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Summer Comfort Supper

Article by Judy Beaudin @scrumptious_judyb

Photography by Judy Beaudin

Originally published in Franklin Lifestyle

As much as I love the coziness of soup and a gooey grilled cheese in the winter, it doesn’t have quite the same appeal when it’s 95 degrees outside. But there’s no reason a summertime version can’t offer comfort on a scorching hot day. Swap winter’s hot soup for a chilled one, and put a twist on the traditional sandwich by adding sun-ripened vegetables. Chilled Avocado Shrimp Soup and Grilled Cheese with Summer Corn and Tomatoes make for a lunch or dinner bursting with the best garden-fresh flavors of the season.

Chilled Avocado Soup with Shrimp and Bacon
Yield: 4 servings

5 Haas avocados sliced in half, pitted, and flesh scooped out
2 ½ cups chicken broth
¼ cup lime juice
½ cup heavy cream
¼ teaspoon sugar
1 teaspoon butter
1 tablespoon chopped shallot
½ pound frozen salad shrimp, thawed
3 strips bacon, cooked and chopped
Purée first 5 ingredients in a blender.
In a small skillet, melt butter over medium low heat. Sauté shallot 1 minute or until
softened. Add to blender with avocado mixture. Pulse 4-5 times. Add salt to taste.
Pour into 4 bowls. Top with 7-8 shrimp and chopped bacon. Serve chilled. If preferred, soup can be slightly warmed before adding shrimp and bacon.

Grilled Cheese with Summer Corn and Tomatoes
Yield: 4 sandwiches

1/2 cup fresh corn kernels
1 tablespoon butter
1 tablespoon finely chopped shallots
¼ cup chopped green onions
½ teaspoon minced garlic
1 cup shredded sharp cheddar cheese
½ cup shredded Fontina cheese
½ cup mayonnaise
¼ teaspoon cayenne pepper
½ cup chopped fresh tomatoes
6 tablespoons butter, softened
8 slices Texas Toast bread

In a large cast-iron skillet over high heat, quickly sauté corn kernels until charred in places. Transfer to a large bowl.
In the same skillet, melt butter over medium heat. Add shallots and green onions.
Stirring constantly, cook 2-3 minutes or until tender. Add garlic and cook 1 minute.
Transfer to bowl with corn. Add cheeses, mayonnaise, and cayenne pepper. Stir until
blended. Fold in tomatoes. Wipe out skillet.
Spread butter on one side of bread slices. Place 6 slices butter side down and top
evenly with cheese mixture. Top with remaining bread slices, butter side up.
Over medium-low heat in the cast iron skillet, place two sandwiches and cook until
golden brown on bottom side. Flip and brown other side. Repeat with remaining sandwiches.
Serve immediately.