No-cook summer soups

Indy Style

These hot, summer months call for cold, no-cook soups!

Jolene Ketzenberger, Editor & Host of Eat Drink Indy, shares recipes for Classic Gazpacho and Chilled Peach Soup with Goat Cheese, both using lots of seasonal products directly from the Farmers’ Market. 

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Classic Gazpacho

No-cook summer soups

Serves 4
•    1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
•    Tomato juice
•    1 cup cucumber, peeled, seeded and chopped
•    1/2 cup chopped red bell pepper
•    1/2 cup chopped red onion
•    1 small jalapeno, seeded and minced
•    1 medium garlic clove, minced
•    1/4 cup extra-virgin olive oil
•    1 lime, juiced
•    2 teaspoons balsamic vinegar
•    2 teaspoons Worcestershire sauce
•    1/2 teaspoon toasted, ground cumin
•    1 teaspoon kosher salt
•    1/4 teaspoon freshly ground black pepper
•    2 tablespoons fresh basil leaves, chiffonade

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

Adapted from

Chilled Peach Soup with Goat Cheese

No-cook summer soups

Serves 4
•    3 cups sliced peeled peaches (about 4 peaches)
•    1/4 cup finely diced peeled seedless cucumber, plus thin slices for garnish
•    1/4 cup finely diced yellow bell pepper, plus thin slices for garnish
•    1/4 cup diced dried apricots
•    2 tablespoons honey
•    3 tablespoons crumbled fresh goat cheese, plus more for garnish
•    1/4 cup white balsamic vinegar, plus more for seasoning
•    1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
•    Kosher salt
•    1 large garlic clove
•    2 cups diced baguette (1/2 inch)
•    Basil leaves, for garnish
•    Freshly ground black pepper

In a bowl, toss the peaches, diced cucumber, yellow pepper and apricots. Add the honey, 3 tablespoons of goat cheese, 1/4 cup of balsamic vinegar and 2 tablespoons of the olive oil. Stir in 1 1/2 teaspoons of salt. Add the garlic. Cover and refrigerate overnight.Discard the garlic. Transfer the contents of the bowl to a blender and puree. Add 1/4 cup of water and puree until very smooth and creamy; add more water if the soup seems too thick. Season with salt and vinegar. Refrigerate the soup until very cold, about 1 hour.

Adapted from

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