Posts Tagged ‘chilled soup’

Unrecipe of the Week

August 14, 2010

It’s the perfect time of year to make Gazpacho, the Spanish spicy tomato based soup that is served cold. The green market is filled with great things, so feel free to improvise!  The secret to this “unrecipe” is to puree the vegetables separately, so the texture stays chunky.

Gazpacho

Chop 2 red peppers, cored and seeded, 4 tomatoes, 1 red onion and 1 large seedless cucumber. Puree each one in a blender or food processor, and put into a large bowl.

Add 3-4 cloves of garlic minced finely.

Add ¼ cup of olive oil, and ¼ cup of white wine vinegar. Mix together and add tomato juice until it reaches the consistency of a thick, chunky soup (about ¾ of a bottle).

Season with coarse salt and pepper to taste.

Chill for several hours or overnight to allow the flavors to combine.

Enjoy!

photo: Glasshouse Images

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Unrecipe of the Week: Chilled Avocado Soup

August 18, 2009

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Craving something creamy and cool to start your meal off right? How about this delicous Chilled Avocado Soup?

4 avocados, peeled, seeded and chopped

12 oz of plain, lowfat yoghurt

juice of one lemon (or to taste)

32 oz. of vegetable broth

salt and pepper to taste

Combine all ingredients and puree in a blender of food processor until semi smooth.

Garnish with diced radishes.

Enjoy!

TIP: Want to know how to keep avocado based dishes from oxidizing, and turning color? Lemon juice helps, and leaving the seed in the bowl of food (just don’t forget to remove it before serving!) is a sure fire way to prevent it. Lastly, placing plastic wrap right on top of the food prevents the discoloration as well.

Photo: Glasshouse Images


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