Another one that sounds good: Chilled Carrot Soup with Cumin and Lime

Sweet Red Pepper Soup

This was presented as part of a class on catering at the Montgomery College. It was so good, I incorporated it into my own cooking classes here at the Gaslight Inn.

On rare occasion, red peppers (or you can use yellow - never green) are on sale. I buy a case, make the base and freeze for future use.

4 large red bell peppers, seeded and ribs removed, chopped
1/2 Cup chopped onion
1/4 Cup peeled, chopped apple
1/4 Cup peeled, chopped carrot
1 Tbsp. vegetable oil

Sautee, stirring frequently, for 5 to 7 mmutes, until the onions are
translucent but not browned. Then add:

4 cups chicken stock or vegetable stock

Bring to boil over high heat. Reduce heat and simmer, partially covered for
25 min.

Puree soup in a blender or food processor fitted with the steel blade. Add red food coloring if desired. Return soup to the saucepan.

Serving suggestions:

Waist Watcher:
Serve hot or chilled, as is, for a really low calorie, low fat luncheon dish.

Luxury Starter for special Dinners
Add heavy cream (l cup up to 3 cups, depending on richness desired) and serve warm or chilled.

Float a spoon of sour cream or yogurt in the center and sprinkle with chopped parsley or cilantro leaves.

 
Cold Butternut Squash Soup

COLD BUTTERNUT SQUASH SOUP

Makes: 7 cups (7 Servings)
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml

INGREDIENTS

- 1 tablespoon margarine
- 1-1/2 cups chopped onion
- 1-3/4 pounds butternut or acorn squash, peeled, seeded, and cut into 1-inch pieces
- 2 cups Homemade Chicken broth, or canned reduced-sodium chicken broth
- 1/4 teaspoon freshly grated nutmeg
- 1-3/4 cups low-fat (1%) buttermilk
- Pinch of freshly grated nutmeg

DIRECTIONS

Melt the margarine in a large saucepan over medium heat. Saute the onion until soft, about 5 minutes.

Add the squash, broth, and 1 cup water. Cover and simmer until the squash is very tender, about 25 minutes.

Transfer in batches to a food processor or blender and puree until smooth. Stir in the nutmeg. Chill until cold.

Just before serving, stir in the buttermilk; garnish with freshly grated nutmeg.

 
OK, you come to the movies with me, and then I'll go to the mall with you...

but we have to go to Chick-Fil-A.

Deal?

smileys/smile.gif

 
Grand Floridian's Strawberry Soup

Disney’s Grand Floridian, May 2000

Grand Floridian resort and spa strawberry soup

2 lb. 8 oz. strawberries (frozen variety, thawed with juice)
16 oz. heavy cream
2 oz. sour cream
3 oz. yogurt
1/2 lb. fresh strawberries

Mix strawberries, heavy cream, sour cream, and yogurt. Beat slowly
until well mixed and a smooth consistency. Chill, shake well before
serving. Add fresh strawberry halves as a garnish.

 
Mango Melon Soup

Mango Melon soup from Al Manitou Springs, CO Bed & Breakfast

1 small melon, peeled and cubed
1 ripe banana, peeled
1 mango, peeled and cubed (divided)
1 tablespoon lemon juice
1 tablespoon honey
dash vanilla
6 mint leaves for garnish
6 raspberries for garnish

Place melon cubes in blender and process until smooth. Add banana, 1/4 cup
mango cubes, lemon juice, honey and vanilla and blend until smooth. Chill
mixture for several hours or overnight, and also chill separately the
remaining mango cubes.

When ready to serve, divide mango cubes among six parfait cups. Stir
chilled mixture and pour equally over the fruit. Garnish with raspberries
and mint leaves.

Six servings

 
What about homemade juices?

There are really inexpensive juicers out there (centrifugal) that you can mix fruits and veggies together for a healthy, yet tasty (eyes and palate) juices. Cucumber-lemonade comes to mind...1 med. cuke, 1/2 lemon, 1 apple, sweeten to taste and mix with seltzer for fizz if desired. Juice a watermelon...incredibly tasty (also a diuretic-so be aware of that) and cool.

 
Cold Avocado Soup

Cold Avocado Soup

1 large avocado
1 Tablespoon lemon juice
1/8 teaspoon salt
1-1/2 teaspoons minced instant onions
5 drops hot pepper sauce
1 cup sour cream
1 can chicken broth
Parsley, chopped for garnish
2 strips bacon, cooked and crumbled for garnish

TO PREPARE:

1. Combine avocado, lemon juice, salt, onions and pepper
sauce in blender. Add sour cream and blend again.
Add chicken broth and blend again.
2. Chill well and garnish with chopped parsley and
crumbled bacon.

SERVES: 4

 
Pantellerian Potato Salad - not your father's potato salad.

Pantellerian Potato Salad
Insalata Pantesca
serves 4-6
from Red, White & Greens The Italian Way with Vegetables by Faith Williger

Tracking down recipes on the island of Pantelleria isn’t easy. Everyone I spoke to had a slightly different version of the same dish and insalata pantesca is no exception. It’s found with green or black olives or sometimes with no olives at all, with or without tuna. I like to cut the tomatoes and potatoes into chunks although most island cooks prefer them sliced. And although it’s usually assembled at the last minute I like to prepare this salad at least 30 minutes before serving so that the vegetables marinate in the extra virgin, wine vinegar and oregano dressing. Don’t bother with jars of supermarket oregano. Fresh oregano is a better choice.
Ingredients:
1 pound potatoes
1 tbs sea salt
1 pound tomatoes
1 large red onion
2-3 tbs capers
1/4 cup black or green olives
1 tbs wine vinegar
1/4 cup extra virgin olive oil
I tbs dried Sicilian oregano (or fresh if you can’t find quality dried oregano)
Freshly ground pepper

Preparation:

1 Place the potatoes in a large pot and add water to completely cover. Add 1 tbs salt and boil potatoes for 20-30 minutes or until tender when pierced with a toothpick. Drain the potatoes, peel while still warm, and cool.
2 Cut the tomatoes in half and squeeze into a sieve over a small bowl, pressing contents to extract juice. Save juice for another purpose. Cut seeded, juiced tomatoes into chunks.
3 Cut the onion in half, then into 1/4-inch-thick slices.
4 Slice the potatoes 1/2 inch thick or into chunks.
5 Rinse the capers to eliminate excess salt. Toss the potatoes, onions, tomatoes, vinegar, extra virgin olive oil, oregano, and salt and freshly ground pepper to taste and serve.

Notes:

1 I didn’t peel the potatoes. I feel that it’s a waste of good vitamins and I used red new potatoes for the color. Besides, I’m lazy.
2 I used grape tomatoes cut in half. They didn’t need squeezing.
3 I used a medium onion case I don’t like too much onion.
4 I used a mix of green Italian and Kalamata olives. Prolly more like 1/2 cup total.
5 The olive oil was extra virgin when I bought it. Considering the loud music I heard coming from the pantry a few days before I made the salad, I won’t swear to it’s morals come dinnertime.
6 Try sautéing a mix of onion and scallions (from Charlie)

 
Rec:Cucumber Cooler (Cold soup)

Peel cucumber and scoop out seeds & cut in a few large chunks. Put in blender and add buttermilk just to level of cucumbers. Put in the tops to a small scallion torn in pieces. Squeeze in half lemon. Add a few shakes of worcestershire, seasoned salt, pepper and about 1/2 to 1 tsp dried dillweed. Blend until smooth. Serve icy cold in a tall glass. Heavenly in hot weather.

 
Cold Canteloupe Soup

cold cantaloupe soup
can be made several hours ahead
unsuitable to freeze

1 medium rockmelon, chopped
1/2 cup white grape juice
1 tbsp lime juice
3 tsp grated orange rind
1/2 cup cream

Blend melon and juices in batches until
smooth. Pour mixture into medium bowl, stir
in rind, cover, refrigerate. Add cream just
before serving.

serves 4

 
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