mary@uunet.UU.NET (Mary Watts) (07/04/90)
In article <1990Jun29.234046.16840@mthvax.cs.miami.edu> heilbrunn@vax1.udel.edu (Mark Heilbrunn) writes: > >Does anyone have recipes for cold, non-dairy soups? >From _Fresh Ways With Soups and Stews_ (without permission) I glanced through for any recipes with "Cold" in the title, and found two: COLD CURRIED VEGETABLE SOUP --------------------------- Serves 4 as a first course Working time about 20 minutes Total time: about 2 hours and 20 minutes (includes chilling) 2 teaspoons safflower oil 1 small onion, thinly sliced 2 Tablespoons mild curry powder 2 garlic cloves, finely chopped 14 ounces canned unsalted tomatoes, coarsely chopped with juice 3 cups unsalted chicken stock 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves 1 green pepper, seeded, deribbed and cut into 1/2 inch pieces 1 cup cauliflower florets, thinly sliced lengthwise 1 small carrot, thinly sliced 1 small zucchini, thinly sliced 1 small yellow squash, halved lengthwise and thinly sliced across 1 Tablespoon balsamic vinegar or red wine vinegar 1/4 teaspoon salt freshly ground black pepper Heat the safflower oil in a large, heavy bottomed saucepan over medium heat. Add the onion slices and saute them, stirring until they are translucent - about four minutes. Sprinkle in the curry powder and cook the mixture, stirring constantly, for one minute. Add the garlic and cook it for 30 seconds. Stir in the tomatoes with their juice and cook them, stirring frequently, until the liquid is reduced by about one third - 10 to 15 minutes. While the tomatoes are cooking, pour the stock into a pot over medium high heat. Add the thyme and place a steamer in the pot. Arrange the green pepper, cauliflower, carrot, zucchini and squash, in the steamer. Cover the pot and steam the vegetables until they are tender - five to seven minutes. Transfer the vegetables to the tomato mixture and pour in the steaming liquid. Add the vinegar, salt and some black pepper, then gently stir the soup to incorporate the vegetables. Refrigerate the soup, partially covered for at least two hours before serving. CHILLED TOMATO AND SHRIMP SOUP ------------------------------- Serves 4, Working time about 20 minutes Total time: about one hour and 20 minutes (includes chilling) 2 cups unsalted veal or chicken stock 4 ripe tomatoes, peeled, seeded and coarsely chopped 1/2 cucumber, peeled, seeded and coarsely chopped 1 scallion, trimmed and sliced into thin rounds 2 Tablespoons red wine vinegar 1/4 teaspoon white pepper 1 teaspoon dijon mustard 4 to 8 drops hot red-pepper sauce 3/4 pound baby shrimp 1/3 cup croutons (optional) Pour the stock into a serving bowl. Stir in the tomatoes, cucumber scallion, vinegar, pepper, mustard and red-pepper sauce. Add the shrimp and stir again. Cover the bowl and refrigerate it for at least one hour. Serve the soup in chilled soup bowls; if you wish, garnish each portion with a few croutons. -- ##################################################################### # CompuServe: >INTERNET:uunet.UU.NET!ki!mary Mary Watts # # UUCP : ...!uunet!ki!mary Ki Research, Inc. # ####### The Leader in DEC Connectivity for non-DEC platforms ########