Chilled Green Soup With Feta Recipes
CHILLED GREEN SOUP WITH FETA
Serve this chilled green soup as part of a summer menu. No cooking is required - simply whizz up the ingredients to make a refreshing, nutrient-packed meal
Provided by Esther Clark
Categories Lunch, Soup, Starter, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Put the feta in a bowl and pour over the olive oil, coriander seeds, chilli and lemon zest. Set aside.
- Tip the remaining ingredients (except the seeds) into a food processor and blitz until smooth. Season. Add 50-100ml cold water and blitz again to loosen. Chill for up to 1 hr.
- Pour into four bowls and top with the feta, marinating liquid and seeds.
Nutrition Facts : Calories 394 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
WATERMELON AND FETA CHEESE SUMMER SOUP RECIPE
Here is how to prepare a delicious Watermelon and Feta Cheese Summer Soup. This delightfully refreshing cold soup can be served as an appetizer or thirst-quenching snack, perfect for cooling off in the summer months. The taste and texture of cool watermelon is complimented by cucumber and tangy feta cheese, combining the worlds of salty and sweet.
Provided by LifeStyleWebTV
Categories Low Protein
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Chop the watermelon.
- Dice cucumbers.
- Blend the watermelon.
- Strain through a nylon mesh sieve to remove seeds.
- Add diced cucumber.
- Chill well until ready to serve.
- Pour chilled soup into cocktail glasses or glass bowls.
- Crumble feta cheese on top.
- Garnish with mint leaves.
- Bon Appétit!
Nutrition Facts : Calories 398.9, Fat 4.9, SaturatedFat 2.4, Cholesterol 12.6, Sodium 172.8, Carbohydrate 91.3, Fiber 5.3, Sugar 73.1, Protein 9.9
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GREEN PEA & ASPARAGUS SOUP WITH FETA, MINT & PITA …
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Cuisine American, GreekTotal Time 50 minsCategory SoupsCalories 289 per serving
- In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, 6-7 minutes.
- Add 2-1/4 cup of the peas, the asparagus, chicken broth, salt and pepper; increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes, until vegetables are very tender.
- Add the honey, 1/3 cup of the feta, lemon juice and mint. Using a hand-held immersion blender, purée the soup until smooth (it's okay to leave it a bit chunky if you like). If you don't have an immersion blender, cool the soup slightly, then purée in a blender in batches. Be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape. Taste and adjust seasoning with salt, pepper and more lemon if desired.
- Add the remaining 1/2 cup of frozen peas and simmer until warmed through. Ladle the soup into bowls and garnish with the remaining feta, mint and pita croutons. Serve hot or cold.
CHILLED TOMATO SOUP WITH FETA AND OLIVES | LEITE'S CULINARIA
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5/5 (2)Total Time 1 hrCategory LunchCalories 166 per serving
- To make the chilled tomato soup, bring a large pot of water to a boil. With a sharp knife, make an “X” in the bottom of each tomato. Plunge the tomatoes into the water and cook for 1 minute. Drain and set aside until cool enough to handle. Using your fingertips, slip off and discard the skins and remove the seeds. Roughly chop the tomatoes and place them in a bowl along with their juices.
- Heat the oil in a large pot over medium heat. Add the onion, leek, fennel, celery, red pepper, garlic, and bouquet garni. Cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Reduce the heat to medium-low, stir in the tomato paste, and cook for another 2 minutes. Add the chicken or vegetable broth, bring to a boil, and simmer for 20 minutes. Add the chopped tomatoes and their juices, return to a boil, then lower the heat and gently simmer for 5 minutes. Remove from the heat and let cool. Transfer to a large bowl, cover, and refrigerate until cold, 1 to 2 hours.
- Remove and discard the bouquet garni. Purée the soup in a food processor or blender, working in batches if necessary, until smooth. (You’ll have about 7 cups.) Season to taste with hot sauce, celery salt, and salt and pepper. Cover and chill until ready to serve. (The soup will keep in the refrigerator, tightly covered, for up to a few days.)
- To serve, ladle the soup into individual bowls or one large serving bowl and garnish with the feta, olives, basil, a few chopped tomatoes or halved Sun Gold tomatoes, and a drizzle of olive oil.
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