Chilled Tomato And Vodka Soup Recipes

CHILLED TOMATO SOUP

Steps:

• Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
• Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
• Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.

CHILLED TOMATO AND VODKA SOUP

Steps:

• Remove cores from tomatoes, then drop them into boiling water for 1 minute. Let cool slightly then peel off skins and chop.
• Dice celery, green onions and jalapeno pepper. Put all these ingredient inot a blender. Add vodka and lemon juice. Blend.
• Add tomato juice and horseradish. Blend again, then season.
• Chill. Serve sprinkled with fresh chives.

TOMATO VODKA SOUP

Steps:

• In a large stock pot, heat the butter and add garlic and onion. Saute until onion is clear. Add the tomatoes and paprika bring to a heavy simmer, turn down heat, cover, and simmer for 15 minutes. Add the vegetable stock, cover, and simmer for 45 minutes. Strain the soup into another pot and force through a sieve Discard the solids.
• Return the soup to a simmer. In a small bowl combine the sour cream and the flour, mixing thoroughly. Whip this mixture into the soup until it's smooth and lump free. Simmer uncovered for 15 minutes to reduce and thicken a bit. Add salt and pepper. When ready to serve, add the vodka and serve immediately.

CHILLED HERBED TOMATO SOUP WITH CITRUS AND SPICE

Steps:

• Heat oil in heavy large pot over medium-low heat. Add tomatoes with their juice, shallots, lemongrass, ginger and garlic; simmer until liquid evaporates, about 12 minutes. Add honey and simmer until mixture is very thick, stirring frequently, about 8 minutes. Add chicken stock and next 5 ingredients. Simmer 30 minutes.
• Working in batches, strain soup into large bowl, pressing on solids to release juices. Discard solids. Season soup with salt and pepper. Chill soup at least 8 hours.
• Stir lemon juice and aquavit into soup. Garnish with arugula.

TOMATO-VODKA SOUP

Steps:

• In a skillet, saute onions and garlic in olive oil and butter over medium high heat for 1 minute In a slow cooker, add vegetable broth, tomatoes, tomato sauce, vodka, salt and sugar. Then add the sauteed onions and garlic. Cover and cook on high heat for 5 hours.
• Puree the soup in batches, then stir in half-and-half.
• Cover and cook for an addition 20 minute on low heat setting.