These soups compose a trio of chilled summertime soups, served in martini glasses, that Chef Jeff Raider serves at Valley at the Garrison Restaurant in Garrison, New York. All three soups yield four appetizer-sized portions each. Chilled Corn Soup with Crab and Scallions 1 teaspoon extra virgin olive oil ½ small Vidalia onion, peeled and roughly chopped 1 clove fresh garlic, peeled and roughly chopped 2¼ cups light chicken stock 1¼ cup fresh corn kernels (about 2 medium-sized ears) Salt and freshly ground black pepper, to taste 4 pieces jumbo lump crabmeat 1 scallion, thinly sliced Heat olive oil in a medium-sized, nonreactive soup pot over medium heat. Add onion and garlic, and sweat until soft, about 3-5 minutes. Do not allow them to color. Add stock and bring to a boil, then simmer for 3 minutes. Add corn, bring to boil again, then simmer 4-6 minutes, or until corn is tender. Purée soup in high-speed blender until smooth. Season with salt and pepper to taste. Chill soup in a nonreactive container. When ready to serve, garnish soup with crab and scallions. Tomato Gazpacho with Avocado and Lobster 2 ripe tomatoes, seeded and chopped 1 cucumber, peeled, seeded and chopped 1 red jalapeño pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 1 red onion, chopped 1 garlic clove, chopped 1 tsp fresh lime juice 1 tablespoon Sherry vinegar 3 tablespoons extra virgin olive oil ½ cup V-8 juice ½ cup cold water 1 tablespoon fresh mint, chopped 1 tablespoon fresh cilantro, chopped Salt and freshly ground black pepper, to taste 1 ripe avocado, diced 1 tablespoon lobster meat, diced Combine all but the last two of the ingredients in a food processor. Pulse until well blended. Allow mixture to sit overnight in the refrigerator. Pour mixture into a blender and process on high speed until smooth. Remove to a nonreactive container and chill. Garnish with avocado and lobster pieces. Sweet Pea Soup with Warm Lardons 1 teaspoon extra virgin olive oil ½ small spring onion, peeled and roughly chopped 1 clove fresh garlic, peeled and roughly chopped 2 ¼ cups light chicken stock or water 1 ¼ cups fresh peas, shucked 1 ¼ cups fresh pea leaves, packed tightly 14 leaves fresh mint (no stems) Salt and freshly ground black pepper 1 tablespoon slab bacon, cut into small lardons Heat olive oil in a medium-sized, nonreactive soup pot over medium heat. Add onion and garlic and sweat until soft. Do not allow it to color. Add stock and bring to a boil. Add peas. Simmer until peas are tender. Pour contents into a blender and process on high speed until smooth. Add raw pea leaves and process again until smooth. Season with salt and pepper. Remove soup to a nonreactive container and refrigerate until chilled. When ready to serve, render the bacon. Garnish soup with lardons and serve.
