Who says soup is just for winter? These refreshing broths hit the spot.
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Sweet corn, picked at the peak of ripeness, is paired with tender shrimp, crème fraîche, a dash of Spanish sparkling wine, and other “secret” ingredients for a gorgeous balance of complementary flavors in Sonora’s (179 Rectory St, Port Chester 914-933-0200) chilled corn and shrimp soup. Chef Rafael Palomino does everything with a touch of drama and flair, and this South American starter is no different. If you’re not enticed by the creaminess of this delicate bisque, you’ll be enchanted by the sublime, intriguing, golden orange boldness.
Can you say love at first sip?
There’s a reason gazpacho remains summer’s most popular cold soup. There’s nothing like fat, vine-ripened tomatoes plucked straight from the garden, and at River City Grill (6 S Broadway, Irvington 914-591-2033), those nuanced flavors practically hop out and greet you. Here, the chunky gazpacho includes jalapeño for kick, along with red pepper, cucumber, onion, and mango for sweetness. It’s garnished with sour cream and served with crispy corn tortillas.
Take the edge off steamy summer nights with the eggplant-toasted-almond soup from Juniper (575 Warburton Ave, Hastings-on-Hudson 914-478-2542), a take on white gazpacho. This velvety, mellow concoction tastes like a Mediterranean garden. It's heart-healthiness only ups the ante, making it the true embodiment of "cool."
Ladle of Love in Mount Kisco is the ultimate "soup central," but for the pampering, sit-down experience, you need to go to its sister, Café of Love (38 E Main St, Mount Kisco 914-242-1002), where you’ll find summer’s signature fruit—watermelon—front and center, courtesy of the restaurant’s watermelon gazpacho. It’s a twist on the classic cold favorite, with Bermuda onion, jalapeño, ginger, cilantro, and, of course, lots of juicy watermelon, making this spoonful delight a perfect pairing of sweet and spicy.
The pea soup is back at Sweet Grass Grill (24 Main St, Tarrytown 914-631-0000), thanks to numerous customer requests. The soup is made with English spring peas, edamame, basil, and mint: an impossibly short list of ingredients that’s big on smoky depth and texture. Pair with a crisp Sauvignon Blanc, and you’ll swear you just tasted spring rain.
Jeanne Muchnick, the author of the recently released Dinner for Busy Moms, is all about turning her stovetop (and oven!) off come summertime. She is a cold-soup aficionado who is still trying to convince her picky-eater kids that chilled soup is not “weird.”