Cold Soup Recipes to Beat the Summer Heat
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Cold Soup Recipes to Beat the Summer Heat

Posted on Friday, June 13th, 2014 at 7:00 am
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Make dinner without having to turn on your stove and heat up your home.  Try these cold soup recipes.  They are sure to beat the summer heat!What can you serve your family for dinner on summer evenings when it is too hot to use your stove or oven? How about some refreshing, chilled, soup? Cool off with something delicious and nutritious. Here are a few recipes for soups that are intended to be served cold.

Gazpacho
Simply Recipes has an easy recipe for Gazpacho that takes 15 minutes to prepare. It will serve 8. You will need:

* 6 ripe tomatoes (peeled and chopped)
* 1 purple onion (finely chopped)
* 1 cucumber (peeled, seeded, and chopped)
* 1 sweet red (or green) bell pepper (seeded and chopped)
* 2 stalks celery (chopped)
* 1-2 tablespoons fresh parsley (chopped)
* 2 tablespoons fresh chives (chopped)
* 1 clove garlic (minced)
* 1/4 cup red wine vinegar
* 1/4 cup olive oil
* 2 tablespoons lemon juice (freshly squeezed)
* 2 teaspoons sugar
* Salt and fresh ground pepper (to taste)
* 6 (or more) drops of Tabasco sauce (to taste)
* 1 teaspoon Worcestershire sauce (optional)
* 4 cups tomato juice

Combine all of the ingredients. Blend them until they reach the desired consistency. Place in a non-metal, non-reactive storage container. Cover it tightly, and refrigerate it overnight.

Chilled Cucumber Soup
Country Living has a recipe for a healthy, creamy, soup. It takes 15 minutes to prepare, and makes 6 servings. You will need:

* 2 cups Greek yogurt
* 1 cup vegetable broth
* 2 English cucumbers (peeled, diced, and divided)
* 4 green onions (sliced and divided)
* 2 tablespoons fresh dill (chopped)
* 2 tablespoons fresh parsley (chopped)
* 4 teaspoons of fresh lemon juice
* 2 teaspoons salt

Combine the Greek yogurt and vegetable broth in a bowl. Puree 1 peeled, diced, English cucumber, 2 sliced green onions, the dill and the parsley in a food processor. Add the cucumber mixture, fresh lemon juice, and salt to the yogurt mixture. Whisk to combine it. Stir in 1 more peeled, diced English cucumber and 2 more sliced green onions. Refrigerate for 1 hour. If you like, you can garnish each serving with chopped dill and croutons.

Icy Olive Soup
Taste of Home has a recipe for Icy Olive Soup that will make 6 servings. It takes 15 minutes to prepare. You will need:

* 2 cups plain yogurt (16 ounces)
* 2 cans condensed chicken broth (undiluted) (10 and 1/2 ounce cans)
* 2 cans sliced ripe olives (drained) (2 and 1/4 ounces each)
* 1 cup cucumber (coarsely chopped)
* 1/2 cup green onions (chopped)
* 1/2 cup sliced pimiento-stuffed olives
* 1/8 teaspoon white pepper
* Seasoned croutons (optional)

Stir the yogurt in a large bowl until it is smooth. Whisk in the broth. Add the rest of the ingredients and mix well. Cover it. Refrigerate it for 4 hours. Stir it again before serving. Garnish with croutons if you want to.

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