Who says you can only enjoy soup on rainy days in Singapore? Try these cold soup recipes to cool down this summer.
Ingredients: 2 grated cucumbers, 1 pound beets with greens, 1 grated dill pickle, 1 ½ cups kefir/buttermilk, ¾ cup sour cream, 2 tablespoons scallions, 4 halved hard-boiled eggs, 2 teaspoons dill, 4 cups water, and salt
Preparation: Separate the stems and greens on the beets. Scrub the beets before placing them in a pot with water. Bring pot to a boil, then uncover and cook for 10 minutes. Drain and let the beets cool. In a separate pot, place the beet stems and greens with 4 cups of water and half a teaspoon of salt.
Bring to a boil then simmer for about 5 minutes. While cooling, grate the beets then add them to the beet stems and greens. Stir in cucumber, pickle brine, pickle, buttermilk, scallions, sour cream, and a seasoning of salt and pepper. Cover the pot and chill for 30 minutes. Serve with dill and eggs.
Ingredients: ¼ teaspoon grated garlic, 2 pounds halved tomatoes, 1 teaspoon sherry vinegar, 4 bread slices with crusts removed, ¼ cup smoked olive oil, 4 seedless green grapes, 1 tablespoon roasted almonds, and salt
Preparation: Grate the tomatoes and discard the skins. Make cubes out of the bread slices and toss with the grated tomatoes to create a mixture. Place the mixture in a food processor then wait for 15 minutes before pulsing it. Then, add vinegar and grated garlic and gradually pour the smoked olive oil. Strain the mixture in a bowl and season with salt before covering and refrigerating it for at least an hour. Serve with smoked olive oil, grapes or almonds.
Golden Beet Gazpacho
Ingredients: 1 pound peeled and steamed golden beets, 1 garlic clove, 1 shallot, 1 peeled and seeded cucumber, 1 tablespoon sherry vinegar, 1 tablespoon lemon juice, 3 tablespoons olive oil, 2 cups water, and sea salt
Preparation: Place all the ingredients except salt in the food processor and blend until smooth. Add salt, more sherry vinegar or lemon juice if desired, then chill for an hour. Garnish with your choice of toppings (micro greens, chives, avocado, and hemp seeds).
Chilled Yogurt Soup
Ingredients: 2 cups plain Greek yogurt, ½ cup walnuts, ¼ cup dried rose petals, 1 ½ cups ice water, ½ seedless and peeled cucumber, ½ cup golden raisins, ¼ cup mint, ¼ cup chives, ¼ cup dill, salt and pepper, and ground sumac
Preparation: Preheat oven to 350°F while spreading the walnuts in an oven-safe plate. Toast walnuts for 10 minutes, then cool before chopping. In a bowl, combine rose petals with cold water and let stand for 20 minutes. Drain then squeeze the petals dry.
In another bowl, whisk yogurt with ice water, then stir in cucumber, dill, raisins, walnuts, chives, mint, and rose petals. Season with salt and pepper before refrigerating for about an hour. Serve with sprinkled sumac.