CHILLED TOMATO YOGURT SOUP
This simple soup is super chill... just blend everything together, refrigerate, then serve. Don't forget some fresh bread for dunking.
Provided by BigOven Cooks
Categories Soups, Stews and Chili
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- In a food processor or blender puree the tomatoes in batches, force the puree 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). Makes about 5 cups, serving 4. Gourmet August 1993
Nutrition Facts : Calories 20 calories, Fat 0.502365000604843 g, Carbohydrate 2.28464000274716 g, Cholesterol 1.83750000234133 mg, Fiber 0.0721250013113022 g, Protein 1.67362500204866 g, SaturatedFat 0.309906250390221 g, ServingSize 1 1 Serving (373g), Sodium 60.3315000273155 mg, Sugar 2.21251500143586 g, TransFat 0.0306962500312178 g
CHILLED BEET SOUP WITH YOGURT AND PEPITAS
Provided by Katie Lee Biegel
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and puree until very smooth. Transfer to a container and chill until ready to serve, at least 1 hour.
- To serve, pour about 3/4 cup soup into each of 4 small glasses; top each with 1 teaspoon yogurt and 1 teaspoon pepitas and serve immediately.
CHILLED AVOCADO AND YOGURT SOUP WITH TOMATO SALSA
Provided by Janet Fletcher
Categories Soup/Stew Tomato Low Fat Kid-Friendly Yogurt Lunch Avocado Healthy Low Cholesterol Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 17
Steps:
- Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
- Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
- If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.
CHILLED TOMATO AND YOGURT SOUP
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
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
ORANGE-SCENTED CHILLED TOMATO SOUP
Provided by Giada De Laurentiis
Categories appetizer
Time 3h30m
Yield 4 servings (about 5 1/2 cups)
Number Of Ingredients 13
Steps:
- For the soup: In a medium saucepan, heat the olive oil over medium-high heat. Add the carrots, shallots, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the carrots are softened, 6 to 8 minutes. Add the chicken broth, orange juice, basil, maple syrup, tomato paste and the tomatoes (with juice). Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
- Using an immersion blender or food processor, puree the soup until smooth. Cool the soup to room temperature until ready to serve, about 1 hour. Season the soup with salt and pepper.
- For the yogurt topping: In a small bowl, whisk together the yogurt, maple syrup and orange zest until smooth.
- Ladle the soup into chilled bowls and top with a dollop of the yogurt mixture.
- When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CHILLED TOMATO YOGURT SOUP
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
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).
SUMMER YOGURT SOUP WITH TOMATO AND BASIL
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil over medium-high flame and saute garlic and onion until translucent, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer about 5 minutes. Let cool to room temperature and puree in blender or food processor for 30 seconds.
- Add basil, salt and pepper and blend for another 30 seconds. Add yogurt and pulse to mix. Keep chilled until ready to serve. When serving, add a couple of tablespoons of diced tomato on top of each bowl of soup. Season tomato with salt and serve.
YOGURT SOUP
Provided by Food Network
Categories main-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl combine all of the ingredients except cayenne. Serve in chilled bowls and garnish with cayenne pepper.
COLD TOMATO AND YOGURT SOUP
Provided by Food Network
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 7
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 SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Place the peppers and tomatoes on a baking sheet, and roast until they are slightly charred, about 30 minutes.
- Peel, and core the peppers and tomatoes. Transfer the flesh to the jar of a blender; set aside.
- In a medium skillet, heat olive oil. Add onion, and cook until translucent, about 5 minutes. Add to the blender, and purée until smooth. Pass the mixture through a food mill fitted with a medium disk into a large bowl. Stir in the stock, orange juice, vinegar, salt, and pepper. Cover, and refrigerate until chilled. Serve garnished with yogurt and herbs.
CHILLED TOMATO AND DILL SOUP
Make and share this Chilled Tomato and Dill Soup recipe from Food.com.
Provided by Mini Ravindran
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a food processor and process until smooth.
- Chill before serving.
- To peel tomatoes quickly and easily, place in boiling water for about 30 seconds.
- Remove with a spoon and slide skin off.
Nutrition Facts : Calories 149.5, Fat 12.3, SaturatedFat 7.6, Cholesterol 25.3, Sodium 38.4, Carbohydrate 8.2, Fiber 1.8, Sugar 3.8, Protein 3.1
CHILLED LEMON CUCUMBER AND YOGURT SOUP
A perfect soup for summertime-light and refreshing, getting its inspiration from Indian raita. The freshest ingredients you can find is key. Keep soup chilled until just before serving. From the book Healthy First Courses, a cookbook collection of recipes from Williams Sonoma. (I switched lemon cucumbers for standard cucumbers though.)
Provided by COOKGIRl
Categories Vegetable
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- In food processor or blender, puree half of the cucumber, scraping down sides of bowl as necessary. Blend until smooth, about 20 seconds.
- In a serving bowl, combine the pureed cucumber, yogurt, buttermilk, olive oil, garlic, fresh chives and dill, and pepper flakes. Stir to mix well.
- Cut the remaining cucumber into 1/8 inch small dice. Stir into the pureed soup mixture and then stir in enough water or stock so that the soup is thin but not watery.
- Add the salt and pepper and stir well. Refrigerate several hours and until well chilled.
- Ladle soup into individual bowls and garnish with toasted nuts, a drizzle of lemon juice and a sprinkle of cayenne. Add an ice cube to each bowl to keep soup chilled.
Nutrition Facts : Calories 185.6, Fat 8.5, SaturatedFat 1.8, Cholesterol 6.1, Sodium 263.9, Carbohydrate 21.6, Fiber 0.5, Sugar 20.6, Protein 7
CHILLED TOMATO AND YOGURT SOUP WITH MATANE SHRIMP, BASIL, MINT
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
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 AND VODKA SOUP
This is a soup for Bloody Mary fans. Make sure that the tomatoes you use are very ripe. If you make this soup in advance make sure that you stir it well before serving as it tends to separate. This recipe is from the Early Summer 2002 issue of Food and Drink Magazine.
Provided by Chef Regina V. Smith
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove cores from tomatoes, then drop them into boiling water for 1 minute. Let cool slightly then peel off skins and chop.
- Dice celery, green onions and jalapeno pepper. Put all these ingredient inot a blender. Add vodka and lemon juice. Blend.
- Add tomato juice and horseradish. Blend again, then season.
- Chill. Serve sprinkled with fresh chives.
Nutrition Facts : Calories 95.4, Fat 0.2, SaturatedFat 0.1, Sodium 184.8, Carbohydrate 7.3, Fiber 1.8, Sugar 4.7, Protein 1.5
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CHILLED HEALTHY TOMATO AND YOGURT SOUP | METIREMENT BLOG
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Estimated Reading Time 2 mins
- In a large saucepan over medium heat, saute the chopped onion and the carrots until the onion is translucent. Add the tomatoes (no need to peel them if you are using fresh), honey, vegetable stock, half of the herbs, tied together with kitchen twine and the orange peel.
- Cook the tomatoes in the stock for 20 minutes over medium heat. Set the pot aside to cool completely. Remove the herbs and orange peel when the soup is cool and discard.
- When the mixture is cool, ladle 2 cups of it into a blender or Vitamix. Add 1 cup of yogurt and blend the mixture until it is completely smooth. Pour the blended mixture into a storage container and repeat the process with the remaining tomatoes, yogurt and the salt. Add the leaves of the remaining fresh herbs, finely chopped, reserving just a few for garnishing the bowls.
- Place the storage container in the refrigerator overnight so the flavors will blend. Pour the tomato yogurt soup into individual bowls or mugs, garnishing them with the remaining herbs and a swirl of yogurt.
CHILLED TOMATO SOUP WITH GOAT-MILK YOGURT - FOOD & WINE
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1/5 (36)Total Time 40 minsServings 10
- Set a coarse sieve over a bowl. Halve the tomatoes crosswise and squeeze the seeds and juice into the sieve. Let the liquid drain into the bowl and discard the seeds.
- Coarsely chop the tomatoes and transfer to a blender. Add the strained tomato liquid, the scallions, the 1/2 cup each of parsley and celery leaves, the tarragon, lime juice, honey, yogurt and cold water and puree (in batches, if necessary). With the machine on, gradually pour in the olive oil and blend until incorporated. Season the soup with salt and white pepper and refrigerate until chilled. Ladle into small bowls. Garnish with cherry tomatoes and parsley and celery leaves and serve.
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