Chilled Chamisa Soup Recipes
CHILLED CORN AND COCONUT SOUP
The beguiling combination of sweet corn and coconut milk makes a soup that tastes farm-fresh, familiar, and surprising, all at once.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring chile, corn kernels, coconut milk, and water to a boil in a medium saucepan. Reduce heat, and simmer until corn is tender, about 20 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 at least 3 hours or up to overnight. Stir in lime juice. Garnish each serving with fresh corn kernels if desired, and season with pepper.
Nutrition Facts : Calories 135 g, Fat 6 g, Protein 4 g
CHILLED CHAYOTE SOUP WITH CILANTRO CREMA FRESCA
Steps:
- Bring a large saucepan of water to a boil. Add chayote, onion and leek and boil until the chayote is tender, for about 10 minutes. Remove from heat and allow it to cool. In a food processor puree the chayote mixture and add chicken stock, cream, fennel seed, and season, to taste with salt and pepper. Set aside until later.
- In a food processor puree until smooth the cilantro with 1/2 cup of water. In a bowl mix the cilantro paste with the crema fresca thoroughly and season to taste with salt and pepper.
- Place chayote soup in a serving bowls and place a dollop of crema fresca on top.
EASY CHILLED ZUCCHINI SOUP
Meeps Yox's recipe for chilled zucchini soup; serve cold or at room temperature.
Provided by CaroleJordan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium-high heat. Cook onion in oil for 4 to 5 minutes. Add garlic and curry powder. Add zucchini, water, broth, and potato. Season with salt. Reduce heat and let simmer until tender, about 25 minutes.
- Puree mixture using an immersion blender until smooth. Let cool to room temperature or chill until cold, about 30 minutes. Serve with almonds.
Nutrition Facts : Calories 171 calories, Carbohydrate 20.7 g, Cholesterol 3 mg, Fat 8.2 g, Fiber 4.7 g, Protein 5.9 g, SaturatedFat 0.9 g, Sodium 2047.5 mg, Sugar 5.3 g
CHILLED CHAMISA SOUP
Refreshing and creamy, served cold. You may make it ahead and refrigerate for several hours until ready to serve it.
Provided by Miss Annie
Categories Southwestern U.S.
Time 15m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 9
Steps:
- Purée all ingredients in a blender until smooth.
- Refrigerate purée in a tightly covered bowl for 4 hours, until cold.
- Place in serving bowls and garnish with extra chopped cilantro and diced tomatoes.
Nutrition Facts : Calories 452.5, Fat 31.2, SaturatedFat 4.8, Cholesterol 6, Sodium 572.3, Carbohydrate 35.5, Fiber 14.1, Sugar 14.5, Protein 14.5
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36 COLD SOUP RECIPES TO KEEP YOU COOL THIS SUMMER
From epicurious.com
Published 2016-08-30
- Chilled Coconut Corn Soup. Fresh and bright, with the pure flavors of sweet corn and lime juice, this creamy cold soup is exactly what you want for a light meal on a late summer day.
- Cold Pea Soup With Herbed Oil Swirl. Yogurt adds luxurious creaminess and a pleasant tang to this brilliant-green pea soup. A swirl of herbed olive oil makes the presentation fancy (and the flavor more complex).
- Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik) This classic Polish soup is cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that's cheering even on the longest, hottest day.
- Grilled Heirloom Tomato and Mozzarella Sandwiches with Green Heirloom Tomato Gazpacho. Green heirloom tomatoes transform the traditional grilled cheese and tomato soup pairing into a zippy, refreshing summer meal.
- Chilled Ramen With Soy Milk and Chili Oil. The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments.
- Speedy Summer Gazpacho. All you need to do to make this quick summer soup: Put cucumber, tomatoes, basil, celery, red pepper, garlic, lemon juice, olive oil, and vinegar in a food processor.
- Ajo Blanco. This version of white gazpacho, traditionally made with green grapes, is brightened instead with the addition of green apple. Get This Recipe.
- Chilled and Dilled Avgolemono Soup. Although avgolemono—a lemony Greek rice soup—is traditionally served hot, it's an especially summery starter when chilled and seasoned with lots of dill.
- Lemongrass-Ginger-Carrot Soup. You can eat this soup hot, but we prefer it chilled. Chicken stock (or bone broth) adds deep savory flavor that's enhanced with peeled and minced fresh ginger and lemongrass, plus the most flavorful carrots you can find.
- Chilled Avocado and Yogurt Soup with Tomato Salsa. All the flavors of guacamole meet up in this creamy, avocado-based soup. Get This Recipe.
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