Cold Soup Recipes
Restored from the Empower Network archive (2011–2017), lightly edited to meet our current advertising standards. Views are the original author’s.
Refreshing Cold Soup
We are nearing Spring and Summer and what could be more refreshing than a cold soup on a hot day. When people think of soup, hot soup is what mainly comes to mind. Having a hot bowl of soup on a cold blistery day is comforting. Why not have a cold soup on a sweltering hot day.
There are just as many varieties of cold soup as there are hot soups. You can create a cold soup in a matter of minutes, using fresh fruits and vegetables adding a few other ingredients. Cold soup can be used to start a meal or combine it with a salad for a refreshing lunch. The added bonus of cold soup is that it can be healthy depending upon the ingredients you choose to use.
Cold Soup Ideas
Even though I will be sharing with you two recipes for cold soups today I am going to give you other ideas that you can consider turning into a cold soup. Fresh berries and melons are a great choice. You can make a cold tomato soup with fresh herbs and serve with a grilled cheese. Melon soups make a great starter on warm days. Cold soups are a wonderful option to serve between hot and spicy courses.
Cold Soup Recipes
Chilly Orange and Tomato Soup
4 large seedless oranges
6 ripe tomatoes
3 stalks celery, strings removed
3 cup carrots, shredded
2 cups tomato juice
1 teaspoon fresh basil, chopped
4 tablespoon plain Greek yogurt (for garnish)
Orange Zest (for garnish)
Directions:
1. Over a bowl peel oranges and cut between the membranes and place in bowl.
2. Bring a small pan of water to a boil. Cut an “X” in the bottom of the tomatoes and place in boiling water for 10-15 seconds. Peel skin off and cut into quarters removing seeds. Save the tomato juices.
3. Place tomatoes, oranges, carrots and celery into a blender. Add the juices from the oranges and tomatoes. Puree until smooth.
4. Pour into a bowl add fresh basil and tomato juice, stir until blended. Cover and chill.
5. Taste soup and salt if needed. Ladle into chilled bowl. Garnish with a dollop of yogurt and sprinkle orange zest on top.
Cucumber and Honey Dew Melon Soup
3 cucumbers, seeded and cut into chunks
3 1/2 cups honey dew melon, seeded and cut into chunks
1 1/2 cups plain Greek yogurt
2 tablespoons fresh mint, chopped
Mint Sprigs, garnish
Creme Fraiche (recipe below), garnish
Directions:
1. Make creme fraiche the day before.
1. Place cucumber and melon into a food processor or blender, puree until smooth. Add yogurt and mint, blend.
2. Pour into bowl, cover and chill. Remove from refrigerator, taste, add salt if needed.
3. Ladle into chilled bowl. Place a dollop of creme fraiche and a spring of mint. Serve.
Creme Fraiche
1 pint heavy cream
2 tablespoons buttermilk
Mix together and allow to set at room temperature until thickened. Refrigerate. Will keep up to 2 weeks.
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