Summer soups are a soothing seasonal delight that do the body good. When Callie and Maeme Rasberry added summer soups to the repertoire at their Ketchum bistro, Rasberrys, it was with a passion for health and cultural cuisine. Creating their own version of gazpacho, the classic cold Spanish soup, the twins could not help but devise it with an Idaho twist. In the summer, fresh ingredients are selected from regional farms through the Ketchum Farmers’ Market and local food co-op Idaho’s Bounty.
"It’s Spanish, which fits the Rasberrys’ menu because we are from Texas," Maeme said. "We use tomato, bell pepper, avocado, fresh corn, cucumber, basil and cilantro, but I leave it chunky."
Cold soup is never heated, just blended, pureed or chopped, a raw food lover’s dream come true. "It’s handmade, easy and fast," Maeme said. "Chilled soups are my favorite, because they are a refreshing and healthy meal using as much local produce as possible." Cold soups even entice kids to eat their vegetables, and in a rush, the vibrant red and green soups are fun takeout supped straight from the container at summer concerts.
"You can make any kind of gazpacho you want; you can add artichokes or jalapeños and chipotle peppers or sun-dried tomatoes," Maeme said. Using such unusual ingredients as melon, avocado and shrimp, Rasberrys offers a colorful variety of cold soups throughout the summer.
The Rasberrys chop, blend and puree fresh ingredients until they hit just the right notes.
Tomatoes, tomato juice, red onion, bell pepper, cucumber, garlic, white wine vinegar, olive oil, cayenne pepper, thyme, fresh lemon juice, balanced to taste. Garnish with avocado.