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Gersky Gazette

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Cold Soup Recipes

Categories: Soups

Chilled Bean and Tomato Soup

Ingredients:

Two 16-ounce cans pinto beans, drained and rinsed
14- to 16-ounce can stewed or diced tomatoes, undrained
2 scallions, coarsely chopped
1/4 cup fresh cilantro or parsley leaves
Juice of 1 lemon
1 teaspoon chili powder
1 teaspoon ground cumin
1 medium green bell pepper, cut into 1-inch pieces
4 ripe plum tomatoes, cut into large chunks
1/2 cup pitted black olives
1/4 cup chopped mild green chilies (fresh or canned), optional
1 1/2 cups vegetables stock or water, or as needed

To Make:

Combine the beans, canned tomatoes, scallions, and cilantro or parsley in a food processor or blender and process until well pureed. Transfer to a large serving container and stir in the lemon juice, chili powder, and cumin.

Place the green pepper and fresh tomatoes in the food processor and pulse on and off 2 or 3 times. Add the olives and pulse on and off quickly, 2 or 3 times more, or until the vegetables are finely chopped (approximately 1/4-inch pieces).

Stir into the bean puree, then add the chilies if desired. Stir in enough stock or water to achieve a medium-thick consistency. Cover and refrigerate until chilled. Serve garnished with diced avocado and scallion.

Banana Coconut Soup

Ingredients:

2 pounds bananas, peeled and diced
1 lemon, juiced
1 20 ounce can crushed pineapple
1 cup plain yogurt
1 cup vanilla ice cream
1/4 cup dark rum
2 cups canned cream of coconut

To Make:

In a large bowl, combine the bananas, lemon juice, pineapple, yogurt, ice cream, rum and cream of coconut. Ladle into a blender in batches if necessary, and blend until smooth. Refrigerate until chilled.

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