Chilled Soup
Soup’s on and do I have several treats for you! Imagine serving the family a light lunch on the deck on a warm summer afternoon and beginning with a bowl of chilled mixed fruit soup. Cold soup is so refreshing on a hot summer day, so you might want to give it a try. My personal favorite is Strawberry Soup and I serve it often during strawberry season when flavor is at its peak. With summer at hand, how about thinking of soup in a new exciting way. Chill it!
STRAWBERRY SOUP
1 lb. fresh strawberries
15-oz. carton sour cream
2 teaspoons grenadine
1 teaspoon vanilla extract
1 Tablespoon plus 1 teaspoon powdered sugar
2 oz. half-and-half
Mix strawberries and sour cream. Beat slowly until well-mixed. Add grenadine, vanilla, and sugar while blending in a food processor until smooth. Add half-and-half last, mixing only until well-blended. Chill and serve. Top with a dollop of sour cream. Serves 4 to 6.
AVOCADO BISQUE
4 very ripe avocados
1/3 cup fresh lime juice
1 garlic clove, crushed very fine
1 Tablespoon mayonnaise
1 teaspoon curry powder
1 cup heavy cream
1-1/2 cups canned chicken broth,
brought to a
slow boil and chilled
2 Tablespoons fresh parsley, chopped
1 Tablespoon fresh coriander, chopped
1/2 teaspoon Tabasco
In a blender, mix in batches the avocado, lime juice, garlic, mayonnaise, and curry powder. Process until smooth. Transfer mixture to a large bowl and stir in the cream, broth, parsley, coriander, and Tabasco. Chill soup, covered with foil. Before serving, stir well and ladle into chilled soup bowls. Serves 4.
CREAM OF LEMON SOUP
1/3 cup fresh lemon juice
2-1/2-inch strips of lemon rind
3 cups homemade or canned chicken broth
1-1/2 teaspoons cornstarch
2 Tablespoons chicken broth
1/2 cup well-chilled heavy cream
Salt to taste
Snipped fresh chives for garnish
In a saucepan combine lemon juice, lemon rind, and broth. Bring liquid to a boil and boil for 5 minutes. Discard the rind and stir the cornstarch into the chicken broth, then whisk it into the broth mixture. Cook over moderately high heat, stirring until thickened. Remove pan from heat. Stir in the cream. In a blender mix the soup with 1/2 cup crushed ice until it is smooth, and transfer to a metal bowl. Skim the broth off the top, cover with aluminum foil, and chill. When ready to serve, season with salt, ladle into chilled bowls, and serve with chives for garnish. Serves 2.
MIXED FRUIT SOUP
Combine following ingredients in a food processor. Keep chilled in refrigerator until ready to serve.
1 cup cranberry cocktail juice
1/2 cup orange juice
1 cup apple juice
1/2 cup pineapple juice
1/4 teaspoon vanilla extract
1/2 cup strawberries
1 cup chopped peaches
1 cup bananas
When ready to serve, add the following fruit to the pureed mixture.
1/2 cup chopped bananas
1/2 cup seedless grapes
1/2 cup pineapple chunks
1/2 cup peaches, chopped
1/2 cup melon balls
Pour into soup bowls and serve with mint leaves. Serves 4.
CHILLED DILL SOUP
2 pints half-and-half
4 (8-oz.) cartons plain yogurt
4 cucumbers peeled, seeded, and diced
4 Tablespoons fresh dillweed, minced
2 Tablespoons green onions, chopped
1 teaspoon salt
1/2 teaspoon white pepper
Sprigs of fresh dill, optional
Sliced cucumber (optional)
This recipe is sized for a large luncheon. Combine first 8 ingredients, stirring well. Chill thoroughly. Stir and garnish with sliced cucumber if desired. Serves 16-20.
CHILLED TOMATO SOUP
2 (36-oz.) cans tomato juice
2 cartons (8-oz.) sour cream
1/2 cup chopped green onions, tops and
bottoms
1/2 teaspoon basil
1/2 teaspoon curry
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoons salt
2 teaspoons sugar
4 Tablespoons lemon juice
6 Tablespoons ketchup
This recipe is for a picnic or large crowd. Mix all ingredients until well-blended. Chill overnight and serve cold. Can be made several days ahead. Serves 20 to 24.
