Cold Soup Recipes
No guesses there that cold soups are best for summer months. Many of the ingredients for cold soups are preferably frozen products which do not require any cooking. Thus, with such ingredients, the soup can be served almost immediately or you can further chill it so that the flavor blends in. Always be cautious about seasoning the cold soups since they must be more seasoned than the hot ones, since the cold temperatures muffle the spice tastes.
Yogurt is consumed more during summers so naturally even soups would have such a flavor. For a Yogurt and Chilled Cucumber Soup, you would require:
- 1 large cucumber
- 2 cups plain yogurt
- 2 teaspoons white vinegar
- 1 teaspoon olive oil
- 2 teaspoons finely cut mint
- ½ teaspoons finely cut dill
- 1 teaspoon salt
- 2 sprigs of mint
Peel the cucumber. Slice it into long vertical pieces. Scoop out all the seeds and then grate it. Take the yogurt in a bowl and mix the grated cucumber along with vinegar, mint, dill and salt. Mix them thoroughly. Refrigerate the contents for at least 3 hours in advance before serving. Garnish with mint and serve!
The most easily available and common soup ingredient is tomatoes. So for Chilled Tomato Soup, you require:
- 5 ripe chopped tomatoes
- 1 Can vegetable cocktail juice
- 1 cup tomato juice
- 1 can chicken broth (ready to use)
- ¼ cup butter
- 1 finely chopped onion
- 3 cloves, garlic – minced
- 1 cup heavy cream
- 1/8 teaspoon white pepper
- 15 basil leaves
- 6 whole basil leaves
In a food processor, place tomatoes and cocktail juice and process until they are smooth. Place the liquid in a glass bowl and add tomato juice and chicken broth to it. Mix well and refrigerate.
In a small pan, melt butter and add onion, garlic, and cook for 6-7 minutes on medium heat. Remove from the heat and mix it into the tomato mixture. Add cream, pepper and basil leaves and chill the soup for 3-4 hours before serving. Garnish with chopped tomatoes.
Summers are a great time to experiment with blueberries. So why not make chilled soups with yummy blueberries. For Blueberry Mango Soup, you need:
- 6 cups frozen blueberries
- ¾ cup sugar
- 2 tablespoon lemon juice
- 1 teaspoon ground cardamom
- ¾ cup mango puree
- 1 cup ice wine or honey wine
Mix blueberries, sugar, lemon juice and cardamom in a pan. Boil the mixture over medium heat. Cook till the sugar dissolves for about 7 minutes. Slightly cool blueberry mixture and transfer the mixture into a bowl. This makes your blueberry puree.
Now in another bowl, combine blueberry puree, mango puree and wine. Strain this mixture through a sieve. Cool the obtained mixture.
Serve cold with blueberries or mango slices! Yummy!
Tired of traditional soup ingredients? Let’s try the extremely delicious Chilled Orange Borscht.
Ingredients:
- 1 jar pickled beets
- 1 ½ cup orange juice
- 3 tablespoon lemon juice
- 1 cup sour cream
- 1 ½ cup yogurt
- 1 pinch salt and pepper
- 3 tablespoons chopped chives
Add beets, orange and lemon juices, and yogurt in a blender. Add salt and pepper according to taste. Mix it thoroughly and chill for 2-3 hours. Serve with yogurt and chives. Quick recipe with convenient ingredients!
- P. Asha Ritu
Tags: blueberry, chilled soup, cold soup, cucumber, mango, Recipes, soups, soups recipes, tomato, yogurt
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