Cold Cucumber And Yellow Pepper Soup With Crab Meat And Chives Recipes

COLD CUCUMBER AND YELLOW PEPPER SOUP WITH CRAB MEAT AND CHIVES

Cold Cucumber and Yellow Pepper Soup with Crab Meat and Chives image

Categories Blender Quick & Easy Yogurt Crab Cucumber Bell Pepper Summer Chill Chive Gourmet

Yield Serves 6

Number Of Ingredients 13

Ingredients

For Soup
2 medium cucumbers, peeled, seeded, and chopped (about 3 cups)
2 medium yellow bell peppers, chopped (about 1 cup)
2 cups 1-inch cubes honeydew melon
1 1/2 tablespoons finely chopped shallot (about 1 large)
1 fresh jalapeño chili, or to taste, seeded and chopped (wear rubber gloves)
1/2 cup plain yogurt
3 tablespoons fresh lemon or lime juice, or to taste
1/2 pound lump crab meat, picked over
1 tablespoon extra-virgin olive oil
2 teaspoons white-wine vinegar, or to taste
3 tablespoons finely chopped fresh chives, or to taste
Garnish: finely diced yellow bell pepper and 2-inch pieces fresh chives

Steps:

Make Soup: In a blender purée soup ingredients with salt and pepper to taste until smooth. Force soup through a fine sieve into a bowl and chill, covered, 4 hours, or until very cold. Soup may be made 1 day ahead and chilled, covered.
Just before serving, in a small bowl toss crab with oil, vinegar, and salt and pepper to taste.
Divide crab mixture among 6 soup bowls, mounding it in center, and ladle soup around it. Sprinkle each serving with finely chopped chives and garnish with diced yellow pepper and chive pieces.

SUPERB YELLOW PEPPER SOUP

Superb Yellow Pepper Soup image

I first tasted this sunny-looking soup with yellow peppers at a luncheon hosted by a good friend. It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer. -Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

Ingredients

6 medium sweet yellow peppers, cut into 1-inch pieces
1 large onion, diced
1 medium potato, peeled and quartered
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon butter, optional
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 cup buttermilk
Sour cream and minced chives, optional

Steps:

In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.

Nutrition Facts :

CHILLED YELLOW PEPPER SOUP WITH CHIVES

Chilled Yellow Pepper Soup with Chives image

Categories Soup/Stew Blender Food Processor Garlic Onion Lunch Bell Pepper Chill Chive Sour Cream Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes about 17 cups, serving 16 as a first course

Number Of Ingredients 8

Ingredients

5 medium onions, sliced (about 6 1/2 cups)
1/2 stick (1/4 cup) unsalted butter
6 large garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt (about 2 1/2 tablespoons)
1/2 cup dry white wine
9 pounds yellow bell peppers, cut into 1-inch pieces (about 17 1/2 cups)
4 cups chicken broth or water
1 cup sour cream
Garnish: 1/2 cup chopped fresh chives

Steps:

In a 6-to-8 quart kettle cook onions in butter over moderate heat, stirring occasionally, 5 minutes. Stir in garlic paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced to about 1 tablespoon. Stir in bell peppers and broth and simmer, covered, until peppers are tender, 20 to 25 minutes.
In a blender or food processor purée mixture in batches (use caution when blending hot liquids) until smooth and transfer to a large bowl. Season purée with salt and pepper and cool completely. Chill soup, covered, until cold, at least 4 hours, and up to 2 days. Whisk in sour cream and season with salt and pepper.
Garnish soup with chives.

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