Cold Strawberry Jalapeno Soup Recipes

STRAWBERRIES AND JALAPENOS

Steps:

• Toss strawberries in sugar and refrigerate, covered, for at least 30 minutes but preferably overnight.
• Soak jalapenos in 1 cup water with 2 tablespoons lemon juice for 30 minutes (15 minutes if you want more bite); drain.
• Add jalapenos and remaining 2 tablespoons lemon juice or the optional orange liqueur to the strawberries, toss and let stand 15 minutes.
• Toss in lemon zest right before serving. Spoon over ice cream and serve.
• Keep refrigerated in an airtight container (but allow to come closer to room temperature before serving).

COLD STRAWBERRY JALAPENO SOUP

Steps:

• Put everything except for mint leaves into blender. Blend until smooth.
• Taste, if you like it really tangy, you might want to add a little more balsamic vinegar.
• Pour into bowls and garnish with mint leaves on top. Serve immediately.
• Variation: Use 1 c frozen strawberries + 1 c frozen green grapes instead of 2 c frozen strawberries.

COLD STRAWBERRY SOUP

Steps:

• In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill.
• Serve with garnish of mint leaves

JALAPENO SOUP

Steps:

• Cut the chicken into large strips.
• Heat the stock in a large saucepan,adding chicken strips and pepper and simmer over low heat for 5 minutes to heat the chicken through and release the flavor of the pepper.
• Cut the avocado in half,remove the pit and peel.
• Slice avocado flesh into neat strips.
• Using a slotted spoon,remove pepper from the stock and discard.
• Pour soup into warm serving bowls,distributing chicken evenly between them.
• Carefully add a few avocado slices to each bowl.

STRAWBERRY GAZPACHO

Steps:

• Blend 3 pints strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, and 1/4 cup parsley in a blender on high speed until pureed, about 30 seconds. Pour the pureed mixture into a large bowl.
• Stir 1 pint strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, 1/4 cup parsley, green onions, jalapeno pepper, red wine vinegar, lemon juice, olive oil, salt, garlic, tarragon, basil, hot pepper sauce, and black pepper into the pureed strawberry mixture. Spread avocado cubes over the top of the gazpacho.
• Cover the bowl and chill gazpacho thoroughly, at least 2 hours, before serving.

COLD CANTALOUPE SOUP

Steps:

• Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
• Add lime juice and blend briefly. Season with salt to taste and blend again.
• Refrigerate until ready to serve, or serve at once. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.

CREAMY ROASTED JALAPENO SOUP

Steps:

• In a heavy-bottomed pot over medium high heat, melt butter. When foaming, add onion, garlic and bell pepper and saute until softened, about 8 minutes.
• Stir in flour to make a roux (flour/fat paste). Stir for about 3 minutes, or until all flour is incorporated and mixture has turned a light brown.
• Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
• Stir in jalapenos and cook for a minute. Blend mixture, either in a regular blender and returning to the pot, or right in the pot with a stick blender.
• Add cheese to soup and stir until melted. Add salt to taste (always taste first!), then add freshly ground black pepper to taste. Stir well.
• Serves 8. Garnish each bowl with chopped parsley and a sprinkle of cayenne pepper. Enjoy!

CREAM OF JALAPENO SOUP

Steps:

• Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
• Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
• Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
• Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.

CHILLED STRAWBERRY SOUP

Steps:

• Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.