Although soup is often thought of as a winter dish, it’s time to rethink this classic comfort food and try some light, summer-approved variations. Perfect for adding a refreshing twist to your braai menu this New Year, these soups will not only keep you cool but will also impress your guests with their lekker flavours.
Johandré Grobler, executive chef at ANEW Hotel and Resorts, is a fan of summer soups for their versatility. He shares creative ideas for revitalising Meatless Mondays during the warmer season, showing that you don’t need heavy ingredients to create delicious, satisfying soups.
The key to summer soups is their cool, crisp nature. Served at around 5 °C, the refreshing temperature brings out the natural flavours, making each spoonful the perfect treat on a hot day.
To keep things light, steer clear of heavy ingredients like red meats, lentils, and beans. Instead, embrace the freshness of Asian-inspired broth soups featuring ingredients like lemongrass, lime, ginger, and chili. These vibrant, zesty soups offer a burst of flavour and are perfect for summer.
While pairing soups with bread or flatbreads is a go-to, this summer, why not think outside the box? Try unexpected accompaniments that complement the lightness of your soups, such as:
Strawberry gazpacho
Combine and blend strawberries with tomatoes, cucumber, red onion, and red pepper for a sweet and tangy twist on the traditional gazpacho. Add a splash of balsamic vinegar and fresh basil for extra flavour. Serve with grilled fruit skewers. The caramelisation from grilling the fruit brings out the natural sweetness in fruits like peaches, pineapples, or even watermelon, which pairs very well with a chilled strawberry gazpacho.
Spicy spanspek and cucumber soup
Blend spanspek with cucumber and a hint of jalapeño for a refreshing yet spicy summer soup. Garnish with mint and a drizzle of honey. Pair with stuffed avocados with a mix of quinoa, black beans, and corn.
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Here are two of Chef Johandré’s favourite chilled summer soup recipes:
Chilled Greek yoghurt soup
Ingredients:
- 2 cups (500ml) Greek yoghurt
- 1 cup (250ml) chilled vegetable or chicken stock
- 1 clove garlic, minced
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 cup (250ml) finely chopped cucumber
- 2 tablespoons fresh dill or mint, chopped
- Salt and pepper to taste
Method:
1. In a large bowl, whisk together the Greek yoghurt, chilled vegetable or chicken stock, minced garlic, lemon juice, and olive oil until smooth.
2. Stir in the finely chopped cucumber and fresh dill or mint. Season with salt and pepper to taste.
3. Cover the mixture and refrigerate for at least one hour to allow the flavours to blend and the soup to chill.
4. Ladle the chilled soup into bowls and serve alongside lightly turmeric-spiced tortilla crisps, or garnish with sliced cucumber, cherry tomatoes, and olives.
Chilled smoked aubergine soup
Ingredients:
- 2 large aubergines
- 20 ml pure olive oil
- 5g ground coriander
- 5g sumac spice
- 500ml chicken stock (chilled)
- 4 roasted garlic cloves (see method)
- 10g paprika
Method:
1. Grill the aubergines on the braai or griddled pan until soft and charred. Once cooked, peel off the skin and set aside to cool.
2. Place the garlic cloves in the oven with olive oil and a pinch of salt. Roast until very soft, then peel off the skins.
3. In a blender, combine the cooled roasted aubergines, roasted garlic, ground coriander, sumac spice and chicken stock, and blend until smooth.
4. Transfer the blended soup to a bowl and refrigerate for at least 1 hour to chill and allow the flavours to blend.
5. Ladle the chilled soup into bowls and sprinkle paprika over the top before serving. Pair with grilled peach slices with crumbled goat’s cheese on top for an unexpected, delightful pairing.
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