Vegetarian Soup Cuisine--summer soups

[Guest guest]

Well, it is snowing here, so I want to get these summer soups out of my " to

share " cookbook where they make me feel cold.

 

Couscous Gazpacho

Gardenfest Gazpacho

Grilled And Chilled Vegetable Soup

 

* Exported from MasterCook *

 

Couscous Gazpacho

 

Recipe By : Vegetarian Soup Cuisine by Jay Solomon, page 230

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup couscous

3/4 cup boiling water

2 large ripe tomatoes -- diced

1 small onion -- diced

1 medium green or red bell pepper -- seeded and diced

1 medium cucumber -- peeled and diced

1 small jalapeno or serrano pepper -- seeded and minced

(optional)

2 cloves garlic -- minced

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh basil -- up to 4

1 teaspoon Tabasco or other bottled hot sauce

1 teaspoon ground cumin -- (optional)

1/4 teaspoon ground black pepper

1/4 teaspoon salt

2 cups canned tomato juice

Assorted fresh herbs -- (for garnish)

 

Whenever I visit my brother Greg in the summer we roll out the Ping Pong

table and play ferociously for hours under the sun until one of us drops or

breaks a paddle; it's a competition thing. Afterward, we indulge in a

refreshing gazpacho soup meal prepared from his garden. This " liquid

salad " is one of my favorites.

 

In a small saucepan or bowl combine the couscous and boiling water; cover

and set aside for 10 minutes.

 

In a large mixing bowl combine the remaining ingredients. Place

three-quarters of the mixture in a blender or food processor fitted with a

steel blade and process for 5 seconds, forming a vegetable mash. Return to

the bowl and blend with the remaining vegetables and couscous. Chill for

30 minutes to 1 hour before serving.

 

Ladle the gazpacho into chilled bowls and garnish with sprigs of fresh

basil or parsley. Serve with French or Italian bread.

 

Yield: 4 to 6 servings

 

 

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* Exported from MasterCook *

 

Gardenfest Gazpacho

 

Recipe By : Vegetarian Soup Cuisine by Jay Solomon, page 212

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 medium ripe tomatoes -- diced

1 small red onion -- diced

1 medium green or red bell pepper -- seeded and diced

1 medium cucumber -- peeled and diced

1 clove garlic -- minced (1 to 2)

1 small serrano or cayenne pepper -- seeded and

minced -- (optional)

1/4 cup chopped fresh parsley

1/2 teaspoon Tabasco or other hot sauce

1/2 teaspoon ground black pepper

1/2 teaspoon salt

2 cups canned tomato juice or V-8 juice

2 tablespoons chopped fresh basil -- (optional)

 

Gazpacho is almost synonymous with summer. The chilled soup is to July

what chili is to January. This nourishing version is culled from a

well-cultivated vegetable garden (or local farmers' market).

 

Combine all of the ingredients in a large mixing bowl and blend

thoroughly. Transfer about three-quarters of the mixture to a blender or

food processor fitted with a steel blade; process for 5 seconds. Return

the pureed mixture to the mixing bowl and blend with the remaining

vegetables. Refrigerate the gazpacho for at least 2 hours before serving.

 

Serve the gazpacho in chilled bowls and garnish with sprigs of herbs.

 

Yield: 4 Servings

 

 

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* Exported from MasterCook *

 

Grilled And Chilled Vegetable Soup

 

Recipe By : Vegetarian Soup Cuisine by Jay Solomon, page 214

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 plum tomatoes

1 small red onion -- peeled and halved

1 medium green or red bell pepper

1 medium zucchini

cut widthwise into 1/2-inch ovals

1 small eggplant

cut widthwise into 1/2-inch ovals

2 garlic cloves -- minced

2 tablespoons chopped fresh parsley

1/2 teaspoon ground black pepper

1/2 teaspoon salt

3 cups canned tomato juice

 

This smoky, chunky cold soup captures the outdoorsy and adventurous spirit

of summer and brings a taste of the grill to the soup bowl. You can grill

the vegetables a day ahead and refrigerate for later use. This soup is

also a good way to use up leftover grilled veggies.

 

Preheat the grill until the coals are gray to white. When the fire is

ready, place the vegetables on the lightly oiled grill. Cook the

vegetables for 5 to 7 minutes on each side, until they become tender and

develop grill marks. Using tongs or a spatula, remove the vegetables to a

large mixing bowl as they become done.

 

After the vegetables have cooled slightly, remove any charred spots and

discard. Peel (or rub) off the skin of the bell pepper; discard the core

and seeds. Chop all of the vegetables and place in a medium mixing

bowl. Add the remaining ingredients and blend thoroughly. Refrigerate the

gazpacho for at least 2 hours, preferably overnight.

 

Serve in chilled bowls and garnish with sprigs of herbs.

 

Yield: 6 servings

 

Soup Tips: To punch up the flavors a bit, add 2 tablespoons chopped fresh

cilantro, basil, or mint. If poblano or New Mexico chiles are available,

grill along with the vegetables. (Peel the skin and remove the seeds

before adding to the gazpacho.)

 

 

 

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