I need some T&T cold soup recipes that are low calorie and low salt for

O

orchid

Well-known member
Hubbies lunches. He loves Gazpacho and his favorite is this Roasted Tomato and Red Pepper Gazpacho. I'm having trouble finding something cold that will stand up with flavor without salt. Any ideas?

ROASTED TOMATO AND RED PEPPER GAZPACHO

Bon Appétit, July 2004

The gazpacho needs to be started a day ahead, so be sure to plan accordingly.

Makes 10 servings.

4 pounds plum tomatoes, halved

5 large red bell peppers, divided

4 medium-size red onions, divided

1/2 cup extra-virgin olive oil

3 cups water, divided

3 tablespoons Sherry wine vinegar

1 teaspoon hot pepper sauce

1 English hothouse cucumber, peeled, halved lengthwise, finely chopped (about 2 cups)

Extra-virgin olive oil preparation

Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.

Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.

Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.

Link: http://www.epicurious.com/recipes/recipe_views/views/109676

 
I'm sorry, I wasn't clear at all. What I'm looking for is something other than Gazpacho

that is cold. Is there such a thing? I have 2 T&T Gazpacho but I was hoping for something different than Gazpacho.

 
Rec: Austrian Cherry Soup (Kirschsuppe)

A little different, but this is very good for you and filled with wonderful antioxidants.

Kirschsuppe

1 Kg Cherries
3/4 Liter water
100 g Sugar (or sub. all or part Spenda)
Cinnamon to taste
1 lemon
3 tsp. Cornstarch

6 Servings - 197 cal each (less if you use Splenda)

Cherry soup is used as a cooling meal replacement on hot sultry days.

Wash and stone the cherries (you can also sub frozen pitted and save time).

Place cherries in a pan with the water, pinch of cinnamon, juice of the lemon. Bring to a simmer. Dissolve the cornstarch in a little cold water, stir into the soup, stir until thickened, and remove from heat to cool. Place in refrigerator to chill before serving.

If you want to turn this into dessert, spoon Cherry Soup over vanilla or chocolate puddings, blanc mange, or custards.

You can also make a similar chilled fruit soup with plums, strawberries, or peaches. Use fruit juice instead of water if you want a more intense flavor and more vitamins.

 
Rec: Austrian Cold Cucumber Soup (Kalte Gurkensuppe)

2 tbls Butter oder Margarine
2 tbls flour
4 large cucumbers
50 gr lovage or sub. celery leaves, chopped
50 gr parsley, chopped
½ Liter Water
450 g buttermilk, light cream, or milk
1 package Knorr Onion Soup mix

Peel the cucumbers and cut in half. Seed using a teaspoon. Dice cucumbers and set aside.

Melt the butter and stir in the flour to make a roux. Cook and stir 3 min. Add the cucmbers, parsley, and lovage. Simmer for 8 min. or until the cucumbers are tender. Add the water and the onion soup mix, stir to combine, and simmer for 15 min. Puree the soup and stir in the buttermilk. Garnish soup with lemon slice, cucumber slice, and or lovage.

 
Rec: Avocadocremsuppe (Cream of Avocado Soup)

2 Avocados, fully ripe
juice of ½ Lime
1 small green chili (or to taste)
250 ml Buttermilk
750 ml Ice Water
Salt und Pfeffer
Nutmeg
4 Tbl Crème fraiche (for garnish, optional)
cilantro

Peel and remove pit from avocados. Slice and combine with the lime juice. Seed the chili, mince fine, add to the avocado. Puree the avocados with the buttermilk, 1/2 liter of the ice water, salt, pepper, and nutmeg to taste. Add more of the ice water, if needed, to reach the desired soup consistency. Cover and chill thoroughly (2-4 hours). Use immediately, the soup will not hold it's appetizing color for a longer time. Garnish with the cream and cilantro.

Variations: use light chicken stock instead of water. Add cilantro to the mixture to puree. Add 1-2 minced shallots or green onions to the mixture to puree. Add a peeled and seeded fresh tomato (not hot house--use canned if vine ripe not available) to the mixture to puree.

 
Here are a couple I could post, if you are interested...

A few do have some cream, making them not really low-cal, but some have not very much... I've noted when that occurs. Also, some feature chicken stock, but you could use low-sodium. Of course, there are also fruit soups, but I didn't know if you wanted to stick with the savory. These are not T&T...

Golden Summer Soup from The Taste of Summer - scallions, corn, yellow tomatoes, yellow pepper - it does have 1/4 cup of cream but serves 6-8/.

Minted Chinese Snow Pea Soup - also from Taste of Summer - uses 2 Tbsp half & half serving 4-6.

Chilled Cucumber Soup from The Best Recipe Soups & Stews

Cold Roasted Garlic Soup from Soup Suppers -
garlic, potatoes, leeks, chicken broth & 1/2 cup cream in a soup that makes 6-1/2 cups.

Cream of Leek, Herb & Lettuce Soup from Dairy Hollow House Soup & Bread - uses 1 cup evaporated skim milk.

Chilled Corn Chowder w/ Dill & Scallions also from Dairy Hollow - uses plain yogurt

Chilled Tomato Soup with Basil & Buttermilk - also from Dairy Hollow - she uses only Bulgarian Buttermilk - which I don't have access to - suggesting yogurt, not regular buttermilk, as an alternative ingredient.

Zucchini-Pepper Soup from Loaves & Fishes Cookbook - a pureed soup that uses sour cream - you could use reduced fat

Summer Tomato Soup also from Loaves & Fishes - tomatoes, chicken stock, orange & allspice with 1/4 cup cream


and of course there's White Gazpacho... let me know if you want any of them.

 
Rec: Austrian Pear and Buttermilk Soup (Birne Buttermilchsuppe)

400 gr. pears
1 clove
1 cinnamon stick
1 liter buttermilk
1 pinch salt
1 tsp. powdered gelatin
honey to taste
1/2 lemon, zested.

Halve the pears, remove core, and dice. Put in pan with the clove and cinnamon stick with enough water to steam cook. Cover and cook until the pears are tender, but not falling apart. Let stand covered to cool. Remove spices. Sprinkle gelatin over buttermilk in a pan. Add salt, and heat until just steaming, but do not boil. Add pears. Season with honey and lemon zest. Cool in fridge.

 
Rec: Ein Suppenteller voll Sommer (A soup bowl full of summer--a.k.a. Cream of Tomato Soup)

The beauty of this soup, as per the title, is using fresh from the garden produce.

700 g Tomatoes, halved
1 large onion, peeled and halved
3 large cloves of garlic UNpeeled
1 Tbl and 1 Tsp. Olive oil
Salt and pepper
500 ml chicken or vegetable stock
60 ml Tomato juice (or V-smileys/bigeyes.gif
1 Tbls. tomato paste
1/2 tsp. Worcestershire sauce
1 tbls Basil, fresh, unmittelbar vor dem Servieren gehackt
50 g corn kernels cut off cob and warmed in a little butter (optional as garnish when serving hot)
Preheat oven t0 450F. Line a baking sheet with foil and lightly oil with olive oil.

Toss the tomatoes, onion, and garlic with 1 tbls olive oil. Season with salt and pepper. Arrange the vegetables on the sheet and roast for 30 minutes. Veggies should be carmelised and tender. Set aside to cool. Remove peel from tomatoes and garlic.

Puree the veggies with the reamining oil and the stock. Pour into pan with tomatoe juice and puree, Worcestershie, basil (chiffonade just before adding), and a little sugar if desired.

Bring to simmer and cook gently for 10 minutes.

Serve the soup hot garnished with the buttered corn.

Serve at room temperature or chilled garnished with croutons if desired.

 
Rec. Cream of Potato and Wasabi Soup with Sugar Snap Peas

700 g potatoes, peeled, cubed and parboiled until just starting to soften
3 cloves of garlic, minced
3 shallots, minced
1 tlb butter
750 ml chicken or veggie stock
100 ml white wine (riesling, gerwürztraminer, grüner veltliner)
150 ml cream
4 tsp. wasabi paste
sugar, salt, and white pepper to taste
200 g sugarsnap peas, cleaned and blanched
milk

Saute garlic and shallots in butter until tender. Add potatoes, broth, and cream. Simmer for 20-30 minutes. Puree. Stir in wasabi paste. Season with salt, pepper, more wasabi, and sugar as desired.

Cool in ice water bath and chill in refrigerator several hours. Before serving, if the soup is too thick, thin with a little milk.

Garnish with the blanched sugarsnaps.

 
Wow thanks Richard! Ask and you shall receive huh? Maybe Michael/AZ knows

how I can lighten up creamed soups. Could I use low fat evaporated. Some of these sound fantastic!

 
You're so welcome. A trick I use to lighten

is to sub skim milk or buttermilk and some cooked potato (puree with the other ingredients) for the cream. Or a little plain gelatin during the cooking will give it a thicker and richer mouthfeel, but not enough to gell it of course, and just use a skim milk.

 
Boy...is my guy gonna be happy! Several sound really interesting so

when you have time I'd love you to post. I'm not in a hurry...just thinking ahead. I've been substituting low fat yogurt for sour cream and it is working out great so I can adapt many of these I think. Those that really grab me are:

Golden Summer Soup from The Taste of Summer -

Cold Roasted Garlic Soup from Soup Suppers -

Cream of Leek, Herb & Lettuce Soup from Dairy Hollow House Soup & Bread

Chilled Corn Chowder w/ Dill & Scallions also from Dairy Hollow

Chilled Tomato Soup with Basil & Buttermilk

Zucchini-Pepper Soup from Loaves & Fishes Cookbook -

Summer Tomato Soup also from Loaves & Fishes

Well now...that's just about all of them isn't it? LOL TIA Andrea

 
Sure. I'd be happy to post them. Here are a few more that I could post as well...

From Souped Up:

Tomato Cucumber - creamy Mediterranean w/ curry powder, buttermilk and yogurt

Cucumber walnut

Avocado & Shrimp Seviche

Summer Minestrone - uses 1/3 cup cream for 7-8 cups

Carol Lessor's Moroccan Tomato Soup - with paprika, cumin & cilantro

Spinach with Garlic, Lemon & Yogurt

Cream of Watercress - uses 1 cup whole milk

From Prevention:

Chilled Carrot and Squash Soup

Carrot Quinoa Soup


From Complete Cooking Light Cookbook:

Chilled Beet & Fennel Soup

Chilled Cucumber Soup with Leeks & Celery

Let me know if you want any of these, too!

 
Rec: Golden Summer Soup

From Diane Rossen Worthington's The Taste of Summer

Golden Summer Soup

The author notes that if you can't find yellow tomatoes, use the red variety and red sweet peppers for variation. A touch of hot-pepper oil gives it extra zing.

Ingredients:

3 Tbsp. olive oil
6 scallions, white part only, finely chopped
2 cups corn kernals (from about 4 ears)
1 pint yellow cherry tomatoes, coarsely chopped
1 yellow sweet pepper, seeded & cut into 1/2" dice
6 cups chicken stock
6 fresh basil leaves
1/4 cup whipping cream
salt & freshly ground black pepper
1 tsp. hot-pepper oil

Garnish:
1/2 cup sour cream
finely chopped fresh basil

Directions:
1. In a large saucepan over medium heat, warm the olive oil. Add the scallions & saute until slightly softened, about 3 minutes.
2. Reserve 1/4 cup corn, 1/4 cup chopped tomatoes, and 2 tbsp. diced yellow pepper. Add the remaining corn, tomatoes, and yellow pepper to the pan and saute until slightly softened, about 3 minutes.
3. Add the chicken stock & basil, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer slowly, uncovered, for about 10 minutes. Remove & discard the basil leaves.
4. Puree the soup in the pan with a hand blender or batches in a blender or food precessor. Pass through a food mill placed over a bowl or pour through a sieve, pressing against the solids to extract all of the essence.
5. Stir in the cream, salt & pepper to taste, & the hot-pepper oil. Taste for seasoning. Let cool, cover, and chill for at least 3 hours.
6. Immerse the reserved corn and yellow pepper in boling water for about 2 minutes. Drain, let cool, cover, and chill.
7. To serve, taste the soup for seasoning. Ladle into bowls & garnish with the sour cream, chopped basil, and the reserved tomatoes, yellow pepper, and corn.

Note: Advance Preparation - The soup & garnish may be prepared 1 day in advance through step 6 and refrigerated until serving.

 
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