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.
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 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).
YOGURT SOUP
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring the stock to a boil in a large saucepan, stir in the rice, cover, reduce the heat and simmer for 20 to 25 minutes, until the rice is tender.
- In a large bowl, combine the yogurt, flour and egg yolks, mixing with a wooden spoon until smooth. Add the cold water in a thin stream while stirring constantly. Stir yogurt mixture into the hot soup, season with salt and pepper, cover and gently simmer for 10 minutes.
- Heat butter in a small saucepan until foamy. Add the dried mint and leave on low heat for 1 minute. Pour warm butter mixture over the soup, and serve immediately. (If soup is to be reheated later for another serving, thin it with water).
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.
CHILLED SPICY TOMATO SOUP
Ripe, juicy tomatoes are spiked with coriander, cumin, and dried chiles for a flavor that's reminiscent of harissa, the North African chili sauce. Swirls of yogurt add creaminess.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Arrange plum tomatoes on a rimmed baking sheet. Drizzle witholive oil, sprinkle with 1/4 teaspoon sugar, and season with salt and pepper. Roast tomatoes until edges begin to wrinkle and juices release, about 35 minutes.
- Transfer tomatoes and juices to a bowl. Heat olive oil in a medium saucepan over medium heat. Add diced onion, ground coriander, ground cumin, and caraway seeds, and cook, stirring occasionally, until onions are tender, about 4 minutes. Add chiles or red-pepper flakes to saucepan. Add tomatoes and juices, and toss to coat. Add chicken stock, and bring to a boil. Reduce heat, and simmer,about 10 minutes.
- Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper. Chill soup for at least 3 hours or up to overnight. Garnish each serving with 1 teaspoon plain yogurt. Top with thinly slicedcherry tomatoes if desired.
Nutrition Facts : Calories 111 g, Fat 6 g, Protein 3 g
CHILLED TOMATO AND YOGURT SOUP WITH MATANE SHRIMP, BASIL, MINT
Fast and easy, full of flavor. A summer soup with flavors from the garden and the tiny sweet cold water shrimp of the st. lawrence. This recipe is thanks to Les Fougeres restaurant in chelsea quebec.
Provided by MarraMamba
Categories Vegetable
Time 11m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place tomatoes and cucumbers in food processor and puree until smooth.
- Add yogurt, olive oil, curry powder and fresh herbs. Continue to process until smooth. Season to taste then chill until very cold.
- Serve cold garnished with a little yogurt and some matane shrimps.
Nutrition Facts : Calories 176.5, Fat 10.4, SaturatedFat 3, Cholesterol 67.2, Sodium 113.8, Carbohydrate 11.5, Fiber 2.1, Sugar 8, Protein 10.7
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 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
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