Sunny Day Tropical Soup Recipes

COLD HEIRLOOM TOMATO SOUP WITH TROPICAL LOBSTER RELISH

Steps:

• In a large saucepan over medium heat, heat the olive oil. When the oil is hot, add the onions and saute until soft, about 5 minutes. Add the garlic and bay leaves and cook for 5 more minutes. Add the tomatoes, 1 tablespoon salt, and thyme and cook for 15 minutes or until the tomatoes soften. Add the water and stock and bring to a boil. Reduce heat to a simmer and continue to cook until the tomatoes are very tender, about 10 minutes. Remove the bay leaves. Using a handheld blender, puree the soup until smooth. Add 1 tablespoon of the lemon juice and hot sauce to taste, as desired. Chill the soup.
• While the soup is chilling, in a mixing bowl, combine the lobster tails, mango, papaya, pineapple, lime juice, lemon juice, extra-virgin olive oil, oregano, parsley, scallions, chives, remaining 1/4 teaspoon salt and the pepper and toss gently to thoroughly combine.
• When ready to serve, ladle the soup into individual bowls. Float some of the lobster claw meat in the center of the soup and divide the remaining lobster garnish among the bowls, about 3 tablespoons per bowl. Garnish each bowl with some of the creme fraiche and a basil sprig.

CARIBBEAN TROPICAL SOUP

Steps:

• Puree pineapple,cantaloupe,papayas,mangos,together. Add 7-up and chill.

TROPICAL FRUIT SOUP

Steps:

• In a blender container, combine all ingredients, except the yogurt.
• Blend until smooth.
• Pour into a bowl and add yogurt.
• Beat with a fork or wire whisk until smooth.
• Chill several hours.
• Serve Cold. Whisk before serving.
• NOTE: preparation time and cooking time does NOT include chilling time.

TROPICAL CHICKEN SOUP

Steps:

• Start heating up the coconut milk in the microwave or on the stove.
• Cut up the chicken into bite-sized chunks and start them cooking in a frying pan on medium high. Butter or oil isn't necessary.
• Prepare the instant rice and set aside.
• Keep flipping the chicken and when the chunks looks about halfway cooked, add the bananas, peeled and broken into small chunks as well.
• Mash the bananas up as you stir them together with the chicken.
• Cook mixture until the chicken is fully white inside and out.
• Add warm coconut milk and leave the mix over heat for a minute or two.
• Serve over the rice. NOTE: This makes a sort of soup. If you want more of a chicken with sauce dish, add less coconut milk.

NINI'S CUBAN TROPICAL SOUP, SOPITA TROPICAL DE NINI

Steps:

• 1. Skin and cut the whole chicken into pieces. Put into a deep heavy soup pot. Add about 2 quarts of cold water, the whole quarted onion, smashed garlic, half green pepper whole do no cut into pieces, cilantro sprigs whole with the leaves, 1 tablespoon salt and some of the black pepper. cover and cook chicken for about 45 minutes. Cook until chicken is tender reduce heat and simmer on very low.
• 2. While chicken is cooking prep the vegetables. If you have found them frozen at the supermarket rinse and put into a dish cut in pieces, the cut boniato, white sweet potato, cut plantains, cut yuca root or casava root in pieces and Cuban calabaza or carribbean tropical pumpkin. If fresh peeled and cut into bite sized pieces or if frozen it will be cut and ready to add to your soup. Sometimes you can find the frozen mixture of all of these vegetables all together in one bag to make a dish called Ajiaco, Another kind of Cuban Tropical Soup. If you can find this Ajiaco vegetables then buy two bags because it has all of these vegetables already in it and ready to cook in your soup broth.
• 3. When your chicken has cooked remove all the chicken from the pot and very carefuly strain the soup removing the onion and pepper. To the broth add the preped root vegetables, the two envelopes of Sazon Goya, and garlic powder and the other tablespoon of salt. You may add the pieces of fresh corn if you like with the rest of the root vegetables. Cook over medium heat until the vegetables are fork tender. about one hour and 10 minutes. I like to add fresh corn to this soup if I have it on hand.
• 4. While the root vegetables are cooking de-bone the chicken and cut into bite sized pieces. Add back to the soup the last half hour before soup is done. Serve the soup in large bowls with a lime wedge and hot Cuban toasty bread or French or Italian toasty bread. You are in for a real taste sensation. Enjoy