can’t make it wrong! Use just about any veggies in your house. Too yummy. And I’m also looking forward to making that red pepper soup.

Primal Recipe
5 years 2 months ago

I would love gazpacho too if there weren’t so many peppers in it. So not a fan. Amazingly, many of the soups I have come across that are served chilled have some pepper in them.

Michal Palczewski
Michal Palczewski
5 years 3 months ago

looks delicious! Anybody have an idea of how many average sized beats go into 4 cups shredded?

Mari Davidson
Mari Davidson
5 years 3 months ago

Make sure if you prepare your own chicken stock to strain out the fat because it will make some nasty hard blobs in your chilled pepper soup. I love making chicken soup with loads of fat when it is hot, but a chilled soup wouldn’t work so well with homemade fatty chicken broth.

Michael Maier
Michael Maier
5 years 3 months ago

Couldn’t you heat it up to get it properly blended and then cool it?

Susan Alexander
5 years 3 months ago
Mark: Great recipes. Will try. Counting carbs as I am these days, I looked on Fitday for the numbers. There’s something there I don’t quite understand. It says that in 1 cup of RAW beets, there are 13g carb and 59 calories, and that in 1 cup of COOKED beets, there are 17g carbs and 108 calories. I looked on another site – Daily Burn. I saw two different entries for 1 cup of fresh, cooked beets. One says 8g carb/39 calories; the other says 17g carb/74 calories. Bizarre. I’m guessing some of the discrepancy comes from how tightly packed… Read more »
Annette
Annette
5 years 3 months ago
I think the differences are due to the amount of soft, mushy cooked beets are likely to fill a one cup measure vs. the raw shredded or diced … just as you guessed. When possible, I prefer to use weight as well. I used fitday numbers as a learning tool – the numbers as a guide, to help me learn the relative micro-nutrient breakdowns of my favorite foods – sometimes I was really surprised! At best you are using that data to approximate your caloric intake anyway – it’s not exact. Your best data comes from how your body responds… Read more »
Cam
Cam
5 years 3 months ago

The difference between fresh and cooked produce is that the cooking process concentrates the vegetable or fruit so that the volume is smaller after being cooked. Fresh produce is mostly water and I suspect that some is removed during the cooking process. Spinach is an obvious example – it really cooks down a lot so a lot more spinach fits in a cup than when fresh and therefor more carbs for a cup of cooked spinach than for a cup of raw spinach.

hiker
hiker
5 years 3 months ago

Both soups look fantastic. Can’t wait to try them out. Not today – it’s back to rain and chilly temps.

Nick K
Nick K
5 years 3 months ago

Looks fantastically good!

A.B. Dada
A.B. Dada
5 years 3 months ago

This one is getting made tomorrow — perfect timing. I was craving something chilled and liquid, and never considered gazpacho. Just picked up a slew of great looking peppers at the market, too.

Tatianna
5 years 3 months ago

That looks really good :). I love soups, summer or winter. It looks like it’s very easy to make, which is totally my kind of thing. Thank’s Mark

Chaohinon
Chaohinon
5 years 3 months ago

Nooo don’t rinse roasted peppers. All that flavor is going down the drain.

PrimalGrandma
PrimalGrandma
5 years 3 months ago
Right on! Sometimes getting the blackened, roasted skin completely off the peppers isn’t too easy, BUT there’s a lot of flavor in whatever little bits of roasted skin are left on. And there-in lies the PB secret to roasted peppers! I put the totally roasted pepper in a brown paper bag for 20 minutes or so (plastic bags work, too, but don’t know how Grok would have handled it) — the trick is to steam the pepper so the skin comes off easily. Then peel off what you can by hand and use a fork or dull knife to scrape… Read more »
fritzy
fritzy
5 years 3 months ago

Although it’s not terribly Primal, I used to love when my dad made vichyssoise. I can still taste it…mmmm. Found a great recipe for sweet potato vichyssoise–can’t wait to try it!

Paula
Paula
5 years 3 months ago

Here’s how I do roasted red peppers: set the o end to 400°. Put red peppers in a glass baking dish and pour in cold water 1/2 inch deep. Bake the peppers for 30 min, then turn over to expose the other side. Bake for another 30 min. The peppers will be blackened but not sorched. When they Coll down, peel the skin off, and save the juice in the pan.

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[…] Love Eat – Chilled Summer Soups, Mark’s Daily […]

john
john
5 years 3 months ago

google “ajo blanco” chilled spanish almond/garlic soup.

Bon Appetite! John

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[…] Recipe – Chilled Summer Soups – Mark’s Daily […]

Gary Deagle
5 years 3 months ago

I like the roasted peppers idea on the stove top. Going to have to give that a try.

Aly
Aly
5 years 3 months ago

Ah, I really thought I would like the latter recipe, but I made it and it had the consistency of orange juice with pulp, which isn’t a texture I care for. I also didn’t really like the “chilled” part of it. After trying it out the normal way, I compromised and ran it through a strainer and heated it up in a pot. After that, five stars! 😀 Haha, I guess it’s just not my cup of tea–err, soup.

Melly Sue
5 years 3 months ago

If you’re using organic beets, be sure to save the greens and eat them, too.

Nannsi
Nannsi
5 years 3 months ago
Ooooh! Butternut squash soup! Roast or steam the squash, blend it with chicken stock and half and half or real cream to a consistency you like, and a Tbsp or two of butter. Add a pinch of salt and white pepper, a little lemon or lime juice and blend again, helps to emulsify any fatty globs, add a dash of secret ingredient (nutmeg, very very sparingly…it’s SECRET). And chill. Blend it again before serving if you like, but I’ve never had it separate out. Can be frozen for storage. Good hot, lukewarm, room temp, or chilled.
Paul
Paul
5 years 3 months ago

That soup was delicious! THX Mark

Larry
Larry
5 years 3 months ago

Oh, these sound good. But more importantly, they’ve reminded me that it’s time to make a batch of my favorite watermelon/cucumber soup!

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5 years 3 months ago

[…] Grab your dutch oven. Throw some water or broth in. Throw in veggies and fresh herbs with some sea salt and black pepper or other spices. Fry up some hamburger meat or other meat of your choice and add in once the veggies are how you like them. Make a lot so you have leftovers. Make hot soup in the winter and chilled soup in the summer. Say what? Click here for chilled soup recipes. […]

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[…] article: paleo spouses and relationships recipe: chilled summer soups […]

Nia
Nia
5 years 3 months ago

So, I made the roasted red pepper soup. Thanks for the recipe. It was really easy. I spiced it up with a little lime, ginger and cilantro for a brighter taste. I love how all of these recipes keep inspiring me to make my own. They can be so simple but so good.

Steve
Steve
5 years 3 months ago

I just made the Red Pepper soup and added a grilled chicken breast after cooling it. AMAZING!!!!!!

Jessica
Jessica
5 years 3 months ago

This sounds great! I recently got some Himalayan pink salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try it out in this recipe. Thanks for sharing!

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[…] Chilled Summer Soups from Mark’s Daily Apple. You know, I don’t eat much soup – but I think I should start. I especially want to try making the Chilled Beet Soup Spiked with Dill and Vinegar. […]

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[…] 1, 2011 by The Foodee Chilled Beet Soup Spiked with Dill and Vinegar Marks Daily […]

Marjorie
5 years 2 months ago

Just bought a beautiful bunch of beets from the farmer’s market – now I know what I’ll bet doing with them!

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[…] 11.07.02 Chilled Beet Soup Spiked with Dill and Vinegar Marks Daily […]

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[…] Chilled Summer Soups | Mark’s Daily Apple On a hot summer night, there is nothing more refreshing than a bowl of soup. If that statement made you think, Huh? then clearly you haven’t. http://www.marksdailyapple.com .. […]

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[…] than a bowl of soup. If that statement made you think, Huh? then clearly you haven’t. http://www.marksdailyapple.com .. Share and Enjoy: This entry was posted in summer food. Bookmark the permalink. ← Boston […]

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[…] Woo shared a link with some great looking recipes for chilled summer soups. Including a roasted red pepper soup… […]

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[…] /chilled-summer-soups/ […]

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[…] Chilled Beet Soup Spiked with Dill and Vinegar […]

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[…] Chilled Creamy Red Pepper Soup […]

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[…] Here are two from Mark’s Daily apple – Beat Soup and Red Pepper Soup […]

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