Florida Chilled Citrus Fruit Soup Recipes

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.

CHILLED AVOCADO CITRUS SOUP

Steps:

• Cover the chopped onion with salt for 20 to 30 minutes.
• Rinse the salt completely off the onion, drain and squeeze off excess water.
• Mix salt, black pepper, orange juice, lime juice, garlic and sugar. Stir to mix well.
• Add olive oil/soybean oil and mix well.
• Add the diced avocado, mushroom, tomatoes and onion. Stir gently now to mix well.
• Let chill for 1 hour before serving.
• When serving, add 1 Tablespoon of chopped cilantro to soup and stir to mix.

FLORIDA CHILLED CITRUS FRUIT SOUP

Steps:

• Note: Cherries should be stemless and seedless. Lemon and Orange should have rind left on, seeds removed.
• Puree the first 5 ingredients in food processor with steel blade. Put in a large container and add water.
• Puree orange sections. Add the large container.
• Process the lemon and orange with rind to a find texture and add to container.
• Stir in rest of the ingredients.
• Chill for 2 hours and serve.
• Based on 6 ounce servings. Refrigerate leftovers.
• Divides nicely. Freezes nicely.