Exploring Chilled Soups
Who says you can’t enjoy soup in the summer. Although you may not want a super hot soup to go with your 90 degree weather, we’re here to let you know that you have other options. We’re sure you’ve heard of chilled soups before—borscht is a great example. But your options don’t stop with cold, beet soup. There are hundreds of cold soup recipes from around the world that are as delicious as they are unique. Yogurt soups, tomato soups, coconut soups and even dessert soups made with fresh summer fruit (like this one!) are all amazing options to add to your recipe books.
So, follow along with one of our online culinary school chefs as she shows you how to make a chilled raspberry & coconut soup complete with pineapple panna cotta. Let us show you this fun and crazy world that’s sure to be a new summertime favorite!
Chilled Raspberry & Coconut Soup With Pineapple Panna Cotta
Chilled Raspberry & Coconut Soup
3 cups raspberries
½ cup coconut milk
1/3 cup yogurt
¼ cup sugar
¼ teaspoon cinnamon
½ teaspoon lime juice
¼ teaspoon lime zest
1. Puree the raspberries, coconut milk, sugar, lime juice and zest. Strain the seeds out and add the yogurt and cinnamon. Chill.
Pineapple Panna Cotta
¾ cup pineapple juice
1 ¼ cups heavy cream
¼ cup granulated sugar
1 ½ teaspoons powdered gelatin
Soften the gelatin in 2 tablespoons of water and set aside.
In a sauce pot combine the pineapple juice cream and sugar and warm until the mixture just begins to boil. Take off the heat and add the softened gelatin. Mix until dissolved. Pour into lightly oiled ramekins and chill for 2-3 hours until well set.
To unmold place the ramekin in hot water and invert panna cotta to release.
Place the Panna Cotta in the center of a bowl and pour the chilled raspberry coconut soup around it. Garnish with chopped pineapple and mint.