Cold Soups Mini Recipe Book
Cold Soups
Mini Recipe Book
Carolyn Washburn
And Carly Vanderhorst
Utah State University Cooperative Extension
Washington County
Chilled Bean Soup
Ingredients:
4 cups chopped tomatoes
2 cups spicy hot V8 juice
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped cucumber
1 cup chopped sweet red or yellow pepper
1/2 cup chopped red onion
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/4 to 1/2 teaspoon hot pepper sauce
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
7 tablespoons reduced-fat sour cream
Sliced cucumber, optional
Directions:
In a blender, combine tomatoes and V8 juice; cover
and process just until blended. Transfer to a large
bowl. Stir in the beans, chopped cucumber, sweet
pepper, onion, vinegar, sugar and seasonings.
Cover and refrigerate for at least 4 hours or
overnight. Serve with sour cream. Garnish with
sliced cucumber if desired.
Chilled Blueberry Soup
Ingredients:
4 cups fresh or frozen blueberries
3 cups water
2/3 cup sugar
1/4 teaspoon ground allspice
2 cups (16 ounces) plain yogurt
Sour cream or additional yogurt, optional
Directions:
In a large saucepan, combine the blueberries, water, sugar and
allspice. Bring to a boil, stirring occasionally. Remove from
the heat. In batches, process blueberry mixture and yogurt
until smooth. Cover and refrigerate until chilled. Serve with
sour cream or yogurt if desired.
Chilled Cantaloupe Soup
Ingredients:
1 cantaloupe peeled, seeded and
cubed
2 cups orange juice
1 tablespoon fresh
lime juice
1/4 teaspoon
ground cinnamon
Directions:
Peel, seed, and cube the cantaloupe. Place
cantaloupe and 1/2 cup orange juice in a blender
or food processor; cover, and process until smooth.
Transfer to large bowl. Stir in lime juice, cinnamon,
and remaining orange juice. Cover, and refrigerate
for at least one hour. Garnish with mint if desired.
Chilled Tomato Soup
Ingredients:
5 ripe tomatoes, chopped
1 (11-ounce) can vegetable cocktail juice
1 cup tomato juice
1 (14-ounce) can chicken broth
1/4 cup butter
1 onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream (nonfat is fine)
1/8 teaspoon white pepper
15 basil leaves, julienned
1 tomato, chopped
6 whole basil leaves
Directions:
In food processor, place tomatoes and cocktail
juice; process until smooth. Place in glass bowl
and add tomato juice and chicken broth; stir well
and refrigerate. In small saucepan, melt butter
over medium heat. Add onion and garlic; cook and
stir until tender, about 6-7 minutes. Remove from
heat and stir into tomato mixture. Stir in cream,
pepper, and julienned basil and chill soup for 2-3
hours before serving. Garnish with more basil and
chopped tomato.
Cold Apple Soup
Ingredients
serves 4 - 6
3 medium (1 lb) cooking apples, peeled and cored
1/4 cup water
3 Tbsp sugar
juice of 1/2 lemon 2 Tbsp)
1 tbsp cinnamon
2 whole cloves
pinch salt
¼ cup sprite or apple juice
¾ cup yogurt
¼ cup sour cream (optional)
Directions:
Cube the apples and cook them with the water,
sugar, lemon juice, cinnamon, cloves and salt
until they are soft. Remove the cloves. Mash the
apples and leave them to cool. Add the juice or
sprite and yogurt to the apples and mix together
well. Serve well chilled, with the sour cream if
desired. A thinly sliced red-skinned apple can be
used as a garnish.
Cold Cucumber Soup
Ingredients:
1 garlic clove, minced
2 green onions, chopped
1/2 tsp. salt
Dash white pepper
2 Tbsp. olive oil
1-1/2 cups plain yogurt
1/2 cup buttermilk
1 Tbsp. lemon juice
1/2 cup chopped walnuts
1/2 cup cracked ice
2 cucumbers, peeled, seeded, and sliced
Directions:
In blender or food processor, combine all
ingredients and blend or process, using on and off
function, until soup is of desired consistency. You
may need to add more cracked ice. This soup can
be chilled for a few hours before serving, or served
immediately.
Cold Fruit Holiday Soup
Ingredients:
4 cups cranberry-apple juice
1/4 cup quick-cooking tapioca
1 medium lemon, thinly sliced
6 whole cloves
1/4 teaspoon ground nutmeg
1 (20 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
1 (10 ounce) package frozen sweetened
strawberries, thawed, undrained
1/3 cup maraschino cherry juice or grenadine
syrup (optional)
1/8 teaspoon salt
Directions:
In a 3-qt. saucepan, combine the first five
ingredients; let stand for 10 minutes. Bring to a
boil over medium heat. Reduce heat; cook and stir
for 15 minutes or until thickened and clear.
Remove from the heat; discard lemon slices and
cloves. Stir in remaining ingredients. Cover and
refrigerate for at least 4 hours.
Cold Mango Soup
Ingredients:
2 mango - peeled, seeded and cubed
1/4 cup white sugar
1 lemon, zested and juiced
1 1/2 cups half-and-half
Directions:
Place the mango, sugar, lemon juice, lemon zest
and half-and-half into a blender or food processor.
Cover and process until smooth and creamy. Serve
chilled.
Cream of Sweet Potato Soup
Ingredients:
3 large sweet potatoes
3 (14 ounce) cans chicken broth
1/4 cup brown sugar, or more to taste
1/2 teaspoon salt (to taste)
1/4 teaspoon ground nutmeg
Black pepper to taste
Cayenne pepper to taste
1/3 cup heavy cream
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Bake sweet potatoes in preheated oven until soft,
about 1 1/2 hours (you can also use a microwave).
Remove and let cool slightly. Peel sweet potatoes,
and puree with chicken broth in batches, using
enough chicken broth so that it purees smoothly.
Bring puree to a simmer in a large saucepan over
medium-high heat, then reduce heat to mediumlow. Stir in the sugar, salt, nutmeg, black pepper,
and cayenne pepper; cover, and let simmer for 10
minutes. Remove from heat, and stir in cream.
Creamy Apricot Fruit Soup
Ingredients:
1 can (15 1/4 oz.) apricot halves, drained with
juices or syrup reserved
1 cup plain low-fat yogurt
Mint sprigs (optional)
1/4 teaspoon ground ginger
2 tablespoon orange juice
Directions:
Thinly slice 1 apricot half. Reserve to use as
garnish. In food processor, puree remaining
apricots with yogurt. Add enough reserved juice or
syrup to make a thick soup, up to about 1/2 cup.
Add spice and/or juice, and process just to blend.
Pour into bowl, and place in freezer for 20 minutes,
or refrigerate about 1 hour until chilled. Ladle into
shallow soup bowls, and garnish with reserved
sliced apricot and mint, if desired.
Creamy Cold Avocado Soup
Ingredients:
2 medium ripe avocados, seeded and peeled
2 1/2 cups cold water
1 cup fresh cilantro leaves (optional)
1 (7.6-ounce) can NESTLÉ Media Crema
3 tablespoons fresh lime juice
2 cloves garlic, quartered
4 teaspoons granulated chicken bouillon
Chopped avocado for garnish
Fresh cilantro leaves for garnish
Directions:
Place avocados, water, 1 cup cilantro, media
crema, lime juice, garlic and bouillon in blender;
cover. Blend until smooth. Refrigerate for 1 hour.
Garnish with chopped avocado and cilantro; serve
immediately.
1 cup buttermilk
3/4 cup granulated sugar
1 1/2 tablespoons lemon juice
1 teaspoon finely grated lemon peel
Directions:
Set aside 6 whole strawberries for garnish. Rinse
and hull remaining berries.
Purée stemmed and hulled strawberries in a
blender or food processor. Add orange juice,
tapioca and cinnamon; process for 10 seconds.
Pour mixture into a microwave-safe baking dish.
Microwave on HIGH for 5 to 6 minutes or until
tapioca is transparent. Stir in buttermilk, sugar,
lemon juice and lemon peel. Cover and refrigerate
for 3 hours to chill thoroughly. Serve garnished
with reserved berries
Creamy Fruit Soup
Fruit Summer Soup
Ingredients:
2 (16 ounce) cans pears, drained with juices or syrup
reserved
1 cup plain low-fat yogurt
2 teaspoons lemon juice, to taste
1/2 teaspoon ground ginger
mint sprigs to garnish
Ingredients
1 1/2 cups fresh blueberries
1 cup diced fresh pineapple
3 oranges - peeled, segmented, and chopped
1 honeydew melon - peeled, seeded and cubed
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/4 cup white sugar
1 (16 ounce) can pineapple juice
1/4 cup vanilla low-fat yogurt (optional)
4 sprigs fresh mint leaves for garnish
(Add Sprite to thin, if too thick)
Directions:
Take out and thinly slice 1 pear half. Reserve to
use as garnish. In food processor, puree pears
with yogurt and lemon juice. Add enough reserved
juice or syrup to make a thick soup, up to about
1/2 cup. Add spice and process just to blend.
Pour into bowl, and place in freezer for 20 minutes,
or refrigerate about 1 hour until chilled. Ladle into
shallow soup bowls, and garnish with reserved
sliced pear and mint, if desired.
Directions
Combine the blueberries, pineapple, oranges,
melon, lemon juice, lemon zest, sugar, and
pineapple juice in a large skillet. If desired, stir in
the yogurt to make the mixture creamier. Cook and
stir over medium-high heat until the sugar
dissolves and the fruit softens, 3 to 5 minutes.
Place fruit mixture into a blender or the bowl of a
food processor; blend or pulse until smooth. Spoon
into a freezer dish. Chill until mixture becomes
slushy, about 20 to 25 minutes, or until desired
consistency. Serve garnished with fresh mint
leaves.
Gazpacho
Creamy Strawberry Soup
Ingredients:
4 cups strawberries
1 cup orange juice
2 teaspoons tapioca
1 teaspoon ground cinnamon
Ingredients:
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and
chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for
vegetarian option)
4 cups tomato juice
Directions:
Combine all ingredients. Blend slightly, to desired
consistency. Place in non-metal, non-reactive
storage container, cover tightly and refrigerate
overnight, allowing flavors to blend.
Green Pea and Mint Soup
Ingredients:
4 tablespoons butter
4 green onions, chopped
1 pound frozen or fresh green peas
2 1/2 cups vegetable broth or stock
3 tablespoons chopped fresh mint leaves
2 1/2 cups milk
Salt and freshly ground black pepper to taste
1 pinch white sugar (optional)
1/2 cup light whipping cream
2 sprigs fresh mint leaves for garnish
Directions:
Melt butter in a large saucepan or Dutch oven over
low heat. Add the 4 chopped green onions, and
cook until softened, but not brown. Stir in the
peas, vegetable stock, and 3 tablespoons of
chopped fresh mint. Increase heat to medium, and
bring to a boil. Reduce heat back to low, cover, and
let simmer for about 30 minutes. If you are using
frozen peas, 15 minutes is enough. Using a large
slotted spoon, remove about 3 tablespoons of the
peas, and set aside for garnish. Pour the soup into
a blender or food processor along with the milk,
and puree until smooth. Season with salt and
pepper to taste. Throw in a pinch of sugar if
desired. Allow the soup to cool to room
temperature, then refrigerate until chilled. Pour the
soup into 4 serving bowls. Swirl 1 tablespoon of
light cream into each one, then garnish with
reserved peas and sprigs of mint.
Jeweled Watermelon Soup
Ingredients:
1 pink grapefruit
1 pomegranate
6 cups 1-inch cubes watermelon, seeded
Juice of 1 lime
2 tsp confectioners sugar
Directions:
Peel grapefruit. Slice horizontally into thin,
attractive slices; discard (or eat) end pieces. Set
aside. Seed pomegranate and discard peel and
membrane. Set aside. Place watermelon, lime juice
and sugar in a blender or food processor and puree
until very smooth. Pour into shallow bowls and
garnish with a grapefruit slice or two and a
sprinkle of pomegranate seeds. Serve chilled.
Mango Gazpacho
Ingredients:
2 cups 1/4-inch-diced fresh mangoes
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small red bell pepper, seeded and cut into 1/4inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
(optional)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or
cilantro
Salt and freshly ground black pepper
Directions:
Process mangoes, orange juice and oil in a blender
or food processor until pureed. Transfer to a
medium bowl, along with remaining ingredients.
Season with salt and pepper to taste. Refrigerate
until ready to serve.
Peach Pistachio Cream Soup
Ingredients:
1 ¼ lbs of fresh or frozen peaches
4 cups orange juice
16 oz peach yogurt
½ Tbsp vanilla
½ Tbsp cinnamon
½ cup sugar
16 oz sprite soda
Pistachios chopped for garnish
Cream Fraiche to top as garnish and sprinkled
with pistachios
Directions:
Blend peaches, juice, vanilla, cinnamon and sugar
together. Add yogurt. Taste.
Quick Classic Gazpacho
Ingredients:
2 (14.5 ounce) cans diced tomatoes
1/2 cup water
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into
1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
(optional)
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil or
cilantro
Salt and freshly ground black pepper
Directions:
Process 1/2 cup of tomatoes, along with the water
and oil, in a blender or food processor until
pureed. Transfer to a medium bowl, along with
remaining ingredients. Season with salt and
pepper to taste. Refrigerate until ready to serve.
Spiced Carrot Soup
Ingredients:
1 cup chopped onion
1 1/2 teaspoons curry powder
3 1/2 cups chicken broth
4 cups sliced peeled carrots
1 cup sliced celery
1/2 teaspoon ground cumin
1/2 teaspoon hot pepper sauce
1 bay leaf
1 cup milk
1 cup cottage cheese
Directions:
Coat a heated saucepan with vegetable cooking
spray and add onion and curry. Sauté for 3
minutes to soften. Add chicken broth, carrots,
celery, cumin, hot pepper sauce and bay leaf.
Simmer for 25 minutes or until vegetables are
tender. Remove from heat; discard bay leaf. Let
cool. Process in a blender or food processor until
smooth. Add milk and cottage cheese and blend
until smooth. Refrigerate. Serve in chilled bowls.
Cream of Asparagus Soup
Ingredients:
2 pounds asparagus
1-1/2 teaspoons salt
4 tablespoons unsalted butter (1/2 stick)
1 cup yellow onions, minced
1 cup leeks (white parts only), minced
1/2 teaspoon white pepper (freshly ground)
2 teaspoons garlic, minced
1/4 cup bleached all-purpose flour
1 cup heavy cream
1/2 cup sour cream (or crème fraiche)
1 tablespoon fresh chives, snipped
Directions:
Cut the asparagus into 2-inch pieces. Boil about 3 minutes.
Sauté in butter the onions, leeks, remaining 1 teaspoon salt,
and the white pepper. Cook, stirring often, until the leeks are
wilted, about 3 minutes. Stir in the garlic, then the flour, and
reduce the heat to medium-low. Stir to cook the flour, without
browning, about 2 minutes. Add the asparagus and the
reserved cooking liquid. Bring to a boil over high heat, then
reduce to a simmer, uncovered, until very tender, about 30
minutes. Purée the soup. Whisk in the cream. Cover and
refrigerate until well chilled. Serve with a dollop sour cream
or crème fraiche.
Tomato Veggie Soup
Ingredients:
4 large tomatoes
1 avocado - peeled, pitted and diced
1/2 cup fresh corn kernels
2 tomatoes, diced
1/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
salt and pepper to taste
Directions:
Using a juicer, extract the juice of the 4 large tomatoes.
In a medium bowl combine the tomato juice, avocado, corn, 2
diced tomatoes, cilantro, and lemon juice. Season to taste with
salt and pepper. Transfer to serving bowls.
Cold Zucchini Soup
Ingredients:
4 medium zucchini, peeled, sliced into 1/2-inch rounds
4 cups chicken broth
1 bunch fresh basil, stems removed
1/2 cup cottage cheese, low-fat
1/4 walnuts, chopped fine
salt and pepper, to taste
Directions:
Add the zucchini slices to chicken broth and bring to a boil cook until soft (about 10 minutes). Strain the liquid into
another container and set aside.
Blend the zucchini, basil, cottage cheese, walnuts, and about
half of the reserved chicken broth. Add the remaining chicken
broth a little at a time until desired consistency. Add salt and
pepper to your personal taste. Chill
Cream of Asparagus Soup
Ingredients:
2 pounds asparagus
1-1/2 teaspoons salt
4 tablespoons unsalted butter (1/2 stick)
1 cup yellow onions, minced
1 cup leeks (white parts only), minced
1/2 teaspoon white pepper (freshly ground)
2 teaspoons garlic, minced
1/4 cup bleached all-purpose flour
1 cup heavy cream
1/2 cup sour cream (or crème fraiche)
1 tablespoon fresh chives, snipped
Directions:
Cut the asparagus into 2-inch pieces. Boil about 3 minutes.
Sauté in butter the onions, leeks, remaining 1 teaspoon salt,
and the white pepper. Cook, stirring often, until the leeks are
wilted, about 3 minutes. Stir in the garlic, then the flour, and
reduce the heat to medium-low. Stir to cook the flour, without
browning, about 2 minutes. Add the asparagus and the
reserved cooking liquid. Bring to a boil over high heat, then
reduce to a simmer, uncovered, until very tender, about 30
minutes.
Purée the soup. Whisk in the cream. Cover and refrigerate
until well chilled. Serve with a dollop sour cream or crème
fraiche.
Cold Cherry Soup
Ingredients:
Place the yogurt in a large bowl and slowly whisk in a cup of
the liquid from the soup once it is no longer simmering. Whisk
until the mixture is smooth. Slowly add the rest of the soup,
and whisk or stir until smooth. Chill, stir before serving.
Cold Cherry Soup
Ingredients:
1 1-pound bag frozen, pitted cherries
2 cups juice (cherry, grape, cran)
1 teaspoon lemon zest, chopped
1/4 cup sugar
1/4 cup honey
Cinnamon stick
1/2 cup water
Dash salt and black pepper
2 tablespoons cornstarch
1/4 cup water
Lemon or cherry sorbet (optional)
Directions:
Combine cherries, juice, zest, sugar, honey, cinnamon stick,
1/2 cup water, salt and pepper. Stir to dissolve sugar and
honey. Bring to a boil, reduce heat to simmer and reduce the
liquid slightly, about 15 minutes.
Combine the cornstarch and 1/4 cup water. Whisk cornstarch
mixture into cherry mixture and return to a boil. Reduce heat
and simmer uncovered 10 minutes or until slightly thickened.
Remove soup from heat and strain. Puree soup until smooth.
Chill completely. Serve soup with a scoop of lemon or cherry
sorbet, if desired
5 cups water
1/2 cup sugar
1/2 cup juice (cran, cherry, grape)
1/4 teaspoon salt
Grated zest of 1/2 lemon
1 1/2 pounds sweet, dark cherries
1 cup drained yogurt
Directions:
Pit the cherries, and place the pitted cherries in a bowl pit the
pits in a large soup pot. Add the water to the pot, and bring to
a boil. Reduce the heat and simmer five minutes. With a
skimmer, remove the pits from the water. Add the sugar, juice,
salt and lemon zest, and bring back to a boil over mediumhigh heat. Boil five minutes, then add the cherries. Bring to a
simmer, turn the heat to low, cover and simmer five minutes.
Remove from the heat.
Cool Cantaloupe Soup
Ingredients:
4 ½ cups cubed cantaloupe (peeled and seeded)
Juice of 2 oranges
Juice of 1 ½ lemons
3 cups sparkling water or seltzer water
2 ½ tsp orange zest
2 ½ tsp lemon zest
½ cup sugar
1 cup diced strawberries
Directions:
Puree melon and orange juice in blender
Dissolve cornstarch in lemon juice. Add water, orange and
lemon zest and bring to a boil. Add cornstarch, simmer until
soup thickens. Add melon puree and sweeten to taste. Chill
and garnish with strawberries.
Grape Gazpacho Soup
Ingredients:
6 cups seedless grapes
3 cups diced English cucumbers
1/3 cup green onions
1 ½ cups heavy cream
¼ cup cream cheese
2 tbsp white wine vinegar
2 tsp virgin oil
½ cup chopped fresh dill
Salt and pepper to taste
Sliced almonds for garnish
Directions:
Puree grapes, cucumber, green onions, half and half, yogurt,
cream cheese, vinegar, oil and salt and pepper. Chill. Garnish
with almonds.
Raspberry Soup
Ingredients:
5-6 cups raspberries
1/3 cup cranberry juice
1/3 cup sugar
1- 1/3 cups sour cream
Directions:
Blend juice, raspberries and sugar (strain and discard if
wanting a seedless soup).
Add in sour cream and chill for 2 hours. Serve with a small
dollop of cream and a raspberry.
Note: Crème fraiche is an excellent topping for cold soups.
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