CHILLED CORN SOUP
Provided by Alex Guarnaschelli
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. Use a sharp knife to shave off the kernels in rows from the cob. Rotate the corn and cut close enough to the core so that the kernels remain relatively whole, but not so closely that you end up taking fibrous pieces of the cob with you. Repeat with all of the corn. Gather the kernels in a bowl and reserve the cobs.
- Start the soup: Combine half the olive oil and all the scallions with a generous pinch salt and 1/4 cup water in a large saute pan and cook over medium-low heat until they are translucent and tender, 3 to 5 minutes. Remove from the pan and set aside.
- Cook the corn: Heat the remaining 2 tablespoons olive oil in the same saute pan and add all the corn kernels. Season with salt, then stir in the brown sugar and a generous pinch black pepper. Cook over medium heat until the corn becomes tender, 8 to 10 minutes.
- Finish: Bring the half-and-half and 1 cup water to a gentle simmer in a medium pot over medium heat and add the cobs. Simmer the cobs gently on low heat until they impart their corn flavor to the half-and-half, 12 to 15 minutes. Discard the cobs. Add the Worcestershire and hot sauce and stir to combine. Add the cooked corn and scallions to the pot and simmer on low heat for 3 to 5 minutes. Taste for seasoning.
- Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. Refrigerate until fully cold, at least 4 hours and up to 24 hours.
- Serve: Whisk to blend so some of the remaining corn lands in each bowl as you serve the soup. Taste for seasoning. Ladle into the bowls.
CHILLED BEET SOUP SHOOTERS
Provided by Food Network Kitchen
Categories appetizer
Time 3h
Yield 12 to 16 shooters
Number Of Ingredients 9
Steps:
- Combine the beets, tomatoes, garlic, cloves, 4 cups water, the chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a pot. Bring to a boil, then reduce the heat to medium low; simmer until the beets are tender, about 30 minutes.
- Working in batches, puree the soup in a blender until smooth; transfer to a large bowl. Whisk in 1/2 cup yogurt and season with salt and pepper. Let the soup cool slightly, then cover and refrigerate until cold, about 2 hours.
- Mix the remaining 3/4 cup yogurt with the horseradish in a small bowl; season with salt. Thin the soup with a little water, if necessary. Serve in shot glasses; top with the horseradish yogurt and dill.
CHILLED BEET SOUP WITH YOGURT AND PEPITAS
Provided by Katie Lee Biegel
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and puree until very smooth. Transfer to a container and chill until ready to serve, at least 1 hour.
- To serve, pour about 3/4 cup soup into each of 4 small glasses; top each with 1 teaspoon yogurt and 1 teaspoon pepitas and serve immediately.
CHILLED CHAYOTE SOUP WITH CILANTRO CREMA FRESCA
Steps:
- Bring a large saucepan of water to a boil. Add chayote, onion and leek and boil until the chayote is tender, for about 10 minutes. Remove from heat and allow it to cool. In a food processor puree the chayote mixture and add chicken stock, cream, fennel seed, and season, to taste with salt and pepper. Set aside until later.
- In a food processor puree until smooth the cilantro with 1/2 cup of water. In a bowl mix the cilantro paste with the crema fresca thoroughly and season to taste with salt and pepper.
- Place chayote soup in a serving bowls and place a dollop of crema fresca on top.
BLACK BEAN SOUP WITH CHUNKY RAITA
Rustle up this spice-rich soup and hearty raita for a tasty and speedy lunch. It's also healthy, delivering four of your 5-a-day
Provided by Sara Buenfeld
Categories Lunch, Starter
Time 25m
Number Of Ingredients 14
Steps:
- Toast the cumin seeds briefly in a large saucepan over a medium heat. Spoon in the paprika and coriander, then tip in 2½ cans of beans along with their liquid, the tomatoes, tomato purée, bouillon, garlic and 500ml water. Cover and leave to simmer for 15 mins.
- Meanwhile, stir the ingredients for the raita together in a bowl.
- Blitz the cooked beans using a hand blender until completely smooth, then stir in the remaining beans and return to the boil. Serve half and top with half the raita, a chopped avocado and some extra coriander. Leave the remaining soup to cool, then chill for another day. Will keep chilled for four days; the raita will keep for two days. Reheat the soup in a pan over a low-medium heat until piping hot.
Nutrition Facts : Calories 485 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 13 grams sugar, Fiber 22 grams fiber, Protein 26 grams protein, Sodium 1.6 milligram of sodium
More about "chilled raita soup recipes"
36 COLD SOUP RECIPES TO KEEP YOU COOL THIS SUMMER
From epicurious.com
- Chilled Coconut Corn Soup. Fresh and bright, with the pure flavors of sweet corn and lime juice, this creamy cold soup is exactly what you want for a light meal on a late summer day.
- Cold Pea Soup with Herbed Oil Swirl. Yogurt adds luxurious creaminess and a pleasant tang to this brilliant-green pea soup. A swirl of herbed olive oil makes the presentation fancy (and the flavor more complex).
- Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik) This classic Polish soup is cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that's cheering even on the longest, hottest day.
- Grilled Heirloom Tomato and Mozzarella Sandwiches with Green Heirloom Tomato Gazpacho. Green heirloom tomatoes transform the traditional grilled cheese and tomato soup pairing into a zippy, refreshing summer meal.
- Chilled Ramen with Soy Milk and Chili Oil. The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments.
- Speedy Summer Gazpacho. All you need to do to make this quick summer soup: Put cucumber, tomatoes, basil, celery, red pepper, garlic, lemon juice, olive oil, and vinegar in a food processor.
- Ajo Blanco. This version of white gazpacho, traditionally made with green grapes, is brightened instead with the addition of green apple. Get This Recipe.
- Chilled and Dilled Avgolemono Soup. Although avgolemono—a lemony Greek rice soup—is traditionally served hot, it's an especially summery starter when chilled and seasoned with lots of dill.
- Lemongrass-Ginger-Carrot Soup. You can eat this soup hot, but we prefer it chilled. Chicken stock (or bone broth) adds deep savory flavor that's enhanced with peeled and minced fresh ginger and lemongrass, plus the most flavorful carrots you can find.
- Chilled Avocado and Yogurt Soup with Tomato Salsa. All the flavors of guacamole meet up in this creamy, avocado-based soup. Get This Recipe.
CHILLED RAITA SOUP : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
25 BEST COLD SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHILLED SOUP RECIPES FOR SUMMER - MARTHA STEWART
From marthastewart.com
RAITA - TRADITIONAL INDIAN SIDE DISH RECIPE - FAVORITE …
From favfamilyrecipes.com
16 CHILLED SOUPS TO MAKE THE MOST OF SUMMER PRODUCE
From seriouseats.com
31 COLD SOUP RECIPES FOR WARM WEATHER - PUREWOW
From purewow.com
8 CHILLED SUMMER SOUPS TO MAKE WHEN IT'S HOT OUTSIDE
From southernliving.com
- Cucumber-Buttermilk Soup. Cucumbers are one of the most prolific growers in the garden, so we're always looking for new ways to use this vegetable. Our tangy and fresh Cucumber-Buttermilk Soup is going to be your summertime go-to.
- Green Tomato Gazpacho. We're giving gazpacho the Southern treatment by using green tomatoes instead of red for a refreshingly tart taste. Bright green tomatoes, English cucumber, bell pepper, onion, and loads of tender herbs are blended together with a squeeze of lime juice.
- Sweet Corn-Bell Pepper Soup. This is summer's finest bounty, by the bowlful. Fresh ears of corn make this soup pleasantly sweet and filling enough for a light supper.
- Chilled Radish-and-Avocado Soup. This effervescent soup has a peppery bite from radishes, hot sauce, and chile powder, which is balanced by creamy avocados, buttermilk, and a little honey.
- Sweet Pea-Avocado Soup. Find a prettier summer soup—we dare you. Our Sweet Pea-Avocado Soup incorporates baby spinach and cilantro leaves for brilliant green color.
- Chilled Strawberry Soup. We couldn't share our list of favorite chilled soups without including something sweet. This dreamy strawberry soup is delicious with a summertime brunch or fruit-forward salad.
- Chilled Cucumber Soup. Cucumbers, avocado, Greek yogurt, basil leaves, and fresh flat-leaf parsley give this chilled soup its vibrant color and lively flavor.
- Watermelon Gazpacho. This vivid soup features summer's favorite fruit. Watermelon and cucumber are blended with jalapeño and onion for just a touch of heat.
CHILLED CUCUMBER AVOCADO RAITA SOUP RECIPE — SALT & WIND TRAVEL
From saltandwind.com
5/5 (1)Total Time 1 hr 10 minsCuisine AmericanCalories 229 per serving
CHILLED RASPBERRY-CHILE SOUP - BETTER HOMES & GARDENS
From bhg.com
VEGAN SALMOREJO: THE COLD SUMMER SOUP RECIPE YOU NEED TO TRY
From plantbasednews.org
CHILLED SPICE-ROASTED CARROT SOUP WITH YOGURT RECIPE - SERIOUS EATS
From seriouseats.com
CHILLED RAITA SOUP | RECIPE | RECIPES, FOOD NETWORK RECIPES, INDIAN ...
From pinterest.com
COOL CUSTOMER: YOTAM OTTOLENGHI’S CUCUMBER RECIPES
From theguardian.com
CHILLED CUCUMBER SOUP | LEITE'S CULINARIA
From leitesculinaria.com
CHILLED RAITA SOUP – RECIPES NETWORK
From recipenet.org
MAKE A COMFORTING CHICKEN SOUP ON AN INDUCTION COOKTOP
From slurrp.com
RAITA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LIST OF COLD SOUP RECIPES FOR THE APPROACHING SUMMER …
From mapsofindia.com
CHILLED STRAWBERRY SOUP RECIPE - COPYKAT RECIPES
From copykat.com
SUMMER SOUP RECIPES : GAZPACHO, CARROT, TOMATO AND MORE : …
From cookingchanneltv.com
You'll also love