CHILLED AVOCADO AND YOGURT SOUP WITH TOMATO SALSA
Provided by Janet Fletcher
Categories Soup/Stew Tomato Low Fat Kid-Friendly Yogurt Lunch Avocado Healthy Low Cholesterol Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 17
Steps:
- Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
- Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
- If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.
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 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
SUMMER YOGURT SOUP WITH TOMATO AND BASIL
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil over medium-high flame and saute garlic and onion until translucent, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer about 5 minutes. Let cool to room temperature and puree in blender or food processor for 30 seconds.
- Add basil, salt and pepper and blend for another 30 seconds. Add yogurt and pulse to mix. Keep chilled until ready to serve. When serving, add a couple of tablespoons of diced tomato on top of each bowl of soup. Season tomato with salt and serve.
COLD TOMATO AND YOGURT SOUP
Provided by Food Network
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a large bowl combine all of the ingredients except cilantro. Chill for a few hours before serving. Serve in chilled bowls and garnish with cilantro.
CHILLED LEMON CUCUMBER AND YOGURT SOUP
A perfect soup for summertime-light and refreshing, getting its inspiration from Indian raita. The freshest ingredients you can find is key. Keep soup chilled until just before serving. From the book Healthy First Courses, a cookbook collection of recipes from Williams Sonoma. (I switched lemon cucumbers for standard cucumbers though.)
Provided by COOKGIRl
Categories Vegetable
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- In food processor or blender, puree half of the cucumber, scraping down sides of bowl as necessary. Blend until smooth, about 20 seconds.
- In a serving bowl, combine the pureed cucumber, yogurt, buttermilk, olive oil, garlic, fresh chives and dill, and pepper flakes. Stir to mix well.
- Cut the remaining cucumber into 1/8 inch small dice. Stir into the pureed soup mixture and then stir in enough water or stock so that the soup is thin but not watery.
- Add the salt and pepper and stir well. Refrigerate several hours and until well chilled.
- Ladle soup into individual bowls and garnish with toasted nuts, a drizzle of lemon juice and a sprinkle of cayenne. Add an ice cube to each bowl to keep soup chilled.
Nutrition Facts : Calories 185.6, Fat 8.5, SaturatedFat 1.8, Cholesterol 6.1, Sodium 263.9, Carbohydrate 21.6, Fiber 0.5, Sugar 20.6, Protein 7
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
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- Set a coarse sieve over a bowl. Halve the tomatoes crosswise and squeeze the seeds and juice into the sieve. Let the liquid drain into the bowl and discard the seeds.
- Coarsely chop the tomatoes and transfer to a blender. Add the strained tomato liquid, the scallions, the 1/2 cup each of parsley and celery leaves, the tarragon, lime juice, honey, yogurt and cold water and puree (in batches, if necessary). With the machine on, gradually pour in the olive oil and blend until incorporated. Season the soup with salt and white pepper and refrigerate until chilled. Ladle into small bowls. Garnish with cherry tomatoes and parsley and celery leaves and serve.
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