Date: Mon, 16 Aug 93 09:31:25 +0200
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From: camille@katia.inria.fr (Camille Benachour) GASPACCIO ========= (serves 4) You need: --------- a salad bowl a mixer Ingredients: ------------ 1 cucumber 4 tomatoes 1/2 red pepper 1 tsp of olive oil 1 little head of garlic salt pepper tabasco Instructions: ------------- Peel the cuncumber, dice the cuncumber the tomatoes and the red pepper and gather it in the salad bowl with the garlic. Mix it until you have a soup. Add the spices (salt, pepper, tabasco, olive oil ...). Keep fresh until the service. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mblum@chaos.cs.brandeis.edu (Sharon Astyk) GAZPACHO ======== Ingredients: ------------ 1 large can of tomato juice about a cup of bread crumbs 1 green bell pepper 1 yellow bell pepper fresh hot peppers to taste 1 sweet onion lots and lots of garlic as much fresh coriander as can handle fresh basil one or two really ripe fresh tomatos spices to taste including cumin, paprika and thyme salt to taste sugar to taste the juice of a couple of lemons and/or limes Instructions: ------------- Put all of the bread crumbs, the garlic, 1/2 of the green pepper, the hot peppers (I recommend habaneros, but only if you like it really deadly), about half of the coriander, half of the basil. 1/2 the tomatos, all the spices and the citrus juice, and enough of the tomato juice to moisten the whole thing. Puree. Pour in bowl. Add the rest of the tomato juice, coriander, basil and vegetables in a dice. Let sit in the fridge for an hour or so. Eat. This is just a basic recipe, but a true gazpacho merely had bread crumbs and liquid, and I have a recipe for a white gazpacho with just white wine and grapes that I'll post if there is any interest. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jgostin@mal-s1.gatech.edu (Jill Gostin) Source: Gourmet ROASTED YELLOW BELL PEPPERS AND TOMATO SOUP =========================================== (Makes about 6 servings) 1. Pepper Soup: --------------- Ingredients: ------------ 6 yellow bell peppers, roasted and chopped coarsely 3 tblsp shallots 1 tsp thyme 1 tblsp unsalted butter 1.5 cups chicken broth plus a little extra 0.5 cup heavy cream Instructions: ------------- In a heavy saucepan, melt the butter and saute the shallots with the thyme until the shallots are soft. Add the chopped pepper and 1.5 c. chicken broth. Simmer covered for 12-15 minutes, until peppers are very soft. Puree in food processor. Pour back in saucepan and whisk in the cream. Add chicken broth to get desired consistency (I added about an extra tablespoon of broth). You can either use it now, or refrigerate and reheat later. 2. Tomato Soup: --------------- Ingredients: ------------ 3 lbs Roma tomatoes 3 cloves garlic 3 tbsp shallots 1 tsp oregano 1 tbsp butter 1.5 cups chicken broth plus a little extra 0.5 cup heavy cream Instructions: ------------- Quarter tomatoes. Place skin side down in two jelly roll pans. Put garlic cloves in one of the pans, also. Bake at 350 degrees for 45 minutes. Cook shallots and oregano in butter, then add the tomatoes and garlic (removed from cloves and crushed) and the 1.5 cups of chicken broth. Simmer 15 minutes. Puree, then whisk in cream. Add chicken broth to get desired consistency (should be same consistency as pepper soup). Either refrigerate or use it now. To Serve: --------- Take two cups and half-way (or more) fill one with pepper soup and the other with tomato soup. From opposite sides of the individual serving bowl, pour the soups in simultaneously. You'll end up with yellow soup in one half of the bowl and red in the other half. Then drizzle the top with some heavy cream that has been beaten with chopped jalapeno and a little garlic (strain it before drizzling). Beautiful, and it tastes great, too! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: frdm@slib1620selu.edu (Patricia Friedman) TOMATO POTATO SOUP ================== Ingredients: ------------ 10 medium potatoes, peeled and cubed 1 can tomato paste 4 to 5 tblsp flour 3 tblsp sour cream milk salt to taste Instructions: ------------- Cover potatoes with water. Add a little salt and boil until tender. Dilute tomato paste with a little water and add to potatoes. Mix in a small bowl or cup, flour and just enough milk to form a paste. Stir ntil smooth. Add sour cream; stir until blended, then add more milk. Stir and pour into soup. Simmer for 20 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jongleur@aol.com
TOMATO WILD RICE SOUP
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Ingredients:
------------
1 medium onion, chopped finely or grated.
2-4 carrots, chopped.
2-4 stalks celery, chopped.
3 tblsp butter
2 tblsp olive oil
1 28oz can crushed tomatoes and either another small
can or 2-4 diced fresh tomatoes.
2 cup vegetable or chicken stock
1/2 cup wild rice
(1/2 cup pearl barley for thicker soup/stew)
Spices: salt, pepper, and at least 2 tblsp fresh chopped basil
Instructions:
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Brown vegetables in large pot with butter and olive oil. Add tomatoes.
Add stock and wild rice. (add pearl barley) Bring to a boil.
Simmer gently, covered, until rice fluffs and opens (about 1 hour).
Season. If the soup is too thick for you, add stock. Very good with
french bread and mushrooms in cream.
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