Recipezaar: Served Cold,Soups recipes

Gazpacho Europa

Fri, 27 Apr 2007 23:46:04 -0400

By Bev and Lou Gerber, Cafe Europa in Hilton Head -- posted by That is Dr House to you

Filbunke - Sour Milk Soup

Mon, 30 Apr 2007 18:18:38 -0400

A little like a yogurt and a lovely start to a summer's meal. Preparation time is approximate, depending on how quickly the milk sours. -- posted by Molly53

Gazpacho

Thu, 03 May 2007 19:54:15 -0400

This is my gram's recipe for the traditional Spanish "salad soup". Good homegrown tomatoes are a must for this recipe. She also blends it quite fine--not totally puréed, but no large chunks either. -- posted by megnbrycesmom

Chilled Sorrel Soup

Wed, 09 May 2007 16:13:34 -0400

A tangy cold refreshing spring soup. Spinach may be used. Use young tender leaves of the sorrel.Cooking time does include chilling time. Can also be chilled overnight. -- posted by ~Rita~

Florida Chilled Citrus Fruit Soup

Sun, 13 May 2007 11:12:21 -0400

From Disney's Lake Buena Vista Club -- posted by That is Dr House to you

Chilled Strawberry Soup in Melon Bowls

Wed, 16 May 2007 22:13:49 -0400

This is a refreshing, low-calorie soup that makes an excellent first course for a warm weather dinner. Serve it with grilled or poached salmon and your favorite chocolate dessert for a summertime treat! From a May 1978 issue of Bon Apetit.The soup may be prepared 3 days ahead, or may be frozen before adding the lemon peel and buttermilk. Chilling time is not included in prep time. -- posted by Leslie in Texas

Moroccan Carrot Soup

Tue, 22 May 2007 23:53:33 -0400

Strictly Moroccan! Prep and cooking time are pretty much one and the same here. -- posted by Annacia

Gazpacho

Wed, 23 May 2007 09:26:20 -0400

Easy summer cold soup. Adapted from Betty Crocker. I add more chopped vegetables since I like my soup very thick. Increase the servings to 16 to use a 48 ounce can of tomato juice. -- posted by bsneary

Easy Gazpacho

Thu, 24 May 2007 09:42:33 -0400

This uses canned tomatoes so you can enjoy the summer fresh taste any time of year. -- posted by Chef #414344

Asparagus Vichyssoise

Thu, 24 May 2007 10:05:54 -0400

This recipe appeared recently in one of our local newspapers. As it is the asparagus season, this makes a great soup. -- posted by William (Uncle Bill) Anatooskin

Cold Peach Soup

Mon, 28 May 2007 22:46:54 -0400

This is the perfect starter for a summertime main-dish salad. Originally from the R.S.V.P. Letters to the Editor in a july 1983 Bon Apetite. The recipe is from The Greenbriar in White Sulphur Springs, West Virginia. -- posted by Leslie in Texas

Gazpacho

Mon, 28 May 2007 23:00:05 -0400

A quick and easy flavorful gazpacho. Works well as either an appetizer, side or entrée on a hot summer day for lunch or light dinner. -- posted by blueyedwineaux

Chilled Tuscan Bean Soup

Tue, 29 May 2007 16:51:59 -0400

This is a great starter for a summertime BBQ or meal-type salad. Originally from a July 1983 issue of Bon Apetit that featured "New Soups for Summer".Chill time is not included in prep time. -- posted by Leslie in Texas

Chilled Asparagus Soup

Tue, 29 May 2007 16:52:10 -0400

This is a great warm-weather soup. Serve as a first course for a dinner party or as the main course itself, along with a salad and some crusty rolls or bread. Originally from a July 1983 issue of Bon Appetit that featured "New Soups for Summer". Chilling time is not included in prep time. -- posted by Leslie in Texas

Chilled Cantaloupe Soup

Fri, 01 Jun 2007 15:40:36 -0400

This is an ellegant first course or a light dessert for a summer meal. Originally from an August 1980 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from The Castle Restaurant in Leicester,Massachusettes. -- posted by Leslie in Texas

Chilled Avocado Coconut Soup

Sun, 03 Jun 2007 22:25:19 -0400

This is a caribbean-inspired chilled soup to be enjoyed over the hot summer months. -- posted by evelyn/athens

Speedy Gazpacho

Wed, 06 Jun 2007 16:25:15 -0400

From Weight Watchers Magazine August 2006... made exactly it's 1 point per 1 1/4 cup serving. -- posted by Megan Michelle

Chilly Dilled Beet Borscht

Thu, 07 Jun 2007 22:53:32 -0400

This is from my 365 Ways to Cook Vegetarian cookbook. -- posted by dicentra

Danish Holiday Fruit Soup (Sødsuppe)

Sat, 09 Jun 2007 23:07:11 -0400

From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Number of servings is a guestimate. -- posted by AB_Fan

Celeriac Vichyssoise (Chilled Celery Soup)

Sat, 09 Jun 2007 23:26:31 -0400

Celery soup is uniquely delicious, and this celeriac-based version of classic vichyssoise is no exception. Time doesn't include cooling and chilling. -- posted by English_Rose

Mary Beth's Chilled Summertime Pea Soup

Sun, 10 Jun 2007 12:39:24 -0400

A delicious, creamy summer soup. This is very rich, serve in small portions. I have made this using regular sour cream and also light sour cream with good results either way. -- posted by HeatherFeather

Mama's Green Chili

Wed, 13 Jun 2007 23:23:43 -0400

This is from a good friend of mine. It's nice to eat when it's cold outside and is very filling. -- posted by April Elaine

Gazpacho or Cold Tomato Soup

Fri, 22 Jun 2007 15:54:46 -0400

Unsure just how "authentic" this recipe is but I know we love the taste. It's a good way to use some of the extra tomatoes and cucumbers during the summer. It seems very low calorie and no real fat, but it is rather spicy. Great cool soup for those hot months. Cooking time listed is for chill time. -- posted by Monique in LA

Ultra-Easy Chilled Cucumber Soup

Wed, 27 Jun 2007 15:24:15 -0400

I can't think of another recipe with such a favorable ratio of ease of preparation to final result. Guests assume you've studied under a master chef, leaving it up to you to decide whether or not to confess that this refreshing summer soup only took you ten minutes to prepare. -- posted by Jedley

Leek Potato Soup (Soupe Au Poireau Et Pommes De Terre)

Sun, 01 Jul 2007 23:10:18 -0400

Good served either hot or chilled. A flavorful French classic (known to the Julia Child's fans as Potage Parmentier), commonly seen on the French dinner table between October and March. Look for leek that are slim and long (the fatter they are, the stronger and more bitter they taste). -- posted by littleturtle

Gazpacho

Tue, 10 Jul 2007 23:26:00 -0400

Classic Spanish cold soup traditionally served for breakfast in Spain.Can be served with any meal or by itself -- posted by RichieJ

Chilled Tomato Bisque

Thu, 12 Jul 2007 11:17:43 -0400

Based on a gazpacho but smooth instead of chunky this soup is wonderfully refreshing on a hot summer's day. Serve with frozen olive oil cubes (place olive oil in ice cube moulds and freeze). -- posted by English_Rose

Scandinavian Vanilla Rhubarb Soup

Thu, 12 Jul 2007 21:45:14 -0400

Vary this soup by adding 4 cinnamon sticks and 6 whole cloves for a hint of spice...or...try 1 tablespoon of grated fresh ginger for a gentle heat. Chill time of 4 hours. -- posted by Julie B's Hive

Guacamole Soup

Sat, 28 Jul 2007 14:11:12 -0400

A delicious cold soup with the same flavours as that famous Mexican dip, Guacamole. Most of these ingredients only need to be roughly chopped because the blender will be doing the rest. From Charmaine Solomon's Complete Vegetarian Cookbook. -- posted by Rhiannon&Matt.gauci

Grape and Almond Gazpacho

Sun, 29 Jul 2007 16:09:44 -0400

From Food and Wine June 2003: "There are zillions of choices beyond the obvious tomato-and-bell-pepper combination. This grape-almond gazpacho from Cindy Pawlcyn at Mustards Grill in Napa Valley is fruity, savory and complex. I doubt cream cheese is classic, but it does give the soup quite a bit of body; toasting the almonds enhances their flavor." I have currently not tried this but wanted to keep it somewhere in case I might want to. -- posted by Sugarmagnolia_fl

Susan's Raspberry & Red Wine Soup

Wed, 01 Aug 2007 19:45:50 -0400

Sophisticated & elegant is how Susan Branch describes this in her "Summer" book. I would add "divine" and leave it at that! Since I have a huge raspberry patch, I'm always on the look-out for useful ways to put them to work! This is my take-off from Susan's recipe. Cooking time is chilling time. -- posted by Debber

Gazpacho Ala Limo Barbie

Thu, 02 Aug 2007 11:01:08 -0400

I delicious spicy cold soup for those hot summer days. -- posted by LimoBarbie

Zucchini Soup (Hot or Cold)

Mon, 06 Aug 2007 14:44:31 -0400

This soup can easily be halved. Variation: substitute 1/2 tsp curry powder for the basil or parsley. -- posted by littleturtle

Crunchy Garden Gazpacho

Thu, 09 Aug 2007 10:35:54 -0400

This is not your typical blended gazpacho. I prefer the pieces of vegetables and slight spice in this recipe. It takes a while to make, but is well worth it. *If you store & serve in a large cast iron dutch oven (such as Le Creuset), the soup will stay cool for quite awhile if you are bringing it to a potluck. -- posted by Chandra M

Gingered Carrot Soup With Sage

Thu, 09 Aug 2007 10:50:28 -0400

From Dave Lieberman's book Young and Hungry. I have not had this yet, but it is supposed to be good hot or cold. -- posted by gourmetmomma

Chilled Tomatillo Soup

Fri, 10 Aug 2007 17:10:19 -0400

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. -- posted by gourmetmomma

Chilled Marinated Mushroom Soup

Wed, 15 Aug 2007 23:02:52 -0400

From The Enchanted Broccoli Forest Cookbook. Takes about 50 minutes to prepare and several hours to chill. -- posted by Oolala

Chilled Spiced Yellow-Squash Soup

Mon, 27 Aug 2007 22:47:49 -0400

Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you. -- posted by chiclet

Tropical Fruit Medley Soup or Dessert

Mon, 03 Sep 2007 21:03:22 -0400

This is so pretty and delicious! Cool soups are soothing, and easy on the palate. Serve in an assortment of glasses or teacups. A lovely array of tropical fruit! This is also pretty served in a shallow wide-rimmed bowl. Chill time of 30 minutes. -- posted by Manami

Florida Gazpacho With Shrimp

Fri, 21 Sep 2007 21:06:10 -0400

A Cuban twist on a summer favorite. (Cooking time is refrigeration time). Frozen corn (thawed) may be used for fresh corn (skip step 4). Cooked baby shrimp (cocktail or bay shrimp) can also be used, but I like the flavor and texture of the chopped larger shrimp. -- posted by mikekey

Pumpkin Pie Soup A.k.a. Pumpkin Soup

Mon, 24 Sep 2007 22:13:10 -0400

This is like a freshly baked pumpkin pie in your soup bowl. It is super easy to make and tastes great served hot or cold. I was in search of a good Pumpkin Soup, only to find that they all contained ingredients that I certainly did NOT associate with a pumpkin pie. So I made this recipe up. Hope you enjoy it! -- posted by Bake-a-holic!!!

Consomme De Vin De Xérès - Jellied Consomme With

Wed, 26 Sep 2007 22:21:51 -0400

An light, elegant summertime starter from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Mama Leah's Jewish Kitchen Cold Beet Borscht

Thu, 04 Oct 2007 01:40:48 -0400

My name is Leah, but I am not "Mama Leah" Mama Leah is a New York Jewish woman who has a restaurant and a cookbook, I believe. Cold Beet Borscht is a staple of Eastern European Jewish food. All recipes vary, each offering a little something different. This one is served cold with a hot potato in it. Truly meatless for those vegetarian folks.. The unique blend of hot and cold is something different, that I enjoy. Also splendid on a hot day. (Came from Mama Leah's Jewish Kitchen" hint: wear old clothes or an apron when preparing beets! THEY STAIN! -- posted by Viking Knitter

Celebration Spiced Baked Ham With Orange and Marmalade Glaze

Tue, 30 Oct 2007 01:46:27 -0400

A delectable sticky glazed ham cooked in spiced cider and with a tangy marmalade glaze! This is one of my most requested recipes from family and friends - I have been cooking and preparing this ham for about 20 years now; it is wonderful for celebrations and festive gatherings! You can increase the quantities and weight with ease, although I have given the minimum ham weight here. The "boil before baking" method gives you a moist and flavourful ham with a sticky glaze, and just a hint of spices. A couple of "musts", do use good quality high fruit ratio marmalade, and if the ham is smoked or heavily brined - do soak the ham joint overnight or for up to 24 hours, in cold water - it disperses the excess salt. This ham makes a wonderful centrepiece for any special meal; however, it is also a wonderful and very economical way of providing two more types of snacks or meals - ham sandwiches, plus the ham stock makes a delicious base for all types of soups, especially ham and pea soup! I have stated oranges for the decorative finish - but clementines or tangerines would work very well too. -- posted by French Tart

Spiced Red and Black Bean Soup

Fri, 02 Nov 2007 18:55:29 -0400

This is an inexpensive soup and easy that can be easily doubled for a larger crowd. I wasn't sure how I was going to like it, but after making it, discovered that it was much better tasting than the recipe looked. I serve it with hot cornbread and I bet it would also be good with fried cornbread. -- posted by Sherrybeth

Simple Tomato Soup With Dill (No Basil!)

Mon, 21 Jan 2008 22:19:32 -0500

I found this recipe at allrecipes.com when I was looking to re-create a tomato soup I had in a little cafe. The only thing that I remembered about it was that it did not contain any cream or basil but had a hint of dill. Since I love tomato soup in the winter when I have no fresh basil in the garden... I always turn to this simple recipe. This was submitted by "Zale" on allrecipes.com and I have tweaked it just slightly. Hope you enjoy this soup as much as we do... Hint: it's great with a grilled cheese sandwich!!! -- posted by atlfitgirl

Iced Mango Soup With Ginger

Tue, 12 Feb 2008 18:31:41 -0500

Tried this several years ago on a cruise and have been trying to make it ever since. Finally found the recipe, ready for summertime! -- posted by Gatorbek

Creamy Beet Soup Without All the Cream

Tue, 22 Apr 2008 21:56:03 -0400

This is a vibrant color of soup, deep crimson-red as only beets can be. And the taste is pure beet. The creaminess of this soup comes from the potato that is cooked with the beets -- there is no cream at all in the soup so the calorie count is light. I've eaten this hot, but it would be equally good cold, which would make it a wonderful soup for summer. Recipe from Cooking Light which calls this a "rich velvety soup which is a mild version of borscht -- without the cabbage." -- posted by Lorraine of AZ

Chilled Smoked Red Pepper Soup With Anchovy Crostini

Tue, 29 Apr 2008 01:14:21 -0400

This recipe for red pepper soup accompanied by salty anchovy crostini makes a delightfully colourful, simple first course -- posted by English_Rose

Chilled Fruit and Champagne Soup

Thu, 01 May 2008 15:45:13 -0400

This is a very impressive course to add to a dinner party. It can be served after an entrée and before the main instead of a sorbet. It is a good idea to practise making this dish before serving it on a special occasion so you will know what fruit, bubbly, jugs and bowls create the best effect. It serves about 3-4 but that depends on the size of the bowls you use. -- posted by Mattlmorris

"creamy" Cantaloupe Soup

Fri, 20 Jun 2008 00:31:27 -0400

This is light and very refreshing. -- posted by Chef #568984

Divine Creamy Pea Soup

Mon, 23 Jun 2008 22:45:56 -0400

So simple, so green, so lovely, so multi-seasonal, just so..... so! I've had this warm in winter, cold in summer, and it's always been a hit. Just the other day we served this up cold in martini glasses, first we got the oohs and ahhs over the presentation, then came the oohs and ahhs over the taste. -- posted by Mirj

Chilled Cucumber, Avocado and Shrimp Soup

Fri, 04 Jul 2008 23:46:21 -0400

A delightfully refreshing chilled soup -- this recipe is perfect for a hot summer day, a BBQ or even dinner party. The presentation is simple yet elegant, and the soup itself is so good and easy to prepare. There are other avocado/cucumber soup recipes posted here at Zaar, but this one is different and contains an additional ingredient: shrimp! :) This recipe was adapted from a similar one found in HomeBasics magazine. Also note that "Cook Time" is the time required for proper chilling. -- posted by grumblebee

Creamy Iced Tomato Soup

Tue, 08 Jul 2008 15:46:07 -0400

This is an amazing low fat, full-of-taste cold tomato soup and it is very easy to prepare. Cooking time is cooling time. -- posted by one_of_thr3

Quahog Chowder

Fri, 11 Jul 2008 02:51:16 -0400

The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make beads that were used as money (called wampum). Although quahogs can be found along the North American Atlantic coast from Canada's Gulf of Saint Lawrence to Florida, these clams are particularly abundant between Cape Cod and New Jersey. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Chilled Avocado Soup Topped With Crab

Tue, 15 Jul 2008 02:53:51 -0400

Avocados are ripening more quickly than we can think up recipes for them!Found this in F&W Magazine, June 2008 edition - it is a combination of two recipes and it was awesome!!! It is fast and healthy - the guacamole is made first & then the soup takes no time at all.These are Grace Parisi recipes - from: Guacamole, The Remix. Didn't allow for cooling time. -- posted by Manami

Summer Borscht (Lower Fat)

Mon, 21 Jul 2008 19:54:45 -0400

This is a modified version of Ina Garten's Summer borscht that I found on foodtv.com. I have replaced whole fat sour cream and yogurt, with low fat. I also made it with 3 beets instead of 5, and prepared them in a pressure cooker. I eliminated the sugar from 1/4 cup, to 2 tablespoons. For flavor and texture, I added sauteed onion and carrots. And for authenticity, I prepared it with beef broth. Last, I increased the amount of beet liquid used, thus increasing the portion size. -- posted by jessica327

Gazpacho

Fri, 25 Jul 2008 02:43:53 -0400

This is a great cold soup for those hot summer days. I like to serve this for dinner parties and always get rave reviews. -- posted by mommyoffour

Summer Fruit Soup Icy Cold

Thu, 31 Jul 2008 01:41:11 -0400

With heat from fresh ginger and a chili. Summer freshness at its best! Organic is the way to go. Be sure to wash and drain well. -- posted by ~Rita~

Green Pea Soup

Wed, 13 Aug 2008 00:55:15 -0400

A savory and nutritious green pea soup. Great for lunch. -- posted by Chef Acosta

Tomato Consommé - Jamie Oliver

Mon, 18 Aug 2008 23:46:55 -0400

From chef Jamie Oliver's show "Jamie at Home," episode "Tomatoes." -- posted by DrGaellon

Creamy Tomato Soup

Tue, 16 Sep 2008 23:32:44 -0400

Tomato soup made from fresh tomatoes with a creamy broth base. This recipe was inspired by one of my favorite restaurants in Atlanta. When I concocted it, I had a craving for their tomato soup, and modeled it as best I could with my own shortcuts. I like this recipe because it is versatile and you can make it as long as you have the basic ingredients and some herbs of your liking. I have some different variations of my own, but this one is the quickest and gives you the most flavor. Enjoy! -- posted by Rustic Belle

Door County Chilled Cherry Soup

Mon, 06 Oct 2008 15:33:39 -0400

I got this recipe from the Door County Coffee & Tea Co. It makes a great dessert dish. Watch your blender when mixing this because the ginger ale can get really fizzy. Did you know that you can remove cherry stains from the ceiling with lemon juice? -- posted by Jess4Freedom

Chilled Cream of Kir Royal

Tue, 04 Nov 2008 22:16:29 -0500

It surprised me a bit that chilled soups appeared as appys on every dinner menu of our recent cruise, but this could not be easier to fix-in-a-flash soup was a bigger surprise than most. From *The Carnival Experience* by Peter Leypold (Exec Chef of Carnival Cruise Lines), this "soup" allows you to indulge yourself w/a dessert cocktail both before & after your meal. *Enjoy* ! -- posted by twissis

Chilled Shrimp Bisque

Wed, 05 Nov 2008 18:49:58 -0500

This is the 3rd recipe I have entered for a chilled soup discovered on our recent cruise & it was found in 1 of the 2 cookbooks I purchased while on-board ship. This is from *Carnival Creations* by Cyrus Marfatia, another Exac Chef of Carnival Cruise Lines. Chilled soups esp appeal to me for their make-ahead & serve w/ease benefit that allows you to put your time & effort into other courses of an elegant dinner party. The cookbook intro said "This chilled soup is an exquisite prelude for your featured entree, so expect nothing short of magnificent." The taste had already won my favor & the easy-fix prep was just a bonus. The recipe required a modification as an ingredient was not in the Zaar data base, so pls read my NOTE #2 following the prep steps. (Times were not given, have been estimated & 10 min was allowed for ingredient prep) *Enjoy* ! -- posted by twissis

Costa Del Sol Gazpacho

Thu, 13 Nov 2008 18:19:14 -0500

This recipe is from a small taberna located along the promenade in Costabella, Spain. Time does not include the chilling time needed. -- posted by Celticevergreen

Ginger Tomato Soup

Mon, 29 Dec 2008 23:02:51 -0500

A Chinese inspired soup using convenient canned tomatoes. -- posted by English_Rose

Soda Bread

Tue, 06 Jan 2009 00:15:55 -0500

A traditional Irish soda bread. Easy and quick to make so kids will enjoy helping. For a tasty variation add 6oz of cubed cheese and 3oz of chopped onion to the dough at the mixing stage. -- posted by English_Rose

Hot or Cold Carrot Soup

Thu, 08 Jan 2009 23:44:40 -0500

I love carrot soup. This one can be hot or cold. If you want it hot, you can butter up your croutons for an even heartier taste. If you want it cold, you can use whipped cream to bring out the flavor of honey and fresh ginger. This is from Rachael Ray. -- posted by Boomette

Chinese Peach Soup

Tue, 27 Jan 2009 00:39:57 -0500

This 18th century Chinese recipe takes the full advantage of the Saturn peaches* and their delicate flavor. It makes a great starter course hot or cold. It looked so good that I had to post it here for safe keeping. It comes from our local newspaper. *You may substitute another variety of fresh peach, but canned peaches will not work in the recipe. -- posted by Charlotte J

Pumpkin, Cheese and Chive Muffins

Sat, 14 Feb 2009 16:03:11 -0500

Delicious eaten warm or cold. -- posted by English_Rose

Hg's Cool 'n Creamy Fruit Soup - Ww Points = 2

Sat, 28 Feb 2009 03:22:45 -0500

From Hungry Girl: " It's GRAPEFRUIT MONTH, people!!! You've probably heard that studies show adding grapefruit and grapefruit juice to your diet could result in weight loss. Grapefruit's also full of vitamin C, fiber, folate, and other good stuff. Need more reasons to chew (and sip) it? Check out our AWESOME new recipes, tips, and tricks! It's like a smoothie you eat with a spoon! And, um, don't let the "fruit soup" thing scare you..." PER SERVING (1 cup): 115 calories, <0.5g fat, 57mg sodium, 19g carbs, 1g fiber, 13.5g sugars, 8.5g protein -- POINTS. value 2* -- posted by senseicheryl

Green Herb Soup

Mon, 09 Mar 2009 16:28:24 -0400

A nice chilled soup from The Popular Potato. Use a mixture of herbs such as basil, parsley, mint, thyme, rosemary, sage, sorel. For a professional touch serve chilled soup with ice cubes set with a sprig of fresh parsley or other fresh herb from your garden. -- posted by Julie B's Hive

Honey Lime Gazpacho

Thu, 12 Mar 2009 14:09:52 -0400

Serve this cold soup as a first course, a light entree, or lunch dish. A great way to use home grown veggies! -- posted by kittycatmom

Chavrie Vichyssoise

Wed, 01 Apr 2009 12:17:05 -0400

This is a classic French recipe with a new, healthy twist! The fresh goat cheese adds a wonderful creamy, velvety flavor without the heavy cream & butter. Great for Easter Dinner! -- posted by Corrinne J

Sweet Pea Soup With Majorero Cream & Roncal Crisps

Mon, 20 Apr 2009 00:14:22 -0400

From: Cheese Guru by Marcia Kiesel in the February 2005 edition of Food & Wine Magazine. This silky, vividly colored sweet pea puree is ideal for entertaining because it is delicious both warm and at room temperature;;) the soups and crisps can be made entirely ahead, and the tart Majorero cream can be melted just before serving. -- posted by Manami

Gazpacho

Wed, 06 May 2009 14:02:41 -0400

Use good quality olive oil for this recipe. Try the spicier tomato juices if you really want to give it an extra kick! -- posted by lazy gourmet

Best-Ever Gazpacho - 2 Ww Points

Fri, 08 May 2009 01:41:16 -0400

In Spain, gazpacho is often served as a smooth and silky pureed soup. This recipe is chunky/smooth, but you can puree the vegetables in a food processor a little longer until very smooth. -- posted by Nif

Golden Gazpacho

Sat, 09 May 2009 00:57:10 -0400

Inspired by Spanish pureed gazpachos, this golden-yellow one is based on an idea of Greg Parks's at the Four Columns Inn in Newfane, Vermont. From 'EatingWell.com' and posted for ZWT5. NOTE: CHILL time is NOT included in prep or cooking time. -- posted by FloridaNative

Cold Cucumber Soup

Sun, 10 May 2009 20:00:47 -0400

This is a typical Swedish or Danish recipe, with the finishing touches provided by Ken Hanson from Scandia in Los Angeles. Great for the hot weather we are having right now. Chill the individual soup cups before serving! These are appetizer or 1st course sized servings. Cooking time includes cooking and chilling time. -- posted by breezermom

Watermelon and Berry Soup

Mon, 18 May 2009 14:14:32 -0400

This is a wonderful, easy recipe. Dairy free, no cook, quick to make! Perfect for entertaining in the summer. I "adjusted" the original of this recipe which came from "Vegetarian Cooking for Everyone", a fabulous cookbook by Deborah Madison which won Julia Child and James Beard awards (I'm not vegetarian, it's just a great book!). I always keep Costco's 3 Berry Mix in my freezer. I use these frozen berries, but use fresh if you prefer. I like the texture the thawing berry's have in the soup as well as the unexpected chill they add to each bite. This is really an easy recipe to adapt, be creative, go wild! -- posted by Mrs Goodall

Groundnut Soup

Wed, 20 May 2009 20:04:28 -0400

From Twisted Tanya Restaurant in Copan Ruinas, Honduras Peanuts are offered referred to as groundnuts in the English-speaking islands -- posted by Charlotte J

Fine Cooking Vichyssoise by James Peterson

Fri, 22 May 2009 02:15:22 -0400

Entered for safe-keeping for ZWT5. From Fine Cooking, June/July 2009. This version uses Yukon Gold potatoes, a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content -- a perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties. Refrigeration time not included in preparation or cooking time. -- posted by KateL

Vegetarian Cabbage Vegetable Soup

Tue, 02 Jun 2009 01:36:20 -0400

I've tried other cabbage soups out there, but they are so bland! This is how I combined a few recipes and adjusted to make it more pleasant. The vegetables can be varied easily, and sometimes I'll use some frozen mixtures instead of the fresh, and it comes out just as good. This recipe makes a big pot, and it freezes great, so don't be afraid to freeze in individual portions for a later meal. Also try this chilled in the summertime! -- posted by MissChiChi

Chilled Summer Lettuce, Lovage and Garden Pea Soup

Thu, 02 Jul 2009 02:25:38 -0400

A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand! -- posted by French Tart

Smoked Carrot Bisque

Mon, 13 Jul 2009 15:45:11 -0400

This is one of my most requested recipes and can be made vegan, Its much better as is though. This was inspired by my son when he decided to go vegetarian, for the simple reason that I wanted something that all the family would share This is one even your most carnivores friends " like me" will love. -- posted by Chef B.

Watermelon Gazpacho

Sun, 19 Jul 2009 21:05:43 -0400

Recipe by Josh Silvers at Syrah Restaurant in Santa Rosa, CA. I just tried this for the first time yesterday with a slight modification (I used agave nectar instead of the suggested syrup) and served it to a group of friends who were visiting. Everyone loved it, it's very refreshing, healthy, and easy to make. Perfect for a hot summer day! -- posted by pleiad7

A Cold Summer Soup of Beets and Pimento Pepper

Wed, 05 Aug 2009 01:37:06 -0400

This is a wickedly-good concoction a soup thats perfect for summer! The colour is so beautiful a deep, rich vermillion - and with a drizzle or dollop of dill-infused crème fraiche, its nearly too pretty to eat. Fortunately, the taste lives up to the stunning visual! -- posted by evelyn/athens

Golden Pepper Soup

Tue, 11 Aug 2009 12:06:44 -0400

Here, saffron is infused into low-sodium chicken stock; blended with wine, onion, garlic, celery, peppers, & spices; and then pureed. The pureed soup is good either hot from the saucepan or chilled. Martha Stewart Living Magazine, published August, 2001 edition. I didn't allow for the cooling time!Also, for a garnish, why not use my recipe #146950? ;) -- posted by Manami

Chilled Corn & Crayfish Soup/Creme Fraiche & Chives

Thu, 20 Aug 2009 02:05:40 -0400

This delicious chilled soup recipe, courtesy of chef Emeril Lagasse is a perfect summer dish, Cook soup until corn is very tender and to serve ladle soup into chilled bowls. This works as a meal on it's own or paired with many of Emeril's recipes - it would even be wonderful during fall nights, as well ;) Chilling not included in time span. -- posted by Manami

Chilled Summer Squash Soup With Fresh Herbs

Mon, 24 Aug 2009 01:48:55 -0400

A refreshing soup for a hot day, with a little tang from buttermilk. Serve with a spinach salad and rolls for a light meal. Cook time includes overnight chilling. Use only fresh herbs in this. Plain yogurt can be substituted for the buttermilk. -- posted by mikekey

Cold Southwestern Corn and Shrimp Soup

Sun, 04 Oct 2009 01:41:16 -0400

No-Cook Meal, Everyday Food, June 2007 Edition. Serve garnished with tomatoes, avocado, and reserved whole shrimp. Using frozen corn and shrimp saves a lot of time in this no-cook soup . . . . -- posted by Manami

Carrot Cucumber Bisque

Tue, 06 Oct 2009 15:03:26 -0400

This is from Simply in Season and is meant for summer, or whenever the produce is in season in your part of the world. -- posted by Valeria

Curried Carrot and Coriander Soup

Wed, 14 Oct 2009 14:23:52 -0400

This warming soup is gently spices with cumin, cardamom and coriander and is also delicious served chilled on a hot summer's day. -- posted by English_Rose

Buttermilk Soup

Fri, 30 Oct 2009 17:10:31 -0400

A deliciously smooth, sweet soup. My mother used to make sweet milk soups when I was growing up. I think that this kind of soup in customary mainly in Northern Europe. From Jean Pare's Company's Coming Soups & Sandwiches. Cooking time is chill time. -- posted by Dreamer in Ontario

Roasted Poblano Vichyssoise

Tue, 24 Nov 2009 02:33:16 -0500

A Mexican twist on the classic cold soup invented at the Ritz-Carlton in New York City by Chef Louis Diat. -- posted by Chef #1442010

Apple Parsnip Soup

Wed, 09 Dec 2009 15:10:33 -0500

This is an *AMAZING* recipe. Capable of being formal, good for the family, and kids love it. Serves well both hot and cold. Yes, I know the title sounds odd, but it is actually a great combination. You might want to serve it with a dollop of yogurt, and you also might want to add a bit more lemon juice than the recipe calls for. ALSO: Be sure not to forget to whiz it up at the end - it -- posted by MasterZaar

Vichyssoise

Mon, 11 Jan 2010 18:48:37 -0500

A favorite of my wife, this Vichyssoise is based on the vichyssoise I made when cooking at a French restaurant. I've doubled the potatoes to make a thicker soup and added onion for more flavor. -- posted by Rushiku

Red Pepper Vichyssoise

Sat, 23 Jan 2010 23:31:30 -0500

This is a lovely soup to serve in the summertime, as it is served chilled. If you prefer, you can substitute sour cream for the creme fraiche. To make creme fraiche, just combine 1 cup of whipping cream with 2 tbsp of buttermilk. Once combined, cover and let stand at room temperature for 8 hours. This will make a cup of creme fraiche. Prep and cooking time does not include the chill time! -- posted by breezermom

Chilled Tomato and Yogurt Soup

Fri, 29 Jan 2010 01:47:06 -0500

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. -- posted by breezermom