Best Chilled Herbed Tomato Soup With Citrus And Spice Recipes

Orange-Scented Chilled Tomato Soup image

Provided by Giada De Laurentiis

Time 3h30m

Yield 4 servings (about 5 1/2 cups)

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
2 medium carrots, diced into 1/4-inch pieces
2 large shallots, minced
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
2 cups orange juice
1/2 cup chopped fresh basil
1 tablespoon maple syrup
2 teaspoons tomato paste
One 28-ounce can diced tomatoes
1/2 cup plain full-fat Greek yogurt
2 teaspoons maple syrup
Zest of 1/2 small orange

Steps:

For the soup: In a medium saucepan, heat the olive oil over medium-high heat. Add the carrots, shallots, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the carrots are softened, 6 to 8 minutes. Add the chicken broth, orange juice, basil, maple syrup, tomato paste and the tomatoes (with juice). Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
Using an immersion blender or food processor, puree the soup until smooth. Cool the soup to room temperature until ready to serve, about 1 hour. Season the soup with salt and pepper.
For the yogurt topping: In a small bowl, whisk together the yogurt, maple syrup and orange zest until smooth.
Ladle the soup into chilled bowls and top with a dollop of the yogurt mixture.
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Chilled Herbed Tomato Soup with Citrus and Spice image

Yield Makes 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
5 14-ounce cans diced tomatoes in juice
1/2 cup chopped shallots
2 tablespoons minced lemongrass
1 tablespoon minced fresh ginger
1 tablespoon chopped garlic
2 tablespoons honey
2 cups chicken stock or canned low-salt broth
1 cup dry white wine
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons fresh lemon juice
2 tablespoons aquavit or vodka
1/2 cup thinly sliced fresh arugula

Steps:

Heat oil in heavy large pot over medium-low heat. Add tomatoes with their juice, shallots, lemongrass, ginger and garlic; simmer until liquid evaporates, about 12 minutes. Add honey and simmer until mixture is very thick, stirring frequently, about 8 minutes. Add chicken stock and next 5 ingredients. Simmer 30 minutes.
Working in batches, strain soup into large bowl, pressing on solids to release juices. Discard solids. Season soup with salt and pepper. Chill soup at least 8 hours.
Stir lemon juice and aquavit into soup. Garnish with arugula.