Trying to stay cool and eat well during a 'heat wave' can be a challenge. Now in the hottest of days- what cold soups do you enjoy? Gazpacho? Bortsch and Sour Cream? Cucumber Soup?
I remember Juniors in Brooklyn serving a Cold Strawberry Soup for their summer menu.
Below is an interesting story on Cold Soups and some recipe links... enjoy and share your insights...
==============================================
License to Chill: Cold Soups
by Mark R. Vogel
Cold Soups
The year was 1917 and Louis Diat, (1885 -1957), was the head chef of the posh Ritz-Carlton Hotel on Madison Ave. in New York City. The Ritz-Carlton was about to open a new restaurant and a party to celebrate the historic event was being thrown. In Diat's repertoire was a potato and leek soup, one of his mother's recipes, which he planned to serve at the party. Diat says, "I remembered how mamam used to cool our breakfast soup, on a warm morning, by adding cold milk to it. A cup of cream, an extra straining, and a sprinkle of chives, et voila, I had my new soup. I named my version of mamam's soup after Vichy, the famous spa located not 20 miles from our Bourbonnaise home, as a tribute to the fine cooking of the region."
Many of my friends and family, unaware of vichyssoise, and locked into a warm-temperature concept of soup, look startled when I explain that it is served cold. More than one has taken the soup, tasted it, made a face, heated it up, and then enjoyed it. I cannot help but wonder how much the psyche, and not the taste buds, was controlling their reactions. Try the soup in the traditional manner but then, if you must heat it up, (sigh), go ahead.
Above article also has a link to some cold soup recipes
http://www.inmamaskitchen.com/FOOD_IS_ART/reference/FoodThought/cold_soups.html
==============================================
WATERMELON GAZPACHO
PG TESTED
1 four pound piece watermelon, rind discarded and flesh cut into large chunks (7 cups)
1 1/2 cups of ice cubes
3/4 cup (3 oz) whole almonds with skins
3 garlic cloves, coarsely chopped
8 slices firm sandwich bread, crusts discarded and bread torn into pieces
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Seed 1 cup watermelon chunks (unless using seedless) and dice.
Puree remaining watermelon in a blender, in batches if necessary. Pour puree through a medium-mesh sieve into a large bowl, pressing on solids; discard solids.
Blend juice with ice, almonds and garlic, in batches if necessary, until smooth. Add bread, vinegar, salt and pepper to taste and blend. With motor running, add oil in a slow stream, blending until smooth.
Ladle soup into bowls and serve topped with diced watermelon (we also garnished with parsley sprigs).
-- Adapted from Ruth Reichl's "The Gourmet Cookbook"
-----------------------------------------------------
Article ToolsE-mail ArticlePrint ArticleDigg This
EmailPrintCold soups tickle the palate on hot days
Thursday, July 13, 2006
By Mackenzie Carpenter, Pittsburgh Post-Gazette
Don't touch that knob.
Pam Panchak, Post-Gazette photos
Clockwise from top: Chilled Avocado and Mint Soup, Watermelon Gazpacho and Cold Curried Carrot and Coconut Milk Soup.
Click photo for larger image.
As the hottest time of the year approaches, the very thought of turning on a stove to cook seems ridiculous. But you've got to eat somehow. You could have salad -- again. Or you could gather up armfuls of avocados and mint, cilantro and tomatoes, watermelon and garlic and all the lush produce that's in season now, take them home and give them a whirl.
In the blender.
Chilled soup is healthy, delicious and so easy to make, and with a hunk of good bread, it can be a satisfying meal in itself. In pretty bowls with the proper garnish, it's a very impressive first course for guests. Whip it up in glorious colors of green, melon and carrot, with flavors that tease, tantalize and refresh.
Don't be afraid to experiment. Gazpacho, that Spanish concoction of tomatoes, peppers, onion, garlic, cucumbers and olive oil, is nice, but predictable. Why not a slightly different take on that classic recipe, with watermelon thickened with bread and almonds, garlic and olive oil pureed together? It's fruity and savory all at once, although your guests might not know immediately what it is. Let them guess.
Tired of guacamole? Try a chilled avocado soup, spiked with mint and the subtle heat of serrano chiles and smoothed with cool buttermilk. Bits of diced tomato give this soup a colorful, confetti-esque look.
Watermelon Gazpacho
Finally, here's a recipe that does require a little bit of stove time, but it's worth it. Cold curried carrot soup with coconut milk is satiny and seductive, and the most glorious shade of creamy apricot. This recipe calls for cooking carrots so they're soft before pureeing. How hard is that?
So chill out and enjoy summer's bounty, without getting all hot and bothered.
Note: The avocado soup can be made in a food processor, but the others should be made in a blender for best results.
-----------------------------------------------------------
WATERMELON GAZPACHO
PG TESTED
1 four pound piece watermelon, rind discarded and flesh cut into large chunks (7 cups)
1 1/2 cups of ice cubes
3/4 cup (3 oz) whole almonds with skins
3 garlic cloves, coarsely chopped
8 slices firm sandwich bread, crusts discarded and bread torn into pieces
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Seed 1 cup watermelon chunks (unless using seedless) and dice.
Puree remaining watermelon in a blender, in batches if necessary. Pour puree through a medium-mesh sieve into a large bowl, pressing on solids; discard solids.
Blend juice with ice, almonds and garlic, in batches if necessary, until smooth. Add bread, vinegar, salt and pepper to taste and blend. With motor running, add oil in a slow stream, blending until smooth.
Ladle soup into bowls and serve topped with diced watermelon (we also garnished with parsley sprigs).
-- Adapted from Ruth Reichl's "The Gourmet Cookbook"
Cold Curried Carrot and Coconut Milk Soup
COLD CURRIED CARROT AND COCONUT MILK SOUP
PG TESTED
This recipe is a bit more labor intensive than the others, but it packs a big flavor punch. When blending together just-cooked ingredients, use caution. Soup can be refrigerated for up to two days.
2 tablespoons unsalted butter
3/4 cup finely chopped scallions (about 1 bunch)
1 small onion, chopped (about 2/3 cup)
1 tablespoon finely grated peeled fresh ginger
1 tablespoon curry powder
1/4 teaspoon salt
Freshly ground pepper
1 1/2 pounds carrots, thinly sliced
2 1/2 cups (20 oz.) chicken stock or store-bought low-sodium broth
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon fresh lime juice, plus additional to taste
About 2 cups ice water
Melt butter in a 3-to 4-quart heavy saucepan over moderately low heat. Add scallions, onions and ginger, along with curry powder, salt and pepper to taste, and cook, stirring occasionally, until softened, about 4 minutes. Add carrots and stock and simmer, covered, until carrots are very soft, about 15 minutes. Remove from heat.
Carefully puree mixture in batches with coconut milk in a blender until very smooth; transfer to a bowl. Stir in 1 tablespoon lime juice and cool, uncovered. Refrigerate soup, covered, until cold, at least 6 hours.
Just before serving, thin soup to desired consistency with ice water and season with additional lime juice, salt and pepper. Ladle soup into bowls and sprinkle with sliced scallions, chives or basil.
-- "The Gourmet Cookbook"
-------------------------------------
Article ToolsE-mail ArticlePrint ArticleDigg This
EmailPrintCold soups tickle the palate on hot days
Thursday, July 13, 2006
By Mackenzie Carpenter, Pittsburgh Post-Gazette
Don't touch that knob.
As the hottest time of the year approaches, the very thought of turning on a stove to cook seems ridiculous. But you've got to eat somehow. You could have salad -- again. Or you could gather up armfuls of avocados and mint, cilantro and tomatoes, watermelon and garlic and all the lush produce that's in season now, take them home and give them a whirl.
In the blender.
Chilled soup is healthy, delicious and so easy to make, and with a hunk of good bread, it can be a satisfying meal in itself. In pretty bowls with the proper garnish, it's a very impressive first course for guests. Whip it up in glorious colors of green, melon and carrot, with flavors that tease, tantalize and refresh.
Don't be afraid to experiment. Gazpacho, that Spanish concoction of tomatoes, peppers, onion, garlic, cucumbers and olive oil, is nice, but predictable. Why not a slightly different take on that classic recipe, with watermelon thickened with bread and almonds, garlic and olive oil pureed together? It's fruity and savory all at once, although your guests might not know immediately what it is. Let them guess.
Tired of guacamole? Try a chilled avocado soup, spiked with mint and the subtle heat of serrano chiles and smoothed with cool buttermilk. Bits of diced tomato give this soup a colorful, confetti-esque look.
Watermelon Gazpacho
Finally, here's a recipe that does require a little bit of stove time, but it's worth it. Cold curried carrot soup with coconut milk is satiny and seductive, and the most glorious shade of creamy apricot. This recipe calls for cooking carrots so they're soft before pureeing. How hard is that?
So chill out and enjoy summer's bounty, without getting all hot and bothered.
Note: The avocado soup can be made in a food processor, but the others should be made in a blender for best results.
--------------------------------------------------------------------
WATERMELON GAZPACHO
PG TESTED
1 four pound piece watermelon, rind discarded and flesh cut into large chunks (7 cups)
1 1/2 cups of ice cubes
3/4 cup (3 oz) whole almonds with skins
3 garlic cloves, coarsely chopped
8 slices firm sandwich bread, crusts discarded and bread torn into pieces
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Seed 1 cup watermelon chunks (unless using seedless) and dice.
Puree remaining watermelon in a blender, in batches if necessary. Pour puree through a medium-mesh sieve into a large bowl, pressing on solids; discard solids.
Blend juice with ice, almonds and garlic, in batches if necessary, until smooth. Add bread, vinegar, salt and pepper to taste and blend. With motor running, add oil in a slow stream, blending until smooth.
Ladle soup into bowls and serve topped with diced watermelon (we also garnished with parsley sprigs).
-- Adapted from Ruth Reichl's "The Gourmet Cookbook"
==========================================
Cold Curried Carrot and Coconut Milk Soup
Click photo for larger image.
COLD CURRIED CARROT AND COCONUT MILK SOUP
PG TESTED
This recipe is a bit more labor intensive than the others, but it packs a big flavor punch. When blending together just-cooked ingredients, use caution. Soup can be refrigerated for up to two days.
2 tablespoons unsalted butter
3/4 cup finely chopped scallions (about 1 bunch)
1 small onion, chopped (about 2/3 cup)
1 tablespoon finely grated peeled fresh ginger
1 tablespoon curry powder
1/4 teaspoon salt
Freshly ground pepper
1 1/2 pounds carrots, thinly sliced
2 1/2 cups (20 oz.) chicken stock or store-bought low-sodium broth
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon fresh lime juice, plus additional to taste
About 2 cups ice water
Melt butter in a 3-to 4-quart heavy saucepan over moderately low heat. Add scallions, onions and ginger, along with curry powder, salt and pepper to taste, and cook, stirring occasionally, until softened, about 4 minutes. Add carrots and stock and simmer, covered, until carrots are very soft, about 15 minutes. Remove from heat.
Carefully puree mixture in batches with coconut milk in a blender until very smooth; transfer to a bowl. Stir in 1 tablespoon lime juice and cool, uncovered. Refrigerate soup, covered, until cold, at least 6 hours.
Just before serving, thin soup to desired consistency with ice water and season with additional lime juice, salt and pepper. Ladle soup into bowls and sprinkle with sliced scallions, chives or basil.
-- "The Gourmet Cookbook"
-------------------------------------
CHILLED AVOCADO AND MINT SOUP
PG TESTED
4 cups diced peeled avocados (about 4 medium)
3 1/4 cups chilled buttermilk
5 tablespoons fresh lime juice
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced, seeded serrano chile
1 teaspoon chili powder
6 tablespoons chopped fresh mint leaves, divided
3 cups (or more) low-salt chicken broth
Salt and pepper to taste
1 cup diced seeded tomatoes
Combine first seven ingredients in food processor. Add 4 tablespoons of mint, blend until smooth. Transfer to large bowl. Gradually whisk in 3 cups of broth.
Season soup to taste with salt and pepper. Cover; chill until cold, about 2 hours.
Ladle soup into bowls. Garnish with diced tomatoes and remaining 2 tablespoons mint.
-- Bon Appetit, August 2004
http://www.post-gazette.com/pg/06194/705281-34.stm
--------------------------------------------------------
Cold Strawberry Soup
This is one link- but there are many others online ...
http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=129423
I remember Juniors in Brooklyn serving a Cold Strawberry Soup for their summer menu.
Below is an interesting story on Cold Soups and some recipe links... enjoy and share your insights...
==============================================
License to Chill: Cold Soups
by Mark R. Vogel
Cold Soups
The year was 1917 and Louis Diat, (1885 -1957), was the head chef of the posh Ritz-Carlton Hotel on Madison Ave. in New York City. The Ritz-Carlton was about to open a new restaurant and a party to celebrate the historic event was being thrown. In Diat's repertoire was a potato and leek soup, one of his mother's recipes, which he planned to serve at the party. Diat says, "I remembered how mamam used to cool our breakfast soup, on a warm morning, by adding cold milk to it. A cup of cream, an extra straining, and a sprinkle of chives, et voila, I had my new soup. I named my version of mamam's soup after Vichy, the famous spa located not 20 miles from our Bourbonnaise home, as a tribute to the fine cooking of the region."
Many of my friends and family, unaware of vichyssoise, and locked into a warm-temperature concept of soup, look startled when I explain that it is served cold. More than one has taken the soup, tasted it, made a face, heated it up, and then enjoyed it. I cannot help but wonder how much the psyche, and not the taste buds, was controlling their reactions. Try the soup in the traditional manner but then, if you must heat it up, (sigh), go ahead.
Above article also has a link to some cold soup recipes
http://www.inmamaskitchen.com/FOOD_IS_ART/reference/FoodThought/cold_soups.html
==============================================
WATERMELON GAZPACHO
PG TESTED
1 four pound piece watermelon, rind discarded and flesh cut into large chunks (7 cups)
1 1/2 cups of ice cubes
3/4 cup (3 oz) whole almonds with skins
3 garlic cloves, coarsely chopped
8 slices firm sandwich bread, crusts discarded and bread torn into pieces
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Seed 1 cup watermelon chunks (unless using seedless) and dice.
Puree remaining watermelon in a blender, in batches if necessary. Pour puree through a medium-mesh sieve into a large bowl, pressing on solids; discard solids.
Blend juice with ice, almonds and garlic, in batches if necessary, until smooth. Add bread, vinegar, salt and pepper to taste and blend. With motor running, add oil in a slow stream, blending until smooth.
Ladle soup into bowls and serve topped with diced watermelon (we also garnished with parsley sprigs).
-- Adapted from Ruth Reichl's "The Gourmet Cookbook"
-----------------------------------------------------
Article ToolsE-mail ArticlePrint ArticleDigg This
EmailPrintCold soups tickle the palate on hot days
Thursday, July 13, 2006
By Mackenzie Carpenter, Pittsburgh Post-Gazette
Don't touch that knob.
Pam Panchak, Post-Gazette photos
Clockwise from top: Chilled Avocado and Mint Soup, Watermelon Gazpacho and Cold Curried Carrot and Coconut Milk Soup.
Click photo for larger image.
As the hottest time of the year approaches, the very thought of turning on a stove to cook seems ridiculous. But you've got to eat somehow. You could have salad -- again. Or you could gather up armfuls of avocados and mint, cilantro and tomatoes, watermelon and garlic and all the lush produce that's in season now, take them home and give them a whirl.
In the blender.
Chilled soup is healthy, delicious and so easy to make, and with a hunk of good bread, it can be a satisfying meal in itself. In pretty bowls with the proper garnish, it's a very impressive first course for guests. Whip it up in glorious colors of green, melon and carrot, with flavors that tease, tantalize and refresh.
Don't be afraid to experiment. Gazpacho, that Spanish concoction of tomatoes, peppers, onion, garlic, cucumbers and olive oil, is nice, but predictable. Why not a slightly different take on that classic recipe, with watermelon thickened with bread and almonds, garlic and olive oil pureed together? It's fruity and savory all at once, although your guests might not know immediately what it is. Let them guess.
Tired of guacamole? Try a chilled avocado soup, spiked with mint and the subtle heat of serrano chiles and smoothed with cool buttermilk. Bits of diced tomato give this soup a colorful, confetti-esque look.
Watermelon Gazpacho
Finally, here's a recipe that does require a little bit of stove time, but it's worth it. Cold curried carrot soup with coconut milk is satiny and seductive, and the most glorious shade of creamy apricot. This recipe calls for cooking carrots so they're soft before pureeing. How hard is that?
So chill out and enjoy summer's bounty, without getting all hot and bothered.
Note: The avocado soup can be made in a food processor, but the others should be made in a blender for best results.
-----------------------------------------------------------
WATERMELON GAZPACHO
PG TESTED
1 four pound piece watermelon, rind discarded and flesh cut into large chunks (7 cups)
1 1/2 cups of ice cubes
3/4 cup (3 oz) whole almonds with skins
3 garlic cloves, coarsely chopped
8 slices firm sandwich bread, crusts discarded and bread torn into pieces
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Seed 1 cup watermelon chunks (unless using seedless) and dice.
Puree remaining watermelon in a blender, in batches if necessary. Pour puree through a medium-mesh sieve into a large bowl, pressing on solids; discard solids.
Blend juice with ice, almonds and garlic, in batches if necessary, until smooth. Add bread, vinegar, salt and pepper to taste and blend. With motor running, add oil in a slow stream, blending until smooth.
Ladle soup into bowls and serve topped with diced watermelon (we also garnished with parsley sprigs).
-- Adapted from Ruth Reichl's "The Gourmet Cookbook"
Cold Curried Carrot and Coconut Milk Soup
COLD CURRIED CARROT AND COCONUT MILK SOUP
PG TESTED
This recipe is a bit more labor intensive than the others, but it packs a big flavor punch. When blending together just-cooked ingredients, use caution. Soup can be refrigerated for up to two days.
2 tablespoons unsalted butter
3/4 cup finely chopped scallions (about 1 bunch)
1 small onion, chopped (about 2/3 cup)
1 tablespoon finely grated peeled fresh ginger
1 tablespoon curry powder
1/4 teaspoon salt
Freshly ground pepper
1 1/2 pounds carrots, thinly sliced
2 1/2 cups (20 oz.) chicken stock or store-bought low-sodium broth
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon fresh lime juice, plus additional to taste
About 2 cups ice water
Melt butter in a 3-to 4-quart heavy saucepan over moderately low heat. Add scallions, onions and ginger, along with curry powder, salt and pepper to taste, and cook, stirring occasionally, until softened, about 4 minutes. Add carrots and stock and simmer, covered, until carrots are very soft, about 15 minutes. Remove from heat.
Carefully puree mixture in batches with coconut milk in a blender until very smooth; transfer to a bowl. Stir in 1 tablespoon lime juice and cool, uncovered. Refrigerate soup, covered, until cold, at least 6 hours.
Just before serving, thin soup to desired consistency with ice water and season with additional lime juice, salt and pepper. Ladle soup into bowls and sprinkle with sliced scallions, chives or basil.
-- "The Gourmet Cookbook"
-------------------------------------
Article ToolsE-mail ArticlePrint ArticleDigg This
EmailPrintCold soups tickle the palate on hot days
Thursday, July 13, 2006
By Mackenzie Carpenter, Pittsburgh Post-Gazette
Don't touch that knob.
As the hottest time of the year approaches, the very thought of turning on a stove to cook seems ridiculous. But you've got to eat somehow. You could have salad -- again. Or you could gather up armfuls of avocados and mint, cilantro and tomatoes, watermelon and garlic and all the lush produce that's in season now, take them home and give them a whirl.
In the blender.
Chilled soup is healthy, delicious and so easy to make, and with a hunk of good bread, it can be a satisfying meal in itself. In pretty bowls with the proper garnish, it's a very impressive first course for guests. Whip it up in glorious colors of green, melon and carrot, with flavors that tease, tantalize and refresh.
Don't be afraid to experiment. Gazpacho, that Spanish concoction of tomatoes, peppers, onion, garlic, cucumbers and olive oil, is nice, but predictable. Why not a slightly different take on that classic recipe, with watermelon thickened with bread and almonds, garlic and olive oil pureed together? It's fruity and savory all at once, although your guests might not know immediately what it is. Let them guess.
Tired of guacamole? Try a chilled avocado soup, spiked with mint and the subtle heat of serrano chiles and smoothed with cool buttermilk. Bits of diced tomato give this soup a colorful, confetti-esque look.
Watermelon Gazpacho
Finally, here's a recipe that does require a little bit of stove time, but it's worth it. Cold curried carrot soup with coconut milk is satiny and seductive, and the most glorious shade of creamy apricot. This recipe calls for cooking carrots so they're soft before pureeing. How hard is that?
So chill out and enjoy summer's bounty, without getting all hot and bothered.
Note: The avocado soup can be made in a food processor, but the others should be made in a blender for best results.
--------------------------------------------------------------------
WATERMELON GAZPACHO
PG TESTED
1 four pound piece watermelon, rind discarded and flesh cut into large chunks (7 cups)
1 1/2 cups of ice cubes
3/4 cup (3 oz) whole almonds with skins
3 garlic cloves, coarsely chopped
8 slices firm sandwich bread, crusts discarded and bread torn into pieces
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Seed 1 cup watermelon chunks (unless using seedless) and dice.
Puree remaining watermelon in a blender, in batches if necessary. Pour puree through a medium-mesh sieve into a large bowl, pressing on solids; discard solids.
Blend juice with ice, almonds and garlic, in batches if necessary, until smooth. Add bread, vinegar, salt and pepper to taste and blend. With motor running, add oil in a slow stream, blending until smooth.
Ladle soup into bowls and serve topped with diced watermelon (we also garnished with parsley sprigs).
-- Adapted from Ruth Reichl's "The Gourmet Cookbook"
==========================================
Cold Curried Carrot and Coconut Milk Soup
Click photo for larger image.
COLD CURRIED CARROT AND COCONUT MILK SOUP
PG TESTED
This recipe is a bit more labor intensive than the others, but it packs a big flavor punch. When blending together just-cooked ingredients, use caution. Soup can be refrigerated for up to two days.
2 tablespoons unsalted butter
3/4 cup finely chopped scallions (about 1 bunch)
1 small onion, chopped (about 2/3 cup)
1 tablespoon finely grated peeled fresh ginger
1 tablespoon curry powder
1/4 teaspoon salt
Freshly ground pepper
1 1/2 pounds carrots, thinly sliced
2 1/2 cups (20 oz.) chicken stock or store-bought low-sodium broth
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon fresh lime juice, plus additional to taste
About 2 cups ice water
Melt butter in a 3-to 4-quart heavy saucepan over moderately low heat. Add scallions, onions and ginger, along with curry powder, salt and pepper to taste, and cook, stirring occasionally, until softened, about 4 minutes. Add carrots and stock and simmer, covered, until carrots are very soft, about 15 minutes. Remove from heat.
Carefully puree mixture in batches with coconut milk in a blender until very smooth; transfer to a bowl. Stir in 1 tablespoon lime juice and cool, uncovered. Refrigerate soup, covered, until cold, at least 6 hours.
Just before serving, thin soup to desired consistency with ice water and season with additional lime juice, salt and pepper. Ladle soup into bowls and sprinkle with sliced scallions, chives or basil.
-- "The Gourmet Cookbook"
-------------------------------------
CHILLED AVOCADO AND MINT SOUP
PG TESTED
4 cups diced peeled avocados (about 4 medium)
3 1/4 cups chilled buttermilk
5 tablespoons fresh lime juice
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced, seeded serrano chile
1 teaspoon chili powder
6 tablespoons chopped fresh mint leaves, divided
3 cups (or more) low-salt chicken broth
Salt and pepper to taste
1 cup diced seeded tomatoes
Combine first seven ingredients in food processor. Add 4 tablespoons of mint, blend until smooth. Transfer to large bowl. Gradually whisk in 3 cups of broth.
Season soup to taste with salt and pepper. Cover; chill until cold, about 2 hours.
Ladle soup into bowls. Garnish with diced tomatoes and remaining 2 tablespoons mint.
-- Bon Appetit, August 2004
http://www.post-gazette.com/pg/06194/705281-34.stm
--------------------------------------------------------
Cold Strawberry Soup
This is one link- but there are many others online ...
http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=129423
