Chilled Tomato And Yogurt Soup With Matane Shrimp Basil Mint Recipes
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 AND DILL SOUP
Make and share this Chilled Tomato and Dill Soup recipe from Food.com.
Provided by Mini Ravindran
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a food processor and process until smooth.
- Chill before serving.
- To peel tomatoes quickly and easily, place in boiling water for about 30 seconds.
- Remove with a spoon and slide skin off.
Nutrition Facts : Calories 149.5, Fat 12.3, SaturatedFat 7.6, Cholesterol 25.3, Sodium 38.4, Carbohydrate 8.2, Fiber 1.8, Sugar 3.8, Protein 3.1
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 BASIL SOUP
Steps:
- To make the soup:
- In a food processor purée the tomatoes and force the purée through a fine sieve into a saucepan, pressing hard on the solids. In a small bowl stir together the cornstarch and the broth and stir the mixture into the tomato purée. Bring the mixture to a boil, stirring, remove the pan from the heat, and stir in the lemon juice, the sugar, the whole basil leaves, and salt and pepper to taste. Let the soup cool and chill it, covered, for at least 8 hours. The soup may be made 2 days in advance and kept covered and chilled.
- Discard the whole basil leaves, ladle the soup into 6 bowls, and garnish each serving with a dollop of the sour cream and some of the chopped basil. Drizzle the soup with the oil and serve it with the toasts.
- To make the garlic baguette toasts:
- In a small skillet cook the garlic in the oil over moderate heat, stirring, until it begins to turn golden, brush the bread wedges with the oil, and on a baking sheet bake them in the middle of a preheated 375°F. oven for 10 minutes, or until they are golden. Sprinkle the toasts with the salt and break them in half. Makes 12 toasts.
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.
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CHILLED CREAMY TOMATO BASIL SOUP - ONCE UPON A CHEF
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- Heat the olive oil in a large pot over medium heat. Add the onions, carrots and garlic and cook, stirring occasionally, until vegetables are soft and just beginning to brown, about 15 minutes.
- Add the tomatoes, water, orange juice, sugar, salt and basil and bring the soup to a boil. Turn heat down to low, cover and simmer for about 25 minutes.
- Purée the soup with a hand-held immersion blender until completely smooth. (Alternatively, use a standard blender to purée soup in batches. Always be careful not to fill the jar more than halfway, and leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape.) Stir in the heavy cream. Taste and adjust seasoning with salt and/or sugar if necessary.
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