Cold Tomato And Yogurt Soup Recipes

CHILLED TOMATO AND YOGURT SOUP

Steps:

• Saute the onion in butter in a large saucepan over medium heat, stirring constnatly, until tender. Add tomato, cucumber, chicken broth and basil. Bring to a boil; reduce heaet, and simmer, uncovered, 30 minutes, stirring frequently.
• Transfer half of the tomato mixture to a blender, cover and process until smooth. Repeat the procedure with the remaining mixture. (Or use an immersion blender). Stir in the yogurt and salt. Cover and chill. To serve, ladle into individual soup bowls. Garnish with fresh chopped mint.

SUMMER YOGURT SOUP WITH TOMATO AND BASIL

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.

CHILLED TOMATO YOGURT SOUP

Steps:

• In a food processor or blender puree the tomatoes in batches, force the puree 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). Makes about 5 cups, serving 4. Gourmet August 1993

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).

COLD TOMATO SOUP

Steps:

• Put tomatoes and garlic in a non-reactive bowl and sprinkle with salt. Add 4 tablespoons olive oil, 2 tablespoons vinegar, the black pepper and cayenne. Mix well and leave to macerate for at least 15 minutes, or up to an hour.
• Pulse tomatoes in a food processor or blender until just crushed. Transfer to a strainer or food mill to remove skins and seeds, pressing well to obtain all the juices. You should have about 5 cups. Add enough ice water to yield 6 cups. Stir well, taste and adjust seasoning. Chill on a bowl of ice for 15 minutes or refrigerate for up to several hours.
• Make the pepper relish about 30 minutes before serving: Put diced bell peppers and onions in a small bowl and season with salt and pepper. Add 2 tablespoons olive oil and 1 tablespoon sherry vinegar, mix well and set aside.
• To serve, rub each toast lightly with garlic. Top toasts with thick slices of avocado and season with salt and pepper. Place an avocado toast in each bowl and ladle in about 1 cup of chilled soup per serving. Garnish with a generous spoonful of pepper relish and a sprinkling of parsley and chives.

YOGURT-BASIL SOUP WITH TOMATO ICE

Steps:

• Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add basil, and blanch 1 minute. Transfer basil to ice bath to cool. Place on paper towels; gently squeeze out water.
• Transfer basil to the bowl of a food processor fitted with the metal blade; add cucumbers, yogurt, and stock. Process until mixture is smooth. Pass through a fine sieve into a large bowl, pressing on solids to extract liquid; discard solids.
• Cover bowl with plastic wrap, and place in refrigerator until soup is well chilled, at least 2 to 3 hours. To serve, ladle soup into shallow bowls, and top each with a scoop of tomato ice.

CHILLED AVOCADO AND YOGURT SOUP WITH TOMATO SALSA

Steps:

• Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
• Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
• If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.

MEDITERRANEAN SUMMER BREEZE COLD YOGURT SOUP

Steps:

• For each individual bowls; Put 1/2 cup of yogurt in a bowl and then add 1/8 to 1/4 cup cold water (depending on the thickness desired), 1/8 cup cream, 1 teaspoon salt, 1 tablespoon lemon juice, 1 teaspoon minced garlic... all to taste; Then blend until creamy smooth.
• Add to each individual bowl, 2 tablespoons feta cheese, 1 tablespoon olives, 2-3 tablespoons bell peppers, 2 tablespoons spring onions; mix slightly.
• Sprinkle on top 2 tablespoons of ground pistachio nuts.
• Chill prior to serving, enjoy.
• .
• Notes: This soup is best when using whole creamy milk yogurt which can be found in Greek and Middle Eastern grocery stores; or use your own home make yogurt. You can also serve INDIVIDUAL CUPS instead of bowls of this soup. Simply, reduce the amount of ingredients in each cup. Finally, you can add or substitute some of the vegetables. For example, cut up strawberries (add a pinch of sugar in individual bowls), tomatoes or chopped up hard boiled eggs (Arabic style).

COLD YOGURT SOUP (ABDOOGH KHIAR)

Steps:

• Puree yogurt, salt, and dried mint in a blender with enough of the water to create a smooth, thin soup. It will thicken some when you add the bread.
• Divide the cucumbers, raisins, walnuts, and herbs among four bowls.
• Pour one-fourth of the yogurt mixture into each bowl.
• Top with rose petals, and add a few ice cubes to each bowl.
• Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.