We began our week of cold food recipes yesterday with two of the Frugal Gourmet's cold asparagus recipes (here and here). Today, we'll take a look at some cold soups.
Now--before you just click over somewhere else, cold soups are good. The trick to cold soups is to serve them cold. Unless the recipe says otherwise, that means 6-8 hours in the fridge. We'll start with two classics. If you're overloaded with tomatoes, puree fresh.
"There are thousands of versions of cold tomato soup. Few of them are more delicious than the two which follow."—The New York Times Cook Book by Craig Claiborne (1961)
"To serve, garnish each plate with sour cream, slices of hard-cooked egg, radish and cucumber."
COLD TOMATO SOUP I
4 servings
1 quart tomatoes (can use canned)
2 stalks celery, sliced
1 onion, sliced
1 bay leaf
2 Tbsp minute tapioca
¼ tsp ground ginger
1/8 tsp ground allspice
Salt to taste
Boil together tomatoes, celery, onions, and bay leaf for 30 minutes. Strain, then return to a boil. Add tapioca and cook until clear. Add ginger, allspice, and salt, and chill.
COLD TOMATO SOUP II
5 to 6 servings
3 C tomato juice (or use Spicy V-8 for a spicier soup)
2 Tbsp tomato paste
4 scallions, minced
Salt to taste
Pinch powdered thyme
½ tsp curry powder
Black pepper to taste, preferably freshly ground
Grated rind of ½ lemon
2 Tbsp lemon juice
Sugar to taste
1 C sour cream
Parsley, chopped (for garnish)
Mix together all ingredients except sour cream and parsley, and chill. Before serving, blend in sour cream and sprinkle each portion with parsley.
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