Wednesday, August 1, 2012

Cold Soups

It is supposed to be in the 90’s all week.  I had a stuffed tomato with tuna salad today, but want something new and cold so thought I would look at some cold soups.  I’ll share a couple with you just in case you want something cold also.  Blueberries are suppose to be so good for you and they are in season right now so you can buy fresh at a reasonable price. 

Cold Blueberry-Basil Soup

Juice of an orange
1 cup fruity white wine or white grape juice
1/3 cup honey
2 cups fresh blueberries (or frozen ones, thawed, with their juice)
1 cup plain yogurt
a few leaves of fresh basil, torn

In a saucepan, bring the orange juice, wine or grape juice, honey and 1 cup water to a boil. Reduce heat and simmer for a minute. Add the berries and cook for another minute. Remove from heat and let cool completely.

Add the yogurt and basil and purée the mixture in a blender or food processor. If you like, strain it through a fine sieve before serving. Serves 2-4.

Variation – You can change up on the fruit and make it strawberry soup also.  Just substitute the blueberries with fresh strawberries. 

 For garnish serve it with a basil leaf on top to show it has basil flavor or try a swirl of yogurt.

Orange-Carrot Soup

1 cup carrots, sliced
2 tablespoons butter
1/3 cup onions, chopped
1/2 teaspoon garlic powder or one clove of garlic
1 cup orange juice
1 cup water
1/2 cup yogurt

Melt the butter in a sauce pan. Add carrots, onions and garlic to butter. Saute for about 5 minutes. Once softened, add the orange juice and water. Bring to a boil, stirring occasionally, and then reduce heat. Let cool for a couple of minutes then stir in yogurt. Add mixture to a food processor, pulse until creamy or desired texture.  You may have to add half of the mixture at a time if the food processor is too small. Let chill.  To garnish, float a mandarin orange on top to show it is flavored with oranges.  Serves 4.


Cold Carrot Soup

Olive oil
3 big carrots, peeled and roughly chopped (yield = about 3 cups)
1 onion, chopped
1 clove garlic, squashed
2 tsp cumin
1 tsp coriander
3 cups chicken stock
1 cup (plus)  buttermilk
Squeeze of lemon juice

Sauté the carrot, onions and garlic gently in olive oil until the onion is golden. About 5 minutes. Add the powdered spices and stir to toast. Add the stock and cook until the carrot pieces are just tender. Cool. Blend till smooth in a blender and then add the buttermilk. Taste for seasoning and add salt and pepper. Add a squeeze of lemon juice to taste, about 1 tablespoonful.

Chill thoroughly and serve with an edible garnish of fresh coriander (cilantro) or parsley leaves.

Cold Cucumber Soup

1 large cucumber
1/2 cup milk
1/2 cup yogurt
1 tablespoon lemon juice
1/2  of 1 scallion, sliced

Cut off the ends and peel the cucumber. Cut the cucumber in a half lengthwise and take out the seeds. Chop into small pieces. In a food processor or blender add all the ingredients. Pulse until smooth. Let chill.  Garnish with sliced green onion or chives Serves 2.

Hope this helps you beat the heat.  Be happy and may God bless you and yours.  

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