When we hearing the word “soup”, you think of a warm delicious meal. But did you know that some people enjoy their soup cold? It’s a delicious and refreshing starter for a warm lunch or dinner, something that is definitely a must-try. almost of diet controller keep the soup either launch or dinner.so let’s introduce the cold soup recipe today.
Cook these cold soup recipes to find out.
Herbed Lemon Avocado Soup
What you need:
2 ripe avocados, peeled, pitted and chopped
1 lemon, juiced and zested
1 cup low sodium vegetable broth
1 cup coconut milk
1 tablespoon chopped lemon basil
1 tablespoon white wine vine
2 teaspoons minced shallots
1 1/2 teaspoons kosher salt
Mix together avocados, lemon juice, lemon zest, vegetable broth, coconut milk, lemon basil, white wine vinegar, shallots and kosher salt in a blender or food processor. Puree until mixture is smooth. Transfer mixture to a glass container, cover and refrigerate for 2 hours to overnight. Add more lemon juice or salt if necessary.
The Summer Medley
What you need:
1/2 kilogram assorted small tomatoes,
8 large heirloom tomatoes, each sliced into 8 wedges, pureed
2 large tomatoes, halved and cored
2 small squash, thinly sliced
1/2 cantaloupe, sliced into 1/2-inch pieces
1/2 English cucumber, diced
1 cup halved blueberries
2 tablespoons extra virgin olive oil
1 teaspoon fresh thyme leaves
3/4 teaspoon sea salt, divided
1/4 teaspoon sugar
Line 2 layers of cheesecloth in a colander and place over a large bowl. Pour tomato puree over cheesecloth, tie ends of the cheesecloth and refrigerate overnight. When ready, extract remaining liquid from the cheesecloth by gently pressing with a spoon (should yield about 4 cups). Cover and refrigerate. Meanwhile, place large tomato halves, cut side up on a foil-lined baking sheet. Brush with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon sugar. Bake in a pre-heated oven (250 degrees) for 2 hours. When ready, place a roasted tomato half in 4 soup bowls. Divide squash, cucumber, cantaloupe, assorted tomatoes, blueberries, and thyme. Season with 1/4 teaspoon sea salt. Stir in remaining sea salt to chilled tomato water and pour over fresh ingredients. Drizzle remaining olive oil over bowls and serve immediately.
If you want a refreshing appetizer, a satisfying snack or a simple light meal, soup is the way to go. Try something different this time and go for the chilled variety and you’ll be surprised! They’re healthy, too! Try these tasty cold soup recipes now!
Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various grill gadgets and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian’s website where he has other interesting posts.
every consumption of soup profit more than the taste buds. Because of its high raise water and fiber content, it helps flush out harmful toxins from the body for keeping sound health without being hard on the stomach. This is also the reason why it’s an effective dish to help one should lose weight – the water it contains helps one fill up quickly compared to other food.
So whether you’re aiming to shed some pounds or simply love soup, here are 3 creamy soups you’ll definitely fall in love with:
Cheesy Corn and Potato Chowder
What you need:
2 cups milk
3 cups peeled and cubed potatoes
3 1/2 cups chicken broth
1 cup Mexican-style processed cheese food
1 3/4 cups whole kernel corn
1 cup chopped onion
1/2 cup diced green chiles
1 cup chopped celery
2 tablespoons margarine
1/4 cup country-style gravy mix
Melt margarine in a large pan over medium-high heat then cook celery and onion for 3 to 5 minutes or until tender.and then Add the pieces of chicken broth and keep to a boil. complete the boiling potatoes, by lower heat and cook, stirring traditionally, until potatoes are tender, about 18 to 22 minutes. Add chiles corn and bring to a boil. Dissolve gravy mix in milk then stirs into the pan. Lastly, add cheese then cook and stir over low heat until cheese is melted and the mixture is thick and creamy.
Milky Mushroom Soup
What you need:
1 3/4 cups chicken broth
2 shallots, chopped
1 cup shiitake mushrooms
1/4 cup butter
1 cup half-and-half
2 tablespoons all-purpose flour
1 pinch ground cinnamon
1 cup Portobello mushrooms
Salt and black pepper to taste
In a large saucepan, mix melt butter over medium-high heat then cook shallots, Portobello mushrooms and shiitake mushrooms until soft, about 5 minutes. Add flour and stir until smooth. Gradually add chicken broth and cook, stirring, until mixture is thick. Add season with salt and pepper and sprinkle with cinnamon half-and-half. Stir and heat through (do not boil).
What you need:
3 large garlic cloves, thickly sliced
carrots 1/2 kilogram, peeled and cut into 1-inch chunks
whole milk 1 1/2 cups
1 large onion, diced largely3 cups chicken broth
olive oil 2 tablespoons
curry powder 2 tablespoons
butter 1 tablespoon
sugar 1 pinch
Chopped roasted pistachios for garnish
Salt and ground pepper to taste
In a large pan, heat oil and then mix saute carrots and onion for 7 minutes or until slightly golden brown. Lower heat then stir in garlic after mix butter and sugar. Cook for 10 minutes mixer then adds curry powder. partially covered, Remove from heat and puree in a blender until mixture is smooth. Return to pan, add half-and-half then heat through. Add salt and pepper if needed. Transfer to serving bowl and garnish with pistachios.
Stay with this warm and full-fresh on a cold night with these delicious hot and creamy soup recipes!