Best Chilled Green Soup With Feta Recipes

CREAMY GREEN CHILE SOUP

Creamy Green Chile Soup image

Provided by Sandra Lee

Time 40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup frozen chopped onions
1 teaspoon crushed garlic
2 cups frozen corn kernels, divided
3 (4-ounce) cans diced green chiles, divided (recommended: Ortega)
4 cups chicken stock
1 teaspoon Mexican seasoning
2 tablespoons butter
1 (8-ounce) package sliced fresh mushrooms
3/4 cup Mexican crema (recommended: Caciqus)
Salt and freshly ground black pepper
Fresh cilantro leaves, chopped, for garnish
Crumbled cotija cheese, for garnish

Steps:

In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
Meanwhile, melt butter in medium skillet over medium-high heat. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
Transfer chile mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
Serve soup hot garnished with cilantro and cotija cheese.

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST

Chilled Cucumber Soup With Avocado Toast image

A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer. The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient. Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture. You could serve this with nothing more than some crusty or toasted bread on the side and be satisfied, but a topping of soft avocado dressed with a little lemon juice and feta cheese fills out the meal nicely. And the muted green colors of avocado toast and cucumber soup look as cooling as they taste.

Provided by Melissa Clark

Categories easy, quick, soups and stews

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 17

Ingredients

1 pound cucumbers, peeled, halved lengthwise and seeded
2 cups buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 cup water)
1 large garlic clove, peeled and smashed
2 anchovy fillets (optional)
2 small whole scallions, trimmed
1/2 jalapeño, seeded, deveined and chopped
1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
1/2 teaspoon sherry or white wine vinegar, more to taste
3/4 teaspoon kosher sea salt, plus more to taste
4 slices baguette or other bread, toasted
1 avocado, pitted, peeled and thinly sliced
1/2 lemon
2 tablespoons crumbled feta cheese
Extra-virgin olive oil, for serving
Freshly ground black pepper
1 ear of corn, shucked, kernels sliced off
Fresh dill, for serving

Steps:

In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 729 milligrams, Sugar 10 grams, TransFat 0 grams