GP Hospitality at Home - Chilled Summer Soups

Hospitality at Home with Chef Georgette Farkas

Chilled Summer Soups

Great Performances Hospitality at Home Chilled Summer Soups

Introduction The success of these summer soups is in the bright, bold flavors, which you can adjust to suit your own palate. Serving them well chilled will make a big difference. You might even go the extra mile and chill your soup bowls. We suggest pouring the soups tableside so that your guests will enjoy the garnish you’ve arranged in each bowl. Pour only enough to come just about halfway up the sides of the garnish so that the colorful fruits and vegetables remain visible. Alternatively, serve the chilled soups as an hors d’oeuvre, poured into shot glasses or small juice glasses. For the latter, select one of the garnishes, such as a cucumber slice or small melon wedge. Make a small incision and place a garnish over the edge of each glass. There are several equipment options when it comes to puréeing the soups. Choose a food processor, a blender or even an immersion or stick blender. If using the latter, be sure to use a high sided container to avoid splattering.

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Great Performances Hospitality at Home Chilled Summer Soups

CHILLED CANTALOUPE, LIME & LILLET SOUP

Created and developed by Chef Georgette Farkas for Great Performances Servings: 4 – 6

Ingredients : For the soup 1 cantaloupe (or other ripe, orange-fleshed melon), chilled, peeled, and seeded

For the garnish 12 cantaloupe balls 1 tsp lime segments, diced 1 tsp Lillet 12 petals from edible flowers such as nasturtium or marigold (optional)

1 lime, juiced ¼ cup Lillet Salt and pepper to taste

Preparation:

1. Cut peeled and seeded cantaloupe into one inch pices. Place about 1/4 of the melon pieces in blender or food processor and process at high speed until puréed. Gradually add remaining melon, processing until smooth. 2. Add lime juice and Lillet and blend briefly. Season with salt and pepper to taste and blend again. If desired, for a more refined consistency, strain soup through fine sieve or even a sieve lined with cheese cloth.

3. Chill soup until ready to serve. Serve ice cold.

4. Toss melon balls and lime dice garnish in just enough Lillet to coat. Arrange in individual chilled soup bowls. Arrange edible flowers over melon balls and lime. Pour well chilled soup around garnish.

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Great Performances Hospitality at Home Chilled Summer Soups

Watermelon & Thai Chile Gazpacho

Created and developed by Chef Georgette Farkas for Great Performances Put your own personal spin on this cooling summer soup. Make it smooth or leave it a little chunky. Dial up the spice or keep it mellow. Keep in mind that you can substitute regular basil

for Thai basil. Servings: 4 – 6

Ingredients : For the soup 6 cups seedless watermelon, peeled and cut into 2-inch pieces 2 cups seedless cucumber, peeled and cut into 2-inch pieces 5 leaves Thai basil 1 tsp Thai chili paste (or to taste) 1 red bell pepper, stems and seeds removed, coarsely chopped

1 lime, juiced 1 tsp sherry vinegar 1 tsp olive oil Kosher salt to taste

For the garnish 1 cup watermelon, peeled, seeded, and diced ⅓ cup cucumber, peeled, seeded, and diced ⅓ cup micro basil (optional)

Preparation:

1. Place watermelon, cucumbers, Thai basil, Thai chili paste, bell peppers, tomatoes and lime juice in a blender or food processor. Purée on high until very smooth. Add vinegar and olive oil, and blend to desired consistency. Season with salt to taste.

2. Chill soup until ready to serve. Serve ice cold.

3. Arrange garnish ingredients in individual chilled soup bowls. Pour well chilled soup around garnish.

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Great Performances Hospitality at Home Chilled Summer Soups

Chilled Cucumber Soup with Smoked Salmon and Dill

Created and developed by Chef Georgette Farkas for Great Performances Servings: 4 – 6

Ingredients : For the soup 2 long European hothouse cucumbers, peeled, split lengthwise ½ lemon, juiced 1 tsp fresh dill 1 tsp fresh mint 1 cup plain yogurt Salt and pepper to taste Hot sauce to taste

For the garnish 4 tsp cucumber, diced 2 oz smoked salmon, julienned 1 sprig fresh dill

Preparation:

1. Using a teaspoon, scrape seeds from the split cucumbers. Thinly slice cucumbers and blanch in boiling salted water for two to three minutes. Drain and shock in ice water. 2. Transfer blanched cucumbers to blender or food processor. Add lemon juice, dill, mint and salt to taste. Purée until smooth. Add yogurt and two to three drops of tobacco sauce. Adjust seasoning to taste.

3. Chill soup until ready to serve. Serve ice cold.

4. Arrange diced cucumber garnish and a few strands of julienned smoked salmon in chilled soup bowls. Top with sprigs of dill. Pour well chilled soup around garnish.

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