Soup Recipes 1

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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.
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From: jgostin@mal-s1.gatech.edu (Jill Gostin)
Source: Gourmet
http://www.cs.cmu.edu/~mjw/recipes/soup/tom-soup-coll.html (2 of 5) [12/17/1999 12:05:00 PM]
COLLECTION: Tomato Soups / Gazpacho
ROASTED YELLOW BELL PEPPERS AND TOMATO SOUP
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(Makes about 6 servings)
1. Pepper Soup:
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Ingredients:
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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:
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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:
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Ingredients:
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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:
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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
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COLLECTION: Tomato Soups / Gazpacho
soup). Either refrigerate or use it now.
To Serve:
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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!
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From: frdm@slib1620selu.edu (Patricia Friedman)
TOMATO POTATO SOUP
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Ingredients:
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10 medium potatoes, peeled and cubed
1 can tomato paste
4 to 5 tblsp flour
3 tblsp sour cream
milk
salt to taste
Instructions:
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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.
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From: jongleur@aol.com
TOMATO WILD RICE SOUP
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Ingredients:
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1 medium onion, chopped finely or grated.
2-4 carrots, chopped.
2-4 stalks celery, chopped.
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COLLECTION: Tomato Soups / Gazpacho
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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mara
http://www.cs.cmu.edu/~mjw/recipes/soup/tom-soup-coll.html (5 of 5) [12/17/1999 12:05:00 PM]
COLLECTION: Tortellini Soups
COLLECTION: Tortellini Soups
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:26 +0200
Contents
Chicken Tortellini Soup (Cici)
Tortellini Soup (Ann Adamcik)
Tortellini Soup (Debby Cooper)
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From: cici@insect.berkeley.edu (Cici)
Source: Sunset's Light and Healthy Cookbook
CHICKEN TORTELLINI SOUP
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