Vegetarian Express: Soups

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Gazpacho

Quick Black Bean Soup

 

Kathleen

 

 

* Exported from MasterCook *

 

Gazpacho

 

Recipe By : Vegetarian Express by Nava Atlas & Lillian Kayte, page 140

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***BASE***

1 pound very ripe juicy tomatoes

cut into chunks

2/3 large cucumber -- peeled

and cut into chunks

2/3 large green or red bell pepper -- cut into chunks

2 scallions -- coarsely chopped

A handful of parsley sprigs

***TO FINISH THE SOUP***

3 cups tomato juice -- or as needed

1/3 large cucumber -- peeled

and finely diced

1/3 large green or red bell pepper -- finely diced

2 fresh plum tomatoes -- finely diced

1 medium celery stalk -- finely diced

1/2 lemon juice of -- to taste

up to 1

2 teaspoons chili powder -- or to taste

Salt and freshly ground pepper -- to taste

 

No wonder gazpacho is such a summer classic - this spicy, cold Spanish soup

of raw vegetables needs no cooking at all. Teamed with a dill-scented tofu

spread. it's a light, satisfying meal that's great for the hottest of days

because you won't need to turn on a single burner For those who think they

don't like tofu, we predict that the first bite of the delectable spread

will change your mind.

 

Under less rushed circumstances, you would want to chill the gazpacho for

an hour or two before serving it. It is certainly still delicious eaten

shortly after it is made, but for a cooler effect, you might want to

refrigerate the canned plum tomatoes and tomato juice on the morning of the

day you plan to make it.

 

1. Place all of the ingredients for the soup base in a food processor

fitted with a steel blade. Puree until fairly smooth.

 

2. Stir in just enough tomato juice to give the soup a slightly thick

consistency, then add the remaining ingredients. Stir together, and

refrigerate the soup while preparing the rest of the meal.

 

Calories: 70, Total fat: 0 g, Protein: 2 g, Carbohydrate: 15g, Cholesterol:

0 g, Sodium: 28 mg

 

 

 

 

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* Exported from MasterCook *

 

Quick Black Bean Soup

 

Recipe By : Vegetarian Express by Nava Atlas & Lillian Kayte, page 68

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Beans And Legumes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon extra-virgin olive oil

1 large onion -- finely chopped

3 cloves garlic, finely chopped -- (3 to 4)

64 ounces canned black beans -- drained and rinsed

(4 1-pound cans)

juice of 1/2 lemon

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

2 tablespoons finely chopped fresh parsley

Freshly ground pepper -- to taste

TOPPINGS:

Reduced-fat sour cream or low-fat yogurt

or soy yogurt

3 thinly sliced scallions

 

Serves 6 to 8.

 

Making a soul-satisfying soup in such short order is a rarity but canned

black beans are so flavorful l that they do the trick perfectly.

 

1. Heat the oil in a large soup pot. Saute the onion over moderate heat

until translucent, about 3 to 4 minutes. Add the garlic and saute until

the onion is lightly golden, another 3 to 4 minutes.

 

2. Add the remaining ingredients, except the toppings, along with 4 cups of

water, and bring to a simmer.

 

3. Mash some of the beans with a potato masher, just enough to thicken the

liquid base of the soup. Cover and simmer gently but steadily for 10 minutes.

 

4. Top each serving with a scoop of sour cream, yogurt, or soy yogurt, and

a sprinkling of sliced scallion.

 

Helpful tip: if you have leftovers of this soup, it will thicken up. Either

dilute it with a bit of extra water, or leave it thick and serve over hot

cooked brown rice as a delicious sauce.

 

Calories 221, Total fat: 2g, Protein 11g, Carbohydrate: 38 g,

Cholesterol 0 g, Sodium: 234 mg

 

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