Cold & Chilled Soup Recipes - Fat-Free!!!
Cold Curried Yogurt Soup
Ingredients
- ½ cup water
- 1 tsp curry powder
- 3 cups plain nonfat yogurt
- ½ cup fat-free half and half
- 1 cucumber, chopped
- ½ cup green onions, chopped
- 2 tsp salt
- ½ tsp white pepper
- 1/4 cup raisins (optional)
- 1 Tbsp parsley, chopped (garnish)
- 1 Tbsp dill, chopped (garnish)
Instructions
Dissolve curry powder in water. In a large bowl, mix yogurt, half and half, water with curry powder, cucumber, green onions, salt, pepper, and raisins (if desired). Stir until well combined, then cover and chill. Serve topped with chopped parsley and dill.
Soup Cookbooks
Chilled Cucumber-Yogurt Soup
Ingredients
- 1 large cucumber, chopped
- 1 small yellow onion, chopped
- 2 bouillon cubes
- 1 ½ cup plain nonfat yogurt
- 1 Tbsp green onion, minced
- ½ tsp dill (garnish)
Instructions
Place chopped cucumber and onion in medium saucepan and add water to cover. Turn burner to medium-low heat, stir in bouillon cubes, and simmer until vegetables are tender. Let cool, cover and chill. When ready to serve, blend in yogurt and green onion. Serve sprinkled sparingly with dill.
Chilled Tomato-Yogurt Soup
Ingredients
- 2 ½ lbs tomatoes, peeled and seeded
- 2 cups plain nonfat yogurt
- 1 clove garlic, pressed
- 1/4 tsp celery salt
- 1/4 tsp curry powder
- 1 lemon, juice of
- salt & black pepper (to taste)
- plain nonfat yogurt (garnish)
- fresh parsley, minced (garnish)
Instructions
Roughly chop tomatoes and place in a food processor or blender. Puree until smooth, then add yogurt, garlic, celery salt, curry powder, and lemon juice. Process until blended and smooth. Add salt and pepper to taste. Transfer to bowl, cover, and chill. Serve topped with a dollop of nonfat yogurt and a sprinkling of minced parsley.
Gazpacho
Ingredients
- 1 16-oz can whole tomatoes, with liquid
- 1 cucumber, peeled and chopped
- 1 onion, quartered
- 1 clove garlic, halved
- 1 whole pimento
- ½ green pepper, chopped
- 1/4 cup freshly squeezed lemon juice
- salt and black pepper (to taste)
- fat-free sour cream (garnish)
Instructions
Add tomatoes with liquid, cucumber, onion, garlic, pimento, pepper, and lemon juice to a blender or food processor and process until thick. Season with salt and pepper to taste, transfer to airtight container, cover and chill. Serve topped with a dollop of sour cream.
Chilled Pea & Squash Soup
Ingredients
- 5 cups fat-free chicken broth
- 5 yellow crookneck squash, chopped
- 1 cup shelled fresh peas (or frozen)
- 1 clove garlic
- ½ tsp dried parsley
- salt and black pepper (to taste)
- 1 cup fat-free sour cream or plain yogurt
Instructions
In a large saucepan over medium-high heat, combine chicken stock, squash chunks, peas, garlic, and parsley. Bring to a boil, reduce heat, cover, and simmer about 30 minutes, or until vegetables are soft. Puree in a blender or food processor (in batches, if necessary), then transfer to a bowl and let sit until it reaches room temperature, then stir in yogurt or sour cream, cover, and chill.
