I’m currently in Melbourne, Australia where it’s officially autumn and the weather should be amazingly inviting. Instead, it’s nearing 100° every day with the sun being completely unforgivable. Going from 28° on the East coast in the U.S. to very hot temperatures throws everything off including what and how to eat! I was eating nice warm soups at home and here, well, let’s just say that the chillier the better if even a traditional fall dish is to be considered.
Since I’m only here on a quasi-vacation, I’m going to have to re-adjust everything back home again. And since the change of seasonal foods is imminent, the tricky part is finding the perfect foods that complement the changing weather. Soup is the simplest way to transition from one season to the next. Inevitably, we’ll experience those days and nights when the temperature flip-flops and we scurry to find an appetizing meal.
A stew or soup is the way to stay well-balanced and still enjoy a serving of both seasons. A stock-based bowl is not only easy, uncomplicated and filling; it’s soothing and has feel-good qualities. They’re versatile, diverse, and unbound to seasons. Totally appropriate for any climate change!
Read Related: Chilled Mango & Avocado Soup with Chipotle & Coconut
Here are few of my favorite options from my collection of sopitas. En mi casa, these are reserved for those very days when I have time to let great ingredients simmer until I’ve achieved an enviable bowl.
If you’re still holding on to winter and not ready to embrace steamy days, the impeccable chili we recently shared is a must. You can make it in batches to reserve in the freezer for later enjoyment. I’ll remind you the infusion of sage, black truffle oil and the softer taste of turkey makes it an easy and extraordinary option.
COME ON SUMMER!
But, if you’re ready for summer freshness, a refreshing gazpacho will quickly become your staple. Any extra heat emitted from the stove is the last thing you need which makes this blender soup a winner. It’s not the most authentic recipe but it has the right touch of spice and uniqueness. Of course, you can opt out of the cheese if you’re a traditionalist.
I also like playing with soups which are traditionally served up during a specific season. I made a vibrant white asparagus & ginger soup for the first time a few summers ago and fell in love with it. It’s an option for the more daring. Ginger and grilled shrimp were fantastic highlights, but I regretted not making it with a protein I actually eat. Fortunately, I had a big bowl before plating and serving it up with the camarones. This is one is also chilled but can definitely be eaten warm.
Regardless of where you’re located, the temperature is changing and our habits have to adjust accordingly. Sopa, the universal bowl of happy is the perfect reason to let go of the past and jump into the oncoming season. It’s full of cool deliciousness!
CHILLED WHITE ASPARAGUS & GINGER SOUP WITH GRILLED SHRIMP
2 cups white asparagus
1 cup spinach
4 TBSP olive oil
Juice from 1 squeezed lime
2 TSP fresh ginger, grated
1 serrano chile, seeded
3 sprigs Thyme, or 1½ TSP
¼ cup water from boiled asparagus
1 TSP butter
Pinch of chile oil*
Salt and pepper to taste
- Boil asparagus in salted water until tender.
- In food processor, add asparagus, spinach, ginger, thyme, olive oil, lime juice, water from boiled asparagus and salt and pepper. On medium to high speed, blend or liquify until all ingredients are well combine and soup is smooth with a bit of texture. Chill for 30-45 minutes.
- While soup is chilling, cut 1 asparagus stalk into ½” pieces and grill with shrimp, using butter, on stovetop grill until cooked.
- Serve soup in tall or short martini glass.
- Add grilled pieces of asparagus and hang shrimp on rim of glass.
- For extra heat and garnish, sprinkle 2-3 dots of chile or sesame oil.