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Presto! Roasted Red Pepper Gazpacho

Roasted Red Pepper Gazpacho

Roasted Red Pepper Gazpacho

Quick Gazpacho From Your Pantry!

Quick Gazpacho From Your Pantry!

Ingredients Ready to Pulse and Whirl

Ingredients Ready to Pulse and Whirl

Although I love the intricacies of an elaborate recipe and in depth cooking techniques, I ADORE EASY when the taste is outstanding! Such is the case here today. Roasted red peppers found in jars on the shelves of our grocery stores are one of the best bargains and most time consuming ingredient you can find. You often will get three whole red bell peppers in one jar! The peppers can be kept whole or cut into various size pieces. Here we will chop them to a chunky consistency to make Gazpacho.

Gazpacho is a traditional Spanish style soup that is served cold. The soups are chopped or pureed mixtures which are red or white in color.  The red gazpachos are made primarily of tomatoes with broth and other vegetables. The white gazpachos are made of bread, almonds, cucumbers,broth and olive oil. I have eaten them pureed silky smooth and chopped to a super chunky hearty style.  I find the stick blenders are another easier device to use than the food processor. They are much less expensive, easier to clean and provide closer eye contact with the food you are chopping.

So, combine the following ingredients in your food processor or a large bowl to blend up with your stick blender:

1  12-oz jar roasted red sweet peppers, drained (you may choose to add all or some of this liquid to your soup. I added half)

2  14.5 oz cans No Added Salt diced tomatoes

1 1/2 cups Lower Salt/Sodium Chicken Cooking Stock (My fav is Kitchen Basics)

2  Tablespoons olive oil

1 Tablespoon snipped tarragon

1 teaspoon celery seed (celery salt is a substitute)

1 teaspoon minced garlic

1/2 teaspoon sugar

Pulse to desired consistency. Serve cold or at room temperature. Garnish and add at serving time some or all of the following:

Chopped cucumber

Chopped fresh tomato

Fresh tarragon sprig

Salt

Pepper

Crushed red pepper flakes

Balsamic vinegar

Cold Cucumber and Lettuce Soup

This refreshing summer soup seems new and trendy, but it really is my Russian Grandma Korzin’s recipe! My mom told me about this as I was preparing a pureed cucumber soup for a dinner party. I do remember eating this in my grandmother’s kitchen. It is the original “Ranch” dressing!

In a large ceramic or glass bowl combine:

4 cups cucumber, peeled, large seeds removed, cut into 1/2 inch chunks

4 green onions, sliced thin (this should be heavy on the onion)

Sprinkle heavily with Kosher salt and let sit 20 minutes

  
Add 1 head iceberg lettuce which has been sliced in 1 inch slices and then cut into 1 inch squares

  
In a small bowl whisk together:

2 cups sour cream and 4 cups buttermilk

  
Stir into vegetables. Serve immediately and make sure it is cold! 

  
The leftovers wilt as it sits in the frig. My grandmother preferred to serve her lettuce soup that way.

This is about 6-8 servings