The traditional cold soup served here at Poppa’s house is Classic Gazpacho! A wonderful cooling repast whenever we make it. And just chock full of incredible fresh summer produce. Of course over the years there’s been forays into Vichyssoise or other chilled cream style soups. The recent discovery of soups with plain greek yogurt in place of cream, half and half or sour cream is a revelation that I absolutely enjoy with gusto!
So now there’s going to be a Cold Soup Project. I’m researching recipes and adapting them to accomodate my new favorite ingredient! This recipe below, preceded the Cucumber Gazpacho and was the inspiration for the Cold Soup Project.
This soup is really what started it all Chilled Asparagus Leek Yogurt Soup. It has a great texture and be sure to serve it right out of he fridge in chilled bowls. I made it for Nana’s birthday dinner and we both loved it. So without further ado here’s the recipe!
Chilled Asparagus Leek Yogurt Soup
Recipe By: Chef Jim
Servings: 2
Ingredients:
| Amount | Measure | Ingredient, Preparation |
| 1 | Pound | Asparagus, ends trimmed, cut into 2” pieces |
| 3/4 | Cup | White Onion, chopped |
| 2 | Leeks, white & light green parts, sliced, rinsed and drained | |
| 1 | Tablespoon | Ghee |
| 2 | Tablespoons | Olive Oil |
| 1 | Cup | Ice Cold Water |
| 3 | Cups | Low-Sodium Vegetable Broth |
| 1 | Cup | Plain Greek Yogurt |
| 1/2 | Teaspoon | Kosher Salt |
| 1/4 | Teaspoon | Ground White Pepper |
| 1/2 | Cup | Fresh Mint, packed coarsely chopped more for garnish |
Directions:
Add onion & leek to skillet with warmed ghee and oil along with a pinch of salt, saute one minute, add asparagus stems, cook for 2 minutes then add asparagus tips and saute until vegetables are beginning to soften about 4 more minutes. Do not brown. Remove 6 asparagus tips and save for garnish.
Add broth, pinch of salt, and white pepper, lower heat and simmer for 10-12 minutes, until vegetables are very soft. Taste the liquid, and add more seasoning if necessary.
Remove from heat and stir in cold water and let cool for 5-10 minutes. Carefully transfer 1/2 of the soup, 1/2 of the mint and the 1/2 cup yogurt into a blender and puree until completely smooth. Place in a bowl and repeat with remaining soup, yogurt and mint. Add first batch back to blender taste and adjust seasoning to taste. Blend soup again for 30 seconds or so to combine the batches and place blender into the refrigerator.
Chill for minimum of 3 hours to meld flavors together. Remove from fridge check once again for seasoning and adjust as needed. Serve in chilled bowls garnished with mint chiffonade and asparagus tips.
Serving Ideas : Side dish: Crostini with Creamy Goat Cheese and Fire-roasted Tomato Jam, recipe below.
Crostini w/Creamy Goat Cheese and Fire-Roasted Balsamic Tomato Jam
Recipe By: Chef Jim
Ingredients:
| Amount | Measure | Ingredient, Preparation |
| 2 | Pints | Heirloom grape tomatoes |
| 3 | Tablespoons | Olive Oil |
| 3 | Tablespoons | Balsamic Vinegar |
| 1/2 | Teaspoon | Kosher Salt |
| 1/4 | Teaspoon | Ground Black Pepper |
| 1/4 | Teaspoon | Garlic Powder |
| ¼ | Teaspoon | Dried Chili Flakes |
| 1 | Baguette, sliced on diagonal 1” thick | |
| 2 | Tablespoons | Olive Oil |
| 8 | Ounces | Creamy Spreadable Style Goat Cheese |
| 2 | Tablespoons | Chopped Chives |
Directions:
Add all the ingredients to a broiler proof baking dish or 1/4 sheet pan and broil on high for 10 minutes, when tomatoes start to burst open. Remove from the oven crush tomatoes with a fork to release the juices.
Return the tomatoes to the broiler for 5-10 minutes, until tomatoes soften and the mixture thickens, watch carefully.
Remove from oven and allow to cool.
Meanwhile brush baguette slices with olive oil and toast in hot oven until lighltly browned and crispy. Set aside.
To Assemble: spread creamy goat cheese on crostini and top with a spoonful of tomato jam, garnish with chopped chives.
