Anyone have any good cold soup recipes?

Hot soup is not good for my wisdom teeth-so I'd like some healthy cold soup ideas please!


Not with rice or small pieces that can get stuck in my teeth please!


Thank you!Anyone have any good cold soup recipes?
Pretty Peach Soup --








.INGREDIENTS


1 cup fresh or frozen raspberries, thawed


3 cups fresh or frozen peaches, thawed


3 tablespoons lemon juice


1 cup peach nectar


1 cup plain yogurt


1/4 cup sugar


1 teaspoon almond extract








..DIRECTIONS


1.Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; sit in nectar, yogurt, sugar if needed (if fruit is tart) and extract. Cover and refrigerate for 2 hours.





2.To garnish as shown in the photo, drizzle 1 tablespoon raspberry puree in a 3 in. circle on top of each serving. Use a toothpick to draw six lines toward the center of circle, forming a flower.








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Honeydew Soup --








.INGREDIENTS


3 cups cubed honeydew


1/2 cup white grape juice


1 tablespoon sugar








..DIRECTIONS


1.In a blender, combine all ingredients; cover and process until smooth. Transfer to a bowl. Cover and refrigerate until chilled.








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Cool Raspberry Soup --








.INGREDIENTS


20 ounces frozen raspberries, thawed


1 1/4 cups water


1/4 cup white wine


1 cup cran-raspberry juice


1/2 cup sugar


1 1/2 teaspoons ground cinnamon


3 whole cloves


1 tablespoon lemon juice


1 (8 ounce) container low-fat raspberry yogurt


1/2 cup sour cream








..DIRECTIONS


1.In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat.





2.Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.








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Zucchini Soup --








.INGREDIENTS


2 tablespoons margarine


2 onions, chopped


2 potatoes, peeled and diced


8 zucchinis, chopped


1/4 teaspoon dried thyme


1/4 teaspoon dried rosemary


1/2 teaspoon dried basil


1/4 teaspoon ground white pepper


4 cups chicken broth


1 cup whole milk


1/4 cup dry potato flakes


1 tablespoon soy sauce


4 tablespoons chopped fresh dill weed








..DIRECTIONS


1.In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.





2.In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.





3.When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.








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Creamed Broccoli Soup --








.INGREDIENTS


3 tablespoons butter


1 onion, chopped


4 large carrots, chopped


1 clove garlic, chopped


4 cups water


4 tablespoons chicken bouillon powder


1 pound fresh broccoli florets


2 cups half-and-half


3 tablespoons all-purpose flour


1/4 cup ice water


1 tablespoon soy sauce


1/2 teaspoon ground black pepper


1/4 cup chopped parsley








..DIRECTIONS


1.Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.





2.In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.





3.In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.





4.In a cup, mix flour with 1/4 cup cold water to form a thin liquid.





5.Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.Anyone have any good cold soup recipes?
Cold Cucumber Soup





Ingredients





* 2 large cucumbers, peeled and seeded


* 1 1/4 cups nonfat sour cream


* 1 cup low sodium chicken broth


* 1 small onion, cut into wedges


* 4 sprigs fresh parsley, stems removed


* 2 sprigs fresh dill or 1 teaspoon dill weed, stems removed


* 1 tablespoon lemon juice


* 1/4 teaspoon white pepper





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