Cold vegetable soups recipes pls..?

Cucumber Soup





This puree can be served either hot or cold. Garnish with sliced cucumber and chopped parsley. Try substituting dill for the tarragon, if you like.';





INGREDIENTS:


2 cucumbers


2 tablespoons thinly sliced green onion


2 tablespoons margarine


1 tablespoon red wine vinegar


4 cups chicken broth


1 tablespoon farina


salt to taste


1/8 tablespoon dried tarragon


1/2 cup sour cream


3 tablespoons chopped fresh parsley





DIRECTIONS:


Peel, seed, and chop 2 cucumbers.





Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.





Put the soup into a blender, and puree it.





Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.











Avocado Soup





INGREDIENTS:


2 avocado - peeled, pitted and diced


1 tablespoon chopped shallots


1 tablespoon olive oil


2 cups chicken stock


1 cup heavy cream


salt and pepper to taste


1/4 teaspoon ground nutmeg


1 tomato - peeled, seeded and diced





DIRECTIONS:


Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.





In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.





Chill for at least half an hour before serving. Garnish with diced tomato.











Chilled Beet Soup





INGREDIENTS:


1 1/2 cups sour cream


2 tablespoons lemon juice


1/2 small onion


1 cup cooked beets


1 cup crushed ice





DIRECTIONS:


Place sour cream, lemon juice, onion and beets into a food processor or blender and puree until mixture is smooth.





Add ice or cold water, chill and serve with a dollop of sour cream on top.Cold vegetable soups recipes pls..?
recipes.comCold vegetable soups recipes pls..?
Delicious cold soup





I made this soup this morning and it disappeared almost immediately:





1 medium large ripe tomato


3 stalks of celery


1 roasted red bell pepper with the juice that accumulated inside of it during


roasting


1/3 bunch of fresh cilantro


3 medium carrots


About 3/4 cup of water


About 7-8 ounces of firm low fat tofu


A dash of ground black pepper





Cut up all vegetables and tofu and put them into a Vitamix (I don't know if it


will work in a food processor or blender) along with the water and black


pepper. Run at high speed until it becomes a blended liquid. There may still


be a few chunks of carrots that will lend crunchiness to the soup.





Serve this just as it is or with a sprig of parsley or water cress.





--------------------------------


Avocado Soup with Lemon Mint





Ingredients:


1 medium onion, sliced


2 Tablespoons butter or margarine


2 ripe avocados


1/2 teaspoon powdered ginger


2 Tablespoons Sherry


1-1/2 cups chicken stock or canned chicken broth


1/2 to 1 cup heavy cream


Mint sprigs and cayenne for garnish





Cook onion slices in butter until translucent, about 6 minutes. Place onions and butter in blender. Peel and seed avocados and add to blender. Heat broth or stock to dissolve fat and add to blender along with ginger and Sherry. Blend at medium speed until smooth. There will remain some small bits of onion. Pour into a bowl and add cream to taste. Refrigerate uncovered overnight; cover bowl in the morning. Just before serving, you may reheat or serve cold, adding more cream to desired thickness. Sprinkle a pinch of cayenne in each bowl; it will rise to the top. Ladle soup over cayenne and add a sprig of lemon mint from the garden. Be sure to rinse the mint and crush slightly to release flavor.





Serves: 4 to 6


-------------------


Chilled Cucumber Soup





Ingredients


1 cucumber


1 clove garlic


1 quart buttermilk


1 knife tip ground cumin


1 Tablespoon fresh dill, chopped


Salt and pepper to taste


Dark bread





Peel and seed cucumber. Cut slices in finger-thick chunks. Put in blender with other ingredients except dark bread. Blend. Refrigerate at least 1/2 hour before serving. Cut dark bread into cubes. Toast to croutons in a thick pan. Blend soup again before serving. Add croutons when serving.
Beef Soup with Liver Dumplings





1/2 pound Beef or calf liver


3 slices White bread -- crusts removed


Water


2 tablespoons Finely chopped onion


2 tablespoons Bacon drippings or butter


1 teaspoon Finely chopped parsley


1 Egg


1 dash Salt


1 dash Pepper


1 dash Marjoram


1/4 cup Fine dry bread crumbs +/-


1 1/2 quarts Fresh beef broth OR


Canned beef consomme


Finely chopped parsley (opt)








First prepare the dumplings: Cut liver in pieces and


whirl in the blender or put through a meat chopper with a


fine blade.


Soak the bread in a little water; then squeeze as dry as


possible. Put bread into blender with liver and whirl, or


put the liver and bread again through the meat chopper.


In a small frying pan, saute the onion in the bacon


drippings or butter until golden; add parsley, and leave a


minute or two over the heat; then remove.


Combine the liver and bread with the onion mixture. Add


the egg, salt, pepper, marjoram and 1/4 cup of the bread


crumbs, adding more bread crumbs until mixture is a


consistency you can form into soft walnut-sized balls with


2 teaspoons.


You can cover the bowl at this point, and refrigerate


the dumpling mixture until time to heat the soup.


To serve: Heat your own beef broth or the canned


consomme, diluted with an equal amount of water, until


boiling. Spoon in the dumpling mixture, cover, reduce heat,


and simmer for 6 minutes.


Sprinkle a little finely chopped parsley on each serving


of soup.
Delicious cold soup





I made this soup this morning and it disappeared almost immediately:





1 medium large ripe tomato


3 stalks of celery


1 roasted red bell pepper with the juice that accumulated inside of it during


roasting


1/3 bunch of fresh cilantro


3 medium carrots


About 3/4 cup of water


About 7-8 ounces of firm low fat tofu


A dash of ground black pepper





Cut up all vegetables and tofu and put them into a Vitamix (I don't know if it


will work in a food processor or blender) along with the water and black


pepper. Run at high speed until it becomes a blended liquid. There may still


be a few chunks of carrots that will lend crunchiness to the soup.





Serve this just as it is or with a sprig of parsley or water cress.





here is another:





1 cucumber


3 carrots


4 celery stalks


3 to 4 tomatoes


1 medium sized red bell pepper


1 medium sized green bell pepper


2 scallion


Bunch (about 录 cup) of fresh cilantro


1 Knudsen's ';Very Veggie'; bottled juice


Juice of one lime


Tabasco Sauce (optional)


Chop all vegetables and cilantro until fine in the Cuisinart. Place in large mixing bowl.





Stir in one bottle of Knudsen's ';Very Veggie'; bottled juice. Add lime and a dash or two of Tabasco if you like.





Store in the fridge with a container that has a tight fitting lid鈥ike a Tupperware bowl.
Chilled Broccoli Soup





INGREDIENTS:


3 tablespoons butter


1 onion, chopped


4 large carrots, chopped


1 clove garlic, chopped


4 cups water


4 tablespoons chicken bouillon powder


1 pound fresh broccoli florets


2 cups half-and-half


3 tablespoons all-purpose flour


1/4 cup ice water


1 tablespoon soy sauce


1/2 teaspoon ground black pepper


1/4 cup chopped parsley





--------------------------------------鈥?br>




DIRECTIONS:


Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.


In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.


In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.


In a cup, mix flour with 1/4 cup cold water to form a thin liquid.


Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup cold.
Try www.Allrecipes.com. I always seem to find good stuff on there.
Put Frozen Peas into Frozen water and boil it in liquid nitrogen and add frzen butter and drink it in Under an umbrella in the South Pole
Gaspacho:


1 tb Chives, fresh





1 tb Chervil, fresh





1 tb Parsley, fresh





1 tb Basil, fresh





1 tb Marjoram, fresh





1 Garlic clove





1 Pepper, bell





2 Tomato; peeled %26amp; seeded





4 oz Olive oil


Juice of one lemon





1 Onion, mild; slice paperthin





1 c Cucumber; diced


Salt Pepper





1/2 c Bread crumbs





Chop the herbs and mash thoroughly with the garlic, pepper, and tomatoes, adding the oil very slowly, and the lemon juice. Add about three glasses of cold water [I still say this is the *correct* liquid. But often I use good meat or fish stock.] or as much as you wish. Put in the onion and the cucumber, season, sprinkle with bread crumbs, and ice for at least four hours before serving.