Cold soup for hot days in Alabama

Tomato Bisque

2 cups chopped onions
2 cloves garlic, minced
2 T oil
2 1 lb cans tomatoes
2 beef buollion cubes
1 t dill
1/2 t salt
Tobasco
3/4ths cup mayonnaise
11/2 cup sour cream

Sauté  onions and garlic in oil over low heat. Add tomatoes, buollion, 
dill, salt and tobacco.  Simmer 10 minutes.  Cool and add mayonnaise
and sour cream.  Proccess in food processor until smooth.  Chill before
serving. Best to use tomatoes from the garden if available. Serve with 
tiny gold fish for an appetizer.  Experiment a little with more or less garlic, 
dill, etc.

Chicken Orzo Soup

Chicken Orzo Soup

I quadruple this for 8-10 people

3 ounces boneless skinless chicken breast, cut into bite-size 

1 can (14-1/2 ounces) fat-free reduced-sodium chicken broth

1 cup water

2/3 cup shredded carrot

1/3 cup sliced green onion

1/4cup uncooked orzo pasta

1teaspoon grated fresh ginger

2 teaspoons lemon juice

Dash black pepper

Spray medium saucepan with cooking spray. Heat over medium-high heat. Add chicken. Cook and stir 2 to 3 minutes or until cooked through. Remove from saucepan and set aside.

In same saucepan, combine broth, water, carrot, green onion, orzo, ginger and turmeric. Bring to a boil. Reduce heat and simmer, covered, 8 to 10 minutes or until orzo is tender. Stir in chicken and lemon juice; cook until hot. Season to taste with pepper.

(This reminds me of the Chicken Orzo soup at Zoe's)