Cold Soups Mini Recipe Book Carolyn Washburn And Carly Vanderhorst Utah State University Cooperative Extension Washington County Directions: Peel, seed, and cube the cantaloupe. Place Chilled Bean Soup cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Ingredients: Transfer to large bowl. Stir in lime juice, cinnamon, 4 cups chopped tomatoes and remaining orange juice. Cover, and refrigerate 2 cups spicy hot V8 juice for at least one hour. Garnish with mint if desired. 1 can (15 ounces) black beans, rinsed and drained 1 cup chopped cucumber 1 cup chopped sweet red or yellow pepper Chilled Tomato Soup 1/2 cup chopped red onion 2 tablespoons balsamic vinegar Ingredients: 1 teaspoon sugar 5 ripe tomatoes, chopped 1/4 to 1/2 teaspoon hot pepper sauce 1 (11-ounce) can vegetable cocktail juice 1/4 teaspoon ground cumin 1 cup tomato juice 1/4 teaspoon salt 1 (14-ounce) can chicken broth 1/4 teaspoon pepper 1/4 cup butter 7 tablespoons reduced-fat sour cream 1 onion, finely chopped Sliced cucumber, optional 3 cloves garlic, minced 1 cup heavy cream (nonfat is fine) Directions: 1/8 teaspoon white pepper In a blender, combine tomatoes and V8 juice; cover 15 basil leaves, julienned and process just until blended. Transfer to a large 1 tomato, chopped bowl. Stir in the beans, chopped cucumber, sweet 6 whole basil leaves pepper, onion, vinegar, sugar and seasonings. Cover and refrigerate for at least 4 hours or Directions: overnight. Serve with sour cream. Garnish with In food processor, place tomatoes and cocktail sliced cucumber if desired. juice; process until smooth. Place in glass bowl and add tomato juice and chicken broth; stir well Chilled Blueberry Soup and refrigerate. In small saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 6-7 minutes. Remove from Ingredients: heat and stir into tomato mixture. Stir in cream, 4 cups fresh or frozen blueberries pepper, and julienned basil and chill soup for 2-3 3 cups water hours before serving. Garnish with more basil and 2/3 cup sugar chopped tomato. 1/4 teaspoon ground allspice 2 cups (16 ounces) plain yogurt Sour cream or additional yogurt, optional Directions: In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from Cold Apple Soup the heat. In batches, process blueberry mixture and yogurt Ingredients until smooth. Cover and refrigerate until chilled. Serve with serves 4 - 6 sour cream or yogurt if desired. 3 medium (1 lb) cooking apples, peeled and cored 1/4 cup water 3 Tbsp sugar juice of 1/2 lemon 2 Tbsp) 1 tbsp cinnamon Chilled Cantaloupe Soup 2 whole cloves pinch salt Ingredients: ¼ cup sprite or apple juice 1 cantaloupe - ¾ cup yogurt peeled, seeded and ¼ cup sour cream (optional) cubed Directions: 2 cups orange juice Cube the apples and cook them with the water, 1 tablespoon fresh sugar, lemon juice, cinnamon, cloves and salt lime juice until they are soft. Remove the cloves. Mash the 1/4 teaspoon apples and leave them to cool. Add the juice or ground cinnamon sprite and yogurt to the apples and mix together well. Serve well chilled, with the sour cream if desired. A thinly sliced red-skinned apple can be used as a garnish. Directions: Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cold Cucumber Soup Cover and process until smooth and creamy. Serve chilled. Ingredients: 1 garlic clove, minced 2 green onions, chopped Cream of Sweet Potato Soup 1/2 tsp. salt Dash white pepper Ingredients: 2 Tbsp. olive oil 3 large sweet potatoes 1-1/2 cups plain yogurt 3 (14 ounce) cans chicken broth 1/2 cup buttermilk 1/4 cup brown sugar, or more to taste 1 Tbsp. lemon juice 1/2 teaspoon salt (to taste) 1/2 cup chopped walnuts 1/4 teaspoon ground nutmeg 1/2 cup cracked ice Black pepper to taste 2 cucumbers, peeled, seeded, and sliced Cayenne pepper to taste Directions: 1/3 cup heavy cream In blender or food processor, combine all ingredients and blend or process, using on and off Directions: function, until soup is of desired consistency. You Preheat oven to 350 degrees F (175 degrees C). may need to add more cracked ice. This soup can Bake sweet potatoes in preheated oven until soft, be chilled for a few hours before serving, or served about 1 1/2 hours (you can also use a microwave). immediately. Remove and let cool slightly. Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Cold Fruit Holiday Soup Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium- Ingredients: low. Stir in the sugar, salt, nutmeg, black pepper, 4 cups cranberry-apple juice and cayenne pepper; cover, and let simmer for 10 1/4 cup quick-cooking tapioca minutes. Remove from heat, and stir in cream. 1 medium lemon, thinly sliced 6 whole cloves 1/4 teaspoon ground nutmeg 1 (20 ounce) can pineapple chunks, drained 1 (11 ounce) can mandarin oranges, drained 1 (10 ounce) package frozen sweetened Creamy Apricot Fruit Soup strawberries, thawed, undrained 1/3 cup maraschino cherry juice or grenadine syrup (optional) Ingredients: 1/8 teaspoon salt 1 can (15 1/4 oz.) apricot halves, drained with juices or syrup reserved Directions: 1 cup plain low-fat yogurt In a 3-qt. saucepan, combine the first five Mint sprigs (optional) ingredients; let stand for 10 minutes. Bring to a 1/4 teaspoon ground ginger boil over medium heat. Reduce heat; cook and stir 2 tablespoon orange juice for 15 minutes or until thickened and clear. Remove from the heat; discard lemon slices and Directions: cloves. Stir in remaining ingredients. Cover and Thinly slice 1 apricot half. Reserve to use as refrigerate for at least 4 hours. garnish. In food processor, puree remaining apricots with yogurt. Add enough reserved juice or syrup to make a thick soup, up to about 1/2 cup. Add spice and/or juice, and process just to blend. Cold Mango Soup Pour into bowl, and place in freezer for 20 minutes, or refrigerate about 1 hour until chilled. Ladle into Ingredients: shallow soup bowls, and garnish with reserved 2 mango - peeled, seeded and cubed sliced apricot and mint, if desired. 1/4 cup white sugar 1 lemon, zested and juiced 1 1/2 cups half-and-half Creamy Cold Avocado Soup 1 cup buttermilk Ingredients: 3/4 cup granulated sugar 2 medium ripe avocados, seeded and peeled 1 1/2 tablespoons lemon juice 2 1/2 cups cold water 1 teaspoon finely grated lemon peel 1 cup fresh cilantro leaves (optional) 1 (7.6-ounce) can NESTLÉ Media Crema Directions: 3 tablespoons fresh lime juice Set aside 6 whole strawberries for garnish. Rinse 2 cloves garlic, quartered and hull remaining berries. 4 teaspoons granulated chicken bouillon Purée stemmed and hulled strawberries in a Chopped avocado for garnish blender or food processor. Add orange juice, Fresh cilantro leaves for garnish tapioca and cinnamon; process for 10 seconds. Pour mixture into a microwave-safe baking dish. Directions: Microwave on HIGH for 5 to 6 minutes or until Place avocados, water, 1 cup cilantro, media tapioca is transparent. Stir in buttermilk, sugar, crema, lime juice, garlic and bouillon in blender; lemon juice and lemon peel. Cover and refrigerate cover. Blend until smooth. Refrigerate for 1 hour. for 3 hours to chill thoroughly. Serve garnished Garnish with chopped avocado and cilantro; serve with reserved berries immediately. Creamy Fruit Soup Fruit Summer Soup Ingredients: Ingredients 2 (16 ounce) cans pears, drained with juices or syrup 1 1/2 cups fresh blueberries reserved 1 cup diced fresh pineapple 1 cup plain low-fat yogurt 3 oranges - peeled, segmented, and chopped 2 teaspoons lemon juice, to taste 1 honeydew melon - peeled, seeded and cubed 1/2 teaspoon ground ginger 3 tablespoons fresh lemon juice mint sprigs to garnish 1 tablespoon lemon zest 1/4 cup white sugar (Add Sprite to thin, if too thick) 1 (16 ounce) can pineapple juice 1/4 cup vanilla low-fat yogurt (optional) Directions: 4 sprigs fresh mint leaves for garnish Take out and thinly slice 1 pear half. Reserve to use as garnish. In food processor, puree pears Directions with yogurt and lemon juice. Add enough reserved Combine the blueberries, pineapple, oranges, juice or syrup to make a thick soup, up to about melon, lemon juice, lemon zest, sugar, and 1/2 cup. Add spice and process just to blend. pineapple juice in a large skillet. If desired, stir in Pour into bowl, and place in freezer for 20 minutes, the yogurt to make the mixture creamier. Cook and or refrigerate about 1 hour until chilled. Ladle into stir over medium-high heat until the sugar shallow soup bowls, and garnish with reserved dissolves and the fruit softens, 3 to 5 minutes. sliced pear and mint, if desired. Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves. Gazpacho Creamy Strawberry Soup Ingredients: 6 ripe tomatoes, peeled and chopped Ingredients: 1 purple onion, finely chopped 4 cups strawberries 1 cucumber, peeled, seeded, chopped 1 cup orange juice 1 sweet red bell pepper (or green) seeded and 2 teaspoons tapioca chopped 1 teaspoon ground cinnamon 2 stalks celery, chopped 1-2 Tbsp chopped fresh parsley 1 pomegranate 2 Tbsp chopped fresh chives 6 cups 1-inch cubes watermelon, seeded 1 clove garlic, minced Juice of 1 lime 1/4 cup red wine vinegar 2 tsp confectioners sugar 1/4 cup olive oil 2 Tbsp freshly squeezed lemon juice 2 teaspoons sugar Directions: Salt and fresh ground pepper to taste Peel grapefruit.