Cold Soup Collection

[Smokeysmomm]

Grilled Tomato-Bell Pepper Gazpacho
Bon Apetit! Molly Stevens, August 2007

The flavors of cold soup become muted once the soup is thoroughly chilled. Before serving the gazpacho, check the salt and vinegar and then adjust them, if need be.
6 servings

Ingredients

3 1/4 TO 3 1/2 pounds firm but ripe medium tomatoes
1 (8- to 9-ounce) red bell pepper
1 (8- to 10-ounce) red onion, unpeeled, quartered lengthwise
8 tablespoons extra-virgin olive oil, divided
3 (5 x 3 x 1/2-inch) slices country-style bread
3 garlic cloves, divided
1 (10- to 11-ounce) cucumber, peeled, halved, seeded, cut into small cubes, divided
3 tablespoons (or more) Sherry wine vinegar
2 teaspoons chopped fresh marjoram
3/4 teaspoon smoked paprika*
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3/4 cup (about) cold water (optional)
3 green onions, cut into thin strips


Preparation

Prepare barbecue (medium-high heat). Place first 3 ingredients on baking sheet. Brush with 3 tablespoons oil; sprinkle with salt and pepper. Brush both sides of bread with 2 tablespoons oil. Grill vegetables until skins are charred, turning frequently, about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper. Return to baking sheet. Grill bread until toasted, about 1 1/2 minutes per side. Cut 1 garlic clove in half; rub over toasted sides of bread. Cut bread into small cubes; reserve croutons.

Remove charred skins and cores from tomatoes. Peel, seed, and core pepper; coarsely chop. Remove charred papery peel and core from onion. Set aside half of chopped cucumber for garnish. Working in 2 batches, add half each of tomatoes, pepper, onion, and remaining cucumber to processor and blend until coarse puree forms. Transfer mixture to large bowl. Repeat with remaining tomatoes, pepper, and onion. Using garlic press, squeeze in remaining 2 garlic cloves. Stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin, and cayenne. Thin soup, if desired, with cold water by 1/4 cupfuls. Season with salt and pepper. Chill at least 2 hours. DO AHEAD Gazpacho and croutons can be made 8 hours ahead. Cover gazpacho and chopped cucumber garnish separately and refrigerate. Cover and store croutons at room temperature
Season gazpacho to taste with more salt and more vinegar, if desired. Ladle into bowls. Garnish with cucumber, croutons, and green onions; serve.

[Smokeysmomm]

Cold Curried Buttermilk Soup
Wholeliving
Makes 1 quart.

Poblano chile and a trio of curry spices add complexity to a pureed corn soup. Buttermilk lends a pleasant tanginess and helps temper the heat. This soup can be made up to one day ahead and stored, covered, in the refrigerator; stir it again before serving, as it may separate while it sits. Poblano chiles vary in heat from mild to hot; you may need more or less to taste. If you like, garnish each serving with additional cooked corn kernels.
.

Ingredients

1 teaspoon vegetable oil
1/2 yellow onion, finely chopped (about 1 cup)
1/2 poblano chile, seeded and finely chopped (about 1/2 cup)
1 large garlic clove, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
2 1/4 cups corn kernels (about 4 ears)
3 cups non-fat buttermilk
3/4 teaspoon coarse salt




Directions

1.Heat oil in a medium saucepan over medium heat. Add onion, poblano chile, and garlic; saute until onion is soft and translucent and chile and garlic are tender and fragrant, about 5 minutes.

2.Add coriander, cumin, and turmeric, and cook until they are toasted and fragrant, about 2 minutes. Add corn, and saute until kernels are lightly browned, about 5 minutes. Remove from heat, and let cool slightly.

3.Transfer 1 1/2 cups corn mixture to the bowl of a food processor fitted with the metal blade, and add buttermilk and salt; puree until mixture is smooth. Transfer to a large bowl or plastic storage container; stir in remaining corn mixture. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 2 to 3 hours. Remove from refrigerator; ladle into bowls, and serve.

[Susie Ann]

COLD TOMATO BUTTERMILK SOUP
MS living.com

• 1 quart tomato juice
• 2 cups buttermilk
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon Worcestershire sauce
• 8 dashes hot sauce, such as Tabasco
• 3/4 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper
• 3/4 cup arugula (about 1 ounce), chopped

1. Combine all ingredients except arugula. Cover, and refrigerate at least 1 hour (or overnight). Stir to recombine. Add arugula, and serve or pour into a thermos

[Jerryanne]

SUMMER GAZPACHO WITH GARLIC-CUMIN SAUCE
Source: cooking club-recipe by Janice Cole)

"This refreshing chilled soup combines the best of summer in one bowl. Garden-fresh tomatoes, peppers, cucumber and herbs are seasoned with a hint of saffron and sherry vinegar to reflect the Spanish heritage of the recipe. Accompany it with grilled or toasted crusty bread."

GAZPACHO:
4 c.chopped tomatoes (about 4 medium)
1 c. finely diced peeled cucumber
1 large green bell pepper, finely diced
1/2 c. chopped sweet onion
1 serrano chile, minced*
1/4 c. chopped mixed fresh herbs (basil, tarragon and/or chives)
1 large garlic clove, minced
1 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. crushed saffron threads
2 c. water
3/4 c. tomato juice
1 Tbsp. sherry vinegar or red wine vinegar
1 Tbsp. extra-virgin olive oil

SAUCE:
1/2 c. plain yogurt
1 medium garlic clove, finely minced
1 tsp. fresh lime or lemon juice
1/4 tsp. ground cumin

In large bowl, stir together all gazpacho ingredients. Cover; refrigerate 30-60 minutes.

In small bowl, stir together all sauce ingredients; refrigerate until ready to serve.

Drizzle soup with sauce; pass remaining sauce. 4 servings.

TIP *Remove veins and seeds from pepper for a milder flavor.

[Smokeysmomm]

I wish I would of had this today for lunch

[Jerryanne]

CHILLED CRANBERRY SOUP
(Source: Best Recipes from New England Inns-recipe from The Old Tavern, Grafton, VT)

"We start serving our very popular chilled soups over the Memorial Day weekend and continue through foliage season. However, we have been known to offer them in the winter too, particularly this favorite."

2 oranges
1 Tbsp. butter
1 1/4 c. granulated sugar
1 c. sherry
1 lb. cranberries
1 c. dry sauterne
1 c. light cream
1 c. club soda
1 c. sour cream
16 pecan halves

Squeeze juice from oranges; set aside. Julienne the rinds; sauté in butter, but do not let brown.

Add sugar, sherry, and reserved orange juice. Boil 2 minutes.

Add cranberries, cover, and boil 2 minutes longer. Uncover and continue boiling for 3 additional minutes. Chill overnight.

Place in blender ; add sautérne and light cream. Blend at moderate speed for 1 minute. Strain; chill well.

Before serving add club soda; mix well. Garnish individual servings with a dollop of sour cream and 2 pecan halves. 8 servings.

[Jerryanne]

BLACKBERRY SOUP
(Source: Yankee Soups, Chowders and Stews)

"Serve in small bowls as an appetizer on a hot summer night or as a dessert soup, generously garnished with whipped cream. You can also use black raspberries, if available."

4 c. blackberries, fresh or frozen, thawed and drained
2 c. cold water
1/2 lemon, sliced
1/4 c. granulated sugar
3 whole cloves
2" stick cinnamon
1/2 c. cream

Set aside a few berries to use as a garnish.

Combine berries, water, lemon, sugar, cloves, and cinnamon in soup kettle; simmer, mashing berries with a spoon, until fruit is soft.

Strain through a fine sieve, pressing to remove as much juice as possible. Cool, chill well, and blend in cream.

Garnish with berries or whipped cream, or both. 6-8 servings.

[Jerryanne]

CHILLED CUCUMBER SOUP
(Source: The Country Innkeepers' Cookbook)

"Most refreshing on a hot summer day!"

2 medium-size cucumbers
4 c. chicken broth, boiling
1 c. sour cream
1 Tbsp. minced onion
1 tsp. grated lemon rind
1/8 tsp. garlic powder
1 1/2 Tbsp. chopped fresh parsley

Peel cucumbers; remove seeds and dice.

Add diced cucumbers to boiling chicken broth; simmer for 10 minutes, then cool.

Purée the cucumber-broth mixture in the blender. Add sour cream; blend well. Stir in the minced onion, lemon rind and garlic powder. If necessary, add salt and pepper to taste.

Chill the soup until frosty cold. Serve in chilled bowls. Sprinkle with parsley. 6 servings.

[Susie Ann]

ideas for your holiday dinner

[Jerryanne]

CHILLED CHERRY SOUP
(Source: The Country Innkeeper's Cookbook)

"Pretty and refreshing. Serve either as a soup or dessert."

1 (1 lb.) can red sour pitted cherries, including liquid
1/4 c. granulated sugar
2 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. cinnamon
2 tsp. grated orange rind
1/2 c. orange juice
1/2 c. red burgundy wine

Blend in the blender all ingredients except the wine for 20 seconds.

Pour the mixture into a saucepan; cook over medium heat, stirring constantly, until it comes to a boil. Boil for 1 minute, stirring constantly.

Remove from the heat; stir in wine. Chill overnight or for at least 12 hours.

Serve garnished with whipped cream or sour cream. 4 servings.