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1-48 of 112 results for "soup chiller" Results. Price and other details may vary based on product size and color.. Dip Chiller Bowl - LARGE 30oz - Durable Stainless Steel - Ice COLD & Boiling HOT - Ice Chilled Serving Cooler Set For Beverages, Party, Bar, Salsa, Salad, Food (Stainless Steel 1-Pack, 30oz).

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Rapi-Kool® Plus Cold Paddles from San Jamar are a versatile and efficient way to quickly and safely cool soups, stews and other hot liquids. Rapi-Kool® Plus helps chill foods from the inside-out, minimizing time-temperature abuse and bacterial growth. Simply fill with water and freeze ahead, or fill with ice and water for immediate use.

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Simply fill the soup chiller with water and place it in your freezer to create a frozen paddle, or fill the container with chopped ice to reduce chilling time. To quickly cool hot soups, stews, or beverages, use cooling ice paddles as stirrers to lower the temperature of your foods. Place a soup chiller in your pot or use it as a stirrer to.

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See how the Stock Chiller system can make a difference in your restaurant kitchen or commissary. Consistently chill soups and stocks in minutes, not hours. Exceed HAACP requirements for food chilling times through the temperature danger zone. Impress your local health inspector. Reduce or eliminate the spread of food borne illness by.

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Preparation. Step 1. Put 1 cup water, the avocados, yogurt, lime juice, olive oil, salt and pepper to taste, cilantro (or parsley) and jalapeño in a blender. Purée until smooth. Taste for seasoning and chill well. Step 2. Before ready to serve, thin with more water to taste (thicker for soup, thinner to drink). Step 3.

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Chilled Radish-and-Avocado Soup. This effervescent soup has a peppery bite from radishes, hot sauce, and chili powder, which is balanced by creamy avocados, buttermilk, and a little honey. Cold sparkling water is not a typo in the ingredient list. It brings just a hint of bubbly interest to the palate with each spoonful.

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Martha's take on chilled soup features individual corn custards in each bowl. (The soup is delicious without the savory custard, too.) The recipe uses just a few ingredients and gets maximum flavor from the corn, using the corn cobs for a simple stock and pureeing the corn kernels and "milk" along with sautéed onion for a silky-textured soup.

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Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours. Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

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2 Ratings. Summer Watermelon Gazpacho. 4 Ratings. Tomato Cold Soup with Parmesan Cheese Ice Cream. 4 Ratings. Chilled Kale and Potato Soup. 1 Rating. Chilled Carrot and Tomato-Mint Soup. Chilled Coconut-Honeydew Soup.

While you can make it with pesto from a jar, the difference when you

4. Chilled Avocado Soup. This chilled avocado soup is ideal to whip up if you don't feel like turning on the stove. This recipe is made with avocados, broth, sour cream, cilantro, and lime. To top it all off, add tomatoes, bacon, and green onions.

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Shop for San Jamar cooling paddles or a soup chiller at WebstaurantStore. Order today for fast shipping, wholesale pricing and superior service.

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Cook the onions, garlic and carrots in olive oil until softened and just starting to brown, about 15 minutes. Add the tomatoes, water, orange juice, sugar, salt, and basil. Bring to a boil. Cover and simmer for about 25 minutes. Purée the soup using a hand-held immersion blender (or in batches in a blender) until completely smooth.

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The smooth plastic is also easy to clean, and many of them are even dishwasher safe. For home use, look for the smallest sized ice paddles - usually 64 ounces (or 2 quarts). They're readily available and affordable at any restaurant supply store or online: • San Jamar Rapi-Kool Cold Paddle, $20 from Wasserstrom.

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Gazpacho is a refreshingly chilled, summer soup, usually made with a pureed mixture of fresh tomatoes and other garden vegetables, olive oil, breadcrumbs garlic. You can even stir in cold shrimp or crab to make this a more complete meal. The gazpacho is even better when prepared one day ahead and stored in the refrigerator, which allows the.

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All you need to do to make this quick summer soup: Put cucumber, tomatoes, basil, celery, red pepper, garlic, lemon juice, olive oil, and vinegar in a food processor. Blend, adding a little water.

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Roughly chop two of the cucumbers and put them in a blender with the garlic and chilli. Add the yoghurt and creme fraiche or soured cream, and blitz until fairly smooth. Roughly chop the leaves of.