"Bob Terwilliger" > wrote in message
...
<snip>
Anybody out there
> have a favorite cold soup to recommend?
>
> Bob =====
Yes, quite a few. The strawberry and the melon ones are my FAVORITE....
thanks for the reminder to start making them again. 1000 apologies for not
having all of the authors listed... it's a long story.
Chilled Avocado Soup
1 lg Avocado
1/2 c Half-n-Half, Light or Whipping Cream
1 1/2 c chilled Chicken Broth
1 TBSP Lemon Juice
Salt
Chives
Puree Avocado with Chicken Broth and Lemon Juice until smooth.
Season with Salt. Chill and/or serve. Garnish w/ chopped chives.
Chilled Melon Soup // Cooking Light Cookbook
3 c cubed Honeydew Melon
3 c cubed Cantaloupe
1/4 c Rum or Vodka (opt)
1/4 c Sugar, divided
3 TBSP Fresh Lime Juice, divided
3/4 c sliced Strawberries
Puree Honeydew and place in a bowl.
Puree Cantaloupe and place into another bowl.
Add 2 TBSP Rum or Vodka, 2 TBSP Sugar, and 1 TBSP Lime Juice into each bowl
of melon; stir well, cover and chill.
Puree Strawberries until smooth. Add remaining Lime Juice and Sugar; chill.
To serve, pour 1/2 cup of Cantaloupe mixture into 4 individual serving bowls
and then pour 1/2 cup of Honeydew mixture in the center of Cantaloupe
mixture in each bowl. Dollop each serving w/ 2 TBSP Strawberry mixture;
swirl decoratively using a wooden
pick.
Cal: 180 Fat: 0.5 g Pro: 1.7 g Carb: 34.6 g
Fiber: 2.1 g Sodium: 22 mg Calcium: 23 mg
Chilled Strawberry Soup
1 c dry white wine (or Boone Farms Strawberry wine)
1/3 cup sugar
2 cups strawberries
1 cup orange juice
1/8 tsp. ground cardamom
fresh mint sprigs
heavy cream
Place the wine and the sugar in a saucepan. Heat to the point of boiling.
Stir often to dissolve the sugar. Remove from the heat.
Meanwhile, puree the strawberries in a blender. Add the strawberries, orange
juice and cardomom to the wine mixture. Allow to completely chill.
Before serving, beat the heavy cream with a mixer until thick and frothy.
Add one spoonful of cream to each bowl of soup and swirl. Garnish with
mint.
Iced Korean Cucumber Soup (This one is a bit 'different')
2 cucumbers
2 cups chicken broth (or use canned broth), degreased
1 cup water
1/2 cup cider vinegar
1/4 cup soy sauce
1 tablespoon sesame oil
1-1/2 teaspoons sugar
1 teaspoon white pepper
4 green onions, chopped on the diagonal
2 tablespoons toasted sesame seeds
15 to 20 ice cubes
1. If the cucumbers are waxy, peel them. If the skin is thin and unwaxed,
leave it on. Slice the cucumber into matchstick pieces, about 2 inches in
length. An easy way to do this is to slice thin, flat strips using the wide
blade of a grater. Then, stack the strips on each other and slice them
lengthwise into skinny, 1/4-inch wide strips. Finally cut these strips
crosswise into 2-inch lengths.
2. Trim the "beards" off the green onions and slice them on the diagonal
into 1/4 inch wide bits.
3. In a large serving bowl, mix together the chicken broth, water, cider
vinegar, soy sauce, sesame oil, sugar and white pepper. Stir in the cucumber
and green onions. Chill well. At this point the soup will keep for several
hours.
4. Just before serving, stir the ice cubes and sesame seeds into the soup.
Taste the soup to correct the seasonings. It should be pleasantly tart and
slightly salty, with a hint of sesame. If the flavorings seem too strong,
then dilute with additional water, but keep in mind that the ice cubes will
thin down the flavors as
they melt.
Serves 4 to 6.
Melon Soup
- Anonymous
1 Cantaloupe pared, seeded & cubed (2 #)
1/2 Honeydew pared, seeded & cubed (2#)
2/3 c sweet white wine (or Boone Farms Melon!!)
1/4 tsp ground cardamom
Chopped mint for garnish
Reserve a few melon cubes for garnish. In food processor or blender
container, in batches, puree cantaloupe, honeydew, wine and cardamom; chill
until ready to serve. At serving time, skim foam from top of soup; pour into
soup bowls. Garnish with melon pieces and chopped mint.
Peach Soup ( I haven't made this one (yet!) nor remember where it came
from...)
5 large peaches, sliced
4 c water
2 TBSP lemon juice
1/4 c maple syrup
1 TBSP arrowroot
1 c white wine
1/4 c orange or peach liqueur
1 c whipping cream
1/4 tsp nutmeg (opt)
Combine peaches, water and lemon juice in a sauce pan; simmer 15 minutes.
Puree in blender with maple syrup and arrowroot. Add wine and liqueur.
Pour in half the cream; mix thoroughly; chill 1 hour. Whip remaining
creamand dollop on top of each serving. Add a sprinkling of nutmeg if
desired.
Raspberry Fuchsia Soup (Same with this one...not sure who but will know
"when and how" soon!)
3 c fresh raspberries
3/4 c water
2 TBSP lemon juice
2 TBSP lemon rind, grated fine
2 TBSP arrowroot
1/2 c maple syrup
2 c strawberry wine
1/2 c sour cream
1/2 c fresh raspberries
Puree raspberries for soup; strain through a sieve into bowl; set aside.
Take seeds and rind left in sieve and transfer to sauce pan; add water;
simmer for 5 minutes; strain into bowl containing berry juice; discard seeds
remaining in sieve. Combine lemon
juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and
wine; transfer to sauce pan.
Simmer over low heat until thick. Refrigerate 2 hours. Serve in individual
bowls with a dollop of sour cream and a spoonful of berries on top of each
bowl.
Santa Fe Melon Soup
1 large cantaloupe (about 4 pounds), peeled, seeded and chopped
3 TBSP sugar
2 TBSP chopped fresh mint leaves
1/2 cup sour cream
1/4 cup dry white wine or white grape juice
2 tsp grated orange peel
Fresh mint leaves
1. Place cantaloupe, sugar and 2 tablespoons mint in food processor
workbowl fitted with steel blade or in blender container. Cover and process
until smooth.
2. Stir together cantaloupe, sour cream, wine and orange peel. Garnish with
mint leaves.
1 Serving: 115 calories (35 calories from fat); 4 g fat (2 g saturated); 15
mg cholesterol; 20 mg sodium; 19 g carbohydrate (1 g dietary fiber); 2 g
protein.
Santa Fe Melon Soup
1 large cantaloupe (about 4 pounds), peeled, seeded and chopped
3 TBSP sugar
2 TBSP chopped fresh mint leaves
1/2 cup sour cream
1/4 cup dry white wine or white grape juice
2 tsp grated orange peel
Fresh mint leaves
1. Place cantaloupe, sugar and 2 tablespoons mint in food processor
workbowl fitted with steel blade or in blender container. Cover and process
until smooth.
2. Stir together cantaloupe, sour cream, wine and orange peel. Garnish with
mint leaves.
1 Serving: 115 calories (35 calories from fat); 4 g fat (2 g saturated); 15
mg cholesterol; 20 mg sodium; 19 g carbohydrate (1 g dietary fiber); 2 g
protein.
Strawberry Tropical Soup
3 c strawberries
1 c frozen cherries
4 c strawberry juice (made from frozen concentrate)
2 TBSP clover honey
1/2 c fresh lime juice
1/2 c sweet white wine
1/2 c light cream
2 TBSP cornstarch
2 TBSP cold water
1/2 c sour cream
Mix cornstarch in 2 TBSP cold water. Simmer strawberry juice, honey, lime
juice and white wine until mixture thickens. Stir occasionally as it is
cooling. Put strawberries and cream with chilled mixture and blend until
smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of
sour cream to each serving.