Best Yogurt Basil Soup With Tomato Ice Recipes

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SUMMER YOGURT SOUP WITH TOMATO AND BASIL



Summer Yogurt Soup with Tomato and Basil image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 clove garlic, sliced
1/2 onion, small dice
4 cups vegetable stock, or water
1/2 cup basil leaves
Salt and pepper
2 cups yogurt
2 vine ripe tomatoes, cut small dice

Steps:

  • Heat oil over medium-high flame and saute garlic and onion until translucent, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer about 5 minutes. Let cool to room temperature and puree in blender or food processor for 30 seconds.
  • Add basil, salt and pepper and blend for another 30 seconds. Add yogurt and pulse to mix. Keep chilled until ready to serve. When serving, add a couple of tablespoons of diced tomato on top of each bowl of soup. Season tomato with salt and serve.

COLD TOMATO AND YOGURT SOUP



Cold Tomato and Yogurt Soup image

Provided by Food Network

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

4 cups tomato juice
2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons olive oil
Salt and pepper to taste
1/2 teaspoon chili powder (optional, or add more if desired)
Freshly chopped cilantro for garnish

Steps:

  • In a large bowl combine all of the ingredients except cilantro. Chill for a few hours before serving. Serve in chilled bowls and garnish with cilantro.

RICH AND CREAMY TOMATO BASIL SOUP



Rich and Creamy Tomato Basil Soup image

The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 6

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
½ cup butter
salt and pepper to taste

Steps:

  • Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
  • Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Nutrition Facts : Calories 472.6 calories, Carbohydrate 16.8 g, Cholesterol 142.5 mg, Fat 45.4 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 28.3 g, Sodium 216.6 mg, Sugar 12 g

YOGURT-BASIL SOUP WITH TOMATO ICE



Yogurt-Basil Soup with Tomato Ice image

Blanching the basil leaves helps preserve their bright-green color. The soup can be made up to one day ahead and stored in the refrigerator; stir it again before serving.

Provided by Martha Stewart

Categories     Soup Recipes

Yield Makes 1 quart

Number Of Ingredients 5

6 cups packed fresh basil leaves, rinsed
2 medium cucumbers, peeled, seeded, and roughly chopped
2 cups plain nonfat yogurt
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
Tomato Ice

Steps:

  • Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add basil, and blanch 1 minute. Transfer basil to ice bath to cool. Place on paper towels; gently squeeze out water.
  • Transfer basil to the bowl of a food processor fitted with the metal blade; add cucumbers, yogurt, and stock. Process until mixture is smooth. Pass through a fine sieve into a large bowl, pressing on solids to extract liquid; discard solids.
  • Cover bowl with plastic wrap, and place in refrigerator until soup is well chilled, at least 2 to 3 hours. To serve, ladle soup into shallow bowls, and top each with a scoop of tomato ice.

Nutrition Facts : Calories 124 g, Cholesterol 6 g, Fat 1 g, Fiber 3 g, Protein 9 g, Sodium 554 g

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