Herbed Vegetable Soup
Submitted by sprz1
Chilled herbed vegetable soup pureed with carrots, tomatoes, red potatoes, and red peppers, then blended with buttermilk, marjoram, thyme, and lemon juice. A creamy cold summer soup.
YIELD
8 servingsPREP
40 minCOOK
35 minREADY
12 hrsThis is a soup you cook hot and serve ice cold. Carrots, tomatoes, red potatoes, and red bell peppers simmer until tender, get pureed smooth in a food processor, then blended with nonfat buttermilk, fresh herbs, and lemon juice before chilling overnight. The result is a velvety, tangy bowl that’s refreshing on a hot day.
The buttermilk is what gives this soup its creamy body without cream. Its natural tang pairs with the lemon juice and fresh marjoram and thyme to create something bright and herbaceous. Adding it after the soup has cooled slightly prevents curdling and keeps the texture silky.
An eight-hour chill does more than just cool the soup. It gives the herbs time to infuse fully and lets all the flavors settle into balance. Stir well before serving since the puree can separate slightly during that long rest. A sprig of fresh thyme on top looks clean and signals exactly what you’re about to taste.
Kitchen Tips
- Process the vegetables in two batches for a smoother puree. Overcrowding the food processor leaves chunks
- Use fresh herbs, not dried. The difference is dramatic in a cold soup where dried herbs taste dusty and flat
- Make this a day ahead so it has time to chill completely. Lukewarm pureed soup is not appetizing
- The soup thickens as it chills. If it’s too thick after the overnight rest, thin with a splash of buttermilk or cold water
Variations
- Swap marjoram for fresh basil and add a drizzle of olive oil for a more Mediterranean flavor
- Stir in a diced avocado before serving for a creamy, rich garnish
- Serve in shot glasses as an elegant appetizer course at summer dinner parties
Ingredients
Directions
Coat a large saucepan with cooking spray, place over medium heat until hot.
Add onion and garlic and sauté 3 minutes or until tender.
Add water, tomatoes, carrots, red potatoes and chicken bouillon granules.
Bring to a boil.
Cover, reduce heat andamp; simmer 30 minutes or until carrots are tender; set aside.
Position knife blade in processor.
Add half of vegetables and cooking liquid.
Process until smooth.
Place in large bowl.
Process remaining vegetables and cooking liquid.
Add buttermilk, lemon juice, marjoram, thyme and white pepper to vegetable puree.
Stir well. Cover.
Chill 8 hours.
Stir well before serving. garnish with fresh thyme if desired.
Serve chilled.
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