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
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 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).
SPICY PEPPER & TOMATO SOUP WITH CUCUMBER YOGURT
Serve this healthy, vibrant, veggie blend cold as a Spanish-style gazpacho or hot as a comforting supper
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Tip in the onions, carrot and peppers. Cook gently for 15 mins, to soften. Add the garlic and chilli, and cook for a few mins more. Pour over the chopped tomatoes and 800ml of the stock. Bring to the boil and simmer for 10-15 mins until the veg is completely tender.
- Meanwhile, mix the yogurt, cucumber and mint in a bowl, and season.
- Blitz the soup with a hand blender until smooth, using the extra stock to thin if it has become too thick. Heat through, season and spoon into bowls. Serve with a dollop of the yogurt mixture on top and a drizzle of olive oil.
Nutrition Facts : Calories 221 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
COLD YOGURT SOUP (ABDOOGH KHIAR)
This refreshing soup, made with cooling ingredients and served icy cold, is the perfect light lunch on a hot day. I enjoy it all summer-and I always have the best naps after eating it. You can make the yogurt mixture ahead and keep it in the fridge and just dish out a bowl whenever you like. Though optional, the rose petals make it pretty and quintessentially Persian. You can usually find food-safe dried rose petals in Middle Eastern supermarkets.
Provided by Shadi HasanzadeNemati
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Puree yogurt, salt, and dried mint in a blender with enough of the water to create a smooth, thin soup. It will thicken some when you add the bread.
- Divide the cucumbers, raisins, walnuts, and herbs among four bowls.
- Pour one-fourth of the yogurt mixture into each bowl.
- Top with rose petals, and add a few ice cubes to each bowl.
- Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 33.2 g, Cholesterol 22.5 mg, Fat 15.4 g, Fiber 2.6 g, Protein 11 g, SaturatedFat 5.6 g, Sodium 793.1 mg, Sugar 13.1 g
YOGURT-BASIL SOUP WITH TOMATO ICE
Blanching the basil leaves helps preserve their bright-green color. The soup can be made up to one day ahead and stored in the refrigerator; stir it again before serving.
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes 1 quart
Number Of Ingredients 5
Steps:
- Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add basil, and blanch 1 minute. Transfer basil to ice bath to cool. Place on paper towels; gently squeeze out water.
- Transfer basil to the bowl of a food processor fitted with the metal blade; add cucumbers, yogurt, and stock. Process until mixture is smooth. Pass through a fine sieve into a large bowl, pressing on solids to extract liquid; discard solids.
- Cover bowl with plastic wrap, and place in refrigerator until soup is well chilled, at least 2 to 3 hours. To serve, ladle soup into shallow bowls, and top each with a scoop of tomato ice.
Nutrition Facts : Calories 124 g, Cholesterol 6 g, Fat 1 g, Fiber 3 g, Protein 9 g, Sodium 554 g
CHILLED TOMATO AND AVOCADO SOUP
This is a delicious cold soup and makes a quick summer meal with the addition of a loaf of sourdough bread. This soup has a distinctive flavor to it that you will love - somewhere between guacamole and gazpacho.
Provided by DCOX101
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h20m
Yield 6
Number Of Ingredients 10
Steps:
- Place tomato, avocados, onion, green bell pepper, and lemon juice into the bowl of a food processor, and process until smooth. Pour in 1 cup tomato juice, and process to blend.
- Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt. Chill for 2 hours.
- Serve in bowls garnished with dollops of yogurt, chives, and a sprinkling of cayenne pepper.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.7 g, Cholesterol 1 mg, Fat 14.1 g, Fiber 7.9 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 663.8 mg, Sugar 10.9 g
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.
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