Cold Soup Collection

[Smokeysmomm]

Watermelon and Rosemary Soup
Source: Mark Bittman The Minimalist

Serves four


Ingredients

1/2 cup sugar
2 sprigs fresh rosemary
2 pounds ripe watermelon, rind and seeds removed
3 tablespoons freshly squeezed lemon or lime juice
1/4 cup rum (optional)
1 teaspoon grated lemon or lime zest


DIRECTIONS

TIME: 20 minutes

Add more rum and turn this into a cocktail. Add feta and make it savory.
See variations below.

1. Put the sugar in a small pot with 1/2 cup water over medium-high heat. When the sugar dissolves add the rosemary stems, bring to a boil, then turn off the heat and steep for about 10 minutes. Discard the stems and let the mint syrup cool to room temperature.

2. Cut enough of the watermelon into 1/2-inch cubes to measure 2 cups and set aside. Put the remaining watermelon in a blender; add the lemon juice, the rum if you’re using it, and the mint syrup. Purée until liquefied, adding a little water if needed to keep the machine running. Set a fine-meshed over a large bowl; strain the watermelon purée, pressing on the pulp to squeeze as much juice out as you can.

3. Divide the watermelon soup among 4 bowls, add the watermelon cubes and zest.

Peach Soup with Lime and Chile: Substitute a couple dried or one fresh hot chile for the rosemary and use peaches instead of watermelon.

Sparkling Wine with Berries. Omit the rum and use lemon juice and zest. Substitute 3 cups mixed berries (whole or sliced as necessary) for the watermelon and add 3 1/2 cups sparkling white wine; increase the sugar syrup to 1 cup. Skip Step 2. Proceed with the recipe. Pour the mint syrup over the fruit in the bowls, then pour on the sparkling wine.

[Smokeysmomm]

Ultra-Fast Avocado Soup
Source: Mark Bittman The Minimalist

Serves four
Time: 10 minutes, plus time to chill


Ingredients

3 or 4 ripe avocados, peeled, pitted, and chopped (about 2 cups)
3 cups milk, preferably whole milk
Salt and cayenne pepper to taste
2 tablespoons freshly squeezed orange or lime juice, or to taste (optional)


Directions

This lovely, celadon-colored soup is about as simple as it gets; the subtle, rich flavors of avocado and milk benefit from a hit of acidity, so I add orange or lime juice at the end, but that’s about it. You can, however, dress it up for company in a hurry: A couple of brightly colored cherry tomatoes tossed with oil, salt, and pepper and nestled in the middle of the soup are handsome additions. Even a few cilantro leaves arranged in the middle of the bowl would take this soup from everyday to elegant.

Put the chopped avocado in a blender. Add half the milk, a large pinch of salt, and a small pinch of cayenne, and process to a purée. Beat in the remaining milk, then chill for up to 6 hours if you have time (press a piece of plastic wrap to the surface of the soup so it doesn’t discolor).

Taste and adjust the seasoning if necessary, add the citrus juice if you’re using it, and serve — in chilled bowls if you want to be precise.

[Smokeysmomm]

Chilled Essence of Cantaloupe with Hunks of Valbreso Feta
Source: Chef Rory Moon, Atlanta

Total time: 1 hour, 20 minutes
Serves: 4

8 cups seeded and chopped cantaloupe (about 1 large cantaloupe)
1 teaspoon salt
2 teaspoons lemon juice, or more to taste
4 ounces feta cheese, preferably Valbreso, cut into 4 large hunks
Freshly cracked black pepper to taste


In a food processor, puree cantaloupe. Strain through a fine-mesh sieve into a medium to large mixing bowl. (You may mash cantaloupe with spoon to extract the juice.) Toss out the pulp and keep the reserved liquid in bowl. Stir in salt and lemon juice.


Cover and chill for at least one hour. When ready to serve, taste and adjust with more salt or lemon juice as desired. Place about 1 cup of cantaloupe puree in a shallow soup bowl, top with a hunk of feta and freshly cracked black pepper.

[Smokeysmomm]

Chilled Mango Chipotle Soup
Source: Jolinda Hackett About.com

Ingredients:
2 mangoes
juice from 1 lime
1/2 tsp ginger powder
dash salt and pepper, to taste
1 tsp chipotle powder
2 cups water or vegetable broth

Preparation:
Puree all ingredients together in a blender or food processor until smooth and creamy. Add more spices to taste, and serve cold.

[Smokeysmomm]

Milosoupa: Chilled Apple Soup with Curry
Source: Nancy Gaifyllia About.com


Ingredients:

5 medium tart apples, or 10 small crabapples, peeled, diced
2 tablespoons of canola oil (or other neutral-tasting oil)
1 medium yellow onion, diced
1/4 teaspoon of curry (preferably hot)
juice of 1 lemon
2 1/4 cups of vegetable bouillon
1/2 teaspoon of salt
1/4 teaspoon of pepper


Preparation:

In a large saucepan, sauté the onion in oil. Add apple, curry, salt, and pepper. When apple begins to soften, add vegetable bouillon and simmer for 40 minutes.

Allow soup to cool for 30 minutes. Add lemon juice and purée the soup in a blender or food processor, refrigerate, and chill well before serving.
Yield: 4 bowls

Serving suggestion: Add a tablespoon of thick Greek yogurt to each bowl.

[Smokeysmomm]

Cold Tomato Basil Soup Recipe
Source: Jolinda Hackett About.com

Ingredients:

2 pounds tomatoes
1 bunch fresh basil, chopped
2 cups vegetable broth5
2 cloves garlic
2 tsp olive oil
2 tbsp balsamic vinegar
salt and pepper to taste


Preparation:

Place all ingredients in a food processor or blender and process until almost smooth, or until desired consistency is reached.

Transfer to a large saucepan and simmer over low heat for 10 minutes.
This quick and easy tomato soup is delicious hot or cold. Makes four servings of tomato and basil soup.

[Smokeysmomm]

Creamy Chilled Red Pepper Soup Recipe
Source: Jolinda Hackett About.com


Ingredients:

4 red peppers
1 onion, chopped
2 tbsp butter or margarine
1 tbsp chopped fresh rosemary
5 cups vegetable broth
1/4 cup tomato paste
1/2 cup cream
1/4 tsp paprika
salt and pepper to taste


Preparation:

Heat oven to 400 degrees or set to broil. Slice peppers in half and remove seeds. Broil for about 20 minutes.

In a large sauce pan, cook the onion and rosemary over medium high heat. Add the peppers and vegetable broth and reduce to a simmer. Add tomato paste and allow to cook for at least 20 minutes.

Transfer soup to a blender or food processor and process until smooth.
Add remaining ingredients and stir to combine well.

[Smokeysmomm]

Spicy Mango Ginger Soup
Source: Jolinda Hackett About.com


Ingredients:

1 large mango, peeled and destoned
1/2 onion, chopped
1/2 cup cold water
1-2 small chilli peppers, minced (or to taste)
juice from 1 lime
1/2 tsp grated or minced ginger


Preparation:

Process all ingredients together in a blender until smooth and creamy, adding a bit more or less water as needed. Chill before serving. Makes two servings.

[Smokeysmomm]

Krya Pantzarosoupa: Cold Beet Soup
Source: Nancy Gaifyllia About.com


Cold Beet Soup with Yogurt


Ingredients:

1 1/2 pounds of beets, boiled, chopped
1 small cucumber, peeled, chopped
4 tablespoons of capers
2 small pickles (gerkins or other)
1 tablespoon of finely chopped fresh dill
1 tablespoon of red wine vinegar
1/4 cup of orange juice
1/2 teaspoon of salt
1/4 teaspoon of pepper
Greek yogurt (or sour cream)


Preparation:

Purée all ingredients except the yogurt (or sour cream) and refrigerate for at least 4 hours.

To serve, stir 1 tablespoon of yogurt (or sour cream) into each bowl, or 1 teaspoon into each cup of soup.

Yield: 6 bowls

[Smokeysmomm]

Coconut Soup
Source: Recipeshack


Admin notes:
Coconut soup is a different and exotic recipe. This is a soup; it is true, but served cold.

It is quick to prepare (only a quarter of an hour), can be consumed all year round and very easy to implement. This proposal is intended to four people.


Ingredients

300 cc of water
2 teaspoons curry powder
1/2 coconut (use the pulp)
250 cc chicken broth
Salt
Pepper


Preparation

The first step is simple: Put in a blender and blend all ingredients until well blended and a smooth puree.


Place in refrigerator and chill until ready to serve. It is advisable to pass the soup through a fine sieve, pressing you need to extract as much liquid as possible.


Served cold and can be accompanied with a few slices of melon.