COLD TOMATO CUCUMBER SOUP
This cold tomato soup recipe is perfect if you love the flavor of a fresh tomato right out of your garden. This refreshing soup makes a healthy summer lunch and can be made ahead to save time on busy days.
Provided by Chef
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h30m
Yield 2
Number Of Ingredients 12
Steps:
- Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.
- Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
- Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 19.6 g, Cholesterol 14.1 mg, Fat 21.1 g, Fiber 5.1 g, Protein 4.2 g, SaturatedFat 8.9 g, Sodium 372.5 mg, Sugar 10.2 g
SPICY COLD TOMATILLO SOUP
Tomatillos, members of the cape gooseberry family, have a thin papery skin that should be removed before eating or cooking.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 1 quart
Number Of Ingredients 12
Steps:
- Heat broiler. Place tomatillos, garlic, and serrano chile in a single layer on a rimmed baking sheet, and roast until tomatillos are soft and browned in spots, about 5 minutes. Turn all items; continue cooking until other side is soft and browned, about 5 minutes more. Remove from heat; let cool slightly.
- Transfer baking sheet to a wire rack; let cool completely. Peel garlic; place cloves in the bowl of a food processor fitted with the metal blade. Add tomatillos, serrano, and any accumulated juices along with cucumber, onion, cilantro, stock, lime juice, and salt; blend until mixture is smooth. Add yogurt and the water; process until they are just combined.
- Transfer to a large bowl or plastic storage container; cover with plastic wrap. Refrigerate at least 2 hours. To serve, ladle into bowls; garnish with avocado.
Nutrition Facts : Calories 146 g, Cholesterol 1 g, Fat 9 g, Fiber 5 g, Protein 4 g, Sodium 372 g
TOMATO-CUCUMBER SOUP WITH BASIL
Not quite a gazpacho, because it contains no bread, this is a summer soup that I can keep in the refrigerator and enjoy every day for lunch or dinner.
Provided by Martha Rose Shulman
Categories easy, soups and stews, appetizer
Time 2m
Yield Four regular servings, or 8 to 12 aperitifs in shot glasses
Number Of Ingredients 8
Steps:
- Working in two batches, blend all of the ingredients except the basil leaves in a blender for two minutes or longer until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), and chill for at least two hours before eating. Garnish each bowl or glass with slivered or very small whole basil leaves.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 511 milligrams, Sugar 5 grams
CHILLED TOMATILLO AND CUCUMBER SOUP
Categories Soup/Stew Milk/Cream Sauté Cucumber Summer Chill Tomatillo Jalapeño Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Char poblano chilies over gas flame or under broiler until blackened on all sides. Enclose in paper bag; cool 10 minutes. Peel and seed chilies, then cut into 1-inch pieces.
- Heat oil in heavy medium saucepan over medium heat. Add onion and garlic; saut 5 minutes. Add tomatillos and cucumber; saut until onion begins to brown, about 5 minutes. Add broth and poblano chilies; bring to boil. Reduce heat to medium-low and simmer until tomatillos are tender, about 10 minutes. Stir in jalape‱os, lime juice and cilantro. Cool completely. Working in batches, puree soup in blender. Transfer to large bowl; stir in cream. Season to taste with salt and pepper. Chill soup until cold, at least 3 hours or overnight. Divide soup among 6 bowls. Sprinkle with green onions and serve.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
CHILLED BUTTERMILK TOMATILLO SOUP
Tomatillo soup is the perfect antidote to prickly summer heat. Sharp and citrusy, yet smooth and refreshing, it seems especially good after a long day of work in the garden.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent, about 10 minutes. Reduce the heat if the onion begins to brown.
- Add the tomatillos, garlic, and jalapeno and cook for 5 minutes. Raise the heat to medium-high, add the chicken stock, cumin, and cilantro, and cook 10 minutes more. Remove from the heat and cool.
- Pour the mixture into the bowl of a food processer and puree until smooth. Add the buttermilk, salt, and pepper and pulse to combine. Transfer to a bowl and chill in the refrigerator.
- Ladle the soup among 4 bowls and garnish each with a cilantro sprig and the cumin.
CHILLED TOMATILLO SOUP
From a fantastic regional cookbook from the Junior League of North Harris County (Houston). It is called Texas Ties, and I have NEVER had a bad recipe from the book. This is good both hot or cold. As would be expected with tomatillos and lime juice, this soup is quite citrus-y. I like the leftover soup as a dip with raw jicama.
Provided by gourmetmomma
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the tomatillos with enough water to cover in a saucepan. Bring to a boil and cook for 5 minutes, or until tender. Drain tomatillos.
- In a large food processor (or in batches in the blender, or using a stick blender), process the tomatillos, onion, poblanos, lime juice, cilantro, cumin, salt, sugar, and garlic until smooth.
- Combine the tomatillo mixture with the half and half and jicama in a bowl and mix well. Cover and refrigerate to allow flavors to meld (1 to 4 hours).
- Ladle the soup into bowls. Garnish each with additional tomatillos, cilantro, and almonds.
- For a smoother soup, process the jicama as well.
- For a heated soup, you may find it neccessary to thin with chicken stock.
CHILLED CUCUMBER GARLIC SOUP
Make and share this Chilled Cucumber garlic Soup recipe from Food.com.
Provided by Steve P.
Categories Lunch/Snacks
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Line a sieve with cheesecloth (muslin) and place over a large bowl.
- Spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours.
- Discard the captured liquid and place the yogurt in the bowl.
- Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk.
- Mix well.
- Stir in the vinegar or lemon juice.
- Cover and chill for 1 hour.
- Before serving, season to taste with salt and pepper.
- Ladle the soup into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig.
- Serve well chilled.
- NOTES: Cucumbers are native to Asia, where they have been eaten for thousands of years.
- They contain a great deal of water, which makes them particularly refreshing in the hot summer months.
- When choosing cucumbers, avoid the waxed variety sold in grocery stores year-round, and instead seek out the long, thin-skinned English or hothouse variety.
- It has a superior flavor, less water and far fewer seeds.
- Three lemon cucumbers can be substituted for the single English (hothouse) cucumber, if you like.
Nutrition Facts : Calories 157.8, Fat 9.3, SaturatedFat 4.8, Cholesterol 27.3, Sodium 98.2, Carbohydrate 12.1, Fiber 0.4, Sugar 6.7, Protein 7.4
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- Char poblano chilies over gas flame or under broiler until blackened on all sides. Enclose in paper bag; cool 10 minutes. Peel and seed chilies, then cut into 1-inch pieces.
- Heat oil in heavy medium saucepan over medium heat. Add onion and garlic; sauté 5 minutes. Add tomatillos and cucumber; sauté until onion begins to brown, about 5 minutes. Add broth and poblano chilies; bring to boil. Reduce heat to medium-low and simmer until tomatillos are tender, about 10 minutes. Stir in jalapeños, lime juice and cilantro. Cool completely. Working in batches, puree soup in blender. Transfer to large bowl; stir in cream. Season to taste with salt and pepper. Chill soup until cold, at least 3 hours or overnight. Divide soup among 6 bowls. Sprinkle with green onions and serve.
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