Would you believe us if we told you that, thanks to our 4 summer soup ideas, you won’t want to eat anything else this summer?
They’re cool, light, perfect for all tastes (you can transform them into vegan summer soup ideas), healthy, original, and best of all, delicious! They all have one thing in common: the benefits of olive oil. Take note of these olive oil soup recipes.
Discover a new way of preparing fruits and vegetables with these cold soup recipes. You can pair them with the vegetables, nuts or the condiments of your choice to add a different touch every time.
Strawberry salmorejo recipe
Ingredients (makes 4 servings)
- 2 cups strawberries (halved, stems removed)
- 1 lb ripe tomatoes
- 1 small garlic clove
- 1 pinch salt
- 4.5 oz stale bread
- 1 cup Italica olive oil
Directions
Thoroughly wash the strawberries and tomatoes and place the clean ingredients in a blender. Add the garlic (peeled and cut in half) along with a pinch of salt. Blend to combine.
Next, add the stale bread and blend it again. While you are blending, slowly pour Italica olive oil into the blender. Continue until all of the olive oil is combined. The mixture should start to thicken up as the olive oil emulsifies.
Add a drizzle of olive oil as the finishing touch.
*Chef’s tip*
Serve this soup with a bit of melon ice cream (a couple of spoonfuls of ice cream is enough). Although this won’t make it taste like a dessert, it will give it a cool and sweet flavor.
Leek vichyssoise
Ingredients (makes 4 servings)
- 3-4 leeks, washed, peeled and diced
- 3 potatoes, washed and diced
- ½ cup Italica olive oil
- ½ cup heavy cream
- 2 cups chicken stock
- Salt
- Ground black pepper
Directions
After washing and dicing the leeks (we only need the white part), place them in the skillet, drizzle with ½ cup of Italica olive oil and cook on low heat. Dice the green part of the leeks and set aside.
Once the leeks in the skillet are soft, add the chicken stock and potatoes (peeled and diced). To make this recipe vegetarian, simply replace the chicken stock with vegetable stock.
Raise the heat and cook the ingredients until the potatoes are tender (approximately 10-15 minutes). Place the skillet contents in a tall container and mix using a hand blender on medium-high speed.
Pass the mixture through a fine sieve and allow to cool. Finally, add the heavy cream, salt and pepper to taste, and stir.
*Chef’s tip*
Before serving, add some bits of raw leek for extra texture. Enjoy!
Creamy cauliflower soup with rosemary
Ingredients (makes 4 servings)
- 1 cauliflower (washed and diced)
- 1 apple (preferably Fuji or Pink Lady, washed and diced)
- 1 onion
- 1 ¼ cups vegetable broth
- Soy milk
- Italica extra virgin olive oil
- 1 teaspoon salt
- A pinch of pepper
- Nuts
- Rosemary
Directions
To prepare this creamy cauliflower soup with rosemary, first peel and dice the onion and apple. Transfer to a pot and cover with water and half a cup of Italica extra virgin olive oil. Cook for 10 minutes.
In the meantime, wash and dice the cauliflower, and add it to the pot along with a teaspoon of salt and a pinch of pepper. Cook for 5 more minutes.
Add the vegetable stock and cook on low heat for 25 minutes or until the vegetables are tender. Blend on medium speed and pass the mixture through a fine sieve. Finally, add enough soy milk to achieve the desired consistency. Allow to cool and then drizzle with extra virgin olive oil and a dusting of rosemary (no more than half a teaspoon).
*Chef’s tip*
Add the finishing touch to this recipe by topping it with some pumpkin seeds or chopped almonds.
Chilled avocado and zucchini soup
Ingredients (makes 4 servings)
- 1 large ripe avocado
- 1 medium-sized zucchini
- 1 celery stalk
- 1 garlic clove
- ½ cup vegetable stock
- ½ cup light cream
- Sweet or hot paprika, to taste
- Fresh parsley
- Ground black pepper
- Salt
- 2 teaspoons Italica extra virgin olive oil
Directions
Peel the avocado, removing the pit, and dice. Next, peel the zucchini and cut into half-moons. Repeat the same process with the celery, and mince the garlic (remove the germ first).
Blend everything at high speed. If all of the contents don’t fit, first blend the avocado with the zucchini, and then slowly add the remaining ingredients, concluding with the cream.
Mix thoroughly to obtain a smooth, even texture. Allow to cool and add the spices to taste. Top with two teaspoons of Italica extra virgin olive oil before serving.
*Chef’s tip*
If you prefer, you can substitute the olive oil with Italica avocado oil (some of its culinary benefits are explained here).
