Soup Sundays and how to see your friends and family more.

E

evan

Well-known member
As I mentioned in my previpous post, the last two years have been…..challenging. Or as hubby says, “You have to stop almost-dying every other year”. smileys/bigsmile.gif

One thing I have realized though, is that friends and family are IMPORTANT! They cannot be replaced by anyone or anything, so after my illness I decided to see them more. But thing is, it’s a lot of work to have people over for dinner, and if it happens often, it also gets expensive. So I needed to approach my plan from a different angle. And hence the Soup Sundays arose.

Long story short: Every other Sunday I invite friends or family (or a mix) for soup. I make a huge pot of soup the day before (so I can just reheat it before the guests arrive) and then I make No-Knead bread (I set the dough the night before) on Sunday morning.

Also, we are known to eat a lot of bananas and oranges in our house, so I also make a quick banana bread or orange sponge cake the same morning. The guests arrive at 2 pm for soup and freshly baked bread, and after the soup we have coffee and cake. I also serve wine or beer, but since it’s Sunday most people stick to just a glass, so that’s not breaking the bank either.

We are usually done by 6 or 7 pm, so I and hubby get the night to ourselves so we can wind down and get ready for a new week.

My soup Sundays have been a huge success, and people are constantly telling me how they appreciate the laid back style and home cooked food. And I love that.

Now as the weather is getting warmer, I’m thinking of making a couple of salads instead of a soup and just put some meat or fish on the grill to go with it. I’ll still serve bread (and butter!) of course, because mye home made bread is very popular (doesn’t people bake bread anymore?), but I don’t think summer and hot soup is a great match.

So there you go. It’s a stress free and budget friendly way to see friends and family and have a good time smileys/smile.gif

 
Salads would be nice, but don't overlook cold soup!

Chilled fruit soups, avocado and cucumber soup or one of many variations on the gazpacho theme!

I think your approach to family and friends gatherings is perfect.

 
What a nice thing to do Eva. We had company for lunch over the weekend

a cousin and her husband who were traveling through on their way back home from a few days on a short trip. I made a big pot of Italian Vegetable Soup with Rice, and toasted sourdough baguette topped with roasted tomatoes and herbs, mozz cheese and fresh basil, then drizzled with balsamic. They loved it, both ate two bowls of soup, and 5 pieces of bruschetta ! It made my heart sing when my cousin said, "ah, soup, my favorite thing to eat!"

 
REC: Cold Avocado and Cucumber Soup

* Exported from MasterCook *

Cold Avocado And Cucumber Soup

Recipe By :Judy
Serving Size : 6 Preparation Time :0:15
Categories : Healthy And Hearty Soups & Stews

Amount Measure Ingredient -- Preparation Method

2 Avocados -- pitted and chopped
1 Lime -- juiced
1/2 Seedless Cucumber -- peeled and chopped
1/2 Bunch Cilantro -- or to taste
1/2 Cup Chicken Broth
3/4 Cup Nonfat Yogurt -- plain
Salt -- to taste
Sour Cream Or Yogurt -- for garnish
Cilantro Leaves -- for garnish

Place the chopped cucumber and avocado into a blender with the broth, yogurt, lime juice, cilantro leaves (from the half bunch) and a pinch of salt. Blend until smooth. Taste for seasoning, and add more lime juice, cilantro or salt, as desired.
Chill. Serve cold, garnishing with a dollop of yogurt or sour cream and a few cilantro leaves.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 131 Calories; 10g Fat (66.4% calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 93mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat.

 
REC: Chilled Zucchini and Avocado Soup

* Exported from MasterCook *

Chilled Zucchini And Avocado Soup

Recipe By :Epicurious
Serving Size : 2 Preparation Time :0:45
Categories : Quick And Easy Soups & Stews
Vegetarian

Amount Measure Ingredient -- Preparation Method

1 Medium Zucchini, Cut Into 1/2-Inch Slices
1 California Avocado
1 Cup Buttermilk
3/4 Cup Ice Cubes, Plus Additional To Thin If Desired
2 Tablespoons Fresh Lemon Juice
1/4 Teaspoon Ground Cumin
1 1/2 Teaspoons Minced Fresh Chives

In a steamer set over boiling water steam the zucchini, covered, for 10 minutes or until it is very tender. In a blender puree the zucchini with the avocado, halved, peeled and chopped, the buttermilk, 3/4 cup of the ice cubes, the lemon juice and the cumin. adding enough additional ice cubes to reach the desired consistency. Divide the soup between 2 bowls and sprinkle it with the chives. Makes about 2 1/4 cups, serving 2.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 216 Calories; 17g Fat (64.0% calories from fat); 6g Protein; 15g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Non-Fat Milk; 3 Fat.

NOTES : 1) used a can of veg. broth instead of ice - worked well
2) garnish with sour cream and chives or something else, crushed red pepper or chili powder
3) other suggestions include adding sauteed onion, a couple of cold shrimp, or cucumber
4) microwave the zucchini for easier prep

All in all, a versatile palette that would work with many variations.

 
ROASTED TOMATO AND RED PEPPER GAZPACHO

ROASTED TOMATO AND RED PEPPER GAZPACHO

Bon Appétit, July 2004

The gazpacho needs to be started a day ahead, so be sure to plan accordingly.

Makes 10 servings.

4 pounds plum tomatoes, halved
5 large red bell peppers, divided
4 medium-size red onions, divided
1/2 cup extra-virgin olive oil
3 cups water, divided

3 tablespoons Sherry wine vinegar
1 teaspoon hot pepper sauce

1 English hothouse cucumber, peeled, halved lengthwise, finely chopped (about 2 cups)
Extra-virgin olive oil preparation

Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.

Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.

Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.

 
This is great, Judy and Karen. Cold soup never crossed my mind - but it would fit

perfectly into the "concept".

Just one question: Some guys I know are like, if they don't eat meat or fish they don't get full (or at least that's what they are saying),. How are your experience with cold soup? Is it enough for a meal if served with bread?

 
I think of cold soups as a first course...

as most don't have a significant amount of protein in them.

Could you add a plate of meats and cheeses to go with the bread?

 
Hiya! This link has quite a few cold soups in the thread. How about changing that bread dough

to pizza dough and do Pizza Sunday? (Pizza Sunday is our standard summer Sunday fare.)
You could have some meat toppings to satisfy the crowd.
Then serve a chilled fruit soup for dessert.

We grill our pizzas on our outdoor grill. For a crowd, grill the pizza rounds at once, keep warm, then top with different toppings, making sure the pizza sauce is hot when you dollop or spread on the dough so the cheese melts quickly without burning the bottom for a minute or two on the grates. Oven baked pizza works too....

Then switch back to cold soup and bread. Keep them guessing!

Glad you're well and back to "visit." smileys/smile.gif

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=87496

 
Yes it is, along with a simple green salad. I have had some rather

annoying comments about serving light meals and I just smile and say, "grab a hamburger on the way home". Usually, by folks who would benefit by eating a light meal now and then, or those who take so much food, not once but twice and we ran short for the rest of the folks. When you live in hot country like we do, cooking heavy meals, in hot kitchens is not pleasant and I find that most folks appreciate a light meal on hot days. I like the idea of offering a tray of cold cuts too, maybe with some small breads for smaller sandwiches along with the soup, to keep everyone happy..

 
I totally agree with everything you said, Karen. Most of us can benefit

from a light meal now and then anyways, and as you said - standing in a kitchen with a stove going on full blast on hot days is just a horrible experience.

 
Judy, what a great idea. I could serve a cold soup, then some cold cuts and cheese, maybe a veggie

tray and some bread, crackers and crisp breads. I think that would work.

 
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