We are still trying not to melt down here. Or turn on the oven.
Sean and I have continued to try chilled soups with other things each night. Some are better than others. That Curried Carrot soup from the other day was fabulous. After that, we made a Curried Tomato with Yogurt. You practically know all the ingredients just from the title. I am sensing a curry theme, but I think its' recurrence is primarily for flavor enhancement rather than a Spice Revolution. (Hmmm...., maybe that would have made a better title....) Anyhoo, if you're interested in the tomato one, I'll include it at the end. It does have chopped basil and just a touch of curry, but absolutely NO COOKING. Just straining, which I hate, and food processing, which I love. This soup was quick and refreshing, but not life-altering.
Back to the good soups: Tonight we made another carrot soup, and this one practically ties with the first one. It did take a bit more work, as I actually had to turn on the stove
top, but was worth it. It made enough for us to gorge ourselves tonight, plus plenty for tomorrow. I chose this one because we were going for a sort of Asian Chillin' theme, and we had Rice Paper Wraps after the soup, which I will also include, as they were very delicious and
gorgeous.
Chilled Carrot Soup with Cumin and Lime
2 T olive oil
2 lbs. carrots, peeled and chopped (about 5 c.)
2 large leeks, (white and pale green parts), chopped (about 2 c.)
1 T. chopped garlic
3 1/2 t. ground cumin
1/2 t. dried crushed red pepper
6 1/2 c canned low-salt chicken or veggie broth*
6+2 T. sour cream
2 T. fresh lime juice
2 T. chopped cilantro
2 t. grated lime peel
Get all your veggies chopped. If you've got a food processor, this is a fabulous time to dust it off. Heat oil in a large pot over medium high heat. Add carrots and leeks; saute until leeks begin to soften but not brown, about 5 minutes. Add garlic, saute 1 minute; add cumin and red pepper flakes, saute 30 seconds. Add 6 1/2 c. broth* and bring to a boil. Reduce heat and simmer uncovered until veggies are very tender, about 30 minutes.
Working in batches, puree soup in a blender**(funny story at end) until smooth. Transfer to a large bowl, cool, and whisk in 6 T sour cream. Cover and refrigerate until cold, 4 hrs or overnight.
Stir in lime juice, and thin with more broth if needed. Season with salt and pepper, ladle into chilled bowls and top with a dollop of sour cream, cilantro and lime peel.
*I was trying to speed it up, used less broth and planned to puree ice cubes with it after cooking. However...
**The blender exploded and I had to use the stick blender, which is much sissier. I just melted ice cubes in it while it was chilling down, but it didn't dilute since I used less broth at the start. I should have taken pictures of the blown blender covered in soup. Too late.
Rice Wrap (Summer Rolls)
Rice sheets can be found in most supermarkets, or Asian markets if necessary. They come in a flat, circular plastic container and are slightly opaque with a woven bamboo design on them (comes from drying them on bamboo). Anyway, you need them for this. They last about 100 years and they're cheap, too. These wraps become more like Hand Salad and require
no cooking (!). They do require some chopping, and it's best to get everything in place before you start rolling. You can also add cooked shrimp to these; just slice them lengthwise so they're thin enough to roll. And remember, you can see through these wraps, so placing herbs towards the end of the wrapper makes it pretty when it shows through. Go on, impress yourself.
Summer Rolls
Rice sheets
Rice stick noodles (clear vermicelli, same aisle as the sheets)
Lettuce (your favorite kind, NOT iceburg)
1 carrot, cut into very thin matchsticks
1 cucumber, cut into matchsticks 
Cilantro leaves, whole
Basil leaves, whole
Mint, sliced very thin.
Start a pot of water boiling and cook the rice stick noodles for 3 minutes; drain and cool, and place in a bowl. Meanwhile, start matchsticking your veggies and clean your herb leaves. Place all these on a large plate in piles for later.
Once everything is in place, heat some water to not-quite boiling and place it in a pie pan or other large round dish. Lay a towel next to this for drying. Immerse a sheet of rice wrapper in the water. Shimmy (yes, shimmy) it around with your fingers until it softens, about 20-30 seconds. Place briefly on the towel to dry, flip, and place on a work surface or cutting board.
Start layering your ingredients in the lower middle section of the circle, keeping things to a 4-inch by 1.5 inch area. I start with the lettuce leaves (just tear into the 4X2 shape), then some of the shredded mint, vermicelli noodles, cucumber and carrot, and then basil. I place 3 cilantro leaves about 2 inches above it (almost a mirror image of the mound you just made). Flop over the end closest to you over the veggie mount, fold in the sides and continue to roll over the cilantro leaves. These sticky wrappers seal themselves. Place on a plate and continue with the rest of how ever many you want to make. The wrappers can dry out, so I do one at a time. Cut each roll in half and serve with dipping sauce. "Dipping sauce?," you say? Yes, dipping sauce...
Dipping Sauce
1/4 c. brown sugar
1/4 c. soy sauce
1/4 c. lime juice
1 T. finely diced carrot
Mix till dissolved and serve in little bowls.
Asian Chillin' Incidentally, we use this sauce with seared Ahi, too. And it's mild enough to not compete with wine. We had this soup and wrap combo with a super delightful Italian white from the Alto Adige region: 2005 Cantina Terlan, Alto Adige Terlano Classico. Super crisp blend of Sauvignon Blanc, Pinot Grigio and Riesling.
Chilled Tomato Yogurt Soup
3 lbs. tomatoes (about 6), cored and cut in chunks
1 c yogurt, plain
1 t. curry powder
1 c. packed fresh basil leaves, chopped fine
Process the tomatoes in food processor or blender in batches, force through a fine sieve set over a bowl and whisk in yogurt, cury, basil, salt and pepper to taste. Chill the soup, covered, until it is cold. Makes 5 cups, serving 4.
