Beat the heat with a refreshingly cold carrot soup for a light dinner or appetizer at your next garden party

Summer once again means sweltering temperatures in most locations across the northern hemisphere. Which calls for an appropriate light Mediterranean-style diet. Plus, it’s even too hot to spend a lot of time in front of a hot stove.

Indeed, when temperatures start to exceed the 30°C (86° Fahrenheit) mark, I am gladly turning to my favourite Med summer recipes.

And there is nothing better on a sweltering hot summer day than devouring a delicious cold soup. It’s refreshing, hydrating, and packed with seasonal flavour.

The perhaps best-known cold soup is the classic gazpacho that origins from the Spanish region of Andalucía. While you can’t go wrong with a gazpacho these days (at least if you ask me), there are many more delicious cold soup recipes that only wait to be tasted.

Today, I have on for you that had become an instant favourite over here. It’s made with just few ingredients and not only is it perfect for a light dinner on a hot day. Perfect for being made a day in advance, it is also the perfect appetizer for your next summer garden party. Simply swap the larger bowls or glasses and distribute over 10 to 15 small glasses for appetizers.

The recipe requires the carrots to be cooked, but you can well let them simmer in the kitchen without having too much to oversee. Meaning still spending only a short time in the warm kitchen.

Best wines with carrot soup

Have I tempted you to try this easy recipe and have a cold carrot soup anytime soon during this hot summertime? Then you might wonder what best to drink with a carrot soup.

What you are looking for is a wine that goes will with the creamy soup packed with both sweet and savoury flavours

The best wines to pair with carrot soup (whether cold or hot) are a refreshing, crisp and slightly acidic Pinot Grigio, Sauvignon Blanc, Riesling or Vermentino. They will perfectly compliment the slight sweetness of the soup.

Likewise, the soup will also work well with a rosé wine. Especially the dry Provence style rosés will work well.

Finally, a champagne or dry sparkling wine will also work well.

Recipe: Cold Carrot Soup

Serves 4

500 g carrots, cleaned and cut in small pieces
20 g butter
½onion, finely chopped
750 ml broth
1 heaping tablespoon mascarpone
150 ml heavy cream
50 ml milk
salt, pepper, muscat to season

In a saucepan over medium-low heat melt the butter. Add onion and fry until translucent and slightly browned, around 5 minutes.

Add the carrots, fry for another 2-3 minutes then add enough broth to just cover the carrots. Bring to boil over medium heat, then reduce heat to medium-low again and let cook for around 30 minutes.

Puree the carrots and stir in the mascarpone. Set aside to let cool than pour into four small bowl or 10 to 15 small appetizer glasses. Refrigerate for 2 hours or overnight.

Before serving, beat the heavy cream until it starts to tighten then add the milk and season with salt and pepper. Continue to beat until slightly stiff.

Top the carrot soup with the cream and dust with a pinch of muscat.