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Soups & Appetizers

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:

  • Croutons
  • Sour Cream

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.


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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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