Summer Yogurt Soup With Tomato And Basil Recipes

CUCUMBER AND AVOCADO SOUP WITH TOMATO AND BASIL SALAD

Cucumber and Avocado Soup with Tomato and Basil Salad image

Categories Soup/Stew Blender Dairy Herb Tomato Vegetable Appetizer Vegetarian Yogurt Lunch Basil Avocado Cucumber Summer Chill Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 large English hothouse cucumber, peeled, diced (about 2 1/2 cups)
2 1/2 cups low-fat (1%) buttermilk
1 avocado, quartered, pitted, peeled
4 tablespoons chopped red onion
2 tablespoons chopped fresh basil
1/2 cup seeded chopped tomato
2 teaspoons fresh lime juice
4 tablespoons plain nonfat yogurt

Steps:

Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour.
Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL

Pan-Cooked Summer Squash With Tomatoes and Basil image

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

Provided by Martha Rose Shulman

Categories weekday, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
1 1/2 pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
2 garlic cloves, minced
1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Salt
freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)

Steps:

Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams

YOGURT-BASIL SOUP WITH TOMATO ICE

Yogurt-Basil Soup with Tomato Ice image

Blanching the basil leaves helps preserve their bright-green color. The soup can be made up to one day ahead and stored in the refrigerator; stir it again before serving.

Provided by Martha Stewart

Categories Soup Recipes

Yield Makes 1 quart

Number Of Ingredients 5

Ingredients

6 cups packed fresh basil leaves, rinsed
2 medium cucumbers, peeled, seeded, and roughly chopped
2 cups plain nonfat yogurt
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
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.

Nutrition Facts : Calories 124 g, Cholesterol 6 g, Fat 1 g, Fiber 3 g, Protein 9 g, Sodium 554 g

COLD TOMATO AND YOGURT SOUP

Cold Tomato and Yogurt Soup image

Provided by Food Network

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

4 cups tomato juice
2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons olive oil
Salt and pepper to taste
1/2 teaspoon chili powder (optional, or add more if desired)
Freshly chopped cilantro for garnish

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 YOGURT SOUP

Chilled Tomato and Yogurt Soup image

Lovely recipe for the steamy hot days of summer here in the south! It combines tomatoes and cucumber for a really yummy chilled soup. Blending time is included in the cooking time.

Provided by breezermom

Categories Onions

Time 1h

Yield 8 cups

Number Of Ingredients 9

Ingredients

1 1/2 cups onions, chopped
2 tablespoons butter, melted
3 cups tomatoes, peeled, seeded and chopped
2 cups cucumbers, peeled, seeded and chopped
2 cups chicken broth
1 teaspoon dried basil
2 cups plain yogurt
1/2 teaspoon salt
chopped of fresh mint

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.

Nutrition Facts : Calories 100.8, Fat 5.4, SaturatedFat 3.2, Cholesterol 15.6, Sodium 390.7, Carbohydrate 9.5, Fiber 1.5, Sugar 6.5, Protein 4.5

CHILLED TOMATO AND YOGURT SOUP WITH MATANE SHRIMP, BASIL, MINT

Chilled Tomato and Yogurt Soup With Matane Shrimp, Basil, Mint image

Fast and easy, full of flavor. A summer soup with flavors from the garden and the tiny sweet cold water shrimp of the st. lawrence. This recipe is thanks to Les Fougeres restaurant in chelsea quebec.

Provided by MarraMamba

Categories Vegetable

Time 11m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

26 ounces fresh tomatoes, skinned and seeded (or tinned)
2 English cucumbers
3 cups plain yogurt
1 teaspoon curry powder
1/4 cup extra virgin olive oil
1 cup fresh basil leaf, lightly packed
1 cup fresh mint leaves, lightly packed
1/2 cup fresh coriander leaves, lightly packed
salt and pepper
1 cup cooked matane shrimp (or tiny)
yogurt (to garnish)

Steps:

Place tomatoes and cucumbers in food processor and puree until smooth.
Add yogurt, olive oil, curry powder and fresh herbs. Continue to process until smooth. Season to taste then chill until very cold.
Serve cold garnished with a little yogurt and some matane shrimps.

Nutrition Facts : Calories 176.5, Fat 10.4, SaturatedFat 3, Cholesterol 67.2, Sodium 113.8, Carbohydrate 11.5, Fiber 2.1, Sugar 8, Protein 10.7

CHILLED TOMATO YOGURT SOUP

Chilled Tomato Yogurt Soup image

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

Ingredients

3 pounds tomatoes (about 6), cored and cut into chunks
1 cup plain yogurt
1 teaspoon curry powder
1 cup packed fresh basil leaves, chopped fine

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).

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