Cold Soups - Time for them- whats your favorite. mine is unnamed .. recipe follows ..

E

elaine

Well-known member
If I had to name this I would say cucumber or

food processor soup..

3 quarts cold chicken soup (I don't measure -just fill a pot to the top)

6 cucumbers

2 green peppers

2 onions

at least 6 cloves of garlic

chopped dill - about a cup

1 1/2 cups good olive oil

Process onion, peppers, 4 cukes, garlic till diced really well, even a bit mushy.

Process remaining cukes with dill and olive oil for a good 30 seconds and then add about 1/2 cup of the soup and process again.

Add all to the remaining chicken soup and there it is. Season to taste.

I used to use all the olive oil as above- for watching calories you can down the amount to whatever still tastes good for you.

I have even only added 2-3 tablespoons and it is still edible but the yummier part is with a lot more olive oil.

It makes a lot and we gobble it up very quickly.

 
I like this one: Chilled Tomato Soup with Garlic Oil & Mint

Chilled Tomato Soup with Garlic Oil & Mint

½ tsp BLACK PEPPERCORNS
1 large clove GARLIC
3 Tbsp EXTRA-VIRGIN OLIVE OIL
3 lbs BEEFSTEAK TOMATOES, coarsely chopped
2 tsp BALSAMIC VINEGAR
SALT
2 Tbsp finely chopped FRESH BASIL
2 Tbsp finely chopped FRESH MINT

Coarsely grind the peppercorns into a bowl; smash the garlic to a paste and mix into the pepper. Stir 2 Tbsp of the olive oil into the pepper-garlic paste and set aside to marinate for 30 minutes. Strain and discard the solids.

Puree the tomatoes in a food processor. With the machine on, add the vinegar. Pour in the remaining 1 Tbsp of olive oil and process until emulsified. Strain the soup over a glass or stainless steel bowl. Season the soup with salt and refrigerate until thoroughly chilled, at least 1 hour.

 
Edna's Strawberry Soup

Strawberry Soup

3 cups fresh strawberries, trimmed
1/2 cup sugar
1/2 cup sour cream
1 & 1/2 cups cold water
1/2 cup Riesling wine, dry or at least semi-dry
mint leaves for garnish

Blend in blender until smooth. Refrigerate until chilled. Serve.
Makes about six servings.

 
Looks great, when are you adding the pepper garlic oil? Don't see it in the recipe.

Over the top when serving w/the basil and mint? or incorporated when emulsifing?

 
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