- Gazpacho
- Emerald Soup
Gazpacho
Ingredients for Cooking Day:
- 3 slices stale white bread (or you can use toast), cubed
- 1/4 cup dry red wine
- 4 cloves garlic, minced
- 7 large tomatoes, in wedges
- 3 medium onions, chopped
- 4 cucumbers, peeled and chopped
- 3 green peppers, seeded and chopped
- 1 Tbsp. paprika
- 5 Tbsp. oil
- 3 Tbsp. red wine vinegar
- juice 1 lemon
- Tabasco sauce to taste
- salt and pepper to taste
Ingredients for Serving Day:
Directions for Cooking Day: Soak bread cubes in wine
until it is absorbed. Put bread in blender, add vegetables and
paprika dna blend well. Blend in oil 1/2 Tbsp. at a time; add
vinegar, juice, seasoning and blend a few seconds longer. Freeze
using freezer bag.
Directions for Serving Day: Thaw soup in
refrigerator. This soup is served chilled. Stir before
serving. Top each serving with sour cream and croutons.
top
Emerald Soup
Ingredients for Cooking Day:
- 2 pkgs. frozen peas
- 1 cup water
- 1 small onion chopped
- 1 stalk celery, chopped
- 1 cup chicken broth
- 1 cup light cream
- salt and pepper to taste
- 2 tsp. mint leaves (or to taste)
Directions for Cooking Day: Cook peas in water until
tender; place peas and liquid in blender. Add onion, celery and
chicken broth; blend until smooth. Pour into bowl, add cream salt
and pepper and crumbled mint leaves. Freeze using freezer bag
method.
Directions for Serving Day: Defrost soup in
refrigerator. This soup is served chilled.
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