It's summer. Do you have a good recipe for a cold veggie soup (or one with fruit)?

Take a bunch of celery and peel it so that it no longer has the fibers on it. Peel and chop two onions. Cook the celery and onions in a pot with an entire stick o' butter. After they cook, add 2 pounds o' potatos, cubed.





After five minutes, add a large can of chicken stock and let the whole thing boil. After it boils, turn it down to a simmer and let it cook for about 30 minutes. Take a hand blender and puree the whole shebang. Now you can either serve it hot, or let it cool. It's just as good cold as it is warm! It's almost like vichyssoise.It's summer. Do you have a good recipe for a cold veggie soup (or one with fruit)?
Scandanavian Fruit Soup





1 cup pineapple juice


1 cup orange juice


1 cup apple juice


1/2 cup ripe strawberries or sliced banana


juice from 1 lemon


2 cups peeled, seeded and chopped fresh cantaloupe


1/2 cup peeled, seeded and chopped fresh honeydew or casaba melon


2 tablespoons honey


1 cup whipping cream or plain yogurt


1 teaspoon chopped fresh mint


1/2 teaspoon ground nutmeg





Puree pineapple juice, orange juice, apple juice, strawberries, lemon juice, melons, honey and cream in blender or food processor until very smooth. Chill thoroughly.





Serve garnished with mint leaves and a sprinkle of nutmeg.It's summer. Do you have a good recipe for a cold veggie soup (or one with fruit)?
Gazpacho Soup





6 ripe tomatoes, peeled and chopped


1 purple onion, finely chopped


1 cucumber, peeled, seeded, chopped


1 sweet red bell pepper (or green) seeded and chopped


2 stalks celery, chopped


1-2 Tbsp chopped fresh parsley


2 Tbsp chopped fresh chives


1 clove garlic, minced


1/4 cup red wine vinegar


1/4 cup olive oil


2 Tbsp freshly squeezed lemon juice


2 teaspoons sugar


Salt and fresh ground pepper to taste


6 or more drops of Tabasco sauce to taste


1 teaspoon Worcestershire sauce


4 cups tomato juice





Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.





Serves 8.





This is a great recipe that you can alter, depending on your tastes or what vegetables you have on hand. I don't make it the same way twice!
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.





Search on google and type ';cold vegetable soup'; and you will get plenty of great recipes.