COLLECTION: Tomato Soups / Gazpacho

From: (Micaela Pantke)

Date: Mon, 16 Aug 93 09:31:25 +0200


From: (Camille Benachour)

(serves 4)

You need:
a salad bowl
a mixer

1      cucumber
4      tomatoes
1/2    red pepper
1 tsp  of olive oil 
1      little head of garlic

Peel the cuncumber, dice the cuncumber the tomatoes and the red pepper
and gather it in the salad bowl with the garlic.  Mix it until you have
a soup.  Add the spices (salt, pepper, tabasco, olive oil ...).  Keep
fresh until the service. 

From: (Sharon Astyk)


1 large can of tomato juice
about a cup  of bread crumbs
1 green bell pepper
1 yellow bell pepper
fresh hot peppers to taste
1 sweet onion
lots and lots of garlic
as much fresh coriander as can handle
fresh basil
one or two really ripe fresh tomatos
spices to taste including cumin, paprika and thyme
salt to taste
sugar to taste
the juice of a couple of lemons and/or limes

Put all of the bread crumbs, the garlic, 1/2 of the green pepper, the
hot peppers (I recommend habaneros, but only if you like it really
deadly), about half of the coriander, half of the basil.  1/2 the
tomatos, all the spices and the citrus juice, and enough of the tomato
juice to moisten the whole thing.  Puree.  Pour in bowl.  Add the rest
of the tomato juice, coriander, basil and vegetables in a dice.  Let sit
in the fridge for an hour or so.  Eat. 

This is just a basic recipe, but a true gazpacho merely had bread crumbs
and liquid, and I have a recipe for a white gazpacho with just white
wine and grapes that I'll post if there is any interest. 

From: (Jill Gostin)

Source: Gourmet

(Makes about 6 servings)

1. Pepper Soup:

6         yellow bell peppers, roasted and chopped coarsely
3 tblsp   shallots
1 tsp     thyme
1 tblsp   unsalted butter
1.5 cups  chicken broth plus a little extra
0.5 cup   heavy cream

In a heavy saucepan, melt the butter and saute the shallots with the
thyme until the shallots are soft.  Add the chopped pepper and 1.5 c. 
chicken broth.  Simmer covered for 12-15 minutes, until peppers are very
soft.  Puree in food processor.  Pour back in saucepan and whisk in the
cream.  Add chicken broth to get desired consistency (I added about an
extra tablespoon of broth).  You can either use it now, or refrigerate
and reheat later. 

2. Tomato Soup:

3 lbs Roma tomatoes
3 cloves garlic
3 tbsp shallots
1 tsp oregano
1 tbsp butter
1.5 cups chicken broth plus a little extra
0.5 cup heavy cream

Quarter tomatoes.  Place skin side down in two jelly roll pans.  Put
garlic cloves in one of the pans, also.  Bake at 350 degrees for 45
minutes.  Cook shallots and oregano in butter, then add the tomatoes and
garlic (removed from cloves and crushed) and the 1.5 cups of chicken
broth.  Simmer 15 minutes.  Puree, then whisk in cream.  Add chicken
broth to get desired consistency (should be same consistency as pepper
soup).  Either refrigerate or use it now. 

To Serve:
Take two cups and half-way (or more) fill one with pepper soup and the
other with tomato soup.  From opposite sides of the individual serving
bowl, pour the soups in simultaneously.  You'll end up with yellow soup
in one half of the bowl and red in the other half.  Then drizzle the top
with some heavy cream that has been beaten with chopped jalapeno and a
little garlic (strain it before drizzling).  Beautiful, and it tastes
great, too!  

From: (Patricia Friedman)


10             medium potatoes, peeled and cubed
1 can          tomato paste
4 to 5 tblsp   flour
3 tblsp        sour cream
salt to taste

Cover potatoes with water.  Add a little salt and boil until tender.
Dilute tomato paste with a little water and add to potatoes.  Mix in a
small bowl or cup, flour and just enough milk to form a paste.  Stir
ntil smooth.  Add sour cream; stir until blended, then add more milk.
Stir and pour into soup.  Simmer for 20 minutes.



1           medium onion, chopped finely or grated.
2-4         carrots, chopped.
2-4 stalks  celery, chopped.
3 tblsp     butter  
2 tblsp     olive oil
1           28oz can crushed tomatoes and either another small
            can or 2-4 diced fresh tomatoes.
2 cup       vegetable or chicken stock
1/2 cup     wild rice 
(1/2 cup pearl barley for thicker soup/stew)
Spices:     salt, pepper, and at least 2 tblsp fresh chopped basil 

Brown vegetables in large pot with butter and olive oil.  Add tomatoes. 
Add stock and wild rice.  (add pearl barley) Bring to a boil. 

Simmer gently, covered, until rice fluffs and opens (about 1 hour). 
Season.  If the soup is too thick for you, add stock.  Very good with
french bread and mushrooms in cream. 



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