Caramie Schnell

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August 13, 2013
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Vail Daily food feature: Not all soup is hot

Even though author Jennie Iverson’s tagline is “Let life boil” not all of the recipes she included in her “Ski Town Soups: Signature Soups from World Class Ski Resorts” cookbook require heat. There are a handful of cold soup recipes included in the book. Iverson, who lives in East Vail with her husband Ross and two sons, Hunter and Grant, published the book in September of 2012. She’s had a slew of book signings since, including one set for Aug. 31 at Gorsuch in Vail.

Iverson’s love for soup began after she took a soup cooking class when her boys were young.

“I just love making soups,” she said. “I love the simmering time and how creative you can be with them. I started making tons of soups and pureeing them with an immersion blender. The kids would drink them through a straw.”

That love of soup, combined with Iverson’s affection for ski town life and culture - she grew up in a “skiing family” in Minnesota - got an idea simmering in Iverson’s head for a coffee table-caliber cookbook.

“I wanted it to have a travel and lifestyle feel as well,” Iverson said. “Rustic yet sophisticated, with kind of an Old World, European flair to it.”

Here are three cold soup recipes to experiment with this month. And this fall, when a chill begins to creep in, we’ll share a handful of warm soup recipes. Stay tuned.

Rocks Shrimp Gazpacho

Rocks Modern Grill, Beaver Creek Resort

Difficulty level: Easy

1 pound rock or cocktail shrimp

30-ounce can crushed tomatoes

2 English cucumbers, skin-on

1/2 red onion

1 red bell pepper

1 yellow bell pepper

1/2 small seedless watermelon, chopped

1 small bunch parsley

6 basil leaves, torn by hand into small pieces

1/2 cup white balsamic or champagne vinegar (or regular balsamic)

2 Tablespoon extra virgin olive oil

Salt and pepper to taste

Sauté shrimp in 1 Tbsp. olive oil until firm and opaque. Season with salt and pepper to taste, and set aside to cool.

Puree watermelon in a blender until smooth. Add parsley and basil; pulse blender 10 times to chop herbs. Cut cucumbers, onion and peppers into small pieces, about ¼-inch.

In a large bowl, mix all ingredients and season with salt and pepper to taste. Allow gazpacho to rest overnight for flavors to combine. If you can’t wait that long, puree ¼ of the soup in a blender and stir back into the mix.

Serving Suggestion: Enjoy in a chilled martini glass topped with sour cream and fresh lime and surrounded by tortilla chips.

Serves 4-6.

Roasted Corn and Vegetable Gazpacho

Riverhorse on Main, courtesy of Chef Seth Adams, Park City, Utah

Difficulty level: Easy

3 roasted red bell peppers, peeled, seeded and diced

1 jalapeno, seeded and diced

3 English cucumbers, seeded and diced

1 red onion, diced

5 ears of corn

1/2 cup flat leaf parsley, chopped

1/2 cup cilantro, chopped

3 fresh limes, juiced

1 1/2 cups tomato paste

1 gallon vegetable stock

1 1/2 Tablespoon cumin

1 1/2 Tablespoon chili powder

2 Tablespoon salt

1/4 teaspoon cayenne pepper

Brush ears of corn with olive oil and season with salt and pepper. Roast in a 425 degree oven for 10 minutes. Cool and cut corn from husk.

Combine stock, tomato paste, lime juice, cumin, chili powder, salt and cayenne. Add all remaining ingredients. Refrigerate for 2 – 3 hours. Adjust seasoning, according to your taste.

Serving Suggestion: This simple, fresh summer gazpacho may be elevated by adding fresh crab meat or crab legs.

Serves 6-8.

Chilled Beet Soup

The Wildflower Restaurant, Chef Jack Heywood, Snowbird Ski Resort in Snowbird, Utah

Difficulty level: Easy

8 medium beets, peeled and chopped

4 large red onions, peeled and chopped

5 potatoes, peeled and chopped

1 cup garlic cloves, minced

Olive oil

1⁄2 quart heavy cream

2⁄3 cup rice vinegar

Salt and pepper to taste

On low-medium heat, sweat beets, onions, potatoes, and garlic in a large, covered pot with a small amount of olive oil until caramelized.  Add water until beets are covered. Boil for 5 minutes, then lower heat and simmer for 1 1⁄2 hours.  

Puree in a blender or with an immersion blender. Add heavy cream and rice vinegar. Season with salt and pepper to taste, then chill.  

Serving Suggestion: Serve Chilled Beet Soup with Goat Cheese Garnish, using a squeeze bottle to decorate the top of the soup.

Goat Cheese Garnish: Whip buttermilk and Sheppard’s goat cheese until a smooth texture is reached.

Serves 10-12.

Watermelon Gazpacho

Uptown Fare, Park City, Utah

Difficulty level: Easy

1 medium watermelon, seedless

1/2 red onion, diced

2 medium cucumbers, diced

15-ounce can tomato juice

1/2 cup cilantro, chopped

Salt and pepper to taste

Slice watermelon in half. Cut half of the watermelon into large chunks and place in blender with tomato juice. Blend until juiced. Cut the rest of the watermelon into bite-sized pieces. Place watermelon pieces in a bowl with all ingredients, including watermelon/tomato mixture. Adjust seasonin; if gazpacho is not sweet enough, add a teaspoon of sugar. Chill for several hours to bring out the flavors.

Serving suggestion: Serve this refreshing gazpacho chilled.

Serves 4-6.

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The VailDaily Updated Oct 11, 2013 10:02AM Published Aug 14, 2013 10:13AM Copyright 2013 The VailDaily. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.