And the winner is...

Peach Melon Gazpacho by Laura Parker!
Peach Melon Gazpacho by Laura Parker!

It's official.

Laura Parker's Peach Melon Gazpacho has been chosen as the winning recipe in our Really Good Soup Chilled Recipe Contest. Judges and voters alike were wowed by the farm fresh flavor of fruits and vegetables in this soup. And, we think it is a perfect addition to our existing collection of unique chilled recipes. A huge thanks to all of you who took the time to share your recipe and cast your ballots.

Congratulations to all of our finalists!

Laura Parker - Pennsylvania

Peach Melon Gazpacho

Serves: 4-6
Prep Time: 30 minutes
Cook Time: Chill 1 HR
    5 Tomatos
  • 1/2 Red Onion
  • 1/2 Red Pepper
  • 1/2 Yellow Pepper
  • 2 cups watermelon
  • 1 seedless cucumber
  • 14/ cup chopped cilantro
  • 1 peach
  • 1 bottle of spring water
  • 2 crushed garlic cloves
  • 2 teaspoon olive oil
  • 2 teaspoon red wine vinegar
  • salt and pepper to taste

Take 4 tomatoes and pulse them in a blender (make sure you still have some chunks, you don't want it to be total liquid) to make the base for the soup. Pour that into a bowl. Then dice up the following and add: Remaining tomato, red onion, peppers, watermelon, cucumber, cilantro, and peach. Add water, salt/pepper, olive oil, crushed garlic, vinegar and cilantro and stir together. Chill for one hour.

I love healthy and fresh recipes! During a recent visit to a farm stand I realized even more the importance of eating fresher meals after I made this chilled soup. The taste and combination of all these seasonally fresh fruits and vegetables is just incredible. It is the classic summer chilled soup that everyone can enjoy!

Andre Alban - Florida

Chilled Roasted Carrot and Sweet Potato Soup with Mint/Cardamon Yogurt

Serves: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
    4 large carrots-peeled, in chunks
  • 2 medium sweet potatoes-peeled, in chunks
  • 1 large leek-white part, sliced
  • 2 Tblsp. olive oil
  • sea salt and fresh pepper to taste
  • 1 and 1/2 qt. vegetable stock
  • 1 large ginger root-peeled, grated
  • 1/2 cup heavy cream
  • sea salt and fresh pepper to taste
  • 1 cup plain yogurt
  • 1 tsp. ground cardamon
  • 1 tsp. honey
  • 1 Tblsp. mint leaves-chopped
  • 1 cup shredded carrots

1. Turn oven to 425.
2. Toss carrots, sweet potatoes, leek, olive oil, salt and pepper in medium bowl, empty on baking sheet, roast 15-20 minutes, combine with vegetable stock, ginger in 1 gallon pot, heat until barely boiling, remove from heat. Stir in heavy cream, adjust for salt and pepper, let cool, refrigerate until ready to use.
3. Mix yogurt, cardamon, honey, mint leaves in small bowl.
4. Divide soup in 6 bowls, top with yogurt mix, spread shredded carrots around.

Always liked hearty soups and this is the "cool" interpretation of a typical winter "warm up" dish. The cardamon and mint give this soup and extra refreshing taste.

KC Quaretti - Florida

Chilled Prosecco Goat Cheese Leek & Potato Soup

Serves: 8
Prep Time: 15 minutes
Cook Time: 30 minutes + 24 hours chill
    5 Yukon gold potatoes peeled and chopped
  • 3 Leeks white part only cleaned and chopped
  • ½ Sweet Onion chopped
  • 2 T Olive oil
  • 4 Cups vegetable broth
  • 2 t Salt
  • 1 t Pepper
  • 1 T. Fresh Thyme chopped
  • 4 oz. Goat cheese
  • ½ Bottle Prosecco
  • 1/4 cup minced chives

1. Sauté leeks and onion in olive oil for 15 minutes or until leeks and onions are translucent and tender
2. Add potatoes, stock, salt and pepper
3. Bring to a boil and reduce heat so soup just simmers for 30 minutes or until potatoes are tender
4. Remove from heat, add the goat cheese and stir until cheese is incorporated
5. Blend with immersion blender
6. Chill soup for 24 hours
7. Add the Prosecco and stir until incorporated
8. Ladle into soup bowls and top with fresh chopped chives

Based on the traditional French Vichyssoise Soup I added more flavor and excitement with Prosecco and goat cheese. This dish is perfect for hot summer evenings when you want something cool yet filling. If you have children sharing your table dish their soup prior to adding the Prosecco!

Suzanne Banfield - New Jersey

Chilled Corn Bisque

Serves: 6
Prep Time: 15
Cook Time: 40
    4 ears corn, kernels removed
  • 6 cups cold water
  • 1/2 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 gluten free corn tortillas
  • Salt and pepper
  • 1 tablespoon red pepper, cut into thin strips
  • 1 tablespoon chopped fresh chives

In a large saucepan, bring corn cobs and water to a boil; add onion, celery and tortillas. Reduce heat, cover and simmer for 30 minutes. Remove cobs, add corn kernels and cook another 15 minutes. Cool for 10 minutes, then process in high speed blender in batches, returning each batch to the pot. Stir, taste and season with salt and pepper as needed.

Chill for at least 4 hours. Garnish each serving with red pepper and chives.

Celebrate summer with fresh, sweet corn bisque because summertime is the perfect season to enjoy it chilled. Since there are so few ingredients, this soup tastes like pure corn essence and pure summer in a bowl!

Complete Contest Rules

  • Entries will only be accepted from June 2, 2015 to August 2, 2015.
  • One entry per person.
  • You are not eligible to enter and will be disqualified if you are an employee of Zoup! Fresh Soup Company LLC, a franchisee or any of their respective parents, subsidiaries and affiliated companies, or a member of the immediate family (parent, children, siblings, spouse, regardless of where they live) or same household of such employees (whether related or not).
  • Voting will take place on our gallery page between August 10, 2015 and August 24, 2015.
  • Contest officials, including culinary experts and Zoup! staff members will select the grand prize winner, based on this criteria:
    • Quality of the recipe itself - 60%
    • Presentation based on photo of the finished recipe - 25%
    • Inspiration associated with the recipe - 15%
  • The winner will be announced on August 25, 2015.
  • You hereby grant to Zoup! Fresh Soup Company, LLC, and its respective assigns, successors, parents, subsidiaries, affiliated and related entities and its respective licensees and advertisers (collectively hereinafter “Zoup!”) the irrevocable perpetual, nonexclusive, world-wide license to reproduce, distribute, display, use and create derivative works (along with a name credit) of the recipe and photograph entered (the “Entry”) in connection with the Zoup! Recipe Contest (the “Contest”) and the promotion of the Contest and Entry, in any manner whatsoever and without any compensation of any kind or form. You further waive any “moral” rights, or other rights with respect to attribution of authorship or integrity of the Entry that you may have under any applicable law, whether under copyright, contract, tort, unfair competition, trademark, or any other legal theory, with respect to any use or exploitation of the Entry.
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