STRAWBERRIES AND JALAPENOS
Steps:
- Toss strawberries in sugar and refrigerate, covered, for at least 30 minutes but preferably overnight.
- Soak jalapenos in 1 cup water with 2 tablespoons lemon juice for 30 minutes (15 minutes if you want more bite); drain.
- Add jalapenos and remaining 2 tablespoons lemon juice or the optional orange liqueur to the strawberries, toss and let stand 15 minutes.
- Toss in lemon zest right before serving. Spoon over ice cream and serve.
- Keep refrigerated in an airtight container (but allow to come closer to room temperature before serving).
CHILLED STRAWBERRY SOUP
This is the recipe if you've been trying to imitate the one you had on Carnival Cruise Lines. Serve in chilled soup bowls, and garnish with fresh sliced strawberries.
Provided by MCLISA
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 8h
Yield 6
Number Of Ingredients 5
Steps:
- Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.
Nutrition Facts : Calories 252 calories, Carbohydrate 14.4 g, Cholesterol 69.3 mg, Fat 20.4 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 12.7 g, Sodium 59.6 mg, Sugar 10.3 g
STRAWBERRY GAZPACHO
Classic gazpacho using strawberries instead of tomato.
Provided by Levi Ruiz
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h30m
Yield 6
Number Of Ingredients 22
Steps:
- Blend 3 pints strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, and 1/4 cup parsley in a blender on high speed until pureed, about 30 seconds. Pour the pureed mixture into a large bowl.
- Stir 1 pint strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, 1/4 cup parsley, green onions, jalapeno pepper, red wine vinegar, lemon juice, olive oil, salt, garlic, tarragon, basil, hot pepper sauce, and black pepper into the pureed strawberry mixture. Spread avocado cubes over the top of the gazpacho.
- Cover the bowl and chill gazpacho thoroughly, at least 2 hours, before serving.
Nutrition Facts : Calories 231.2 calories, Carbohydrate 31.4 g, Fat 12.4 g, Fiber 10.1 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 605.2 mg, Sugar 14.4 g
JALAPENO STRAWBERRY JAM
This is a favorite in our family at Christmas. This jam is not spicy, but can be made to be spicy by adding more peppers or a few habanero peppers. The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. The strawberries may be frozen (thawed and crushed) and the peppers may be canned (drained and chopped).
Provided by Lynette Sullivan
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 9h
Yield 64
Number Of Ingredients 6
Steps:
- Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 90 calories, Carbohydrate 23.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 22.6 g
COLD STRAWBERRY JALAPENO SOUP
One of my favorite things in the summer. It's like a meal and dessert in one. The combination of jalapeno peppers and fruit isn't for everyone, but if you're the adventurous type, then this might just be the recipe for you.
Provided by o0o0o
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put everything except for mint leaves into blender. Blend until smooth.
- Taste, if you like it really tangy, you might want to add a little more balsamic vinegar.
- Pour into bowls and garnish with mint leaves on top. Serve immediately.
- Variation: Use 1 c frozen strawberries + 1 c frozen green grapes instead of 2 c frozen strawberries.
Nutrition Facts : Calories 258.7, Fat 9.7, SaturatedFat 5.9, Cholesterol 33.5, Sodium 54.6, Carbohydrate 41.4, Fiber 2.6, Sugar 34.1, Protein 4.4
COLD STRAWBERRY SOUP
Make and share this Cold Strawberry Soup recipe from Food.com.
Provided by Bliss
Categories Strawberry
Time 10m
Yield 5 1/2 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in large bowl, stirring well.
- Transfer half of mixture to container of an electric blender and process until almost smooth.
- Repeat procedure with remaining half. Ladle soup into individual soup bowls. Serve immediately. Yield: 5 1/2 cups. Garnish with mint sprig.
- Great luncheon idea!
Nutrition Facts : Calories 144.2, Fat 8.7, SaturatedFat 5, Cholesterol 29.6, Sodium 10.4, Carbohydrate 17.4, Fiber 4.3, Sugar 10.1, Protein 1.9
COLD STRAWBERRY SOUP WITH STRAWBERRY CREAM QUENELLES
Provided by Food Network
Number Of Ingredients 10
Steps:
- The Quenelles
- Place 1/4 cup of the heavy cream in the top of a double boiler. Sprinkle with the gelatin and let sit for 5 minutes.
- Meanwhile, puree the strawberries in a food processor with the sugar.
- Whip the remaining 3/4 cup of cream.
- Place the gelatin mixture over boiling water and stir until the gelatin melts (about 3 minutes).
- Place a mixing bowl over ice and combine the gelatin mixture in it with the strawberry puree. Fold in the whipped cream. Refrigerate for about 1-2 hours.
- Sliced Strawberries
- Combine the ingredients in a mixing bowl and marinate for at least 1 hour.
- The Strawberry Soup
- Puree the strawberries with the sugar and the lemon juice in a food processor. Chill.
- Assembly
- When ready to serve, divide the strawberry soup among 6 wide, shallow soup bowls.
- Working with 2 teaspoons, form ovals from the strawberry quenelle mixture. You should have about 18 quenelles. Place 3 quenelles in each bowl of strawberry soup, at 12 o'clock, 4 o'clock, and 8 o'clock. Garnish the bowls with the marinated strawberry slices and with fresh mint leaves.
- Wine Selection: Serve with young Asti Spumante or Moscato d'Asti.
COLD STRAWBERRY SOUP
Steps:
- In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill.
- Serve with garnish of mint leaves
CHILLED STRAWBERRY YOGURT SOUP
I enjoyed a cool berry soup at a restaurant several years ago. The manager gave me some of the ingredients and none of the amounts, so I tinkered with what I had to get this refreshing rendition. -Phyllis Hammes of Rochester, Minnesota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- In a food processor, combine the strawberries, 1 cup yogurt, confectioners' sugar, orange juice concentrate and extract; cover and process until blended. Garnish each serving with a dollop of remaining yogurt.
Nutrition Facts : Calories 174 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 69mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
SWEET POTATO JALAPENO SOUP
This recipe comes from a wonderful little community called Homestead Heritage outside of Waco, TX. This spicy, creamy, smoky soup is a favorite of everyone who tries it and I'm pleased to say that they share their recipes! I entered this soup into our churches Souper Bowl contest and it won the Hot Stuff award! Notes to add: 1. I used about 5.5 lbs sweet potatoes and it was still very spicy. If you want to make it mild or kid friendly, cut way back on the jalapenos and just place them in a bowl as a side. 2. To sweeten it, I have found that 2 Tbsp brown sugar does the trick. 3. This soup freezes beautifully! You won't be disappointed in this soup!
Provided by Tracy3906
Categories Yam/Sweet Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Scrub sweet potatoes, cut into quarters, place in large stock pot, cover with water and boil until soft.
- When potatoes are soft, drain them and let them cool until you can handle them. Peel off the skin.
- Peel and chop onion. Finely chop bacon and garlic.
- In a large soup pot, melt butter. Add bacon, onion and garlic and saute until onions are translucent.
- Add chicken broth. Cover and bring to a boil.
- Dice half the sweet potatoes and stir into boiling broth.
- Puree the remaining sweet potatoes with the jalapenos, cumin, cilantro and half-and-half. Stir into soup. Add salt, pepper, and sweetener (if needed). Stir well; heat through.
- Serve and Enjoy!
ROASTED JALAPENO SOUP (ROCKFISH RESTAURANT COPYCAT)
I fell in love with this soup the first time we went to eat at Rockfish Restaurant, and had to have the recipe. I found this on recipelink. Warning, this soup is highly addictive. :-)
Provided by TheHungaryCook
Categories Onions
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- TO ROAST JALAPENOS:Place on cookie sheet that has been sprayed with nonstick cooking spray and place under broiler, turning so all sides are blistered and black. Remove from oven and place in paper bag or wrap in dish towel for 10 minutes, This will "sweat" the skin, so it is easily removed. Once skin is removed, rinse under cold water, then remove stems and open on remove seeds and white membrane. Removing the seeds and membrane from the peppers cuts the "heat" in the soup *Important Note: Wear rubber gloves when handling the peppers and do not touch eyes or face. When you are finished with peppers, wash hands thoroughly with soap and water.
- In a med/hot stock pot saute garlic and onions until translucent.
- Combine all ingredients except salt/pepper and cornstarch mixture.
- Simmer 20 minutes.
- Slowly whisk in cornstarch mixture until desired thickness. You may not need all of it.
- Add salt/pepper to taste.
- Simmer 3 more minutes remove from heat.
Nutrition Facts : Calories 917.5, Fat 91.2, SaturatedFat 56.7, Cholesterol 333.7, Sodium 150.6, Carbohydrate 22.8, Fiber 1.9, Sugar 3.6, Protein 6.1
JALAPENO SOUP
Make and share this Jalapeno Soup recipe from Food.com.
Provided by mydesigirl
Categories Stocks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut the chicken into large strips.
- Heat the stock in a large saucepan,adding chicken strips and pepper and simmer over low heat for 5 minutes to heat the chicken through and release the flavor of the pepper.
- Cut the avocado in half,remove the pit and peel.
- Slice avocado flesh into neat strips.
- Using a slotted spoon,remove pepper from the stock and discard.
- Pour soup into warm serving bowls,distributing chicken evenly between them.
- Carefully add a few avocado slices to each bowl.
Nutrition Facts : Calories 188, Fat 8.8, SaturatedFat 1.8, Cholesterol 31.6, Sodium 366.6, Carbohydrate 11.5, Fiber 2.3, Sugar 4.1, Protein 15.6
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