Yogurt Basil Soup With Tomato Ice Recipes

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SUMMER YOGURT SOUP WITH TOMATO AND BASIL



Summer Yogurt Soup with Tomato and Basil image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 clove garlic, sliced
1/2 onion, small dice
4 cups vegetable stock, or water
1/2 cup basil leaves
Salt and pepper
2 cups yogurt
2 vine ripe tomatoes, cut small dice

Steps:

  • Heat oil over medium-high flame and saute garlic and onion until translucent, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer about 5 minutes. Let cool to room temperature and puree in blender or food processor for 30 seconds.
  • Add basil, salt and pepper and blend for another 30 seconds. Add yogurt and pulse to mix. Keep chilled until ready to serve. When serving, add a couple of tablespoons of diced tomato on top of each bowl of soup. Season tomato with salt and serve.

YOGURT-BASIL SOUP WITH TOMATO ICE



Yogurt-Basil Soup with Tomato Ice image

Blanching the basil leaves helps preserve their bright-green color. The soup can be made up to one day ahead and stored in the refrigerator; stir it again before serving.

Provided by Martha Stewart

Categories     Soup Recipes

Yield Makes 1 quart

Number Of Ingredients 5

6 cups packed fresh basil leaves, rinsed
2 medium cucumbers, peeled, seeded, and roughly chopped
2 cups plain nonfat yogurt
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
Tomato Ice

Steps:

  • Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add basil, and blanch 1 minute. Transfer basil to ice bath to cool. Place on paper towels; gently squeeze out water.
  • Transfer basil to the bowl of a food processor fitted with the metal blade; add cucumbers, yogurt, and stock. Process until mixture is smooth. Pass through a fine sieve into a large bowl, pressing on solids to extract liquid; discard solids.
  • Cover bowl with plastic wrap, and place in refrigerator until soup is well chilled, at least 2 to 3 hours. To serve, ladle soup into shallow bowls, and top each with a scoop of tomato ice.

Nutrition Facts : Calories 124 g, Cholesterol 6 g, Fat 1 g, Fiber 3 g, Protein 9 g, Sodium 554 g

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.

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).

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