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Cold Roasted Summer Vegetable Soup Shots For Fiesta Friday #25

Sumer Vegetable Soup

Summer Vegetable Soup

I’m not much of a soup person when it’s really hot out, however a cold or room temp soup is perfect summer fare. I had an over abundance of vegetables that I bought at the farmers market that I needed to use and I love roasted vegetables, I put them in salads, eat on their own or as a side they are delicious and very versatile. When I say I had a lot of vegetables I mean a lot, I roasted two 1/2 sheet pans of assorted vegetables, some I ate the others I thought I would make into a soup. This soup is a mix of asparagus, green beans, carrots, red scallions and summer squash. It takes a short time to roast and then you are done with the hot oven and all you will need is your blender or food processor, I simply put the vegetables in the processor, added salt, pepper,creme fraiche and vegetable broth.  I garnished with mint and garlic that I fried in some olive oil. You can of course use whatever vegetables you like or have on hand. There really is no recipe. you puree vegetables and add liquid until it’s the desired thickness, I don’t use any spices if you like to add them I think it would be wonderful. Serve warm, cold or room temperature.

Week #25, my how time flies. Well this week our always glowing host Angie@The Novice Gardener has asked two bloggers that were the very first co hosts for Fiesta Friday,  Hilda @Along The Grapevine and Julianna @Foodie On Board. We are in good hands my friends

garnish

garnish

Here is what I used:

1 bunch asparagus, cleaned and woody stems snapped off (make sure to really clean the heads they can contain sand)

approximately 2 cups green beans stem end snapped off and cleaned

6 small carrots roasted whole with about an inch of the green stem left on

4 yellow summer squash cut into large chunks

4 large red bulb scallions cleaned ends cut ( I didn’t use the long green stems only about an inch above the bulb)

vegetable or chicken broth (enough to thin the soup to desired consistency)

creme fraiche or kefir I added about 1/2 cup

salt  and pepper to taste

Mint cut chiffonade

garlic sliced very thinly

Roast the vegetables in a 375 degree oven, I roasted the carrots, squash and onions longer than the asparagus and green beans. About 30 minutes for the carrots etc and 15-20 minutes for asparagus and green beans.

Remove from oven and place in processor with some stock, process until smooth. Pour into bowl and add the creme fraiche or kefir, salt and pepper, do all of this to taste and desired thickness.

In saute pan coat with olive oil, add garlic and when it just starts to turn a light brown add the mint, saute until mint is crisp and garlic is a nice light brown, remove to paper towel. When serving sprinkle some on top of each serving you can also add a dollop of sour cream.

Roast summer vegetable soup

Roasted summer vegetable soup

Fiesta Friday

Fiesta Friday

 

 

93 Comments Post a comment
  1. Wow! Awesome! Love the idea with shots! and I love that soup with squash and asparagus!
    May I have two pls! 🙂

    July 18, 2014
  2. Antisocial Patty #

    That sounds delicious! I love roasted veggies, too. Happy Friday, Suzanne. 🙂

    July 18, 2014
  3. Roasted veggies are great. The soup looks very delicious!
    Have a great weekend, Suzanne!

    July 18, 2014
  4. This looks amazing, Suzanne! So refreshing! Bookmarking this recipe! 🙂

    July 18, 2014
  5. OMG Suzanne! I love it :). Love all the vegetables and I like the cream fraiche and fried garlic and mint addition on the top.

    July 18, 2014
  6. What a great healthy soup. I love this! Beautiful presentation too!

    July 18, 2014
  7. I had soup shots at a bridal shower a few years ago and it was wonderful! A perfect little serving for a gathering rather than big bowls. This is a wonderful recipe Suzanne. Perfect for summer.

    July 18, 2014
  8. Perfect summer soup Suzanne, and I love the presentation in the glass. xox

    July 18, 2014
  9. Great idea Suzanne! Love these!

    July 18, 2014
  10. For me there is nothing like fresh seasonal produce. Sometimes it is hard to find enough ways to make it interesting, but this one is brilliant. I’ve never heard of soup shots before, but a great idea. Can’t wait to whip up a pot of this soup! Thanks for sharing it with us at Fiesta Friday.

    July 18, 2014
  11. Soups are always welcome! Awesome Suzanne, love the decoration on top and the idea of serving it as a shot!

    July 18, 2014
    • Thank you, it’s nice to get a few sips, not too filling and easy to maneuver at a party,

      July 18, 2014
  12. Looks interesting given the unseasonal weather we are having here in the UK. Something you can quickly pull out of the fridge when you feel it is too hot to cook. Thanks.

    Mac

    July 18, 2014
    • Thanks Mac, it’s been much to hot to cook here in NYC, a quick roast in the oven and you’re done is about the most I can do. Thank you for stopping by.

      July 18, 2014
  13. How creative! You can’t beat something that’s cool, creative, and delicious. Hugs!

    July 18, 2014
    • Thanks, this soup is great cool or room temp, gotta love that in this heat.

      July 18, 2014
  14. Nothing better than roasted or grilled veggies, very clever idea for a summer soup!

    July 18, 2014
    • Thank you, I just loved roasted vegetables and for the first time I roasted green beans they are phenomenal roasted in the oven, I had to keep myself from eating all of them so I would have some for the soup. Thanks again Cheri.

      July 18, 2014
  15. talkavino #

    love cold soup! looks delicious!

    July 18, 2014
  16. Fig & Quince #

    Wow! You are really on a roll here Suzanne. Love the recipe and loving the presentation!

    July 18, 2014
  17. This soup looks so delis and love asparagus in here….so creative chef your Suzanne. ..yum yum….

    July 18, 2014
  18. So nutritious and what a great idea in shot glasses LOL!

    July 18, 2014
  19. Very nice use of roasted veggies (all that flavor) in a refreshing summer soup! I’ve done gazpacho shots in Moroccan tea glasses. People don’t expect soup in shots/glasses, which makes it fun.

    July 18, 2014
    • I love the idea of Moroccan tea glasses, I almost used espresso cups but found these great largeish size shot glasses at the flea market and thought they would work nicely for the soup. It does make it fun, thanks so much.

      July 18, 2014
  20. Oh my dear God Suzanne, I am literally foaming at the mouth over this!!! I’m not just saying that either. This is not only beautiful and a brilliant idea, but the recipe. wow, this was written for me, no?! Printing now and will try to make this coming week…That mint and garlic on top is just about killing me. Dang I am starving, so this is not what I needed to see, haha! Gorgeous presentation too.

    July 18, 2014
    • For the creme fraiche, I will probably use cashew cream (cashews blended with equal parts water) and I think it will be brilliant with it. Oh, can’t wait!!!

      July 18, 2014
      • Oh that sounds so good. It would be nice and creamy.

        July 18, 2014
    • Thanks Brandi, to veganize what would you add instead of creme fraiche or kefir? Would you just skip that? I like the creaminess and tang, just wondering what your thoughts on that would be. Thanks so much.

      July 18, 2014
  21. A great idea for summer soup!

    July 18, 2014
  22. M-R #

    Oh, damned fine !!!! And this could be a winter soup by simply using what my gorgeous husband used to call ‘the whooshoo’ ! 🙂

    July 18, 2014
    • Whooshoo, LOL, now thats a new one. Thank you so much, I do a very similar soup in the winter using roots and butternut squash, and of course serve warm. Thanks so much,

      July 18, 2014
      • M-R #

        You know what he meant, right ? – those stick thinggies you use to whizz stuff up by holding them in and pressing the button …? I believe they might be called ‘stick blenders’.

        July 18, 2014
      • Yes now I do an immersion blender from now in I’ll remember them as whooshoo!

        July 18, 2014
      • M-R #

        [grin]

        July 18, 2014
  23. I can have hot soup any time of the year… and this is a GOOD one! Love the presentation! 🙂

    July 18, 2014
  24. Ummey @notbikiniready #

    ooh yummy! i love soup!! and i love your take on a summery soup 🙂

    July 19, 2014
  25. The soup looks wonderful Suzanne and I love the presentation!

    July 19, 2014
  26. i am never sure of cold soup…you may have just ‘turned’ me though

    July 19, 2014
    • Thanks Mr. Fitz, certain soups I like cold. I think the first time I had Vichyssoise it changed my perception of cold soup.

      July 19, 2014
      • I still can’t get it outta my head that it’s cold soup!

        July 19, 2014
      • I don’t eat it straight out of the fridge. I prefer it closer to room temp. Totally get it Mr Fitz!

        July 19, 2014
  27. There’s something about soup served cold in a beautiful glass that takes it from mundane and every day to feeling worthy of a Michelin star! I’m not on the selection board (sadly, what a job that must be!) but I’d award you one for these if I could! 🙂

    July 19, 2014
  28. skd #

    Never had soup in a glass. Looks amazing and refreshing 🙂

    July 19, 2014
    • It’s different, soup with a spoon is the norm but sipping from a glass is a lot of fun and less cumbersome at a party. Thank you so much.

      July 19, 2014
  29. Everything about this is genius! The presentation, temperature, use of roasted veggies (my favorite!!)- LOVE it.

    July 19, 2014
  30. I’ve always been put off by the idea of cold soup, even though I’ve never actually tried it. These sound too good not to try though!

    July 19, 2014
    • Me too Michelle but I thought of other cold soups like gazpacho, vichyssoise, cold melon soup, etc… I eat cold vegetable salads so why not soup. It’s best not freezing cold but left at room temp for a while to take the chilly edge off. It’s quite good. Thanks so much.

      July 19, 2014
  31. These are so elegant! Though with winter weather here I might just eat the whole bowl while hot from the stove! The soup sounds wonderfully nourishing.

    July 19, 2014
    • Yes eat it hot, brrrrr you are in the middle of winter. Hot soup is the best when it’s chilly, Thank you,

      July 19, 2014
  32. love this and your glasses – a really beautiful presentation. Perfect starter for a candle-lit, back patio dinner party, don’t you think?

    July 19, 2014
    • It would be a great starter and I have yet to eat outside this season Maybe I should, thanks so much.

      July 19, 2014
  33. Soup shots – what a great idea Suzanne for a party! I’m with Saucy on this one right now – hot for me too please! I’ve also come down with a flu in the past day or two, so home-made vegetable soup would be perfect right now! 🙂

    July 19, 2014
    • Yes you need some hot soup, so sorry you are sick. Take care of yourself, get lots of rest drink fluids. Thanks so much for stopping by and feel better.

      July 19, 2014
  34. Liz #

    oh my goodness–this is pure brilliance. So many veggies and it’s still considered a shot 🙂

    July 19, 2014
    • Liz, thank you so much. I really appreciate it. Ha, yes it’s a mega dose of veggies.

      July 20, 2014
  35. The soup looks delicious Suzanne and I love your presentation 🙂

    July 20, 2014
  36. Yum! I thought the mint was crumbled nori at first when I saw it. The mint would add a great fresh taste to the soup. Nice idea!

    July 21, 2014
    • Thank you, yes the mint and garlic really add so much flavor, it’s amazing really for just a sprinkle how much it does.

      July 21, 2014
  37. Delish Suzanne!!!! 🙂

    July 21, 2014
  38. Perfect party dish, Suzanne! I love your garnish!

    July 21, 2014
  39. A soup so full of goodness and what a lovely way to serve it. 😉

    July 21, 2014
  40. C.e. #

    I love this recipe. Found you via Prudy. We have been doing yellow squash, asparagus, broccoli, cauliflower every night this week in some form or another. Just cannot seem to get enough. This is a wonderful idea ~

    July 22, 2014
    • Thank you so much and I love Prudy, so happy to have found your blog also. Look forward to receiving your posts. I love summer vegetables and fruits can’t get enough. The soup is a great way to use an excess (or not) It’s healthful and tasty.

      July 22, 2014
  41. Besides looking delicious (love the photos)– these are just so darn cute! They’d be a fun start to any summer meal Suzanne!

    July 22, 2014
  42. This looks sooo tasty and healthy. It would probably work well warm too. Great Summer soup!

    July 24, 2014
    • Its wonderful warm or hot, it’s just so darn hot out can’t think of hot soup right now. Thanks so much.;

      July 24, 2014

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