Favorite Chilled Soups?

[Natasha]

Now that we're entering the dog days of summer ...

I haven't ever really given chilled soups much of a chance, but this summer I'd like to discover some and do some experimenting. Does anyone have any recipes or ideas they'd like to share? Thanks!

[emily]

on a cruise i once had a chilled either strawberry or watermelon soup. this was about 5 years ago, all i remember was that it was red and delicious.

here's a strawberry soup i found on cl:

Ingredients:

3 1/3 cups quartered strawberries
1/2 cup orange juice
1/2 cup Riesling or other slightly sweet white wine
2 1/2 tablespoons sugar
1 1/3 cups plain fat-free yogurt
2 teaspoons finely chopped fresh mint


Place the first 4 ingredients in a blender; process until smooth. Pour strawberry purée into a bowl, and add yogurt, stirring with a whisk. Cover and chill. Spoon 1 cup soup into each of 5 bowls, and sprinkle with mint. Yield: 5 servings.


CALORIES 116 (4% from fat); FAT 0.5g (sat 0.1g, mono 0.1g, poly 0.2g); PROTEIN 4.3g; CARB 21.2g; FIBER 2.4g; CHOL 1mg; IRON 0.7mg; SODIUM 48mg; CALC 139mg

[lorilei]

Question -- stupid question at that:

When is the appropriate time to eat fruit soups? Are they dinner? Dessert?

A friend of mine has a grandmother who makes cherry soup all the time in the summer, and they eat it all day long. So I'm confused.

Nobody seems to know this http://www.cookinglight.com/bbs/smile.gif And it's driving me nutz!

[Susann]

My favorite cold soup is a gazpacho-like soup from a Moosewood cookebook called cascadilla. It has all sorts of vegies, sour cream, fresh dill, and all sorts of other goodies. I would be happy to post it if anyone is interested!

[Natasha]

Susann,
Would you please? Thanks! I have a couple of Moosewood cookbooks but this soup doesn't ring a bell.

[This message has been edited by Natasha (edited 07-07-2000).]

[lorilei]

I second Natasha's request!

Please post yummy veggie gazpacho soup http://www.cookinglight.com/bbs/smile.gif

[Deanna]

My favorite, also, is a traditional Gazpacho. I searched high and low to find the recipe, and I must say I'm just CRAZY about this stuff!

Anybody interested in the traditional recipe (easy!) let me know and I'll post it.

[lorilei]

Of course, Deanna!

(can I make it spicey? http://www.cookinglight.com/bbs/wink.gif)

[Natasha]

Deanna - that sounds terrific. Please do post this when you get a chance. Thanks!

I just bought the August 2000 Bon Appetit and it looks like excellent weekend reading! It has several chilled soups, too:

Chilled eggplant soup with red bell pepper and olives
cucumber and avocado soup with tomato and basil salad
Fresh fennel Vichyssoise
Lime soup with tortilla strips and chicken
Roasted beet soup with potato and dill salad
and
Tomato-chipotle soup with fresh peach salsa

I would have to lighten up some of them before I would feel like making them http://www.cookinglight.com/bbs/wink.gif, but the Roasted Eggplant one is low-fat. I ll post this one now. If anyone is interested in another one, let me know.

For 4 servings:

1 large eggplant (about 1 1/4 pounds), cut lengthwise in half
1 large red bell pepper

2 teaspoons ground cumin
2 cups plain low-fat yogurt
1 cup low-fat (1%) milk
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh mint
3 garlic cloves, peeled
1 1/2 cups (or more) canned vegetable broth

6 Kalamata olives or other brine-cured black olives, pitted, chopped

Prepare barbecue (med. heat). Grill eggplant until skin is charred and flesh is soft, about 6 minutes per side. Grill bell pepper until brown in spots, turning frequently, about 10 minutes. Transfer eggplant and pepper to bowl. Cover with foil and let stand 30 minutes. Peel, seed and dice red bell pepper. Set aside.

Scoop eggplant from skin and transfer flesh to blender; discard skin. Stir cumin in heavy small skillet over low heat until lightly toasted, about 2 minutes. Add cumin to blender; then add yogurt, milk, olive oil, 1 tablespoon mint, and garlic. Blend until very smooth. Season to taste with salt and pepper. Transfer soup to large bowl. Mix in 1 1/2 cups broth. Cover and refrigerate until chilled, about 1 hour. (Bell pepper and soup can be prepared 1 day ahead. Cover separately and refrigerate. Before serving, thin soup with more vegetable broth, if desired.)

Mix bell pepper, remaining mint, and olives in small bowl. Ladle eggplant soup into bowls. Garnish with bell pepper mixture; serve.

Per serving: 152 calories; 5 g fat (1 g saturated fat); 5 g cholesterol

[Deanna]

Lorilei and Natasha: I'll post the recipe this evening (or tomorrow!) it is yummy, fresh, and healthy.

And Lorilei...no reason you couldn't finely mince a serrano or jalapeno and put it in there!

P.S. I always have a bottle of Tabasco sauce close at hand...

[karen w]

There was a recipe for a tropical gazpacho in a CL issue last summer(I don't remember which month.)I made it three times last summer , and it was delicious. It used pineapple, mango, and papaya along with tomato, cukes, etc... I even varied the fruits if one was not available, and it always tasted great.

[Angela]

The Strawberry Soup Emily mentioned is very good. I made it for my boyfriend and family last summer and everyone thought it tasted like a smoothie and ended up putting it in glasses and drinking it. I liked eating it like soup. I served it as desert and had left-overs as a snack the next evening.

[Susann]

I will post the cascadilla recipe tomorrow. There seems to be problems with the bulletin board right now. Is anyone else noticing this?

[Beth]

Let's see if this works...Re: when to serve fruit soups. I have seen them done both as a first course and a desert. I think it depends somewhat on the menu and mainly, you preference. You might garnish a little differently depending on your menu and which course you choose it as also (yogurt vs. whipped cream, fruit salsa, mint, cinnamon). ALso, serve as you would a hot soup with a sandwhich or green salad for a light meal. Have a cup with a muffin for breakfast....In other words, it's as versatile as you want it to be.


I found an old magazine article on fruit soups today. They talked about them opnly as deserts, but I still stick to my original post. But I have eaten cold pizza and chocolate cake for breakfast (not on the same day, oh, the tummy ache!).
[This message has been edited by Beth (edited 07-08-2000).]

[This message has been edited by Beth (edited 07-09-2000).]

[Natasha]

Thanks for the recipes (posted under separate threads) and suggestions! Can't wait to give these a try http://www.cookinglight.com/bbs/smile.gif

[SandyDee]

Sorry it took me so long to post this, I couldn't find my recipe ( I hadn't made it for awhile and forgot about it)
Citrus Fruit Soup

1 3/4 cups apple cider or juice
1 12 ounce can of Apricot nectare
1/4 cup sugar
2 tablespoons cornstarch
4 inches stick cinnamon, broken
4 whole cloves
3/4 cup orange sections
3/4 cup grapefruit sections
1/2 cup grapes, halved and seeded
1 cup cubed, peeled, apples, peaches, pears, pineapple, "or" plums
1/2 cup dry white wine

In a sauce pan stir together apple cider or juice, apricot nectar, sugar, cornstarch, stick cinnamon, and cloves. Cook and stir till boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Remove from heat. Stir in orange sections, grapefruit sections, grapes, cubed fruit and wine. cover and chill overnight, stirring occasionally. Remove cinnamon and cloves; stir well before serving. Makes 5 servings,
Per serving; 206 calories/1 g protein/ 49 g carbohydrates/ and 0.3 g fat

Thanks for the reminder this is a perfect time to make this.

[lorilei]

Just found this recipe, and it looks nummy. Thought I'd share... It's from Mollie Katzen online, if that tempts anyone http://www.cookinglight.com/bbs/smile.gif

GREEN GAZPACHO

3 greenish tomatoes (3-inch diameter), cored and chopped
1 medium-sized green bell pepper, cored and chopped
1 medium (7-inch) cucumber–peeled, seeded, and chopped
A handful of parsley
A handful of cilantro
1/4 cup fresh lime juice
1 medium-sized ripe avocado–peeled, pitted, and diced
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon honey or sugar
1 cup cold water
Black pepper and cayenne to taste
OPTIONAL: Sour cream and tortilla chips for the top


1. Combine everything except the optional toppings in a big bowl and mix to combine.

2. Purée bit by bit in a blender or food processor until reasonably smooth. (It doesn't have to be perfect.) Transfer to a container with a lid, and chill until very cold.

3. Serve plain, or topped with sour cream and/or tortilla chips.

[Michelle H]

My family make a cold fruit soup every summer. It is a passed down tradtion from my German grandmother (Omi). There is no "formal" recipe so bear with me if you try the recipe.

Kaelte Suppe

Ripe plums or peaches or mix of (about 15 depending on size of fruit)
1/2-1 cup sugar
1/2 lemon
1 vanilla bean

Blanch fruit in hot water. Remove skins...return fruit to boiling water. Add sugar, 1/2 lemon and vanilla bean. Cook for about 30 minutes. Remove from heat and let cool. Place pitted fruit in blender add some of the juice produced from cooking and puree. Add cooking juice until consistency you like has been achieved. Pour into container and chill. Soup will thicken somewhat. Serve with a dab of fat free sour cream in middle and enjoy.


This has alway been one of my favorites!! My family usually eats it as a first course...I have even been know to eat it for breakfast....it is fruit....right.

Please let me know if any try it and how it turned out for you. http://www.cookinglight.com/bbs/wink.gif

[Natasha]

Thank you both! These look so good. Must get around to actually trying one of the many chilled soups this weekend (if not earlier). Now where to start? Eeney, meeny, miney, moe ...

[Peggy]

I made the Cucumber-Dill Soup recipe on page 178 of the July issue this week. We all thought it was great! Very "creamy" consistency and the taste of the fresh dill came through great. I will definately make this again this summer.

Peggy

[gobluem82]

One of my favorites is a two-melon soup that was in one of the Jane Brody cookbooks. I don't have the recipe handy, but you don't really need one--first you puree cantaloupe with a little bit of lemon juice, remove it, then puree some honeydew with a little bit of lime juice. Put the two purees in separate pourable containers and let them chill. Then pour them simultaneously into opposite sides of the soup bowl. Garnish with a little bit of mint, and you have a very elegant-looking (and easy!) soup.

[Gail]

Ferrari-Carano Chardonnay in a bowl! :D

D.B. (hic!)

[Leanne]

I have had cold cucumber soup before. I have no idea how to make it - I just know I liked it. :)
The cucumber-dill one mentioned by Peggy sounds like what I had.

[Laura]

I made the spicy tropical gazpacho that is in the recipe search under Carribbean. I brought it to our supper club and everyone really enjoyed it. I would have thought having the fruit in the tomato base would have been odd, but it added just enough sweetness to the soup. If you like gazpacho, definitely give it a try.

[Susann]

Here it is...

Cascadilla

1 chopped cucumber
1 chopped scallion
1 clove crushed garlic
1 tsp. honey
1/2 tsp dill weed
salt and pepper
4 cups tomato juice
1 cup yogurt and/or sour cream
1 chopped sweet pepper
several fresh raw mushrooms, thinly sliced

Combine and chill...serve with croutons..garnish with watercress...4-6 servings.

I use about 2 tbs fresh dill and also add jicama.

5 minutes later-Just realized this post was from last year. ooops!

[SueK]

I've searched in vain for the Tomato-Chipotle soup, and don't have access to the magazine right now. I would truly appreciate it if you could post the recipe. Thanks in advance!
Sue