Another one that sounds good: Chilled Carrot Soup with Cumin and Lime

CHILLED CARROT SOUP WITH CUMIN AND LIME

List of Ingredients

2 tablespoons olive oil

2 pounds carrots, peeled, chopped (about 5 cups)

2 large leeks (white and pale green parts only), chopped (about 2 cups)

1 tablespoon chopped garlic

3 1/2 teaspoons ground cumin

1/2 teaspoon dried crushed red pepper

6 1/2 cups (or more) canned low-salt chicken broth

8 tablespoons sour cream

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

2 teaspoons grated lime peel

Recipe

Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.

Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.

Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.

Serves 4.

Bon Appétit

August 1998

http://www.epicurious.com/recipes/food/views/CHILLED-CARROT-SOUP-WITH-CUMIN-AND-LIME-5632

 
Another one that sounds good: Chilled Carrot Soup with Cumin and Lime

CHILLED CARROT SOUP WITH CUMIN AND LIME

List of Ingredients

2 tablespoons olive oil
2 pounds carrots, peeled, chopped (about 5 cups)
2 large leeks (white and pale green parts only), chopped (about 2 cups)
1 tablespoon chopped garlic
3 1/2 teaspoons ground cumin
1/2 teaspoon dried crushed red pepper
6 1/2 cups (or more) canned low-salt chicken broth

8 tablespoons sour cream

2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime peel

Recipe

Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.

Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.

Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.

Serves 4.

Bon Appétit
August 1998

http://www.epicurious.com/recipes/food/views/CHILLED-CARROT-SOUP-WITH-CUMIN-AND-LIME-5632

 
Here are a few more Amanda...

Here are some I have collected, but the only one tried and true is the blue cheese bisque, yum!

* Exported from MasterCook *

Blue Cheese Bisque

Recipe By :Noggins Restaurant
Serving Size : 1 Preparation Time :0:00
Categories : Cold Soups Dawn's Recipe
Formulating Recipes Soup
Soups And Stews

Amount Measure Ingredient -- Preparation Method

1 1/8 tablespoons butter
1 onion -- chopped
1/3 cup vermouth
1 pound artichoke hearts
1 1/2 pints chicken broth
1/4 teaspoon dried thyme
1/4 cup whipping cream
1/4 cup blue cheese -- (2 ounces)
chives

Saute onions in butter for 10 minutes over medium heat. Add vermouth and simmer for 4 minutes. Add artichokes, broth and thyme. Simmer utnil artichokes start to fall apart, about 10 minutes. Stir in cream and blue cheese, simmer until melted. Puree. Sprinkle with chives. Serve warm or cold.

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* Exported from MasterCook *

Chunky Gazpacho

Recipe By :Cooking Light Magazine, July/August, 1996
Serving Size : 8 Preparation Time :0:00
Categories : Cold Soups Soups And Stews

Amount Measure Ingredient -- Preparation Method6 cups coarsely chopped tomato
--about 3 pounds
32 ounces low-sodium tomato juice
2 cups coarsely chopped peeled cucumber
--about 2 medium
1 1/2 cups chopped green bell pepper
1 1/4 cups finely chopped vidalia
--or other sweet onion
1 cup finely chopped celery
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon basil vinegar
1 tablespoon rice vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
3 garlic cloves -- minced

1. Combine all ingredients in a large bowl; stir well. Cover and chill.

Yield: 8 servings (serving size: 1 1/2 cups).

This recipe calls for three types of vinegar; but any combination will work.

Typos by Gail Shermeyer

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Per Serving (excluding unknown items): 27 Calories; 2g Fat (53.3% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 222mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Cook's Illustrated Gazpacho

Recipe By :CI
Serving Size : 8 Preparation Time :0:00
Categories : Cold Soups

Amount Measure Ingredient -- Preparation Method3 ripe medium beefsteak tomatoes(about 1
1/2 pounds)(about 4 cups)cut into 1/4
inch dice
2 small red bell peppers (about 1 pound)(about 2
cups)
2 small cucumbers (about 1 pound)(about 2 cups)
1/2 small sweet onion or 2 large shallots -- peeled and minced
(about 1/2 cup)
2 medium garlic cloves -- minced
2 teaspoons salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice -- preferably Welch’s
1 teaspoon hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving

Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in large (at least 4-quart) nonreactive bowl; let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)

NOTES : Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons (see recipe), chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.

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* Exported from MasterCook *

Cook's Illustrated Quick Gazpacho

Recipe By :CI
Serving Size : 8 Preparation Time :0:00
Categories : Cold Soups

Amount Measure Ingredient -- Preparation Method3 ripe medium beefsteak tomatoes(about 1
1/2 pounds)(about 4 cups)cut into 1/4
inch dice
2 small red bell peppers (about 1 pound)(about 2
cups)
2 small cucumbers (about 1 pound)(about 2 cups)
1/2 small sweet onion or 2 large shallots -- peeled and minced
(about 1/2 cup)
2 medium garlic cloves -- minced
2 teaspoons salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice -- preferably Welch’s
1 teaspoon hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving

Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in large (at least 4-quart) nonreactive bowl; let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)
QUICK FOOD PROCESSOR GAZPACHO:
Using the same ingredients and quantities as for Gazpacho, core and quarter tomatoes and process in workbowl of food processor fitted with steel blade until broken down into 1/4- to 3/4-inch pieces, about 12 one-second pulses; transfer to large bowl. Cut cored and seeded peppers and seeded cucumbers into rough 1-inch pieces and process separately until broken down into 1/4- to 3/4-inch pieces, about 12 one-second pulses; add to bowl with tomatoes. Mince onion and garlic by hand, then add to bowl with vegetables along with salt, vinegar, and ground black pepper to taste; continue with recipe.

NOTES : Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons (see recipe), chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.
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* Exported from MasterCook *

Cook's Illustrated Spicy Gazpacho

Recipe By :CI
Serving Size : 8 Preparation Time :0:00
Categories : Cold Soups

Amount Measure Ingredient -- Preparation Method3 ripe medium beefsteak tomatoes(about 1
1/2 pounds)(about 4 cups)cut into 1/4
inch dice
2 small red bell peppers (about 1 pound)(about 2
cups)
2 small cucumbers (about 1 pound)(about 2 cups)
1/2 small sweet onion or 2 large shallots -- peeled and minced
(about 1/2 cup)
2 medium garlic cloves -- minced
2 teaspoons salt
1/3 cup sherry vinegar
Ground black pepper
2 1/2 tablespoons minced chipotle chile in adobo sauce -- minced
1/4 cup chopped cilantro
6 tablespoons fresh lime juice
2 teaspoons zest from 2 limes
5 cups tomato juice -- preferably Welch’s
1 teaspoon hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving

Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in large (at least 4-quart) nonreactive bowl; let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)
QUICK FOOD PROCESSOR GAZPACHO:
Using the same ingredients and quantities as for Gazpacho, core and quarter tomatoes and process in workbowl of food processor fitted with steel blade until broken down into 1/4- to 3/4-inch pieces, about 12 one-second pulses; transfer to large bowl. Cut cored and seeded peppers and seeded cucumbers into rough 1-inch pieces and process separately until broken down into 1/4- to 3/4-inch pieces, about 12 one-second pulses; add to bowl with tomatoes. Mince onion and garlic by hand, then add to bowl with vegetables along with salt, vinegar, and ground black pepper to taste; continue with recipe.

NOTES : Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons (see recipe), chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.
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* Exported from MasterCook *

Med-Rim Fruit Soup

Recipe By :Cooking Light, June 1996
Serving Size : 7 Preparation Time :0:00
Categories : Cold Soups Fruits
Soups And Stews

Amount Measure Ingredient -- Preparation Method2 cups diced plums
2 cups diced peeled peaches
2 cups diced cantaloupe
2 cups apricot nectar
3/4 cup Moscato d'Asti or sweet sparkling wine
1/4 cup water
2 tablespoons honey
1 stick cinnamon (3 inches)
1 bay leaf
pomegranate seeds -- optional

Combine first 3 ingredients in a large bowl; set aside. Combine nectar and next 5 ingredients (nectar through bay leaf) in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon and bay leaf. Pour nectar mixture over fruit; cover and chill. Garnish with pomegranate seeds, if desired. Yield: 7 servings (serving size: 1 cup).

Typos by Gail Shermeyer, 4paws@netrax.net.

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* Exported from MasterCook *

NUTTY GAZPACHO

Recipe By :Her Chefness
Serving Size : 1 Preparation Time :0:00
Categories : Cold Soups Soups And Stews

Amount Measure Ingredient -- Preparation Method4 OR > med. tomatoes
1 small green pepper -- seeded and cored
1 med. red pepper -- seeded and cored
1/4 coarsely chopped onion
1 lg garlic clove -- (who's
kidding?...more!)
1/4 c fresh lemon juice
1/4 c chunky peanut butter
3/4 teas. salt
1/4 teas. pepper
1/8 teas. ground cinnamon
1 pinch red pepper flakes

Process all above ingredients. with metal blade of food processor til smooth. Process in 2
batches if work bowl is small. Refrigerate til chilled (3 to 24 hrs.) Garnish with:
diced zucchini, diced yellow squash, chopped unsalted roasted peanuts.
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* Exported from MasterCook *

Pineapple Gazpacho

Recipe By :Cooking Light Magazine, August 1997
Serving Size : 4 Preparation Time :0:00
Categories : Cold Soups Soups And Stews

Amount Measure Ingredient -- Preparation Method1/2 cup coarsely chopped yellow bell pepper
1/4 cup pineapple juice
1/4 cup chopped onion
2 teaspoons rice vinegar
1/2 teaspoon habanero pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 cored peeled pineapple -- cut into chunks
--1 1/2 pounds
1 medium cucumber -- peeled
--seeded and quartered
1 tablespoon brown sugar
1/4 cup finely diced cucumber -- seeded and peeled
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1/4 cup chopped fresh cilantro

1. Place first 9 ingredients in a blender or food processor; process until minced. Pour into a bowl; stir in sugar. Cover and chill. 2. Spoon soup into bowls. Combine diced cucumber and remaining ingredients, tossing gently. Top each serving with 3 tablespoons cucumber miuture.

Yield: 4 servings (serving size: 1 cup).

Note: Substitute any hot sauce for habanero pepper sauce.

Formatted for you by Gail Shermeyer .

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This sounds good: Chilled Cucumber & Yogurt Soup w/ Dill & Fresh Mint

CHILLED CUCUMBER AND YOGURT SOUP WITH DILL AND FRESH MINT (CREME DE CONCOMBRE A L'ANETHET A LA MENTHE

Folklore: Cucumbers are a symbol of fertility and also are revered for their calming influence. And should you have a fever, sleep on a bed of cucumbers and your fever will go away.

INGREDIENTS:

1 European or hothouse cucumber (about 1 pound)
1 teaspoon fine sea salt
2 cups nonfat yogurt
1 plump moist clove garlic, peeled, halved, green germ removed, minced
1/3 cup finely minced fresh dill
1/3 cup finely minced fresh mint leaves

DIRECTIONS:

1. Chill 8 soup bowls.

2. Trim and peel the cucumber. Cut into chunks. In a food processor or a blender, combine the cucumber, salt, yogurt, garlic, 2 tablespoons of the dill, and 2 tablespoons of the mint. Purée.

3. Taste for seasoning. Transfer to a bowl and cover securely with plastic wrap. Refrigerate for at least 1 hour and up to 24 hours.

4. At serving time, reblend the soup to a smooth purée with an immersion blender, a food processor, or a blender. Pour the soup into the chilled soup bowls. Garnish with the remaining dill and mint and serve.

8 servings

by Patricia Wells from "Vegetable Harvest"

http://www.leitesculinaria.com/recipes/cookbook/cuke_soup.html

 
wow, you two have money for gas AND the movies and mall? I may have to learn how to ride

DH's motorcycle to save on gas.

 
Chilled Blueberry Soup

Marvelous, rich, and on the tart side, this soup is truly refreshing--a great first course for light luncheons, picnics, or for an aromatic alfresco dinner of grilled meats in the summertime.
Serve cold to 4-6 as a first course.



3 cups blueberries
4 cups water
pinch salt
1 Tablespoon sugar
1 and 1/2 cups sour cream
3 Tablespoons flour
1/8 teaspoon cinnamon

Boil 2 cups of blueberries in the water. Stir in salt, cinnamon, and sugar. Remove
from heat.

Whip flour into the sour cream, then whip both into the hot liquid. When well
blended, return the pot to the heat and bring to a boil. Reduce heat and stir until
thickened.

Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator.
When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into
bowls.

 
Gelatin salad made with shredded carrots, minced celery, chopped

walnuts, diced apples, served with a dollop of mayonnaise mixed with a bit of sour cream and a little fruit juice for flavoring.

 
REC: Curried Couscous Salad with Dried Cranberries

This is delicious.

CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES

INGREDIENTS:

Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup thinly sliced green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(Sometimes I add a few small shakes of cinnamon)

Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed

DIRECTIONS:

1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.

DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at least one hour, so the flavors can blend. (I usually chill it about 4 - 5 hours).
5. Serve cold.

Yield: 8 servings (serving size: 1 cup)

Adapted from Cooking Light

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226616

 
Cold Berry Soup

Cold Berry Soup

1 quart fresh orange juice
4 cups combined yogurt, buttermilk and sour cream (equal amounts of 1 1/3 cups each)
1 T. honey
2 T. fresh lemon juice
Dash cinnamon
Dash nutmeg
1 1/2 pints fresh strawberries

Whisk together all ingredients except berries. Chill thoroughly. Wash and drain berries. At serving time, divide berries into serving bowls and ladle soup on top. Garnish with mint. Serves 6 to 8

 
Zucchini Basil Soup

Bernard clayton’s book of soups and stews

Zucchini Basil Soup

6 c sliced zucchini
1/2 c fresh basil leaves (about 20)
3 cups water
1 t salt
2 T lemon juice
1/2 c yogurt or sour cream for garnish

Place zucchini and basil in a medium saucepan
with water and salt. Bring to a boil, reduce
heat and simmer for 10 minutes. Remove from
heat, add lemon juice and allow to cool
before pureeing. Chill at least an hour.
Serve in chilled bowls with dollops of
yogurt or sour cream.

(Adjust basil to your taste - I used 13
leaves!!)

 
Chilled Peach Soup

Chilled Peach Soup

from Dining by Design
Stylish Recipes * Savory Settings
___________________________________

INGREDIENTS:

1 quart frozen peaches, thawed
3/4 cup sour cream
3/4 cup pineapple juice
1 cup orange juice
1/4 cup lemon juice
1/4 cup dry sherry
Fresh mint sprigs

TO PREPARE:

Drain the peaches, reserving 1/2 cup of the juice. Combine the peaches and sour cream in a blender jar. Process until blended. Add the reserved peach juice, the pineapple, orange, and lemon juices, and the sherry. Process until blended, and strain.

Chill in the refrigerator for at least 30 minutes. Ladle into individual soup bowls. Garnish each serving with several mint sprigs.

SERVINGS: 6

 
REC: Salade de Concombres Et Chevrey (Cucumber and Goat Cheese Salad)

This is very good and refreshing.

SALADE DE CONCOMBRES ET CHEVRE (CUCUMBER AND GOAT CHEESE SALAD)

INGREDIENTS:

2 cucumbers, peeled and thinly sliced
1 large tomato, cored and coarsely cubed
1/4 lb (4 oz) goat cheese, crumbled
1 tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp water
salt and freshly ground black pepper, to taste
2 Tbsp olive oil (I use extra virgin)
2 Tbsp parsley, finely chopped (I use flat leaf)

DIRECTIONS:

1. In salad bowl, combine cucumbers, tomato, and goat cheese. (Or can add part of the goat cheese and save the rest to crumble over the top after tossing salad).

2. In mixing bowl, whisk together mustard, vinegar, water, salt and pepper, then slowly whisk in the olive oil. (Or blend all ingredients except oil in food processor, then slowly add olive oil with machine running).

3. Pour vinaigrette over salad and toss well. Sprinkle with parsley (and crumble over remaining goat cheese if you have some reserved), and serve. (I like to chill it before serving).

4 servings.

Edited from Pierre Franey's "Cooking In France"

 
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