Cold Sweet & Sour Soup
Submitted by jakelley
Chilled sweet and sour cabbage-tomato soup pureed smooth with honey and lemon, finished with orange juice and tofu balls. A vegetarian cold soup that balances tangy, sweet, and savory.
YIELD
6 servingsPREP
15 minCOOK
40 minREADY
9 hrsSweet from honey, sour from lemon, and rounded out with tomatoes and cabbage, this chilled soup hits every flavor note without a single drop of meat stock.
Onions and cabbage get sauteed until soft, simmered with chopped tomatoes and water, then pureed into a silky base that chills overnight.
Right before serving, a splash of fresh orange juice brightens everything up, and tofu balls add a protein-rich element that turns this into a proper light meal.
Garnish with julienned raw cabbage and delicate chervil leaves for crunch and color.
Kitchen Tips
- The 6 to 8 hour chill is essential. The sweet and sour flavors intensify and balance as the soup sits cold.
- Add the orange juice right before serving, not before chilling. It keeps its bright, fresh zing that way instead of going flat.
- Puree until completely smooth. Any chunky bits of cabbage will throw off the elegant, velvety texture this soup is going for.
- Taste after chilling and adjust the lemon-honey ratio. Cold dulls sweetness, so you may need a touch more honey.
Ingredients
Directions
Heat oil and sauté onions until translucent.
Add cabbage and sauté 5 minutes more.
Add tomatoes, water, lemon juice, honey and simmer for 15 to 20 minutes.
Season with salt and pepper and remove from heat.
Pour soup into food processor and purée to a smooth consistency.
Refrigerate for 6 to 8 hours.
Before serving, blend soup with orange juice.
Place tofu balls in a dish and pour soup over the top.
Garnish with julienned cabbage and chervil leaves.
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