CHILLED TOMATO AND YOGURT SOUP
Lovely recipe for the steamy hot days of summer here in the south! It combines tomatoes and cucumber for a really yummy chilled soup. Blending time is included in the cooking time.
Provided by breezermom
Categories Onions
Time 1h
Yield 8 cups
Number Of Ingredients 9
Steps:
- Saute the onion in butter in a large saucepan over medium heat, stirring constnatly, until tender. Add tomato, cucumber, chicken broth and basil. Bring to a boil; reduce heaet, and simmer, uncovered, 30 minutes, stirring frequently.
- Transfer half of the tomato mixture to a blender, cover and process until smooth. Repeat the procedure with the remaining mixture. (Or use an immersion blender). Stir in the yogurt and salt. Cover and chill. To serve, ladle into individual soup bowls. Garnish with fresh chopped mint.
Nutrition Facts : Calories 100.8, Fat 5.4, SaturatedFat 3.2, Cholesterol 15.6, Sodium 390.7, Carbohydrate 9.5, Fiber 1.5, Sugar 6.5, Protein 4.5
OKROSHKA (CHILLED YOGURT SOUP)
This is an Uzbek version of a Russian soup. In Russia, the soup is made with Kvass (a national drink made with brewer's yeast and rye bread). In Uzbekistan, the soup is made with fermented mare's (horses) milk. I prefer to use a thinned plain yogurt. My husband, who is not adventurous, loves this soup in the summer and we have it often. The original recipe came from "Please to the Table - The Russian Cookbook" by Anya von Bremzen and John Welchman. I have modified it quite a bit so think I can almost, not quite, call it my own recipe. Prep time does not include chilling time.
Provided by Diplo-mom
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mash the egg yolks with the back of a fork. Stir in mustard and sugar. Gradually add the yogurt and mix well. Refrigerate the soup for at least one hour and up to one day.
- In another bowl, mix together the radishes, potato, cucumber, ham, green onions and dill. Place this mixture into the yogurt mixture just before serving. Add salt and pepper to taste.
Nutrition Facts : Calories 272.2, Fat 12.4, SaturatedFat 6.7, Cholesterol 176, Sodium 186.1, Carbohydrate 25.9, Fiber 2, Sugar 13.6, Protein 15.1
MEDITERRANEAN SUMMER BREEZE COLD YOGURT SOUP
You and your friend are sitting at a quaint outdoor café on the Greek Island of Mykonos. The sun is setting and the feel of the summer breeze on your sun tanned skin is so soothing. You have just finished eating a tasty shrimp appetizer, it was mouth watering but a touch on the spicy side. A cold creamy yogurt soup would just hit the spot. Enjoy!
Provided by SkipperSy
Categories European
Time 45m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- For each individual bowls; Put 1/2 cup of yogurt in a bowl and then add 1/8 to 1/4 cup cold water (depending on the thickness desired), 1/8 cup cream, 1 teaspoon salt, 1 tablespoon lemon juice, 1 teaspoon minced garlic... all to taste; Then blend until creamy smooth.
- Add to each individual bowl, 2 tablespoons feta cheese, 1 tablespoon olives, 2-3 tablespoons bell peppers, 2 tablespoons spring onions; mix slightly.
- Sprinkle on top 2 tablespoons of ground pistachio nuts.
- Chill prior to serving, enjoy.
- .
- Notes: This soup is best when using whole creamy milk yogurt which can be found in Greek and Middle Eastern grocery stores; or use your own home make yogurt. You can also serve INDIVIDUAL CUPS instead of bowls of this soup. Simply, reduce the amount of ingredients in each cup. Finally, you can add or substitute some of the vegetables. For example, cut up strawberries (add a pinch of sugar in individual bowls), tomatoes or chopped up hard boiled eggs (Arabic style).
Nutrition Facts : Calories 733.2, Fat 65.1, SaturatedFat 37.4, Cholesterol 217.8, Sodium 2286.8, Carbohydrate 23.6, Fiber 2.6, Sugar 14, Protein 18.2
SPICY COLD TOMATILLO SOUP
Tomatillos, members of the cape gooseberry family, have a thin papery skin that should be removed before eating or cooking.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 1 quart
Number Of Ingredients 12
Steps:
- Heat broiler. Place tomatillos, garlic, and serrano chile in a single layer on a rimmed baking sheet, and roast until tomatillos are soft and browned in spots, about 5 minutes. Turn all items; continue cooking until other side is soft and browned, about 5 minutes more. Remove from heat; let cool slightly.
- Transfer baking sheet to a wire rack; let cool completely. Peel garlic; place cloves in the bowl of a food processor fitted with the metal blade. Add tomatillos, serrano, and any accumulated juices along with cucumber, onion, cilantro, stock, lime juice, and salt; blend until mixture is smooth. Add yogurt and the water; process until they are just combined.
- Transfer to a large bowl or plastic storage container; cover with plastic wrap. Refrigerate at least 2 hours. To serve, ladle into bowls; garnish with avocado.
Nutrition Facts : Calories 146 g, Cholesterol 1 g, Fat 9 g, Fiber 5 g, Protein 4 g, Sodium 372 g
CHILLED TOMATO YOGURT SOUP
Categories Soup/Stew Blender Tomato Quick & Easy Yogurt Lunch Basil Curry Summer Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups, serving 4
Number Of Ingredients 4
Steps:
- In a food processor or blender purée the tomatoes in batches, force the purée through a fine sieve set over a bowl, and whisk in the yogurt, the curry powder, the basil, and salt and pepper to taste. Chill the soup, covered, until it is cold. (The soup may be made 1 day in advance and kept covered and chilled).
CHILLED BUTTERMILK TOMATILLO SOUP
Tomatillo soup is the perfect antidote to prickly summer heat. Sharp and citrusy, yet smooth and refreshing, it seems especially good after a long day of work in the garden.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent, about 10 minutes. Reduce the heat if the onion begins to brown.
- Add the tomatillos, garlic, and jalapeno and cook for 5 minutes. Raise the heat to medium-high, add the chicken stock, cumin, and cilantro, and cook 10 minutes more. Remove from the heat and cool.
- Pour the mixture into the bowl of a food processer and puree until smooth. Add the buttermilk, salt, and pepper and pulse to combine. Transfer to a bowl and chill in the refrigerator.
- Ladle the soup among 4 bowls and garnish each with a cilantro sprig and the cumin.
CHILLED TOMATILLO SOUP
From a fantastic regional cookbook from the Junior League of North Harris County (Houston). It is called Texas Ties, and I have NEVER had a bad recipe from the book. This is good both hot or cold. As would be expected with tomatillos and lime juice, this soup is quite citrus-y. I like the leftover soup as a dip with raw jicama.
Provided by gourmetmomma
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the tomatillos with enough water to cover in a saucepan. Bring to a boil and cook for 5 minutes, or until tender. Drain tomatillos.
- In a large food processor (or in batches in the blender, or using a stick blender), process the tomatillos, onion, poblanos, lime juice, cilantro, cumin, salt, sugar, and garlic until smooth.
- Combine the tomatillo mixture with the half and half and jicama in a bowl and mix well. Cover and refrigerate to allow flavors to meld (1 to 4 hours).
- Ladle the soup into bowls. Garnish each with additional tomatillos, cilantro, and almonds.
- For a smoother soup, process the jicama as well.
- For a heated soup, you may find it neccessary to thin with chicken stock.
GREEN CUCUMBER TOMATILLO GAZPACHO
Featuring grilled then chilled garden vegetables and Arbequina Extra Virgin Olive Oil from Spain. This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.
Provided by Love and Lemons
Yield 4 servings
Number Of Ingredients 25
Steps:
- Instructions
- Preheat a grill to medium-high heat. On a plate or small baking sheet, toss the tomatillos, onion, garlic, and jalapeño with drizzles of Olive Oil from Spain and a few pinches of sea salt.
- Wrap the garlic cloves in a piece of foil and place all the vegetables directly on the grill. Grill 4 to 5 minutes per side, or until the tomatillos are soft, charred, and just starting to burst, and the onion and jalapeño are charred and soft. Remove from the grill and unwrap the garlic. Let cool, then chill completely. (This step can be done in advance.)
- In a blender, combine the chilled tomatillos, onion, garlic, ¼ of the jalapeño pepper, ¼ cup of Olive Oil from Spain, cucumber, cilantro, lime juice, ½ teaspoon salt, honey, and the yogurt. Blend until smooth. Season with more salt, if desired (I add ½ teaspoon). Taste and add the remaining jalapeño, if desired, for more spice. Chill the soup until ready to serve.
- Yogurt drizzle: In a small bowl, mix the yogurt, lime juice, water, and a pinch of sea salt.
- Serve the soup with the yogurt drizzle and any desired garnishes.
- This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.
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