Chilledorangetomatosoup Recipes

CHILLED TOMATO SOUP

Chilled Tomato Soup image

Provided by Food Network Kitchen

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1/2 cup plus 2 tablespoons extra-virgin olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 1/2 pounds tomatoes, cored and chopped
Kosher salt
1 cup tomato juice
3 sprigs fresh basil, plus chopped leaves for topping
5 cups cubed day-old country bread (crusts removed)
1 tablespoon red wine vinegar

Steps:

Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.

CHILLED ORANGE & TOMATO SOUP

Chilled Orange & Tomato Soup image

Just started making cold soup a few yrs ago when my dil made a wonderful cold apple soup. I was hooked! Have tried several combo's and had several flops, but this one is from a Woman's Day recipe that I tweaked some...its really tasty! Cooking time is actually chilling time

Provided by Happy Harry 2

Categories Citrus

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups orange juice, strained of pulp (fresh is best)
2 cups low-sodium tomato juice (don't use V-8 here)
1/2 cup white wine
1/2 large lemon, juice of (fresh is best)
1 teaspoon sugar or 1 teaspoon sugar substitute
white pepper
2 tablespoons chopped parsley

Steps:

Blend all but parsley together.
Chill for several hours.
Prior to serving, place in blender and whip for several minutes. Soup will be frothy.
Serve with a sprinkle of parsley.

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