Cold Cauliflower Soup –

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A Chilled Summer Soup –

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Buon giorno!

 

Sometimes a simple re-work of a favorite recipe transforms the dish and takes it to a totally new place. COLD CAULIFLOWER SOUP is a perfect example of how a couple of simple tweaks can create a new favorite. It’s kind of like finding that pair of pumps or that old favorite golf shirt you forgot you had hiding in the back of the closet. Hidden treasure!

One of the most popular winter soups on the this site has been Roasted Cauliflower Soup. It was all the rage during the winter months because of its easy recipe, healthy nature, and also because of its oh so delicious flavor. In a flash, this soup also can become an equally satisfying and flavorful chilled soup for the hot summer months. This will be your best friend for On the Patio fests and also for healthy summer lunches.

By roasting the cauliflower for this recipe, along with the onion, garlic, and herbs – you are adding soooo much more flavor to the dish than you would get from steaming or boiling. From there, you take the ingredients to the blender and Troppo Bella – you’ve got a great soup.It is a creamy soup with absolutely NO CREAM! I love this one because it can be made ahead and chilled to last days in the fridge. It just doesn’t get any easier.

Just follow the directions to make the soup by following the link to: Roasted Cauliflower Soup. Next – chill the soup thoroughly.

It’s the garnish that will take this one over the top!

COLD CAULIFLOWER SOUP

Follow the instructions for: Roasted Cauliflower Soup.

Chill the soup in the refrigerator. It can be made a day or two ahead.

When ready to serve – Add the following:

GARNISH

Ingredients

1 cup fresh white bread crumbs

1 Tbsp. Olive Oil

Balsamic Glaze or Reduced Balsamic Vinegar

Instructions for crumb topping

Make 1 cup of fresh breadcrumbs with white bread – preferably Italian bread.

Add a tablespoon of olive oil, mix well, and toast the crumbs under the broiler.

Keep crumbs in a sealed container.

(You can also use toasted almonds – For this recipe you might want to chop the toasted nuts.)

Instructions for serving:

Pour or spoon some of the chilled soup in a bowl or glass. It is much prettier in a special glass – maybe a martini glass or a wine glass – or a glass dessert coupe.

Sprinkle some of the toasted crumbs (or almonds) in the center of the soup.

Drop a little Balsamic Glaze (or reduced Balsamic Vinegar)  – dots as in photo – or you can make squiggly lines to be more decorative, if you like.

Balsamic Glaze can now be found at most grocers, Whole Foods, etc in the Vinegar aisle. It is thick and rich-so you only need a little.

This little addition of the Balsamic Glaze adds a sweet brightness to the dish and a tiny bit goes a long way.

To reduce your vinegar – pour some in a small pot – boil and reduce down. The Balsamic becomes thicker, sweeter, and more concentrated.

PARLA COME MANGI!

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