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Jewish World Review June 18, 2008 /15 Sivan 5768 Chilled fruit and vegetable soups By Steve Petusevsky http://www.JewishWorldReview.com | (MCT) Even though we live in steamy South Florida, refreshing chilled soups aren't that popular. I've made and served dozens of them, but they are never big hits. I'm not sure why. I learned how to prepare classic potato and leek Vichyssoise from the French. In Spain, I was taught to make authentic tart tomato-based gazpacho. As a child, I watched my grandmother make ruby red, sweet beet borscht. She served it chilled or hot, depending on the season. Chilled soups are a welcome meal in many places so I can't explain why most of us in the States shun them. All I can do is spread the appreciation for this delicacy. Think of chilled soup as a sweet or savory thin smoothie that can be made from almost any fruit or veggie. Some recipes have you cook the ingredients and then puree and chill them. Potato leek soup is made with this method, as is the Russian classic chilled borscht, although it is served chunky not pureed. You also can simply puree raw ingredients in a blender or with a hand-held immersion blender. Fresh melon soup, cucumber and dill with buttermilk or the Spanish classic gazpacho are made using this method. Depending on whether you are making a vegetable- or fruit-based chilled soup, will determine the liquid used to enhance the flavor. Apple or white grape juice, ginger ale or even green tea are great for making chilled fruit soups. Soups that contain starchy vegetables such as potatoes do not need to be thickened before pureeing. To other soups I sometimes add a small handful of cooked rice to thicken them. Others are thickened and made richer by adding cream, sour cream or yogurt. Buttermilk also can be used to provide body. Fresh herbs and hot chili peppers are great ways to flavor vegetable-based chilled soups. Aromatics such as ginger root or lemon peel are wonderful to finish a chilled fruit soup. You also can add wine to finish a soup. Others are good topped with crispy croutons, which can be sweet or savory. Try chilled soup with a warm grilled vegetable salad or pizza for a light summer meal. BUTTERMILK BISQUE WITH CUCUMBERS AND VIDALIA ONIONS 1 large hothouse cucumber, chopped (about 3 cups) 1/2 cup chopped Vidalia onions 2 tablespoons chopped fresh dill plus more, for garnish 1 quart 2 percent fat buttermilk 1 cup low-fat plain yogurt 2 teaspoons sugar Kosher salt and fresh-ground black pepper, to taste Place cucumbers, onions, 2 tablespoons dill, buttermilk, yogurt, sugar, salt and pepper in a food processor fitted with the metal blade or blender and puree until almost smooth (you want a few small pieces to remain). Chill at least 1 hour before serving. Garnish with additional chopped dill, if desired. Makes 8 to 10 servings. Per serving: 66 calories, 16 percent calories from fat, 1 gram total fat, .69 gram saturated fat, 5 milligrams cholesterol, 9 grams carbohydrates, .39 gram total fiber, 8 grams total sugars, 9 grams net carbs, 5 grams protein, 123 milligrams sodium. HONEYDEW LIME SOUP WITH FRESH MINT This is a classic Sicilian dish brought by Arab cooks who fancy agridolce or sweet and sour tastes. Sicilian cooks usually don't salt and rinse eggplant as their eggplants are very sweet and have almost no seeds. At home, I do. 4 cups chopped peeled ripe honeydew melon 3 cups apple or white grape juice 1 tablespoon honey Juice of 1 lime 1/4 cup chopped fresh mint leaves plus whole mint leaves, for garnish Place melon, apple or grape juice, honey, lime juice and chopped mint in a food processor fitted with the metal blade or blender and puree until almost smooth (you want a few small pieces to remain). Chill at least 1 hour before serving. Garnish with fresh mint leaves, if desired. Makes 8 to 10 servings. Per serving: 65 calories, no fats, no cholesterol, 17 grams carbohydrates, .61 gram total fiber, 16 grams total sugars, 16 grams net carbs, .42 gram protein, 16 milligrams sodium. Sign up for the daily JWR update. It's free. Just click here. Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.) To comment, please click here. © 2008, South Florida Sun-Sentinel. Distributed by McClatchy-Tribune Information Services