Chilledmorningberrysoup Recipes

CHILLED MIXED BERRY SOUP

Steps:

• In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Strain, reserving juice. Press berry mixture through a fine meshed sieve; discard seeds. Add pulp to reserved juice; cover and refrigerate until chilled. , Place berry mixture in a food processor or blender; add yogurt. Cover and process until smooth. Pour into bowls.

CHILLED BERRY SOUP

Steps:

• Place strawberries in a food processor; cover and process until pureed. Add the ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. , Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.

CHILLED STRAWBERRY SOUP

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.

CHILLED BERRY SOUP

Steps:

• In blender or food processor, place soymilk, frozen strawberries, orange juice and sugar. Cover; blend on high speed about 30 seconds or until smooth.
• Pour into 3 individual serving bowls; top with sliced fresh strawberries and mint.

CHILLED TOMATO AND BEET SOUP

Steps:

• Combine the oil, sun-dried tomatoes and paprika in a small skillet. Bring to a low simmer over medium-low heat and swirl until the tomatoes soften, 2 to 3 minutes. Set aside to cool completely.
• Combine the sun-dried tomatoes and oil with the beets and beet juice, peppers, garlic and 3/4 teaspoon salt in a medium bowl. Let sit at room temperature for at least 30 minutes for the flavors to meld. Puree in a blender with 1 cup cold water until very smooth. Transfer to a bowl or large liquid measuring cup and refrigerate until chilled, at least 1 hour.
• Divide the soup evenly among four bowls. Sprinkle the chopped sun-dried tomatoes and peppers in each bowl. Garnish with beets chips and a dollop of sour cream, if using.

CHILLED STRAWBERRY AND MINT SOUP

Steps:

• Combine all the ingredients, except the mint, in a blender and mix well
• Refrigerate for at least 1 hour to allow the flavors to blend. Before serving, stir in the chopped mint. Pour into soup bowls and serve. This is a great chilled soup or summer drink. Enjoy.

CHILLED BLUEBERRY SOUP

Steps:

• In a medium saucepan, combine sugar with 2 cups water; bring to a boil over high heat. Add blueberries, wine, and lemon zest; return to a simmer. Cook, stirring, until blueberries begin to burst, about 3 minutes.
• Pass mixture through a food mill or a fine sieve into a large bowl, discarding solids. Stir lemon juice into strained liquid. Cover with plastic wrap; refrigerate until completely chilled, about 1 1/2 hours.
• Divide soup among six bowls. Swirl about 2 tablespoons buttermilk into each bowl, and serve immediately.

CHILLED BERRY SOUP

Steps:

• Put strawberries into the container of an electric blender; cover and blend until smooth.
• Add in the ginger ale, milk, sugar, lemon juice, and vanilla extract; cover and blend until combined.
• Pour mixture into a bowl; add in sour cream; whisk until smooth.
• Cover and refrigerate for 2-3 hours or until chilled.

CHILLED PLUM AND BERRY SOUP

Steps:

• Set a large skillet over medium heat. Add 5 plums, cut side down; sear until plums start to blister, 8 to 10 minutes. Stir plums on skin side with a wooden spoon. Sprinkle with sugar, and add one-third of the blackberries and one-third of the raspberries to the skillet.
• Cook until fruit begins to release juice, about 10 minutes more. Add Sauternes wine, 2 cups cold water, and salt to skillet. Mix well. Bring mixture to a boil, reduce heat to medium low; let simmer until fruit begins to break down and liquid is very flavorful, 10 to 12 minutes. Remove from heat. Puree mixture through a food mill set over a bowl; discard solids. Pass puree through a fine mesh sieve set over a bowl. Discard solids.
• Slice remaining plum into thin slivers, and add to soup. Add another third of the blackberries and another third of the raspberries to soup. Transfer to refrigerator until chilled.
• Heat oven to 350 degrees. Slice mini brioche in half (if using loaf, slice into 1/2-inch-thick slices). Place brioche on a baking sheet; toast until golden, 10 to 12 minutes. Remove from oven, and set aside.
• Combine mascarpone and heavy cream in a small mixing bowl. Fold together by hand. Spoon mixture over toasted brioche. Arrange remaining third of berries over mascarpone, and place two toasts into each bowl. Pour chilled soup in bowls, and serve.

CHILLED MORNING BERRY SOUP

Steps:

• Set aside a few berries for garnish if desired.
• In a food processor or blender, blend strawberries and raspberries together.
• Add 1 cup of the yogurt and 1/4 cup of the cream or milk and blend a little more. It should be smooth, but not overmixed too fine.
• Remove into a pouring pitcher.
• Blend blueberries with remaining yogurt and cream/milk.
• Pour the first rosy mixture into shallow soup bowls (leaving some space for following step).
• Drizzle or swirl blueberry mixture on top.
• Sprinkle with powdered sugar and garnish with berries and mint leaves if you wish.
• Serve immediately.