Place the torn up sourdough bread in a small bowl and add water soak for 5 minutes. Cover tightly and refrigerate at least 4 hours or overnight. We chose to go a more traditional route using a tomato base but you can jazz it up the way you wish. Take a paring knife and cut an x on the top or sides of the tomato. Squeeze all the water out and place in a blender.
I have been making cold soup recipes for a long time now. Ingredients 2 cups fresh pineapple in 1 4 inch dice 2 cups pineapple juice 2 tablespoons extra virgin olive oil 1 seedless cucumber cut into 1 4 inch dice 1 small red bell pepper seeded and cut into 1 4 inch dice 1 small onion cut into 1 4 inch dice. Bring 2 quarts of water to a boil in a medium soup pot. Pineapple cucumber gazpacho with shrimp 3 cups chopped pineapple from about 1 2 pineapple plus 1 cup sliced pineapple for garnish 1 large cucumber peeled seeded and chopped 1 1 2 cup pineapple juice 2 tablespoons extra virgin olive oil 2 tablespoons lime juice 1 jalapeño pepper halved and. Cover and refrigerate until cold at least 2 hours or up to 6 hours.
Cover and refrigerate for 2 to 24 hours. Chilled soups can come in a variety of flavors based on if you use savory vegetables or sweet. Directions in the bowl of a food processor combine the pineapple cucumber and onions. Combine ingredients in a large food processor or blender and pulse to desired consistency. What is cold soup.
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They are the perfect summer soup. Combine the red and. Cover and refrigerate for 2 to 24 hours. I have been making cold soup recipes for a long time now. Place the torn up sourdough bread in a small bowl and add water soak for 5 minutes.
