Chilledtomatilloyogurtsoup Recipes

CHILLED TOMATO SOUP

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.

CHILLED GAZPACHO

Steps:

• Combine cucumber, green bell pepper, and onion in a large bowl; stir in Italian dressing and basil. Add tomatoes and tomato juice and stir well. Refrigerate until chilled, at least 30 minutes.

MULLIGATAWNY SOUP I

Steps:

• Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
• Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
• When serving, add hot cream.

CHILLED TOMATILLO SOUP

Steps:

• Combine the tomatillos with enough water to cover in a saucepan. Bring to a boil and cook for 5 minutes, or until tender. Drain tomatillos.
• In a large food processor (or in batches in the blender, or using a stick blender), process the tomatillos, onion, poblanos, lime juice, cilantro, cumin, salt, sugar, and garlic until smooth.
• Combine the tomatillo mixture with the half and half and jicama in a bowl and mix well. Cover and refrigerate to allow flavors to meld (1 to 4 hours).
• Ladle the soup into bowls. Garnish each with additional tomatillos, cilantro, and almonds.
• For a smoother soup, process the jicama as well.
• For a heated soup, you may find it neccessary to thin with chicken stock.

CHILLED TOMATO YOGURT SOUP

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 SOUP

Steps:

• Whisk the green onion, tomato juice, sour cream, lemon zest and juice together. Season with salt and pepper and chill until dinner time. Chill cucumber and cantaloupe dice separately. Right before serving, combine the tomato juice mixture with the cucumber and cantaloupe, adjust the seasoning and serve with slices of fresh avocado.

CHILLED BUTTERMILK TOMATILLO SOUP

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent, about 10 minutes. Reduce the heat if the onion begins to brown.
• Add the tomatillos, garlic, and jalapeno and cook for 5 minutes. Raise the heat to medium-high, add the chicken stock, cumin, and cilantro, and cook 10 minutes more. Remove from the heat and cool.
• Pour the mixture into the bowl of a food processer and puree until smooth. Add the buttermilk, salt, and pepper and pulse to combine. Transfer to a bowl and chill in the refrigerator.
• Ladle the soup among 4 bowls and garnish each with a cilantro sprig and the cumin.

CHILLED FRESH TOMATO SOUP

Steps:

• Working in two batches, place in a blender tomatoes, tomato juice, ginger, coriander, sugar, oil, and 3 tablespoons lime juice; puree on high speed until liquefied. Pour batches into a large bowl. Season generously with salt and pepper; refrigerate until cold, about 1 hour. Before serving, taste for seasoning. If desired, thin with cold water.
• In a small bowl, whisk yogurt and remaining tablespoon lime juice until smooth; season with salt and pepper. Ladle soup into four serving bowls; top each with a dollop of yogurt and, if desired, serve with toasted flatbread.

CHILLED TOMATO SOUPS

Steps:

• Preheat oven to 300°F.
• Bake tomatoes in a shallow baking pan in middle of oven 10 minutes. Coarsely chop yellow and red tomatoes separately. Blend yellow tomatoes, 2 tablespoons oil, 1 teaspoon chile-pepper water, and 1 teaspoon garlic in a blender until smooth. Force soup through a fine sieve into a large liquid-measuring cup, pressing hard on solids, and season with salt. Make red-tomato soup in same manner with remaining soup ingredients, straining into a separate liquid-measuring cup. Chill soups, covered, until cold.
• Pour soups simultaneously from opposite sides into a Martini glass (colors will remain separate), using about one fourth of each soup. Repeat to fill 3 more glasses.

CHILLED TOMATILLO YOGURT SOUP

Steps:

• Heat olive oil in saucepan over medium heat. Add onion and cook until translucent, about 10 minutes.
• Add tomatillos, garlic and poblano pepper and cook 5 minutes. Raise heat to medium high, add chicken stock, cumin and cilantro, and cook 10 minutes more. Remove from heat and cool.
• Pour mixture along with avocados into food processor and puree until smooth, or use submersion blender to puree in the pot.
• Add yogurt, salt and pepper and combine well. Transfer to bowl and chill in refrigerator.