Cold soups

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This message was originally addressed to 8ALMOSTVEG

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to: almostveg

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These are for the person who was looking for good cold soups. I have

a good many more; holler if you want 'em.

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Title: Avocado Gazpacho

Keywords: Soups, vegetarian

Servings: 4

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1 Cucumber, peeled, seeded, chopped

2 Garlic cloves, quartered

2 Shallots, quartered

1 Green bell pepper, seeded, roughly chopped

1 c Torn lettuce

1 Tbsp Chopped fresh dill

1 tsp Chopped fresh dill

1 Tbsp Red wine vinegar

1 c Vegetable stock

1 Avocado

Juice of 1/2 lemon

Salt

Ground white pepper

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PLACE CUCUMBER, garlic, shallots, green pepper, lettuce, 1 tablespoon

dill, vinegar and chicken stock (in that order) in the container of a

blender or food processor. Blend until smooth.

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Cut the avocado in half lengthwise. Peel and remove the pit. Roughly

chop half the avocado and add it to the mixture in the blender or

processor. Blend until smooth. Transfer to a medium bowl.

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Finely chop the remaining avocado and sprinkle with the lemon juice.

Stir this into the gazpacho; add salt and white pepper to taste. Stir

gently and chill thoroughly before serving. Garnish with remaining

chopped dill.

source: JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

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Title: Beet Soup with Dill and Yogurt

Keywords: Soups, vegetarian dairy

Servings: 6

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1 Tb Olive or other good-tasting oil [ed.--sunflower seed

oil would be lovely here.]

1 md Onion; sliced

1 lb Beets - peeled and coarsely diced

1 qt Vegetable stock or canned vegetable broth

1 ts Salt

3/4 c Plain yogurt

3 Tb Chopped fresh dillweed

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HEAT OIL over low heat. Add onions and cook, stirring, about 12

minutes. Add beets and cook, covered, about 35 minutes, stirring

occasionally, until beets are falling apart. Add stock and salt.

Cover and bring to boil.

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Reduce heat and simmer 15 minutes. Strain and reserve liquid.

Transfer beets to blender or food pro cessor and puree until smooth.

Return puree to pan and add reserved liquid. Serve chilled or hot,

with a dollop of yogurt and some dillweed on each bowl.

Source: MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

slightly adapted by Rain

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Title: Broccoli Apple Soup

Keywords: Soups, vegetarian

Servings: 4

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1 Tbsp Olive Oil

2 c Fresh broccoli stalks (peeled and diced)

2 Tbsp Fresh thyme, finely chopped

-OR-

3/4 ts -Dried thyme, crushed

1 c Onion; thinly sliced

1 c Red cooking apple - peeled and diced

1/2 c Celery, diced

4 c Vegetable stock

1/4 ts Ground white pepper

1/4 c Yogurt

2 Tbsp Minced parsley

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Heat oil in large pot with lid. Add broccoli, thyme, onion, apple

and celery. Cover and cook over low heat 10 minutes. Add stock and

pepper. Cook 30 minutes more.

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Remove from heat and cool slightly. Puree 1 cup at a time in blender

or food processor. Serve chilled or warm, garnished with a dollop of

yogurt and a sprinkling of minced parsley. Makes 5 1/2 cups.

Source: Edward Pallan

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Title: Carrot Vichyssoise

Keywords: Soups, Vegetarian

Servings: 4

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1/3 c Chopped Leeks

1/4 c Chopped Onion

1/4 c Chopped Celery

1 1/2 ts Margarine

3 sm Potatoes (1/2 Lb.)

Peeled & Diced

1/2 lb Carrots Diced

1 cn (10 3/4 Oz.) Vegetable broth

1 1/2 ts Dried Dillweed

1/2 ts Ground Nutmeg

1 c Water

Freshly Grated Nutmeg

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[ed.--Pardon annoying caps--they aren't mine.]

Saute Leeks, Onion & Celery in Margarine in A Large Saucepan 3 Min.

Add Potatoes, Carrots & Broth. Bring To A Boil, Reduce Heat & Simmer

20 Min. OR Until Vegetables Are Tender. With Knife Blade in Processor,

Add Half Of Cooked Vegetables & Half Of Liquid. Process 5 Min. OR till

Smooth. Pour Mixture Into A Bowl.

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Repeat Procedure With Remaining Vegetables & Liquid. Add Dill, Nutmeg

& Water To Puree. Stir Well. Cover, Refrigerate 6 Hours. Garnish With

Grated Nutmeg.

Source unknown.

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Title: Rain's gazpacho

Keywords: soups

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Another one of my non-labor-intensive staples.

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Chill and finely chop together all the following:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

One medium to large Vidalia or other mild onion

Two peeled cucmbers

Two to four RIPE LOCAL tomatoes, depending on size

Half a bell pepper

(or a whole Mexi-bell if you like a mild bit of zing)

16 oz. tomato juice

1 can consomm‚, undiluted

1/4 c. vinegar, preferably red-wine type

Whole green and/or red chiles to taste--serranos are splendid here,

or you can use Huy Fong's lovely serrano-based sriracha sauce.

Fresh garlic cloves (be generous)

Fresh-ground black pepper

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Let sit in fridge overnight for full flavor development (a test

of character I tend to fail, but if you wait, you can eat it for

breakfast next day.). Serve in chilled bowls, topped with a

dollop of plain yogurt or sour cream and some chopped scallions.

Garlic toast and iced tea alongside and cantaloupe to finish are

optional but wonderful.

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This can be made in a blender, but I almost never do; I like a

somewhat chunkier consistency.

source: my insatiable appetite for 'maters

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Title: Fresh Corn Bisque with Green Onions

Keywords: Soups, vegetarian

Yield: 4 servings

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1 Tbsp Vegetable oil

1/2 Bay leaf

1/2 Onion, chopped

2 1/2 c Corn, fresh or frozen

1/2 Carrot, chopped

1/4 ts Salt

1/2 Stalk of celery, chopped

2 pinches Cayenne

1 Clove garlic, minced

2 Tbsp Green onions, chopped

OR 2 Tbsp fresh parsley

2 pinches Turmeric

2 c Milk or soymilk [ed.--originally called for water]

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In medium saucepan, heat oil over medium heat. Add onion, carrot,

celery, garlic. Cook, stirring for 2 min. Stir in turmeric and

cook for 1 min. Add bay leaf and milk, bring to simmer.

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Add corn, simmer 10 minutes. Discard bay leaf. May be pureed in

blender or food processor in small batches. Add salt and cayenne

to taste. Refrigerate and serve cold and garnish with green onions

or parsley. (Can also be served hot and/or made with stock.)

Makes about 1 1/3 cup, and can be doubled.

Source: The Lighthearted Cookbook by Anne Lindsay, Heart & Stroke

Foundation of Ontario 1988. Typed by Elizabeth Rodier.

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Title: Swiss Cucumber Soup

Keywords: Soups, Vegetarian, vegan option

Yield: 6 Servings

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2 1/2 c Cucumbers (peeled, seeded & sliced)

1 md Onion; halved & sliced

4 Tb Chopped fresh parsley -OR- 2 Tb Dried parsley

1/4 ts Sea salt

1/2 ts Fresh dill weed -OR- 1/4 ts Dried dill

2 Tb Corn oil [ed.--or other good mild oil; sunflower would be great]

2 Tb Arrowroot or cornstarch

1 3/4 c Water

2 c Light soy milk or skim milk

1/4 ts Ground black pepper

6 Sprigs of fresh dill

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In a large saucepan, saute cucumbers, onion, parsley, salt and dill

in oil until vegetables are translucent.

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In a small bowl, whisk arrowroot with water. Pour into sauteed

vegetable mixture and stir over medium heat until thickened.

Gradually add soy milk and stir until smooth and creamy. Simmer for

3 minutes. Stir in pepper, chill if desired or serve hot. Garnish

with dill.

Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993)

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Rain

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