Bask in the bounty of the summer season by integrating locally sourced, seasonal fruits and vegetables into your soup recipes. Let the summertime inspire you to serve your guests colorful, flavorful, and healthy soups recommended by Restaurantware.
Put an exotic spin on the classic, Andalusian soup made with fresh, raw vegetables. Traditionally, gazpacho contains a pureed mixture of tomatoes, bell peppers, bread, and onions. It is seasoned with garlic, cumin, Spanish Sherry vinegar, and extra virgin olive oil. For this version, swap out the vinegar for coconut milk and add Thai spices like lemongrass, chili powder, a hint of fish paste, and a cilantro garnish. Make sure to chill for two hours before serving.
The zucchini or courgette is a summer squash, which thrives throughout the United States, Australia and parts of Europe. Because of its versatility and delicate flavor, it is commonly used as a raw or cooked ingredient in entrees, sides, salads, and breads. This summer, add diced zucchini to your chili. Choose a protein source like ground chuck, veal or turkey; or simply add kidney beans to make it vegetarian. Season with poblano peppers, garlic, and coriander. Serve in a heat-resistant bowl made of melamine, or choose bagasse, if you are looking for an Eco-friendly disposable option.
Strawberries are synonymous with summer. Give your guests the sweet delight of strawberries blended with milk, cream, sour cream, and sugar to taste. Let it chill in the refrigerator for at least 8 hours before serving. Garnish with mint leaves and serve with toasted brioche on the side. For smaller portions, serve in a transparent, dessert cup to show off the beautiful color and consistency.
Moroccan Vegetable Stew
For guests that appreciate vegan and healthy dishes, offer this hearty stew made with summer vegetables. Gently saute yellow summer squash, sweet bell pepper, ripe tomatoes, red onion, carrots, garlic, and ginger in a vegetable broth or light oil. When the vegetables have softened, add more vegetable broth and let simmer for 20 minutes. Serve over a bed of long grained rice, kale, or couscous.
Celebrate the fruits of the sea with this classic seafood stew filled with clams, lobster, and fish in a delicately flavored broth of fennel and pastis. Create or acquire a delicious fish stock and be sure to add the seafood in a timely manner so that nothing is under- or overcooked. Serve with a lightly toasted french baguette and a delicate mustard sauce.