Cold Soup Collection

[Jerryanne]

CHILLED RASPBERRY CHILE SOUP
(Source: Better Homes and Gardens)

4 c. fresh raspberries
4 ripe bananas, peeled and cut up
1 c. fresh orange juice
1 (6 oz.) carton plain lowfat yogurt
2 Tbsp. agave syrup or corn syrup
2 fresh jalapeno peppers, seeded and minced
Whole or sliced fresh raspberries (optional)
Sliced fresh jalapeno or serrano peppers (optional)

In a blender combine the 4 c. raspberries, bananas, orange juice, yogurt, and syrup. Coverl blend until smooth.

Stir in minced jalapeno peppers. Cover and refrigerate for at least 1 hour.

Serve soup in small bowls. Garnish with raspberries and sliced chiles. 6 servings.

[Jerryanne]

CHILLED TOMATO SOUP WITH CORN BREAD CROUTONS
(Source: Better Homes and Gardens)

1 (8 1/2 oz.) pkg. corn muffin mix
1 tsp. chili powder
2 (14 1/2 oz. each) cans diced tomatoes with green pepper, celery, and onion
1/2 of an English cucumber, seeded and coarsely chopped
3 green onions, trimmed and coarsely chopped
1 c. ice cubes
1 medium avocado, halved, seeded, peeled and sliced
Sliced green onion, chopped cucumber, and chili powder (optional)

For the croutons, preheat oven to 400 degrees.

Prepare corn muffin mix according to package directions. Spread batter in lightly greased 13x9x2-inch baking pan. Bake @ 400 degrees for 14 minutes or until golden and a toothpick inserted near the center comes out clean. Cool slightly. Cut into 1" cubes. Toss with 1 Tbsp. olive oil and chili powder. Place on baking sheet and crisp in the 400 degree oven 5 minutes.

While the muffin mix is baking, in a blender, combine undrained tomatoes, cucumber, onions, and ice; cover and blend until nearly smooth.

Pour soup in bowls; top with avocado and half the croutons (reserve remaining croutons for another use). If desired, sprinkle with additional green onion, cucumber, and chili powder. Drizzle with olive oil. 4 servings.

From the BH&G Test Kitchen:

*Peel cucumber, if desired, for a lighter colored soup.

**Store croutons in an airtight container up to 24 hours. Return to a baking sheet and crisp in a 400 degree oven 5 minutes before serving.

[Smokeysmomm]

Sago Soup
Recipegoldmine

ingredients

1 full package Minute tapioca
1 full box raisins
1 full box currants
3 teaspoons cinnamon
2 to 3 1/2 cups granulated sugar
2 lemons, sliced very thin
3 quarts water
2 quarts frozen blackberries


Boil water, then add tapioca. Cook and keep stirring so it doesn't stick or get lumpy. Add at least 2 cups of the sugar and the cinnamon. Stir and then add raisins and currants. Add blackberries. Continue cooking, tasting and adding more sugar until it is to the desired sweetness. Cool and serve

If you can't find blackberries, you can use grapes, and add food coloring for a deep purple color.

[Jerryanne]

PEACH AND TOMATO GAZPACHO WITH CUCUMBER YOGURT
(Source: Southern Living JUNE 2012-recipe by Virginia Willis)

5 large peaches, peeled and divided
3 large tomatoes, cored and divided
1/2 medium-size sweet onion, coarsely chopped (about 1/2 c.)
3 Tbsp. apple cider vinegar
Kosher salt and freshly ground white pepper to taste
3/4 c. finely diced English cucumber
1/3 c. plain Greek yogurt
2 Tbsp. chopped fresh chives
1 garlic clove, minced
Extra virgin olive oil for drizzling over top
Garnish: fresh chive pieces

Quarter 4 peaches and 2 tomatoes. Process quartered peaches, tomatoes, onion and vinegar in a food processor until smooth.

Chop remaining peach and tomato; stir into pureed mixture. Season with kosher salt and freshly ground white pepper to taste. Cover; chill 1 hour.

In the meantime, combine cucumber, yogurt, chives and garlic in a medium bowl; season with kosher salt and freshly ground white pepper to taste. Cover; chill 1-24 hours. (Chilling can dull the seasoning, so you may need to add more salt and pepper before serving.)

Ladle gazpacho into bowls; spoon cucumber mixture over gazpacho.

Drizzle each serving with about 1 tsp. extra virgin olive oil and serve immediately. Makes 5 cups.

[Jerryanne]

PEACH TREE CHILLED AVOCADO SOUP
(Source: Best of the Best from Texas cookbook II-recipe from The Peach Tree Tea Room cookbook)

4 medium ripe avocados, peeled and pitted
1 garlic clove, minced
4 green onions, chopped
5 Tbsp. chopped fresh cilantro
1 Tbsp. sliced pickled jalapeno with juice
1/2 tsp. Tabasco sauce
3 c. sour cream
1 c. buttermilk
8 c. chilled chicken broth
Salt to taste
Garnish: Sour cream and finely minced green onion (green part only)

Combine avocados, garlic, green onions, cilantro, jalapenos with juice and Tabasco sauce in a blender or food processor; process until smooth.

Add sour cream; process again.

Stir in buttermilk and chilled chicken broth. Taste and add salt if necessary.

Cover and refrigerate until soup is very well chilled.

Garnish each serving with a dollop of sour cream and chopped green onions. 12-14 servings.

[Ann M]

Chilled Bloody Mary Soup
Soups.com


Ingredients:

2 ½ cups vegetable juice
1 cup finely chopped ripe tomatoes
½ cup finely chopped jarred roasted bell peppers
½ cup finely chopped celery
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon balsamic vinegar
1 teaspoon sea salt
½ teaspoon minced jalapeno pepper
¼ cup sour cream, for serving
1 tablespoon chopped fresh chives, for serving
Preparation Instructions:

1. Combine vegetable juice, tomatoes, bell peppers, oil, lime juice, vinegar, salt, and jalapeno in a large bowl; stir well to combine. Cover and refrigerate 2 hours for flavors to blend.

2. To serve, ladle soup into chilled bowls and top with dollop of sour cream and chives

[Jerryanne]

CHILLED MELON SOUP
(Source: Eating Well, July/August 2009)

6 c. cubed ripe melon
1/2 c. diced seedless cucumber
6 Tbsp. lime juice, divided, plus more to taste
1 Tbsp. thinly sliced scallion green, plus 1 whole scallion, divided
1 jalapeno pepper, plus more to taste
1 c. cold water
1 (2" x 1/2") strip orange zest
1/2 c. orange juice, plus more to taste
1 tsp. chopped fresh ginger
1/2 tsp. kosher salt
2 Tbsp. finely chopped cilantro, or mint for garnish
6 tsp. plain yogurt, or crème fraiche for garnish

Dice enough melon to measure 1 c. and combine in a small bowl with cucumber, 2 Tbsp. lime juice and scallion green. Cover; refrigerate until ready to serve the soup.

Place the remaining melon and 4 Tbsp. lime juice in a blender. Chop the whole scallion and seed and chop jalapeno; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend the mixture until smooth and creamy. Taste and add more lime juice, jalapeno and/or orange juice, if desired.

Refrigerate the soup until chilled, 2 hours.

Stir the reserved diced melon mixture and divide among 4 soup bowls.

Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or crème fraîche), if using. 6 servings.

[Jerryanne]

CHILLED MANGO AND CUCUMBER SOUP
(Source: Gourmet, August 2002)

2 mangoes, peeled and pitted (2 lb. total)
2 seedless cucumbers (usually plastic-wrapped; 1 1/2 lb. total)
3 Tbsp. finely chopped red onion
3 Tbsp. fresh lime juice, or to taste
2 Tbsp. chopped fresh cilantro

Finely chop 1 mango and 1 cucumber; set aside.

Coarsely chop remaining mango and cucumber and purée with 1/4 c. water in a blender until almost smooth. Transfer the purée to a bowl and stir in the finely chopped mango, cucumber, onion, lime juice, and 2 c. cold water. Place bowl in a larger bowl of ice and cold water; stir until cool.

Just before serving, stir in cilantro and 1 1/4 tsp.salt. Makes about 7 cups.