Does anyone have any recipes for cold soups?!


Question:

Does anyone have any recipes for cold soups?


I have recipes for strawberry, vichyssoise, gazpacho and cucumber. I was hoping for some new ones. Thanks!!


Answers: COLD CURRIED CHICKEN SOUP

1 can (10 oz.) condensed cream of chicken soup
1/4 tsp. curry powder
2 tbsp. snipped watercress leaves
Cold milk
Cherry tomatoes, sliced

Keep soup in refrigerator 3 to 4 hours. Just before serving, open soup and turn into chilled bowl. Stir in curry powder and watercress. Mix with cold milk to desired consistency, 1 can of milk or a little less.
Serve in chilled bowls. Garnish each serving with cherry tomato slices. Makes 2 to 3 servings.

COLD HERB SOUP

1 c. leeks, sliced
3 tbsp. olive oil
2 tbsp. fresh marjoram leaves
2 tbsp. fresh parsley
2 tbsp. fresh thyme leaves
2 cloves garlic, minced
1/4 c. plus 2 tbsp. flour
1/2 tsp. salt and pepper
2 cans chicken broth
1 1/2 c. Half and Half

Combine leeks, oil, marjoram, parsley, thyme and garlic. Cook over low heat until leek is tender. Stir in flour, salt and pepper. Blend in broth and Half and Half. Cook over medium heat until soup thickens. Put in covered container and chill overnight. Serve cold. here you are ..

http://allrecipes.com/howto/cold-summer-... Avocado Soup is so good!

African Avocado Soup
For 4 to 6 servings you will need:

5 ripe Avocados
1 jar of unsweetened (natural) applesauce
Chicken stock
Unsalted cream cheese
Sour cream
Peanut butter
Lea and Perrins Worcestershire sauce
Tabasco sauce
Mixed herbs
Fresh or dry Coriander
Dry Sherry
To prepare:

Scoop out the soft flesh of the Avocados and put in a food processor

Add:

Applesauce
3 teaspoons of Peanut butter
2 tbs of cream cheese
Half a cup of chicken stock
Half a cup of apple juice
A dash of Tabasco
A generous 3 or 4 dashes of Worcestershire sauce
? cup chopped coriander or ? teaspoon coriander powder
1 tsp. of mixed herbs
Mix it all up in the processor until very smooth.
Now add more chicken stock until the soup has the consistency you like.
Season to taste with more Worcestershire sauce, vegetable spice, a dash of lemon juice and salt and pepper.
When the taste is just right, add a generous tot of dry Sherry
Refrigerate for an hour and pour into cool bowls.
Put a small dollop of sour cream to float on top and decorate with a little dill or parsley.
Served with some fresh crusty bread, this is a perfect summer lunch, and you will have plenty of time and energy to enjoy the rest of the day.



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