The weather has been hot, but that's no reason to put away your soup tureen. I serendipitously discovered that pureed cold vegetable soups are an easy way to get my picky vegetable eater to get important nutrition as well as to make use of some of the less popular portions of the plant- all the benefits of hot soup, with no burned mouths.
This chilled cream of tomato soup is so easy that my incoming kindergartner can make it. Puree one 28 oz can of crushed tomatoes with a 15 oz can of coconut milk until smooth, then stir in a pinch of dried basil and white pepper. Chill at least two hours and serve in chilled bowls.
Broccoli was one of the first vegetables to come in at our farmers' market, and my family has been enjoying it grilled. But what to do with the stalks? Turn them into a delicate, fresh green soup. Dice three or four stocks very finely, and blanch stalks and a few scallions trimmed of roots, and a few stalks of any fresh herbs you can spare (lemon thyme is my favorite). Then puree the vegetables with 6 cups of stock and a dash of lemon juice. Season to taste with salt, white pepper, and dill. Chill at least two hours and serve in chilled bowls.
Both recipes serve four.