This is a good time of year for cold soups. Here are a couple of our
favorites.
* Exported from MasterCook *
Cold Cherry Soup
Recipe By : adapted from The Whole World Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Soups & Stews
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups water
3/4 cup sugar
1 3 1/2 inch stick cinnamon
4 cups sour cherries -- pitted OR
2 cans water-packed sour cherries -- drained
1 tablespoon cornstarch
2 tablespoons water
1/3 cup dry red wine
1/3 cup evaporated skim milk, or fat free vanilla soy milk
1/3 cup Cherry Heering -- chilled
mint sprigs
fat free sour cream
Bring water, sugar, cinnamon stick and cherries to a boil. Simmer 30
minutes if using fresh cherries, 10 if using canned. Mix together
cornstarch and 2 tablespoons water, stir into cherries and cook and stir
until clear and slightly thickened. Remove about 1 cup of cherries and some
juice; puree in blender and return to rest of soup. Cool, add wine and
evaporated skim milk, blend well and chill thoroughly. Just bfore serving
add cherry heering or other type of cherry liquor. Serve in chilled bowls
garnished with mint and dollops of fat free sour cream.
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* Exported from MasterCook *
Cold Cucumber Soup
Recipe By : adapted from a recipe in our local paper
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews Vegetables
Amount Measure Ingredient -- Preparation Method
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1 onion -- chopped
2 cloves garlic -- minced
2 cucumbers, peeled and seeded -- chopped
1 cup buttermilk
1 cup vegetable broth
2 tablespoons chopped fresh basil
salt -- to taste
Microwave onion and garlic with tablespoon or two of your choice of liquid.
Stir in cucumbers and salt to taste. Microwave on High 5 to 7 minutes or
until cucumber is tender.
Puree in blender with buttermilk and broth.
Chill well. Stir in basil, salt and pepper when serving.
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What ever you do, don't skip the fresh basil. That's what makes this soup!
Sizzling in western NY,
Beryl