Golden Summer Soup Recipes

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GOLDEN SUMMER PEACH GAZPACHO



Golden Summer Peach Gazpacho image

Because peaches and tomatoes are in season at the same time, I like to blend them into a cool, delicious soup. Leftovers keep well in the fridge-but they rarely last long enough to get there. -Julie Hession, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 13

3 cups sliced peeled fresh or frozen peaches, thawed
3 medium yellow tomatoes, chopped
1 medium sweet yellow pepper, chopped
1 medium cucumber, peeled and chopped
1/2 cup chopped sweet onion
1 garlic clove, minced
1/3 cup lime juice
2 tablespoons rice vinegar
1 tablespoon marinade for chicken
1 teaspoon salt
1/4 teaspoon hot pepper sauce
1 to 3 teaspoons sugar, optional
Additional chopped peaches, cucumber and tomatoes

Steps:

  • Place the first 6 ingredients in a food processor; process until blended. Add lime juice, vinegar, marinade for chicken, salt and hot pepper sauce; process until smooth. If desired, stir in sugar., Refrigerate, covered, at least 4 hours. Top servings with additional chopped peaches, cucumber and tomatoes.

Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 342mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GOLDEN SUMMER SOUP



Golden Summer Soup image

Make and share this Golden Summer Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yam/Sweet Potato

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 1/2 cups chopped onions
2 tablespoons canola oil
1 cup peeled and diced carrot
2 1/2 cups peeled and diced sweet potatoes, divided
3 cups water, divided
3 cups vegetable stock or 3 cups vegetable broth, divided (I use homemade)
4 cups diced summer squash
2 cups fresh corn kernels or 2 cups frozen corn kernels
1/2 teaspoon turmeric
4 teaspoons fresh lemon juice
2 teaspoons salt, to taste
1 tablespoon chopped fresh sage
fresh ground pepper, to taste
grated monterey jack cheese or low-fat sour cream
chopped fresh parsley

Steps:

  • In a big soup pot, saute/stir the onions in hot oil, over medium-high heat for 2 mintues.
  • Add in the carrots and 1 3/4 cups sweet potatoes; saute/stir for 1-2 minutes.
  • Add in 1 1/2 cups water and 1 1/2 cups vegetable stock; cover and bring to a boil.
  • Reduce the heat and simmer for 10 minutes or until potatoes are soft.
  • Puree the mixture in a blender (or use an immersion blender) until mixture is smooth; set aside.
  • Bring the remaining water and vegetable stock to a boil.
  • Add in the remaining sweet potatoes; let simmer for 5 minutes.
  • Add in the yellow squash, corn, turmeric, lemon juice and salt to taste; cover and simmer for 10 minutes.
  • Add in the sage and reserved puree; stir to combine.
  • Add in pepper to taste.
  • Continue simmering until well heated.
  • To serve, ladle into individual serving bowls; sprinkle grated Monterey Jack cheese on top or spoon a dollop of sour cream on top.
  • Sprinkle with chopped fresh parsley.

Nutrition Facts : Calories 171.9, Fat 5.6, SaturatedFat 0.5, Sodium 831.2, Carbohydrate 29.8, Fiber 5.1, Sugar 8.3, Protein 4

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