Icy Olive Soup Recipes

ICY OLIVE SOUP

Icy Olive Soup image

When summer turns up the heat, I reach for this cool, refreshing soup. The color of the olives contrasts nicely with the creamy yogurt base. -Theresa Goble, Muscatine, Iowa

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 cups plain yogurt
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 cup coarsely chopped cucumber
1/2 cup chopped green onions
1/2 cup chopped green pepper
1/2 cup sliced pimiento-stuffed olives
1/8 teaspoon white pepper
Seasoned croutons, optional

Steps:

In a large bowl, stir yogurt until smooth. Whisk in broth. Add the next 6 ingredients; mix well. Cover and chill for 4 hours. Stir before serving. Garnish with croutons if desired.

Nutrition Facts : Calories 108 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 683mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

GREEN OLIVE SOUP

Green Olive Soup image

The olives in this recipe are not the kind stuffed with pimientos. These may be difficult to find. You can buy the stuffed ones and remove the pimientos but it takes some extra time.

Provided by Mercy

Categories Lunch/Snacks

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups green olives, pitted
7 tablespoons olive oil, separated (3 and 4 tablespoons)
1 medium yellow onion, peeled and sliced
3 garlic cloves, crushed
1 quart chicken stock
1 cup whipping cream
6 tablespoons flour
black pepper
Tabasco sauce (about 4 shots)
1/3 cup dry sherry

Steps:

First make a roux with the 3 tablespoons of flour and 4 tablespoons of olive oil added to a saute pan and cooked until it darkens. Make this roux first so that it will be cool when you are ready to add it to the soup.
Soak the olives in cold water for 1 hour (this helps to remove some of the salt). Drain and coarsely chop the olives. Heat a saute pan and add 3 tablespoons of oil, onion, and garlic, along with 2/3 of the olives. Saute until the onions are transparent. Puree the mixture in a food processor along with 1 cup of the stock. This much of the recipe can be made up to two days ahead if needed.
Place this mixture into a 4 quart saucepan and the rest of the stock. Simmer for 20 minutes and add cream. Whisk in the roux a little at a time and simmer, stirring constantly until thickened. Add pepper to taste and remaining chopped olives, Tabasco, and sherry.

Nutrition Facts : Calories 427.2, Fat 32.4, SaturatedFat 11.8, Cholesterol 59.1, Sodium 248.3, Carbohydrate 16.9, Fiber 0.5, Sugar 3.9, Protein 6

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