This is the perfect summer soup. You can serve it plain without the olive oil (with 45 less calories) at picnics along side almost any dish including barbecue, burgers, grilled fish or pasta salads. With the olive oil and basil it makes a fantastic and elegant starter course to your summer dinner party.
With iced soups, just a touch of sour cream or yogurt will enhance the soup and complement the flavors of the base of the soup.
Chilled Pea Soup with Herbs | Low Sodium Version
This is the perfect summer soup. It’s really easy to make and served with toasted or grilled bread and some soft cheese makes a lovely warm weather meal. This is great garnished with Candied Pumpkin Seeds.
The key to this soup is to cook the peas just long enough to be soft, but not so long that they begin to turn from being a bright green. The same holds true for the spinach. Cooking more than about 2 minutes and it will begin to lose its color. This is the reason for adding the ice and putting the soup into an ice bath as soon as possible. Cooling the veggies quickly will set the bright green color.
Chilled Tomato Soup | Low Sodium Version
I started out thinking that I would make this soup with tarragon, but it just hasn’t grown well in my garden. I had the fresh basil and used it instead. I love this soup, but you should use what you have available, and basil, tarragon, oregano or even thyme would be great choices.
