From seersucker to sweet tea, Charlestonians have a long history of testing the best ways to cool off in the summer. Southern summers are known for their heat, but Chef John Robertson at Kitchen 208 knows the best way to beat the summer heat is with a bowl of chilled soup.
Here’s a few favorites so far: Heirloom Tomato Gazpacho, Chilled Carrot Ginger, Cucumber Melon, and Watermelon + Strawberry. Chef John features a chilled soup almost every day in the summer. We think this is the perfect way to cool off while enjoying warm weather flavors! We’re sharing our recipe to help you cool down at home this summer.
1 medium red onion, rough chopped
3 cloves of fresh peeled garlic
3 limes, juiced
1 fresh jalapeno, seeded and rough chopped
1 bunch of cilantro, large steps removed
1 Tbsp of Tabasco hot sauce
8-10 large vine ripe tomatoes, cored and rough chopped
1 English cucumber, peeled, seeded, and rough chopped
1.5 Tbsp ground cumin
1 Tbsp ground coriander
Salt to taste
Serves 6-8 people
Place the onion, garlic, jalapeno, and about 1/4 of the tomatoes in to a vita-prep blender. Set the blender to 3 and work the contents with the stick until the consistency of salsa is achieved and there are no large pieces. Poor contents in to a holding container. Place the lime juice, hot sauce, cilantro, cumin, coriander, and 1/4 cup of water in to the blender, set the blender to about 5, and blend until the cilantro is well chopped but not pureed. Add to the holding container. Place the rest of the tomatoes and the cucumber in the blender, working in batches if necessary, adjust the blender to about 8, and blend until nearly smooth. Add this to the holding container and whisk well to combined. Add salt to taste. You can adjust the acidity with additional lime juice or apple cider vinegar, or sweeten with a bit of sugar or honey.
Swing by Kitchen 208 for breakfast, lunch or brunch, but don’t miss one of Chef John Robertson’s refreshing chilled soups. Find our daily soup special online each morning at Kitchen208.com or follow us on Facebook or Twitter for daily updates.