Chilled Chamisa Soup Recipes

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CHILLED CANTALOUPE SOUP

Very refreshing fruit soup, served chilled. Great for luncheons. Garnish with mint if desired.

Provided by akhowell

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 4



Chilled Cantaloupe Soup image

Steps:

  • Peel, seed, and cube the cantaloupe.
  • Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.

Nutrition Facts : Calories 69.4 calories, Carbohydrate 16.4 g, Fat 0.3 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 15.6 mg, Sugar 13.7 g

1 cantaloupe - peeled, seeded and cubed
2 cups orange juice
1 tablespoon fresh lime juice
¼ teaspoon ground cinnamon

CHILLED CAULIFLOWER SOUP

Make and share this Chilled Cauliflower Soup recipe from Food.com.

Provided by littleturtle

Categories     Lunch/Snacks

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 11



Chilled Cauliflower Soup image

Steps:

  • Melt butter over medium heat and sauté garlic (3 minutes).
  • Add cauliflower and sauté (5 minutes).
  • Stir in chicken stock and potatoes; heat to boiling.
  • Reduce heat and simmer, covered, until potatoes and cauliflower are tender (10 minutes).
  • Season with salt, cayenne, and basil.
  • Pureé mixture in a food processor until smooth.
  • Blend in lemon juice and sherry.
  • Transfer to a bowl and whisk in cream.
  • Refrigerate until chilled (at least 2 hours).

Nutrition Facts : Calories 348.6, Fat 26.5, SaturatedFat 16, Cholesterol 92.8, Sodium 551.2, Carbohydrate 19.3, Fiber 4.3, Sugar 5.8, Protein 7.8

1 tablespoon butter
1 garlic clove, minced
1 head cauliflower, chopped (approx. 2 cups)
2 cups chicken stock
3/4 cup potato, peeled & diced
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon dried basil
1/2 teaspoon lemon juice
1 tablespoon dry sherry
1 cup heavy cream

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