Chilled Soup Recipes?

Question

I was watching TLC's Home Made Simple today and they made 2 different chilled soups. I can't find the recipes on the website but would like to try something like these. I searched the internet and nothing I found was as simple as the ones that they showed on HMS. They basically took different fruit and/or veggies and put them in a blender with some olive oil and lemon or lime juice and zest. Anyone have any good chilled soup recipes like these? I have never had chilled soup but would like to try. The recipe must be simple and vegetarian or I won't even bother trying it. Thanks

Answer 1

I found these two that sound easy and what your looking for.

Gazpacho de Mango:

3 ripe mangoes, peeled and pitted (or about 1 1/2 cups of frozen mango)

1 tablespoon brown sugar, firmly packed

2 tablespoons vegetable oil (not olive oil; it is too strongly flavored)

1/4 cup rice wine vinegar, seasoned or plain

1 cup water

1 teaspoon minced ginger root

1/2 teaspoon salt, or to taste

1/4 teaspoon white pepper

1 ripe mango, peeled, pitted, and finely chopped

1 medium cucumber, peeled, seeded, and finely chopped (or 1/2 english cucumber)

Small red onion, peeled, and finely chopped

2 tablespoons chopped chives for garnish (optional)

Directions:

In two batches, puree the mango pulp in a blender with the brown sugar, oil, rice wine vinegar, and water until smooth. Add the ginger, salt, and pepper and blend. Add more water if needed to achieve the consistency you prefer. Add more salt if you like. Transfer to a large bowl. Reserving 2 tablespoons of each for garnish, stir the chopped mango, cucumber, and red onion into the soup. Cover and chill for at least 2 hours or overnight (also cover and chill the garnishes).

To serve, pour the soup into chilled serving bowls or cups, and sprinkle garnishes on top.

Serves 6. Mangoes are at their peak during the summer months, when you'll be able to choose from many different types.  This soup even in the winter with frozen mango chunks, and it was still delicious. You can always adjust for sweetness or tartness by adding a bit more sugar or vinegar. This recipe conies from Martha Hyder, a remarkable and charming Texan, and the doyenne of the venerable Quinta Quebrada in San Miguel de Allende.

Strawberry Bisque

3 c strawberries, washed and hulled

1 ½ c water

¾ c sugar

3 T lemon juice

1 t grated lemon peel

1 ½ c red wine

1 c. sour cream (replace with Tofutti)

fresh mint leaves

Directions:

Combine strawberries, ½ c water, and sugar in a blender. Cover and blend the mixture until pureed. Stir in lemon juice, peel, 1 c. water and wine. Stir in sour cream until blended. Chill for several hours before serving and garnish with mint.

(Carnival Cruise Line recipe)

Answer 2

Hee hee. I'm actually about to start on some myself.

I'm going to put half a peeled cucumber, in chunks, into the blender, along with some pressed garlic, diced bell peppers, and a few plum tomatoes. I'll also throw in some olive oil and maybe white wine, along with fresh cilantro/parsley/dill/mint/oregano (whatever I grab out of my herb garden). I'm going to have a grated carrot to stir in as well. If I want more chunkiness, I will dice the rest of the cucumber and throw in some more minced bell peppers. Some Tabasco sauce, salt, and black pepper and I'm set.