Best Chilled Lemon Soup Recipes

CHILLED ZUCCHINI SOUP WITH LEMON-CUMIN SHRIMP AND CILANTRO CREAM

Steps:

• For cilantro cream:
• Whisk sour cream, cilantro, and garlic in small bowl to blend. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For shrimp:
• Combine all ingredients in medium bowl. Cover and chill at least 4 hours or overnight. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• For soup:
• Heat oil in heavy large pot over medium heat. Add onion; sauté until tender, about 8 minutes. Add garlic; stir 1 minute. Add zucchini; stir to coat. Stir in broth; bring to boil. Cover, reduce heat to mediumlow, and simmer until zucchini is tender, about 10 minutes. Cool to lukewarm. Add chopped cilantro. Working in batches, puree soup in blender until smooth.
• Transfer soup to large bowl. Season to taste with salt and pepper. Cover and chill until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Divide soup among bowls. Top each with shrimp, dividing equally. Spoon dollop of cilantro cream over each, garnish with cilantro sprigs, and serve.

CHILLED YELLOW SQUASH AND LEEK SOUP WITH CORIANDER AND LEMON CRèME FRAîCHE

Steps:

• Heat oil in heavy large saucepan over medium heat. Add leek and coriander and cook until almost tender, stirring often, about 6 minutes. Add squash; sprinkle with salt and pepper and sauté until squash begins to soften, about 3 minutes. Add broth. Bring to boil, reduce heat to medium, and simmer uncovered until vegetables are soft, about 10 minutes. Working in batches, puree soup in blender until smooth. Transfer to bowl and chill uncovered until cold, about 3 hours. Season with salt.
• Whisk crème fraîche and grated lemon peel in small bowl. Divide soup among bowls, drizzle with lemon crème fraîche, and serve.

CHILLED LEMON CUCUMBER AND YOGURT SOUP

Steps:

• In food processor or blender, puree half of the cucumber, scraping down sides of bowl as necessary. Blend until smooth, about 20 seconds.
• In a serving bowl, combine the pureed cucumber, yogurt, buttermilk, olive oil, garlic, fresh chives and dill, and pepper flakes. Stir to mix well.
• Cut the remaining cucumber into 1/8 inch small dice. Stir into the pureed soup mixture and then stir in enough water or stock so that the soup is thin but not watery.
• Add the salt and pepper and stir well. Refrigerate several hours and until well chilled.
• Ladle soup into individual bowls and garnish with toasted nuts, a drizzle of lemon juice and a sprinkle of cayenne. Add an ice cube to each bowl to keep soup chilled.

CHILLED CANTALOUPE SOUP WITH LEMON AND GINGER

Steps:

• Place butter, honey, ginger root and lemon peel in small bowl. Microwave 45 seconds until butter melts. Stir to blend.
• Transfer mixture into blender. Add melon chunks and puree until smooth. Stir in milk. Transfer to bowl, cover and chill 4 hours.
• Garnish with mint sprig diced melon.

CHILLED LEMON SOUP

Steps:

• Simmer the stock, cider & rice in a covered pot with salt, pepper & lemon rind for 40 minutes.
• Puree & return to the pot.
• Mix in the lemon juice & simmer gently.
• Cool & skim any fat that might appear on the surface.
• Chill.
• Sprinkle with the chives & garnish each bowl with a slice of lemon.
• Serve.