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Chilly Tomato Bisque Soup

July 17, 2009 by Firehouse Chef  
Filed under Appetizer, Easy, Easy Soup Recipes, Soup, Starter

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bsq Chilly Tomato Bisque Soup - This exceptional tomato bisque recipe, is super quick and easy, and super delicious. A scrumptious blend of the winning combination of tomato and basil, made creamy with the addition of yogurt. Just pop it in the blender, then let it “chill”, and you are good to go. A great healthy recipe for diabetics.

Prep Time: 5-10 mins
Main Ingredient: Vegetable Juice, Tomato
Difficulty Level: 1

Ingredients to make Chilly Tomato Bisque Soup

1 1/2 cups vegetable juice cocktail
1 cup plain yogurt
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 Tomatoes

Directions to make Chilly Tomato Bisque Soup

Step 1:In a blender container, combine vegetable juice cocktail, yogurt, 4 tomatoes, basil, salt and pepper. Cover and blend at medium speed until smooth. Cover and refrigerate several hours to blend flavours

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Cool Summer Soup

June 3, 2009 by Firehouse Chef  
Filed under Appetizer, Boiled, Easy, Easy Soup Recipes, Side Dish, Soup, Starter

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  Cool Summer Soup - You know how a there’s nothing like a hearty bowl of hot, homemeade stew in the winter?How it just warms you up inside? Well we figured why not try the reverse for summer, cool down with a refreshing cool summer soup! Let us know what you think.

Prep Time: 10 mins
Cook Time: 20-30 mins
Servings: 6
Main Ingredient: Squash, Zucchini
Difficulty Level: 2

Ingredients to make Cool Summer Soup

4 Medium Zucchini,washed,sliced 1 inch thick
1 Large Yellow Crookneck Squash,washed,sliced 1inch thick
1 Pattypan Squash,quartered **
1 Large Onion — thinly sliced
1 Teaspoon Garlic — finely minced
3 To 3.5 Cups Vegetable Broth
Salt And Freshly Ground White Pepper,to taste 2 Tablespoons Fresh Basil,finely chopped
2 Tablespoons Fresh Parsley,finely chopped
1 Tablespoon Lemon Juice
1 Cup Buttermilk

Garnish
Fresh Basil,chopped
Fresh Parsley,chopped

Directions to make Cool Summer Soup

Step 1:In a large saucepan place all the squash. Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender
Step 2:Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk. Place in a container, cover and refrigerate for 6 hours or overnight.
Step 3:When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper. Serve chilled, garnished with chopped basil and parsley.
Step 4:**This soup can be prepared as below or varied by using all zucchini, all crookneck, or even all pattypan squash. Pattypan squash, also known as cymling or scallop squash, is a tiny saucer-shaped vegetable with a scalloped edge. It should be firm and without blemishes. It is best to use fresh herbs for this soup.

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