CHILLED TOMATO AND STONE FRUIT SOUP
Provided by Michael Anthony
Categories Soup/Stew Tomato Appetizer No-Cook Vegetarian Lunch Cherry Peach Cucumber Summer Chill Vegan Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Mix in vinegar, 1/4 cup oil, 1 1/2 teaspoon kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours.
- Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper.
- DO AHEAD: Soup can be made 2 days ahead. Cover and chill.
CHILLED TOMATO SOUP
Provided by Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the green onion, tomato juice, sour cream, lemon zest and juice together. Season with salt and pepper and chill until dinner time. Chill cucumber and cantaloupe dice separately. Right before serving, combine the tomato juice mixture with the cucumber and cantaloupe, adjust the seasoning and serve with slices of fresh avocado.
CHILLED TOMATO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
- Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
- Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.
CHILLED FRESH TOMATO SOUP
Plum (or Roma) tomatoes are egg-shaped, with less juice and more pulp than many varieties. This makes them ideal for cooking -- and this recipe.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h20m
Number Of Ingredients 10
Steps:
- Working in two batches, place in a blender tomatoes, tomato juice, ginger, coriander, sugar, oil, and 3 tablespoons lime juice; puree on high speed until liquefied. Pour batches into a large bowl. Season generously with salt and pepper; refrigerate until cold, about 1 hour. Before serving, taste for seasoning. If desired, thin with cold water.
- In a small bowl, whisk yogurt and remaining tablespoon lime juice until smooth; season with salt and pepper. Ladle soup into four serving bowls; top each with a dollop of yogurt and, if desired, serve with toasted flatbread.
Nutrition Facts : Calories 157 g, Fat 8 g, Fiber 3 g, Protein 4 g
CHILLED TOMATO GAZPACHO
Make and share this Chilled Tomato Gazpacho recipe from Food.com.
Provided by Gay Gilmore
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Combine all ingredients in a large pot.
- Refrigerate til ready to serve.
Nutrition Facts : Calories 104.6, Fat 4.9, SaturatedFat 0.7, Sodium 444.5, Carbohydrate 15.2, Fiber 2.5, Sugar 9.6, Protein 2.9
CHILLED ORANGE & TOMATO SOUP
Just started making cold soup a few yrs ago when my dil made a wonderful cold apple soup. I was hooked! Have tried several combo's and had several flops, but this one is from a Woman's Day recipe that I tweaked some...its really tasty! Cooking time is actually chilling time
Provided by Happy Harry 2
Categories Citrus
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend all but parsley together.
- Chill for several hours.
- Prior to serving, place in blender and whip for several minutes. Soup will be frothy.
- Serve with a sprinkle of parsley.
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CHILLED TOMATO AND STONE FRUIT SOUP RECIPE | BON APPéTIT
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- Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Mix in vinegar, ¼ cup oil, 1½ tsp. kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours.
- Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper.
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