RECIPE: Finally a cold soup my husband likes. REC: Mexican Gazpacho

RECIPE:
dawn_mo

dawn_mo

Well-known member
this really isn't a recipe as I cheated and used a purchased (from the Enchilada Lady at the Farmer's Market, which is excellent)salsa. This is what I did.

I mixed a hot salsa and a medium salsa together (one was my own homemade salsa with lots of cilantro and garlic in it). Chilled in the freezer so it was really cold. Ladled it into pasta/soup bowls, and garnished it with a salad of chopped English cukes, red bell pepper, Anaheim green chiles, two chopped avocadoes, a little red onion and cilantro, probably about 2/3 cup veggie mixture, for each bowl. Dolloped a bit of sour cream on top of the salad, and served. It looked beautiful, tasted fantastic and was very easy to make.

 
REC: Blue Cheese-Artichoke Bisque

This can be served hot or cold.
yum!


* Exported from MasterCook *

Blue Cheese Bisque

Recipe By :Noggins Restaurant
Serving Size 4 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.

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I don't have a recipe, but...

I take a quart of V-8 Spicy, and chill it ice cold...In the meanwhile, I chop veggies...about 3/8 inch dice (kind of to taste, by eye?): Onion-red, white or yellow, it matters not-about 1/2 of a largish one; cucumber-English type, though I imagine a good fresh garden variety would be fine- 1/2 cup; celery, 1/2 cup; zucchini (if I have it), 1/2 cup; avocado, 1/2 diced; fresh tomato, diced, 1 whole; cilantro (some), juice of 1/2 lime; 1/2 pound of salad shrimp, and 1/2 cup or so fresh (canned) crabmeat. Stir that together, season to taste with salt and pepper and whatever else suits you (fresh jalapeno works well here too!) and mmm-mmm-good!

 
Cucumbers have excellent cooling properties...try cuke juice if you ever get a chance.

It really quenches the thirst, and doesn't leave an after-taste like sweet juices...excepting watermelon...oh YUM!

 
Cold Curried Carrot Soup

* Exported from MasterCook *

Cold Curried Carrot Soup

Recipe By :Southern Living
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method

1 medium onion -- chopped
2 tablespoons butter
4 carrots -- peeled and chopped
4 cups chicken broth
1 strip lemon rind -- 1x2 inch
2 teaspoons sugar
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons dry sherry
almonds -- toasted and chopped
green onions or chives -- finely chopped
carrot strips -- thinly sliced

Saute onion in butter in a large skillet until tender. Add the next 7 ingredients (carrots thru pepper). Reduce heat; cover and cook 20 minutes or until carrots are tender.

Pour half of mixture into container of electric blender; process until smooth. Pour into a bowl or pitcher; repeat with remaining mixture. Stir in sherry. Cover and chill.

Garnish with almonds, green onion or chives and carrot strips if desired.

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Per Serving (excluding unknown items): 155 Calories; 7g Fat (45.9% calories from fat); 6g Protein; 13g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 983mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : This is an excellent cold soup served with Silver Palate's Palmiers

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

 
I made this last night, and will have it for lunch today.

I couldn't let one of "those" recipes go by, once again. I know how it is when you post a recipe that you find so delicious, and no one tries it. I love the threads like that because we always come up with some sleepers. On to the soup...

I tasted it last night and it was very good and surprisingly rich, since I did not add the amount of oil called for. I also added some heatless Anaheim-type chiles to it. I didn't have any sherry vinegar, so I used a combination of balsamic and pesto-flavored rice vinegar. I am going to serve this for lunch today with sandwiches. Roasting the vegetables really gives the soup a rich flavor and texture. Topping with the fresh crunchy vegetables makes these soups. Thanks for posting one more time!

 
We loved this cold soup. I served it ladled into pasta bowls and

garnished it with chopped cuke, onion, bell pepper and a little fresh cilantro (on hubs), fresh basil (on mine). I watered it down a little bit with some extra tomato juice since it was very thick. Definitely a keeper.

 
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