Icy Olive Soup Food

ICY OLIVE SOUP

Icy Olive Soup image

When summer turns up the heat, I reach for this cool, refreshing soup. The color of the olives contrasts nicely with the creamy yogurt base. -Theresa Goble, Muscatine, Iowa

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 cups plain yogurt
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 cup coarsely chopped cucumber
1/2 cup chopped green onions
1/2 cup chopped green pepper
1/2 cup sliced pimiento-stuffed olives
1/8 teaspoon white pepper
Seasoned croutons, optional

Steps:

In a large bowl, stir yogurt until smooth. Whisk in broth. Add the next 6 ingredients; mix well. Cover and chill for 4 hours. Stir before serving. Garnish with croutons if desired.

Nutrition Facts : Calories 108 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 683mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

CHILLED SUMMER SQUASH AND BASIL SOUP

Chilled Summer Squash and Basil Soup image

Squash and basil are both warm season vegetables that you can plant in your vegetable garden after the last frost date in spring. One squash plant and one basil plant will provide more than enough ingredients for several batches of this chilled soup from the kitchen of Ashley's Restaurant at the Capital Hotel in Little Rock, Arkansas. Cooking time includes half an hour for chilling the soup. This can be made well ahead and served chilled but not icy cold.

Provided by Chef Kate

Categories Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 onion, sliced into thin strips
5 small yellow squash (cut into quarters, and discard the seeds)
1 cinnamon stick
water, to cover
salt
4 -5 basil leaves, chopped fine
1 lemon, grated zest of
1 small garlic clove, minced
2 tablespoons extra virgin olive oil

Steps:

Cut the squash length-wise, discarding the cores with the seeds. You just want the flesh and skin. This is where the flavor is. The seeds are mainly water.
Heat the onions in a saucepan until just soft.
Add the squash and season with salt. Heat for another 5 minutes.
Add just enough water to cover the vegetables and the cinnamon stick.
Bring to a simmer and cook until the squash are tender.
Remove the cinnamon stick and puree until smooth using an immersion blender or transfer the soup to a blender and puree until smooth.
Chill the soup in the refrigerator for 30-minutes to an hour.
To make the basil oil garnish, use a mortar and pestle to mash together chopped basil leaves, grated lemon zest, minced garlic and olive oil. You might also use a mini processor.
Ladle the chilled soup into bowls, drizzle with the basil olive oil and serve.

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