Chilled Tomato And Yogurt Soup With Matane Shrimp Basil Mint Recipes

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CHILLED TOMATO AND YOGURT SOUP



Chilled Tomato and Yogurt Soup image

Lovely recipe for the steamy hot days of summer here in the south! It combines tomatoes and cucumber for a really yummy chilled soup. Blending time is included in the cooking time.

Provided by breezermom

Categories     Onions

Time 1h

Yield 8 cups

Number Of Ingredients 9

1 1/2 cups onions, chopped
2 tablespoons butter, melted
3 cups tomatoes, peeled, seeded and chopped
2 cups cucumbers, peeled, seeded and chopped
2 cups chicken broth
1 teaspoon dried basil
2 cups plain yogurt
1/2 teaspoon salt
chopped of fresh mint

Steps:

  • Saute the onion in butter in a large saucepan over medium heat, stirring constnatly, until tender. Add tomato, cucumber, chicken broth and basil. Bring to a boil; reduce heaet, and simmer, uncovered, 30 minutes, stirring frequently.
  • Transfer half of the tomato mixture to a blender, cover and process until smooth. Repeat the procedure with the remaining mixture. (Or use an immersion blender). Stir in the yogurt and salt. Cover and chill. To serve, ladle into individual soup bowls. Garnish with fresh chopped mint.

Nutrition Facts : Calories 100.8, Fat 5.4, SaturatedFat 3.2, Cholesterol 15.6, Sodium 390.7, Carbohydrate 9.5, Fiber 1.5, Sugar 6.5, Protein 4.5

CHILLED TOMATO AND DILL SOUP



Chilled Tomato and Dill Soup image

Make and share this Chilled Tomato and Dill Soup recipe from Food.com.

Provided by Mini Ravindran

Categories     One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups fresh tomatoes, peeled,seeded and coarsely chopped
1 cup sour cream
1/4 cup green onion, chopped
2 tablespoons fresh dill, chopped
hot sauce (several drops)
salt and pepper

Steps:

  • Combine all ingredients in a food processor and process until smooth.
  • Chill before serving.
  • To peel tomatoes quickly and easily, place in boiling water for about 30 seconds.
  • Remove with a spoon and slide skin off.

Nutrition Facts : Calories 149.5, Fat 12.3, SaturatedFat 7.6, Cholesterol 25.3, Sodium 38.4, Carbohydrate 8.2, Fiber 1.8, Sugar 3.8, Protein 3.1

CHILLED TOMATO AND VODKA SOUP



Chilled Tomato and Vodka Soup image

This is a soup for Bloody Mary fans. Make sure that the tomatoes you use are very ripe. If you make this soup in advance make sure that you stir it well before serving as it tends to separate. This recipe is from the Early Summer 2002 issue of Food and Drink Magazine.

Provided by Chef Regina V. Smith

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 -5 roma tomatoes (about 1 pound)
2 celery ribs
3 green onions
1/2 jalapeno pepper, seeded
1/2 cup vodka
2 tablespoons lemon juice, freshly squeezed
1 cup tomato juice
1 tablespoon horseradish (optional)
salt & freshly ground black pepper, to taste
1/4 cup fresh chives, chopped

Steps:

  • Remove cores from tomatoes, then drop them into boiling water for 1 minute. Let cool slightly then peel off skins and chop.
  • Dice celery, green onions and jalapeno pepper. Put all these ingredient inot a blender. Add vodka and lemon juice. Blend.
  • Add tomato juice and horseradish. Blend again, then season.
  • Chill. Serve sprinkled with fresh chives.

Nutrition Facts : Calories 95.4, Fat 0.2, SaturatedFat 0.1, Sodium 184.8, Carbohydrate 7.3, Fiber 1.8, Sugar 4.7, Protein 1.5

CHILLED TOMATO YOGURT SOUP



Chilled Tomato Yogurt Soup image

Categories     Soup/Stew     Blender     Tomato     Quick & Easy     Yogurt     Lunch     Basil     Curry     Summer     Chill     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 5 cups, serving 4

Number Of Ingredients 4

3 pounds tomatoes (about 6), cored and cut into chunks
1 cup plain yogurt
1 teaspoon curry powder
1 cup packed fresh basil leaves, chopped fine

Steps:

  • In a food processor or blender purée the tomatoes in batches, force the purée through a fine sieve set over a bowl, and whisk in the yogurt, the curry powder, the basil, and salt and pepper to taste. Chill the soup, covered, until it is cold. (The soup may be made 1 day in advance and kept covered and chilled).

COLD TOMATO AND YOGURT SOUP



Cold Tomato and Yogurt Soup image

Provided by Food Network

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

4 cups tomato juice
2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons olive oil
Salt and pepper to taste
1/2 teaspoon chili powder (optional, or add more if desired)
Freshly chopped cilantro for garnish

Steps:

  • In a large bowl combine all of the ingredients except cilantro. Chill for a few hours before serving. Serve in chilled bowls and garnish with cilantro.

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