Luscious Lemon Soup
Ingredients:
2 eggs
1/2 cup sugar
1/8 teaspoon vanilla
Juice and finely grated peel of 1 lemon (about 3 Tablespoons juice and 2 Tablespoons peel)
1 quart buttermilk
1/2 cup vanilla ice cream
Vanilla ice cream for garnish
Shredded lemon peel for garnish
In a large bowl, whisk eggs. Whisk in sugar and vanilla. Whisk in lemon juice and lemon peel. Gradually whisk in buttermilk, then the 1/2 cup of ice cream. Process in 3 batches in a food processor until blended. Pour into same large bowl. Cover and chill for at least 1-1/2 hours. Serve in wine glasses garnished with a scoop of vanilla ice cream and additional lemon peel, if desired.
In the cookbook, they also suggested mint garnish.
Hope it helps.Are there any fairly easy cold soup recipes?
Tomato Avocado Soup
INGREDIENTS
1 ripe tomato, peeled and quartered
2 large avocados - peeled, pitted, and sliced
1 small onion, quartered
1 green bell pepper, chopped
1/4 cup fresh lemon juice
1 quart tomato juice
1 1/4 cups plain nonfat yogurt
salt to taste
1/4 cup chopped fresh chives
cayenne pepper to taste
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DIRECTIONS
Place tomato, avocados, onion, green bell pepper, and lemon juice into the bowl of a food processor, and process until smooth. Pour in 1 cup tomato juice, and process to blend.
Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt. Chill for 2 hours.
Serve in bowls garnished with dollops of yogurt, chives, and a sprinkling of cayenne pepper.
Fruit Soup
1/2 cup minute tapioca
1 cup water
4 cups fruit juice*
4 cups fresh, canned or dried
-- fruit
2 tablespoons honey
1/8 teaspoon salt
1 medium banana sliced
vanilla or almond extract
-- to taste
apricot, pineapple, pear, white grape Cook tapioca in water and juice until it begins to thicken.
Add remaining ingredients, except banana.
If using dried fruit, simmer until soft, Other fruits will be cooked enough when they come to a boil.
Serve hot or chilled with banana sliced on top.
Delicious served alone or over cornbread or whole-wheat toast.
Cool Blueberry Soup
Serving Size : 4
3 tablespoons sugar
1 teaspoon grated lemon zest
1/8 teaspoon allspice
1 cup water
2 12 ounce bags frozen blueberries
1 1/4 cups plain fat-free yogurt
2 tablespoons fresh lemon juice
In small skillet, combine sugar, lemon zest, allspice, and water over
medium heat. Bring to a boil and boil for 1 min to dissolve sugar. Place
frozen blueberries, 1 cup of yogurt, and lemon juice in food processor or
blender. Remove syrup from heat and add to food processor. Pur茅e until
smooth. Refrigerate until serving time. Top each serving with a tbsp of
yogurt. For an attractive presentation, use a knife to pull the yogurt
into a feathery pattern.
Cold Strawberry Soup
2 quarts strawberries
3/4 cup granulated sugar
2 quarts plain yogurt
2 tablespoons chopped mint leaves
1 tablespoon vanilla extract
4 cups Fresca (lemon, lime, grapefruit flavors)
Chopped nuts (optional)
Mash berries and add sugar. Blend together yogurt, tonic soda, mint leaves and vanilla extract. Stir into berry mixture. Chill. Serve cold, sprinkled with chopped nuts if desired.
Makes 1 gallon
Rainbow Peach Soup
1 cup fresh or frozen raspberries, thawed
3 cups fresh or frozen peaches, thawed
3 tablespoons lemon juice
1 cup peach nectar
1 cup (8 ounces) plain nonfat yogurt
1/4 cup granulated sugar, optional
1 teaspoon almond extract
Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate pur茅e.
Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; stir in nectar, yogurt, sugar (if needed if fruit is tart) and almond extract. Cover and refrigerate for 2 hours.
To garnish, drizzle 1 tablespoon raspberry pur茅e in a 3-inch circle on top of each serving. Use a wooden pick to draw six lines toward the center of circle, forming a flower.
Nutritional Analysis: One 1 cup serving equals: 129 calories, 42 mg sodium, 1 mg cholesterol, 31 gm carbohydrate, 3 gm protein, 1 gm fat
Diabetic Exchanges: 1 1/2 fruit, 1/2 skim milk
FRUIT SOUP
1 can diet 7-Up
1 pkg. Knox gelatin
1 lg. can crushed pineapple
1/2 tsp coconut flavoring
1/2 tsp. banana flavoring
1 can orange juice, undiluted
3 grated apples
3 chopped bananas
Mix 7-Up, orange juice and Knox gelatin. Add remaining ingredients. Serves 6 to 8.
Gazpacho!
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