Summer Soups...

[Katy]

Doesn't this sound yummy?

CHILLED CARROT HONEY SOUP (http://www.epicurious.com/recipes/recipe_views/views/232300?mbid=RF) (from Epicurious.com)

1 lb carrots, peeled and cut into 1/2-inch pieces (2 1/4 cups)
3 cups water
1 3/4 cups (14 fl oz) reduced-sodium fat-free chicken broth
1 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons mild honey
2 1/2 tablespoons fresh lemon juice

(Garnish: 6 thin lemon slices and 1 tablespoon mild honey for drizzling)

Combine all ingredients except 1/2 tablespoon lemon juice in a 3-quart heavy saucepan and bring to a boil over moderate heat, stirring occasionally. Reduce heat and simmer, covered, until carrots are tender, 30 to 40 minutes.

Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, then chill soup quickly, stirring occasionally, in a metal bowl set in a larger bowl of ice and cold water, about 30 minutes. (Alternatively, cool soup, uncovered, 30 to 40 minutes, then chill, covered, until cold, about 4 hours.)

Stir in remaining 1/2 tablespoon lemon juice and salt to taste. Divide soup among 6 bowls with a ladle. Float a lemon slice on top of each serving, then drizzle with honey and serve.

Cooks' note:
Soup can be made 3 days ahead and kept chilled, covered.

Each serving contains about 77 calories and less than 1 gram fat.
Makes 6 servings.
Gourmet
Low Fat
July 2005

[MidwesternGal]

BUMPING

because I need some good, easy soup recipies!!

[Lizard]

Does anyone have some good recipes for fruit soups? DH LOVES to eat these when we go on cruises, and I thought it'd be fun to try at home. I did find quite a few recipes doing a web search, but I thought I'd ask here as well in case anyone has a recipe that's tried and true. :D

Thanks in advance!

[andrew&shannah]

I have served these and they have both been well received:

Cool Summer-Berry Soup
Soup:
2 cups fresh raspberries
2 cups halved fresh strawberries
1/2 cup cranberry-raspberry juice drink
1/2 cup dry white wine
1/4 cup sugar
1/8 teaspoon ground cinnamon
1 (8-ounce) carton strawberry low-fat yogurt

Garnish:
1 cup fresh blueberries
2 teaspoons sugar
2 teaspoons cranberry-raspberry juice drink

To prepare soup, place first 3 ingredients in a blender, and process until smooth. Strain the raspberry mixture through a sieve into a medium saucepan. Stir in wine, 1/4 cup sugar, and cinnamon. Bring to a boil over medium heat; cook 2 minutes. Remove from heat. Place in a large bowl; cover and chill 3 hours. Stir in yogurt.
To prepare the garnish, place blueberries and remaining ingredients in a blender; process until smooth. Strain blueberry mixture through a sieve.

Spoon 1 cup soup into each of 4 bowls. Drizzle each serving with 1 tablespoon garnish.

Yield: 4 servings

NUTRITION PER SERVING
CALORIES 208(6% from fat); FAT 1.4g (sat 0.5g,mono 0.3g,poly 0.4g); PROTEIN 3.6g; CHOLESTEROL 2mg; CALCIUM 109mg; SODIUM 37mg; FIBER 7g; IRON 0.9mg; CARBOHYDRATE 48.4g

*********************
Pineapple Gazpacho
1/2 cup coarsely chopped yellow bell pepper
1/4 cup pineapple juice
1/4 cup chopped onion
2 teaspoons rice vinegar
1/2 teaspoon habanero pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 (1 1/2-pound) cored peeled pineapple, cut into chunks
1 medium cucumber, peeled, seeded, and quartered
1 tablespoon brown sugar
1/4 cup finely diced seeded peeled cucumber
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1/4 cup chopped fresh cilantro

Place first 9 ingredients in a blender or food processor; process until minced. Pour into a bowl; stir in sugar. Cover and chill.
Spoon soup into bowls. Combine diced cucumber and remaining ingredients, tossing gently. Top each serving with 3 tablespoons cucumber mixture.

Note: Substitute any hot sauce for habanero pepper sauce

Yield: 4 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 119(8% from fat); FAT 1g (sat 0.1g,mono 0.1g,poly 0.4g); PROTEIN 1.5g; CHOLESTEROL 0.0mg; CALCIUM 36mg; SODIUM 90mg; FIBER 4g; IRON 1.5mg; CARBOHYDRATE 29.1g

[philnikki]

Lizard - Thanks for starting this thread! My DH loved the fruit soup we had on cruise too (I think ours was a strawberry one).

[minx]

OOh yum :)

[Lizard]

Ooh, thanks andrew&shannah... that summer berry soup sounds like a winner!

I've been looking online for recipes for the actual soups served on Celebrity as well, but I can't find anything. I remember there was a watermelon one that he really liked, but I can't really do that one at this time of the year anyways. Keep the tasty recipes coming!! :D

[spps]

I have a really easy one for blueberry soup.

Blueberry Soup
6 oz can frozen orange juice concentrate
2 Tbsl corn starch
1/2 cup sugar
2 1/2 cups water
2 cups blueberries
3 cinamon sticks

mix cornstarch and water
bring to a boil
simmer about 2 min
add bluberries and cinamon
bring to a brief boil
remove from heat
add OJ
stir
cover and chill

I also have another that I will attempt to dig up. We love cold soups in the summer!

[andrew&shannah]

How about one of these two when watermelon season comes around?
CHILLED WATERMELON SOUP
1-inch piece ginger, peeled and finely chopped
1 tbsp brown sugar
2 limes: one for zest and both for juice
3 cups cubed and seeded watermelon
2 mint leaves, plus more for garnish
1/4 cup sparkling wine (or sparkling water)

In a small nonstick skillet, gently sauté ginger, sugar, and zest over medium heat 2 minutes. Add lime juice and simmer until no liquid remains. Transfer mixture to a blender and add watermelon, mint, and sparkling wine. Puree until smooth; strain with sieve into bowl. Chill soup at least 3 hours before serving. For a more elegant version: Divide soup into 2 equal portions. Freeze a portion for 3 hours to make a granité (a slushy of sorts) and chill remaining half for 3 hours. Scrape granité into 4 bowls and pour chilled soup over granité. Garnish with mint leaves; serve immediately.

Nutritional analysis per serving: 90 calories, 0.5 g fat (0 g saturated fat), 20 g carbohydrates, 1 g fiber
Makes 4 servings.
********************
CHILLED WATERMELON-MINT SOUP
12 cups 1-inch pieces seeded or seedless watermelon (from about 7 pounds)
2 tablespoons cornstarch
2 cups Johannisberg Riesling wine
1/3 cup (or more) sugar
2 cups (lightly packed) fresh mint leaves (from about 1 large bunch)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

1 cup 1/4-inch cubes seeded or seedless watermelon
1/2 cup crème fraîche or sour cream, stirred to loosen
Fresh mint sprigs

Working in batches, puree 12 cups watermelon in processor until smooth. Strain puree into large bowl. Transfer 1 cup puree to small bowl; cover and chill. Whisk cornstarch into remaining puree. Bring wine and 1/3 cup sugar to simmer in large pot, stirring until sugar dissolves. Simmer 3 minutes. Add watermelon-cornstarch mixture; bring to boil, whisking. Transfer soup to bowl; stir in 2 cups mint. Cool to room temperature, whisking occasionally, about 1 hour.
Strain soup into another bowl, pressing on solids to extract as much liquid as possible. Stir in salt and cayenne. Add more sugar, if desired. Chill until cold, at least 4 hours and up to 1 day.

Whisk reserved 1 cup watermelon puree into soup. Ladle soup into 8 bowls. Mound 2 tablespoons cubed watermelon in center of each bowl. Drizzle soup with crème fraîche. Garnish with mint sprigs.

[jimmysgirl424]

Chilled Banana Soup



2 tablespoons butter
1 large onion -- finely chopped
2 cups chicken stock
3/4 cup shredded unsweetened coconut
2 ripe bananas -- in 1" pieces
3 1/2 cups milk
6 small sprigs mint


1. Melt the butter in a 4-quart soup pot. Add the chopped onion and cover
with a piece of wax paper, and steam on low heat until the onion is
transparent. Remove the wax paper. Add the stock and coconut and bring to a boil.
2. Place the banana pieces in a blender and puree them, gradually pouring
in the soup mixture. Blend until smooth.
3. Return the mixture to the pot and stir in the milk. Lower heat and
simmer for 5 minutes. Chill and serve cold. Garnish each serving with a small
mint sprig.


Chilled Cranberry Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Fresh cranberries (1 bag)
3 cups Water
1 1/4 cups Sugar -- approximately
2 Cinnamion sticks
2 Allspice berries
2 Whole cloves
4 Black peppercorns
1 tablespoon Cornstarch
1/4 cup Heavy cream
3/4 cup Dry red wine -- or to taste

Pick the cranberries over for stems and rinse in cold water.
Combine the 3 cups of water, the sugar and the spices in a
large saucepan and bring to a boil. Reduce the heat and add the cranberries.
Gently simmer the soup for 15 to 20 minutes, or until the cranberies are soft
and the liquid is well flavored. If necessary, add additional sugar to taste.
Mix the cornstarch with 2 tablespoons of cold water to make a paste.
Whisk this mixture into the soup and boil for 1 minute. The soup should thicken slightly.
Let the soup cool to room temperature, then refrigerate until chilled.
The recipe can be prepared up to 48 hours ahead up to this stage.
Just before serving, stir in the heavy cream and wine.
The spices can be left in or removed before serving.
Serve the cold cranberry soup in chilled glass bowls
If you like, you can garnish each bowl with a dollop of sour cream


Chilled Pineapple Peach Soup

1 1/2 pounds peaches -- fresh
1/2 pineapple -- fresh
1 cup fresh orange juice
1 cup pineapple juice
2 cups yogurt -- plain
1/2 cup dry white wine
1 tablespoon fresh lemon juice
lime slices
mint leaves

Prepare the peaches by peeling, pitting and slicing them. Puree the peaches and
pineapple in a food processor until smooth. Add the juices, yogurt, and wine
and blend well. Pour the soup through a fine strainer. Serve chilled, garnished
with thin slices of lime and the mint leaves.


Cold Blueberry Soup with Orange Herb Sorbet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--------- THe Sorbet --
3 1/2 cups orange juice -- fresh
2 tablespoons honey
5 tablespoons fresh lemon juice
1 1/2 tablespoons orange zest -- grated
2 teaspoons lemon zest -- grated
1/4 cup fresh basil -- finely chopped
1/4 cup fresh mint -- finely chopped
------------ the soup --
1/4 cup sugar
1/4 cup water
6 cups blueberries -- cleaned
3 tablespoons fresh lemon juice
2 cups seltzer water -- cold
2 orange -- peeled & membrane re
-- moved
4 sprigs mint -- for garnish

1/ To make the sorbet, combine 1/2 cup of the orange juice and the honey in a small
saucepan and heat just to dissolve the honey. Stir into the remaining orange juice
along with the remaining ingredients. Refrigerate until cold. Freeze according to
the directions on your ce cream machine.
2. Meanwhile, to make the soup, combine
the sugar and water in a small saucepan andbring to a boil. Simmer for 2 minutes
and let cool. Set aside 1 1/2 cups of the blueberries. Place the remaining blu3berries
in a blender and puree until smooth. Strain through a fine mesh sieve.
Stir in the sugar syrup and the lemon juice. Refrigerate until cold.
3. To serve, combine the blueberry puree and the seltzer and divide among 4 bowls .
Place a scoop of the sorbet in the center of each bowl and surround with the
orange sections and reserved blueberries. Garnish with mint and serve immediately.


Cold Cherry Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Tart Red Cherries (Canned -- Frozen, Or Fresh)
1/2 cup Wine Vinegar
3 tablespoons Cornstarch
1 teaspoon Cinnomon
1 cup Heavy Cream (Whipping)
1 cup Sour Cream

This is just the thing for those hot summer days that you really want to cook.

Yield: 8 Servings
Drain or pit the cherries over a bowl reserving the juice.
Puree the cherries and liquid in a blender or food processor.
Add enough water to the cherries to make 2 quarts.
Add the vinegar, cornstarch, and cinnamon.
Cook, stirring constantly, until slightly thickened. Remove from
the heat and add the cream.
Chill. Serve garnished with sour cream for soup or for dessert,
use whipped cram slightly sweetened and dusted with cinnamon or nutmeg for a garnish.


Creamy Fruit Soup


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce Package frozen -- raspberries,blueberr
Strawberries, peaches -- or
fruit -- thawed
1 cup Water
1/4 cup Sugar
2 Inches stick cinnamon
1 dash Ground nutmeg
1 dash Ground cloves
1 tablespoon Water
1 tablespoon Cornstarch
2 tablespoons Lemon juice
1 cup Dairy sour cream
1/2 cup Milk

Drain fruit, reserving syrup (cut up large pieces of fruit). In 1 1/2- quart saucepan
combine reserved syrup,the 1 cup water, sugar, cinnamon, nutmeg, and cloves
. Bring to boiling; reduce the heat and simmer, uncovered for 5 minutes.
Remove stick cinnamon. Blend the 1 tablespoon water and cornstarch;
stir into saucepan. Cook and stir till thickened and bubbly.
Remove from heat. Add lemon juice. Cool to room temperature
. Blend in sour cream and fruit. Stir in milk. Cover and chill.
Garnish with strips of lemon peel, if desired. Makes 4 to 6 servings.

[jimmysgirl424]

Peaches and Cream Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Peaches
1 tablespoon Lemon juice
1 1/2 tablespoons Amaretto liqueur
6 tablespoons Half-and-half
Grated nutmeg or cardamon

This soup is a good use for overripe or damaged peaches. For a winter treat, make it with canned peaches.

Drop the peaches into boiling water. Keep the water at a simmer for about half a minute.
Remove the peaches, and let them cool. Then peel, pit, and slice them. Put the peaches
with the rest of the ingredients into a blender. Blend the soup until it is smooth, then chill it.

Serve with a sprinkling of nutmeg or cardamon


Orange Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Valencia or navel oranges -- divided
1 cup sugar
1/2 cup currant jelly
1/4 cup water
2 tablespoons brandy


Scrub and remove the orange colored peel in shreds from 1 orange.
Add these peelings to a syrup of the sugar, jelly and water.
Simmer about 15min. Meanwhile, section the peeled orange and the remaining 5 oranges.
Cool the syrup to about 85°.
Pour it over the orange sections. Add brandy. Refrigerate, covered,
about 12 hours, before serving with: a crisp thin refrigerator cookie or a
curled cookie. Also good with cinnamon toast. 6 servings.


Fruit Gazapacho

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Or whole cantaloupe -- cubed
1 Orange -- juice of
1 Lime -- juice of
2 tablespoons Light rum
1 tablespoon Honey
Ground cloves
Sour cream
Fresh mint
Blueberries
Raspberries
Watermellon; cube -- seed

Puree' at least one-half or a whole (depending on how thin/thick you like the soup)
cantaloupe, with juice of 1 orange, juice of 1 lime, a couple of tablespoons light rum,
1 tablespoon honey and ground cloves. Pour into a serving bowl and add cubed cantaloupe,
blueberries, raspberries and cubed (seeded) watermelon.
To serve, add a dollop of sour cream to each bowl and fresh mint


Double Melon Soup


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small Cantaloupe, peeled -- seeded &
chopped
2 tablespoons Orange juice
1 teaspoon Orange rind -- grated
2 tablespoons Sweet sherry
1/2 each Honeydew melon, peeled -- - seeded & chopped
2 tablespoons Lemon juice
3 tablespoons Mint -- chopped
Mint sprigs -- to garnish

Puree the cantaloupe with the orange juice, orange rind & the sherry. Cover & chill for at least 3 hours.

Puree the honeydew melon with the lemon juice & mint. Cover & chill for at least 3 hours.

Pour equal amounts of each melon mixture into chilled serving bowls for a pretty
half orange, half green effect. Garnish with mint sprigs & serve chilled.


Caramel Mountain Ranch Cold Strawberry Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pints Strawberries -- fresh (14 oz
1/2 cup Sugar -- 2
2 cups Cream -- heavy
2 cups Milk
4 ounces Creme de Cassis Liqueur

Cut stems off fresh berries or thaw frozen berries and rinse under cold water.
Set 6 to 8 berries aside for garnish.

In a food processor, puree the berries with the sugar and liqueur. let it sit overnight.

Whip heavy cream until thickened, but not stiff. Fold together thickened cream, milk and berry mixture.

Slice the remaining berries from the tip almost up to the stem for garnish.
Ladle soup into chilled soup cups and hang strawberries on the side.

[KarenS]

I found this and thought I'd bump it up since it's starting to get warm around here.

One of my favorite summer soups to eat is gazpacho - but there are a million and one different recipes. Anyone have any suggestions for a good tried-and-true recipe?

Karen

[Rose]

I would love some type of fruit soup, if anyone has a recipe that they can vouch for. Maybe cantelope.

[KarenS]

Oooh. I have two that go over really well with my family.

Cantaloupe Mint Soup (from an old copy of Gourmet magazine)
zest of 1 lime
1 1/4 cups water
1/2 cup packed fresh mint leaves
1/4 cup sugar
1 cantaloupe, seeded and chopped (about 2 1/2 pounds)
3/4 cup chilled sweet white wine (the recipe calls for Gewurtztramminer, but I've used Reisling and it works well too)

Simmer lime zest in a saucepan with water, mint, and sugar, stirring occasionally, 5 minutes. Remove pan from heat and let mixture stand 15 minutes. Pour mixture through a sieve into a bowl, pressing hard to get all the liquid, then discard the pulp and solids.

Cool syrup to room temperature and then blend in a blender or food processor, adding chunks of cantalope a handful at a time. Blend until smooth.

Stir in the wine and chill for at least 2 hours before serving. Garnish with leftover mint leaves.

Strawberry Soup (I got this one off of cooks.com last summer and it's pretty good - but very sweet. You could cut the sugar a bit if you wanted a more tart soup.)
1 1/2 qt. fresh strawberries
6 tbsp. lemon juice
1 1/2 c. sugar
3 c. water
2 c. whipping cream

Combine everything except the cream and heat slowly until it comes to boil. Cook about 8 minutes, then remove and cool. Blend half the cream and half the mixture at low speed. Now add remaining half and repeat. Store soup in the refrigerator in covered container for at least 4 hours. Serve cold.

Karen

[Rose]

Thanks Karen! They noth sound great. Anything with wine can't be bad.

[Lizard]

Whoops, looks like this thread was older, but I posted this (http://www.constantchatter.com/showthread.php?t=15550&highlight=chilled+fruit) thread a couple months ago and got some good recipes. :)