Yumm. I'm going to try it.

Here's our favorite one. We serve it every summer at our July 4th weekend BBQ to rave reviews. It makes enough for about 100 people. I guess you could adjust the recipe for fewer :)

4 gallons pureed strawberries & Sugared (frozen that way)
14 oz. Cornstarch
1 ½ lbs sugar
10 lbs sour cream
2 qts whipping cream
2 gallons apple juice  thicken with corn starch
salt & a touch of white pepper
1 gallon strawberry fountain syrup
1 gallon ½ and ½
T vanilla

Bring 2 galls apple juice to a boil
Thicken with about 14 oz. of cornstarch
Let it cool down a bit
Add to pureed strawberries
Add sugar, salt & white pepper to enhance flavors
Add vanilla and mix
Add some of mix to sour cream to make it liquid
Add sour cream to strawberry mix.
Mix in strawberry fountain syrup & Cream & half and half
Stir it up well and cool overnight in fridge
Serve it cold
Optional: add dollop of sour cream or whipped cream to top

Sounds wonderful, but that's a huge quantity to cut down. I'll have to think on this awhile. I do have a good many frozen sugared strawberries in the freezer that really need to be used, if for no other reason than to free up the space.

I'm drooling.

Thanks a bunch.

Jude, I will definitley try that! I love cucumber soup and I love cold soup. Really, I love all soup - lol - making it and eating it is so comforting.

This one is really different. When I worked at '21', they used poached chicken as a garnish but I don't at home. It is soooo good!

Traditional Senegalese Soup '21' Club

yield: Makes about 10 cups
This rich curried soup has been served at '21' for years. Our restaurant is one of the few places in this country where you can still find it. At '21' the classic garnish is diced poached chicken; this version substitutes chutney.

* 3 tart apples;such as Granny Smith
* 2 tablespoons unsalted butter
* 2 carrots chopped
* 1 large white onion, chopped
* 1/4 cup raisins
* 1 garlic clove, chopped
* 3 tablespoons curry powder
* 2 tablespoons all-purpose flour (preferably unbleached)
* 8 cups chicken broth
* 1 tablespoon canned tomato purée
* 1/2 cup heavy cream

* Garnish: bottled mango chutney

Preparation

Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.

Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.

Garnish each serving with about 1/2 teaspoon chutney.

Here are a couple I really like. Tim isn't a huge fan of cold soups, so I have to do the same as you and serve them at "girls events". LOL

Gazpacho

3 c tomato juice
1 clove garlic, minced
2 T fresh parsley, chopped
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/8-1/4 tsp hot pepper sauce
2 green or yellow peppers, seeded & chopped
1 cucumber, pared, seeded and chopped
2 ribs celery, thinly sliced
1 small tomato, chopped

In large bowl combine tomato juice, garlic, parsley, cumin, salt, pepper and hot sauce.

In small bowl, combine chopped vegetables. Set aside 2 cups vegetables and add remaining vegetables to juice mixture.

In food processor or blender, puree the reserved 2 cups vegetables until smooth. Stir into soup and chill.

cumin in gaspacho.....hmmmmm....
making a note of that for tomato time!

Here are a couple I really like. Tim isn't a huge fan of cold soups, so I have to do the same as you and serve them at "girls events". LOL

Gazpacho

3 c tomato juice
1 clove garlic, minced
2 T fresh parsley, chopped
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/8-1/4 tsp hot pepper sauce
2 green or yellow peppers, seeded & chopped
1 cucumber, pared, seeded and chopped
2 ribs celery, thinly sliced
1 small tomato, chopped

In large bowl combine tomato juice, garlic, parsley, cumin, salt, pepper and hot sauce.

In small bowl, combine chopped vegetables. Set aside 2 cups vegetables and add remaining vegetables to juice mixture.

In food processor or blender, puree the reserved 2 cups vegetables until smooth. Stir into soup and chill.

How in the world did that happen? And a day apart, at that???

Anyway I just came back here to add a couple more. These I haven't tried....YET!

This one came from the book "A Beautiful Bowl Of Soup" that I gave to Karen in a swap some time ago. I wrote down a couple of my favorite recipes before packing it up to send.

Fresh Pink Peach Soup
source: "A Beautiful Bowl of Soup"

2 c fresh strawberries, hulled and sliced
2 peaches, pitted, peeled and sliced
1/2 c fresh orange juice
1/2 c plain yogurt (plus more for garnish)
3 T sugar (or to taste)
1 T fresh lemon juice
1/8 tsp freshly grated nutmeg
fresh blueberries for garnish

Puree all the ingredients except garnishes in blender until smooth. Taste and adjust the sweetening.

Refrigerate in a covered container until well chilled, at least 3 hours. Garnish each serving with yogurt and a sprinkling of blueberries

(you may substitute 1-1/2 c frozen peach wedges, thawed, for the fresh peaches)

Mmmmm! Looks good! I will for sure try at least the cucumber avocado one, and probably more... I love cold soups in the summer time!

I was in Seville, Spain the other week and took a cooking class. Of course Gazpacho was on the menu, but I also learned about Gazpacho's thicker cousin: Salmorejo. In addition to being served as a soup, Salmorejo can be used as a sauce to serve with veggies or fish, or on toast with thin slices of Serrano ham (yum!), or thin slivers of desalinated cod as a tapa (OK, where the heck am I going to find desalinated cod in Wisconsin?)

Here's a pic of Salmorejo under ham:

and here's a pic of how it's normally served --- as a soup garnished with chopped boiled egg and ham:

Salmorejo
(serves six)

• 1 K tomatoes (about two pounds, and unless they're garden fresh, don't bother)

• 5-10 Tbsp olive oil

• 200 g bread, weighed, then soaked in water

• 4 cloves garlic

• 1 or 2 Tbsp vinegar (apple cider, white wine, whatever)

• Salt

• Hard boiled egg, chopped

• Serrano ham, diced

Peel tomatoes, chop garlic and squeeze excess water from bread with hands.

Put the tomatoes, garlic, vinegar, bread and salt in a blender and blend.

Then add the olive oil in a steady stream to emulsify the mixture and produce a nice thick salmorejo.

Serve as a first course in a bowl, garnished with the ham and egg.

jaz, those pictures are terrific!! What a great day you must have had. Thank you for sharing the recipe and the wonderful scenery.

I recently made a Chilled Peach Soup for a luncheon:

Chilled Peach Soup

1 quart frozen peaches*
3/4 cup sour cream
3/4 cup pineapple juice
1 cup orange juice
1/4 cup lemon juice
1/4 cup dry sherry wine (I used some of the Prosecco)
1/2 cup peach juice *(from frozen peaches)

Blend peaches and sour cream in blender. Add remaining ingredients and mix thoroughly. Strain and serve cold. (Note: I don't always strain the soup as sometimes I like the added texture.)

{{gwi:2105417}}

Lori

Some great soup recipes.

Lori, I remember when you posted that on your blog - All That Splatters. It sounds like the perfect soup for a hot summer day. Very refreshing. Would be perfect here today. Can't wait until the Okanagan peaches are in season.

Y'all are making me crazy with all these mouth watering recipes and pictures geared to make canarylady take notice.
Decisions, decisions, decisions!

I'm copying all these cold soup recipes - they sound wonderful! Here are two of mine that we enjoy every summer (I've also made the borscht in the winter and served hot...both ways are good). Ann

Iced Borscht

1 qt water
8 small to medium beets, cut into quarters
1 Tbsp butter
1 Tbsp corn oil
1 medium onion, chopped
1 clove garlic, minced
3 cups chicken broth
1 Tbsp chopped fresh dill
1 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp white pepper
2 cups buttermilk
1/4 cup sour cream mixed with 1/4 cup plain yogurt for topping
dill sprigs for garnish

Bring water to a boil in a large saucepan. Add the beets and cook for about 30 minutes, or until tender when pierced with a fork. Drain and rinse the beets in cold water. When cool enough to handle, slip the skins off.

Heat butter and oil in a large skillet over medium heat. Saute onion for 5 minutes or until translucent. Add the garlic and cook for 1 minute, then remove from heat. Add the chicken broth, dill, lemon juice, salt and pepper.

Place some broth and some beets in a blender or food processor and puree. Pour the soup into a large bowl and repeat the processing until all of the broth and beets are pureed. Add the buttermilk, stir to blend and chill for several hours. At serving time, pour soup into bowls, top each serving with a tablespoon of the sour cream mixture and garnish with a dill sprig.

You can omit the buttermilk and serve hot with a dollop of sour cream. Serves 8.

source: Picnic by Dee Stovall

Gazpacho

1 qt Clamato juice
1 cup tomato juice
1/2 cup peeled & chopped cucumber (about half a cuke)
1/3 cup sliced green onions
1 Tbsp olive oil
2 Tbsps red wine vinegar
1 Tbsp sugar
1/2 Tbsp dried dillweed
1 or more chopped garlic cloves
1/2 tsp hot sauce (like Texas Pete) or Tabasco
1 avocado chopped (opt. garnish)
1/4 to 1/2 lb small cooked shrimp (opt. garnish)
diced cucumber (opt. garnish)
salt and pepper to taste

In a large bowl pour Clamato juice and cup of tomato juice; stir to blend. Put 1-1/2 or 2 cups (depending on size of your processor workbowl) of this juice mixture into food processor. Add the cucumber, green onions, olive oil, red wine vinegar, sugar, dill, garlic clove and hot sauce in food processor. Puree; then pour into bowl and blend. If it's cold you can serve immediately. Otherwise, cover and chill.

source: adapted from recipe found at Gail's Recipe Swap

Here is another one you might like. Saveur online sends me recipes now and then, and we LOVED this one! Especially since I read that it came fro The French Laundry Restaurant in Napa, I HAD to try it!

SERVES 4
This intense soup from the French Laundry seems to capture the very essence of fresh carrots.
FOR THE SOUP:
3 medium carrots, peeled,
trimmed, and cut into 1" rounds
2 1/2 cups fresh carrot juice
1 tsp. butter
1 tsp. honey
Pinch curry powder
1/2 cup heavy cream
Salt and freshly ground white pepper
FOR THE MOUSSE:
1/4 cup crème frâiche
1 chive, finely chopped
1 small sprig parsley, minced
1 small sprig chervil, minced
1 small sprig tarragon, minced
1. For the soup: Put carrots, 1 1/4 cups of the carrot juice, butter, honey, and curry into a medium pot and bring to a simmer over medium heat. Reduce heat to medium-low and simmer until liquid has evaporated and carrots are very soft, about 1 hour. Add cream, increase heat to medium, and simmer for 3 minutes.
2. Purée carrot mixture and remaining 1 1/4 cups carrot juice in the jar of a blender. Pass soup through a fine sieve into a medium bowl and season to taste with salt and pepper. Cover and refrigerate until chilled.
3. For the mousse: Whisk crème frâiche in a medium bowl until stiff peaks form. Fold in chives, parsley, chervil, and tarragon.
4. Divide soup between 4 chilled soup bowls and place a spoonful of mousse in center of each bowl on top of soup.