The highs have been greater than 80 degrees fahrenheit here in Georgia (27 C). Consequently I've been assembling a list of cold foods to add to my menu rotation.
I'm not a raw foodist by any means, but I do appreciate the health benefits of eating raw vegetables. So I've been experimenting with cold, raw blender soups and smoothies, and browsing raw food recipe books for ideas. I stumbled on one of by favorite cold soup recipes by accident. It's a modified version of a smoothie from the book 12 Steps to Raw Foods: How to End Your Dependency on Cooked Food
While Ms. Boutenko's version included lemon, and two cups of water, I didn't have lemon on hand, and wanted to use up some kale I had in the refrigerator. I used the amount of apple she recommended, but increased the amount of kale, decreased the water by half, and added basil and parsley. The increased solids transformed it from a smoothie to a cold soup. In subsequent versions I added a medium tomato to the mix.
So here's the finished recipe:
4 cups chopped kale leaves
1 large or two small apples, cored but with the peel left on
1 medium tomato
2 teaspoons dried basil
2 teaspoons dried parsley
1 cup water (add more if the consistency is too thick)
Blend until smooth.
I'd highly recommend Ms. Boutenko's book, too. I almost always modify recipes significantly, but the smoothies and soups in her book provide a great starting point for an introduction to green smoothies and blender soups.