Ingredients:
10 Large ripe tomatoes (peeled and seeded)
1 Green pepper, seeded
1 Red pepper, seeded
1 C. Chopped cucumber
1 C. Chopped onion
1 Clove of garlic, chopped
1/4 C. Olive oil
3 T. Lemon or lime juice
1 T. Balsmic Vinegar
2 T. Fresh herbs, chopped
Worcestershire sauce
Salt
Fresh fround black pepper
Sugar
Tomatoe juice
Procedure:
In a food processor purée tomatoes, peppers, cucumber and onion
to desired consistancy
Pour the puréed ingredients into a large pot or mixing bowl
Stir the garlic, oil, lemon juice, vinegar and herbs into the
puréed ingredients
Season to taste with the remaining ingredients, thinning the thickness
of the soup with tomatoe juice
Refrigerate for service and serve cold
Garnish with crushed ice and spigs of fresh herbs
Notes:
Gazpacho is a Spanish soup made with cucumber, tomatoe, onion, red
pepper and brean crumbs, seasoned with olive oil and garlic and served
ice cold
It is sometimes served with garlic croutons
Its name, of Arabic origin, means "soaked bread"
Traditionally prepared in a large clay bowl which gives it a
characteristic taste
Gazpacho originally came from Seville but there are numerous variants
Be sure to serve this soup as for all other cold soups, ice cold and
garnished with crushed ice
Chill the serving bowl prior to service
Ingredients:
2 C. Seeded cucumber
1 Clove minced garlic
2 T. Fresh dill
1 C. Plain yogurt
1 C. Sour cream
Salt
White pepper
Procedure:
Put all ingredients in a food processor and purée
Season with salt and pepper
Notes:
Cucumbers are the fruit of an annual climbing plant of the gourd
family, which may be eaten raw or cooked
This recipe can be garnish with fresh dill, crushed ice, etc.
Be sure to serve this soup ice cold.
Ingredients:
2 C. Sliced onions
4 T. Olive oil
6 C. Beef stock
1/2 C. Port wine
1 Clove of garlic minced
1 T. Thyme
1 T. Basil
Salt
Fresh ground black pepper
Croûtons
Mixture of grated parmesan swiss and mozza. cheese
Procedure:
Sauté onions in oil until they are brown, stirring
occasionally.
Deglaze with the wine.
Add beef stock, garlic and herbs, simmer for 20 to 30 minutes.
Season with salt and pepper to taste.
Pour into onion soup bowls add croûtons top with cheese and
broil until cheese is melted and starts to brown
Notes:
Croûtons and cheese optional.
Deglaze is when you add the wine; it takes all the brown off the
bottom of the pot (that's were all the flavour is)
Ingredients:
1/4 C. Butter
1/4 C. Flour
1/2 Onion diced
2 C. Vegetables of your choice (See Notes!)
5 C. Chicken stock
Salt
Pepper
Procedure:
In a sauce pot melt butter and sauté onions and veg.
Add flour and cook for 3 mins. stirring a few times
Add chicken stock 1 cup at a time stirring so that lumps do not occur
Season with salt and pepper
Finish with cream
Notes:
You can use whatever veg. you want such as:
- Broccolli
- Cauliflower
- Carrot
- Leek and potato
- And so on
Name your soup after what ever veg. you use.
Duet Of Pea With Tarragon And
Sweet Red Pepper Soup:
Part 1, Pea With Tarragon
Soup:
Ingredients:
3 Large potatoes, peeled and chopped
3 Lbs. Frozen peas
Chicken stock
2 T. Fresh tarragon, chopped
Salt
White pepper
Procedure:
Cook potatoes and peas in enough chicken stock just to cover them
Add tarragon, purée, strain and then season to taste
Set to the side for further use
Notes:
This is one of the few times when I feel a frozen ingred. is better
than fresh
Do not over cook as the peas will lose colour and the final product
will not be as bright
Continue on to part 2, below
Part 2, Sweet Red Pepper
Soup:
Ingredients:
4 Red sweet peppers, seeded and chopped
12 Tomatoes, chopped
1/2 C. Lemon juice
1 T. Fresh ginger, minced
Salt
White pepper
Procedure:
Over medium heat cook red pepper, tomatoes ang ginger until peppers
are soft
Purée, strain and season to taste
Notes:
Reheat the two soups separately, then pour them into a bowl, one on
each side, at the same time
The soup should be 1/2 green and 1/2 red
