It's 110+ here again today and a bowl of icy cold soup for lunch in a few
hours really sounds good. Can anyone suggest a recipe or point me at a
simple one with common ingredients so I don't have to go to the grocery in
my A/Cless vehicle? I have no preferences though I try to keep my diet
mostly low fat. I've never tried preparing cold soup so this will be a
first for me.

TIA


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

On 12 Jul 2009 16:23:19 GMT, KenK > wrote:

>
>It's 110+ here again today and a bowl of icy cold soup for lunch in a few
>hours really sounds good. Can anyone suggest a recipe or point me at a
>simple one with common ingredients so I don't have to go to the grocery in
>my A/Cless vehicle? I have no preferences though I try to keep my diet
>mostly low fat. I've never tried preparing cold soup so this will be a
>first for me.
>
>TIA
We like gazpacho and it is cold and juicy and refreshing- if you like
and have, good tomatoes.

aloha,
cea

KenK > wrote in message
...
> It's 110+ here again today and a bowl of icy cold soup for lunch in a few
> hours really sounds good. Can anyone suggest a recipe or point me at a
> simple one with common ingredients so I don't have to go to the grocery in
> my A/Cless vehicle? I have no preferences though I try to keep my diet
> mostly low fat. I've never tried preparing cold soup so this will be a
> first for me.
Not a soup but very refreshing.
Thai Cucumber Salad

INGREDIENTS:

1/3 cup minced shallot
1/3 cup sliced green onions
4 medium cucumbers (about 2 1/2 pounds) -- peeled, halved lengthwise,
seeded, and thinly sliced
2 small hot red chiles -- halved lengthwise, seeded, and thinly sliced
(about 1 to 2 tablespoons) (2 to 4)
1/2 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup chopped fresh cilantro

METHOD:

Combine first 4 ingredients in a large bowl. Combine vinegar, sugar, and
salt, and stir well. Add to the cucumber mixture, tossing to coat. Stir in
the cilantro.

A soup using cucumbers and mango from Epicurious sounds very good, too.

a.. 2 mangoes, peeled and pitted (2 pounds total)
b.. 2 seedless cucumbers (usually plastic-wrapped; 1 1/2 pounds total)
c.. 3 tablespoons finely chopped red onion
d.. 3 tablespoons fresh lime juice, or to taste
e.. 2 tablespoons chopped fresh cilantro

Preparation
Finely chop 1 mango and 1 cucumber and set aside. Coarsely chop remaining
mango and cucumber and purée with 1/4 cup water in a blender until almost
smooth. Transfer to a bowl and stir in finely chopped mango and cucumber,
onion, lime juice, and 2 cups cold water. Place bowl in a larger bowl of ice
and cold water and stir until cool.

Just before serving, stir in cilantro and 1 1/4 teaspoons salt.

Cooks' note: ·Soup can also be chilled in the refrigerator until cold, but
it will take about 2 hours.

KenK > wrote:

> It's 110+ here again today and a bowl of icy cold soup for lunch in a few
> hours really sounds good. Can anyone suggest a recipe or point me at a
> simple one with common ingredients so I don't have to go to the grocery in
> my A/Cless vehicle? I have no preferences though I try to keep my diet
> mostly low fat. I've never tried preparing cold soup so this will be a
> first for me.

I do not know if sorrel is common where you are, but if it is, fresh or
jarred, you can make the Russian green schchi.

Green (sorrel) schchi.

Use beef or chicken stock, or water. Take the same amount by volume of
finely chopped or shredded sorrel as there is stock or water and cook it
in butter over low heat until it is soft and wilted and is giving off
juice. Add it to the stock or water, juice and all, and cook a bit to
allow the flavours to meld. Season with salt and pepper and,
optionally, add some lemon juice if the soup is not sour enough.
Optionally, cube some potatoes (small cubes), cook, drain and add to the
soup. Put some chopped hard-boiled eggs and a dollop of sour cream in
each plate. Optionally, add some green onions to each plate. The soup
can be served hot or cold. If served cold, potatoes are not used.

__________________________________________________ __________________
Or make crème vichyssoise glacée, basically just a version of potage
Parmentier served cold, which was a creation of sorts of Louis Diat, a
great French chef at the Ritz-Carlton Hotel in New York, in 1917. In
his "Gourmet's Basic French Cookbook" he remembers how his mother added
cold milk to her leek and potato soup on hot days. Jacques Pépin
mentions that he learnt to make this soup from Louis' brother, Lucien,
in France, at the Plaza-Athénée.

Crème vichyssoise glacée

3 large leeks, white parts only, washed well and sliced thinly
2 tablespoons butter
2 medium potatoes, peeled and sliced thinly
3 cups chicken stock
1 teaspoon salt
1 cup milk
1/4 teaspoon white pepper
1 cup whipping cream

Garnish: chopped chives

Melt butter in a large saucepan over low heat, then stir in the leeks
and saute at a very low temperature, stirring occasionally, until they
are golden. Add the stock, potatoes, and salt--bring to a simmer, then
cover and simmer for 40 minutes. Puree, then press through a sieve to
get a very fine texture (twice, to please Diat). Return to the saucepan,
add the milk and pepper, and bring to a simmer. Remove from heat, stir
in the cream, adjust for seasoning (cold soups should be slightly
overseasoned), and chill overnight.

When ready to serve, ladle into serving cups and sprinkle with chopped
fresh chives.

__________________________________________________ __________________
Or make one of the variations of cold summer soups by M.F.K. Fisher,
from her _With Bold Knife & Fork_.

Shrimp Cucumber soup

2 tablespoons mild prepared mustard
1 large cucumber, peeled, seeded and coarsely chopped
1 cup or 1 can peeled shrimp, with juice
1 quart buttermilk

Mix mustard, cucumber, and shrimp in bottom of tureen. Add buttermilk
and stir well. Chill at least 6 hours.

A Summer Soup

1 to 2 tablespoons prepared mild mustard
1 cup chopped tomato
1 cup chopped watercress
1/2 cup chopped scallions and tops
1/2 cup fresh herbs, if possible
1 quart buttermilk

Mix all together roughly. Chill at least 3 hours. Then season to
taste, which will depend upon the strength of watercress and so on.

__________________________________________________ __________________
If you have pickled beetroots, you can make a version of quick
svekolnik. Chop the beetroots in bite-sized pieces. Put some boiled
eggs, green onions and dill through the coarse screen of the
mincer/grinder or chop it in the food processor (or just mince it with a
knife very finely indeed). Put the minced ingredients in the pickled
beetroot liquid together with the chopped beetroots and refrigerate for
at least two hours, preferably longer, to let the flavours meld. Chop
some more of the eggs, green onions and dill more coarsely and
refrigerate them, too - just to keep them cold. To serve, put the
coarsely chopped ingredients in the soup plates or bowls, pour over the
liquid with the beetroots, etc, put in a dollop of sour cream in each
plate. Better yet, mix that sour cream with the equal amount of
prepared mustard, a bit of dill and a bit of lemon juice and put it in
the soup.


__________________________________________________ __________________
Or make gazpacho. The recipe is from the Time-Life Books, Food of the
World series.

Gazpacho
Cold Fresh Vegetable Soup

To serve 6 to 8

SOUP
2 medium cucumbers, peeled and coarsely chopped
5 medium tomatoes, peeled and coarsely chopped
1 large onion, coarsely chopped
1 medium green pepper, deribbed, seeded and coarsely chopped
2 teaspoons finely chopped garlic
4 cups coarsely crumbled French or Italian bread, trimmed of crusts
4 cups cold water
1/4 cup red wine vinegar
4 teaspoons salt
4 tablespoons olive oil
1 tablespoon tomato paste

In a deep bowl, combine the coarsely chopped cucumbers, tomatoes, onion
and green pepper, garlic and crumbled bread, and mix together
thoroughly. Then stir in the water, vinegar, and salt. Ladle the
mixture, about 2 cups at a time, into the jar of the blender and blend
at high speed for 1 minute, or until reduced to a smooth pureé. Pour
the pureé into a bowl and with a whisk beat in the iolive oil and tomato
paste.

(To make the soup by hand, pureé the vegetables and bread mixture in a
food mill or, with the back of a large spoon rub it through a sieve set
over a bowl. Discard any pulp left in the mill or sieve. Beat the
olive oil and tomato past into the pureé.)

Cover the bowl tightly with foil or plastic wrap and refrigerate for at
least 2 hours, or until thoroughly chilled. Just before serving, whisk
or stir the soup light to recombine it. Then ladle it into a large
chilled tureen or individual soup plates.

GARNISH:
1 cup 1/4-inch bread cubes, trimmed of crusts
1/2 cup finely chopped onions
1/2 cup peeled and finely chopped cucumbers
1/2 cup finely chopped green peppers

Accompany the gazpacho with the bread cubes & the vegetable garnishes
presented in separate serving bowls to be added to the soup at the
discretion of each diner.

NOTE: If you prefer crisp croutons for the garnish, fry the bread cubes.
In a 6- to 8-inch skillet, heat 1/4 cup of olive oil over moderate heat
until a light haze forms above it. Drop in the bread cubes and, turning
them frequently, cook them until they are crisp and golden brown on all
sides. Drain on paper towels and cool.

"l, not -l" > wrote in message
...
>
> On 12-Jul-2009, KenK > wrote:
>
>> It's 110+ here again today and a bowl of icy cold soup for lunch in a few
>> hours really sounds good. Can anyone suggest a recipe or point me at a
>> simple one with common ingredients so I don't have to go to the grocery
>> in
>>
>> my A/Cless vehicle? I have no preferences though I try to keep my diet
>> mostly low fat. I've never tried preparing cold soup so this will be a
>> first for me.
>
> Gazpacho is what I make when I want a cold soup to counter the heat of
> summer. Common ingredients for one person may be uncommon for another;
> though I have only made a couple of the recipes that follow, I am
> including
> several that range from a few simple ingredients to more complex
> variations.
>
>
> * Exported from MasterCook *
>
> Gazpacho
>
> Recipe By :Elizabeth Powell
> Serving Size : 6 Preparation Time :2:00
> Categories : Healthy And Hearty Soups & Stews
> Vegetables Vegetarian
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 cups red ripe tomatoes -- chopped
> 1 cup cucumber -- chopped
> 1 cup large bell peppers -- chopped
> 1/2 cup onion -- chopped
> 1 clove garlic
> 1 cup bread crumbs
> 1/4 cup olive oil
> 1 tablespoon balsamic vinegar
> 1/2 teaspoon salt
> 1/4 teaspoon white pepper
>
> Puree vegetables in blender or food processor. Press through sieve to
> remove seeds. Puree bread crumbs with olive oil and vinegar. Blend
> into
> vegetable puree and season with salt and pepper. Chill well.
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 191 Calories; 10g Fat (47.5%
> calories
> from fat); 4g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg
> Cholesterol;
> 345mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 2
> Fat.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Gazpacho (Salad Soup)
>
> Recipe By :Jo Anne Merrill
> Serving Size : 8 Preparation Time :3:00
> Categories : Soups Vegetables
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 cloves garlic
> 2 white bread slices
> 1 cucumber -- sliced
> 1/2 green bell pepper
> 1/2 cup water
> 1/4 cup olive oil
> 2 pounds tomatoes
> 1/4 cup chopped onions
> 1/4 cup pimientos -- chopped
> 1 teaspoon salt
> black pepper -- to taste
> 2 tablespoons wine vinegar
> 3 cups vegetable stock, condensed -- * see note
> 1/2 cup fresh herbs -- ** see note
>
> * Use low-sodium chicken stock or broth if vegetable stock is not
> available.
> ** For herbs, use your choice of chives, parsley, basil, or tarragon. All
> ingredients should be as fresh as possible.
>
> 1. Crush garlic in bowl and add bread which has been torn into small
> pieces. This helps give the soup consistency. Add sliced cucumber,
> diced green pepper, water and olive oil. Allow this mixture to
> marinate
> for several hours.
> 2. Add cut-up tomatoes, onions, pimiento and salt to chilled mixture.
> Blend in blender or food processor until the texture you prefer. Chill
> thoroughly.
> 3. Just before serving, mix in vinegar, cold stock and herbs. For
> added
> color, flavor and texture, garnish with garlic croutons, watercress or
> lime slices.
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 173 Calories; 9g Fat (44.2%
> calories
> from fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; 1mg
> Cholesterol;
> 927mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 2 Fat; 0 Other
> Carbohydrates.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Gazpacho
>
> Recipe By :Alton Brown
> Serving Size : 4 Preparation Time :0:45
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 pounds vine-ripened tomatoes -- peeled, seeded and chopped
> Tomato juice
> 1 cup cucumber -- peeled, seeded and chopped
> 1/2 cup chopped red bell pepper
> 1/2 cup chopped red onion
> 1 small jalapeno -- seeded and minced
> 1 medium garlic clove -- minced
> 1/4 cup extra-virgin olive oil
> 1 lime -- juiced
> 2 teaspoons balsamic vinegar
> 2 teaspoons Worcestershire sauce
> 1/2 teaspoon toasted -- ground cumin
> 1 teaspoon kosher salt
> 1/4 teaspoon freshly ground black pepper
> 2 tablespoons fresh basil leaves -- chiffonade
>
> Fill a 6-quart pot halfway full of water, set over high heat and bring to
> a
> boil.
>
> Make an X with a paring knife on the bottom of the tomatoes. Drop the
> tomatoes into the boiling water for 15 seconds, remove and transfer to an
> ice bath and allow to cool until able to handle, approximately 1 minute.
> Remove and pat dry. Peel, core and seed the tomatoes. When seeding the
> tomatoes, place the seeds and pulp into a fine mesh strainer set over a
> bowl
> in order to catch the juice. Press as much of the juice through as
> possible
> and then add enough bottled tomato juice to bring the total to 1 cup.
>
> Place the tomatoes and juice into a large mixing bowl. Add the cucumber,
> bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice,
> balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to
> combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15
> to
> 20 seconds on high speed. Return the pureed mixture to the bowl and stir
> to
> combine. Cover and chill for 2 hours and up to overnight.
>
> Source:
> "Good Eats, Episode#: EA1111"
> S(Internet Address):
>
> "http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_102204_PRINT-RECIPE-FULL-PAGE,00.html"
> Copyright:
> "Copyright © 2006 Television Food Network, G.P., All Rights Reserved"
> Start to Finish Time:
> "2:45"
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 138 Calories; 14g Fat (84.9%
> calories
> from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
> 496mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 1/2
> Fat; 0 Other Carbohydrates.
>
> Serving Ideas : Serve with chiffonade of basil.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Gazpacho: Authentic Any Way You Like It
>
> Recipe By :Bryan Miller
> Serving Size : 0 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 pounds ripe tomatoes -- peeled, seeded and chopped (about
> 6
> cups)
> 1 cup chopped red onion
> 1 large red sweet pepper -- seed and chopped
> 1 tablespoon chopped garlic
> 2 teaspoons chopped -- seeded jalapeno, or to taste
> 6 tablespoons fresh herb (either coriander -- dill, chervil,
> parsley or basil work); coarsely chop
> 1/4 cup olive oil
> 3 tablespoons red wine vinegar
> 3 tablespoons fresh lime or lemon juice
> salt and freshly ground black pepper to taste
> 1 1/2 cups peeled seeded and cubed cucumbers
>
> 1. Blanch tomatoes in large pot of boiling water for 30 seconds. Drain in
> a
> colander. Cool under cold running water. Peel tomatoes. Halve tomatoes
> crosswise. Working over small bowl, squeeze gently to extract seeds.
> Discard
> seeds. (If tomatoes are not flavorful, use either plum tomatoes or good
> quality canned tomatoes. Italian canned tomatoes are usually flavorful.)
>
> 2. Combine all ingredients except 2 tablespoons of the herb in the bowl of
> a
> food processor. Pulse to a coarse texture. Transfer to a bowl and taste.
> Sprinkle remaining coriander over each serving. Serve with crusty bread.
>
> Description:
> "Gazpacho is often referred to as "salad soup," a zesty amalgam of
> garlic,
> tomatoes, cucumbers and more. One story has it that its name comes from
> the Hebrew term gazaz, which means to break into pieces. Another theory
> has the name originating in
> pre-Roman"
> Source:
> "NPR: Kitchen Window"
> S(Internet Address):
> "http://www.npr.org/templates/story/story.php?storyId=4720997"
> Copyright:
> "Copyright 2007 NPR"
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 756 Calories; 58g Fat (63.9%
> calories
> from fat); 11g Protein; 63g Carbohydrate; 14g Dietary Fiber; 0mg
> Cholesterol; 113mg Sodium. Exchanges: 11 1/2 Vegetable; 11 Fat; 0 Other
> Carbohydrates.
>
> Serving Ideas : Variations
> Shredded crabmeat (added either as part of the puree or stirred in before
> serving)
> Cooked shrimp, added before serving
> Blanched almonds, added before pureeing
> Cubes of avocado, added before serving.
> A fresh mint garnish
> 2 tablespoons of sherry, added before serving.
> For a slight smoky flavor, char the sweet red pepper over a gas flame.
> Remove blackened skin and add before pureeing.
> Croutons
>
> NOTES : A recipe for gazpacho is something like directions to a small
> Castilian town, more a general pointer than a specific guidepost. When it
> comes to gazpacho these days, anything that tastes great is "authentic."
> Work with what's in your refrigerator.
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Gazpacho
>
> Recipe By :
> Serving Size : 21 Preparation Time :0:00
> Categories : Soup
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 1/2 pounds tomato -- peeled and diced
> 8 ounces onion -- medium dice
> 1 green pepper -- medium dice
> 1 red pepper -- medium dice
> 1 pound cucumber -- peeled, seeded, medium dice
> 1 ounce garlic -- minced
> 2 ounces red wine vinegar
> 2 ounces lemon juice
> 4 ounces olive oil
> salt and pepper -- to taste
> cayenne pepper -- to taste
> 3 ounces fresh bread crumbs (optional)
> 3 quarts tomato juice
> white stock -- as needed
>
> GARNISH:
> 8 ounces tomato -- peeled, seeded, small dice
> 4 ounces red pepper -- small dice
> 4 ounces green pepper -- small dice
> 4 ounces yellow pepper -- small dice
> 3 ounces cucumber -- peeled, seeded, small dice
> 2 ounces green onion -- sliced fine
> fresh basil -- as needed
>
> 1. Combine and purée all ingredients except the tomato juice, stock and
> garnish in a VCM, food processor or blender.
>
> 2. Stir in the tomato juice.
>
> 3. Adjust the consistency with the stock.
>
> 4. Stir in the vegetables, the garnishes and adjust the seasonings.
>
> 5. Serve in chilled cups or bowls garnished with fresh basil.
>
> Yield: 4 quarts (4 liters)
>
> Source:
> "Chapter 12 - Soups"
> Copyright:
> "© 2003 by Prentice-Hall, Inc."
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 101 Calories; 6g Fat (46.6%
> calories
> from fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg
> Cholesterol;
> 511mg Sodium. Exchanges: 2 Vegetable; 0 Fruit; 1 Fat; 0 Other
> Carbohydrates.
>
> NOTES : Because MasterCook's Ingredient List may not include all of the
> ingredients listed in this recipe, we have displayed the recipe's
> nutritional analysis as it appears in the ON COOKING book.
>
> Approximate values per 6-oz. (272-g) serving: Calories 70, Total fat .5 g,
> Saturated fat 0 g, Cholesterol 0 mg, Sodium 600 mg, Total carbohydrates 14
> g, Protein 3 g, Vitamin A 15%, Vitamin C 70%, Claims- low fat; no
> cholesterol
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Chunky Garden Gazpacho
>
> Recipe By :
> Serving Size : 5 Preparation Time :0:00
> Categories : Soups Vegetables
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 15 Ounces Can Tomato Sauce (1 1/2 cup)
> 2 Tablespoons Olive oil
> 2 Tablespoons Red Wine Vinegar
> 1 Tablespoon Honey
> 1 Med Tomato,cut in 1/2" cubes
> 1 Med Green Pepper, chopped
> 1 Sm Sweet Red Pepper, chopped
> 1 Stalk celery, chopped
> 1 Clove Garlic, finely minced
> 1 Cucumber, seeded & chopped
> 1 Scallion, chopped
> 1/2 Teaspoon Hot pepper sauce
> 1/2 Teaspoon Black Pepper
>
> GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely
> minced fresh chives, finely shredded lettuce, or minced parsley
> (optional).
>
> In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and
> honey. Stir in remaining ingredients. Top each serving with one of the
> above
> listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: Add 2 T
> chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial
> salad, and/or a cheese platter.
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 153 Calories; 6g Fat (35.2%
> calories
> from fat); 2g Protein; 24g Carbohydrate; 3g Dietary Fiber; 0mg
> Cholesterol;
> 663mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fruit; 1
> Fat; 1/2 Other Carbohydrates.
>
>
> Nutr. Assoc. : 1506 0 1573 0 1516 1105 1108 275 620 490 1337 1471 0
>
>
> * Exported from MasterCook *
>
> GAZPACHO
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:00
> Categories : Appetizers Soups
> Vegetables
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 Zucchini
> 1 Green pepper -- small
> 1 Onion -- small
> 1 Cucumber
> 1 Tomato -- large
> 1 Garlic -- cloves
> 1/2 Teaspoon Cumin
> 1/4 Teaspoon Chili powder
> 4 Tablespoons Olive oil
> 12 Ounces V8 or tomato juice
>
> Finely chop vegetables and garlic ( or run through food processor or
> blender
> for 10 seconds ). Add vegetables and spices to juice and refrigerate.
> THE ANDERSONS' FOOD GARDEN
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 297 Calories; 18g Fat (51.2%
> calories
> from fat); 2g Protein; 35g Carbohydrate; 3g Dietary Fiber; 0mg
> Cholesterol;
> 307mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 100 1/2 Vegetable;
> 1/2 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates.
>
>
> Nutr. Assoc. : 1672 149 1629 490 1516 620 491 0 0 1562
>
>
> * Exported from MasterCook *
>
> Make-ahead Gazpacho
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories : Soups Vegetarian
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 Cups Vegetable Stock
> 2 Cups Tomato juice
> 2 Tablespoons Lemon juice
> 2 Tablespoons Green taco sauce
> 1 Teaspoon Sugar
> 1/2 Teaspoon Garlic Powder
> 1/8 Teaspoon Pepper
> Cucumber
> Green pepper
> Large tomatoes
> Green onions
>
> Cucumber, peeled, seeded, and coarsley chopped Green pepper, seeded and
> diced Tomatoes, peeled and coarsely chopped Green onions (including tops)
> thinly sliced In a 3-quart pan over medium heat, combine stock, tomato
> juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave
> uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes,
> and onion; bring mixture, uncovered to a boil again. Remove from heat and
> cool.
> Cover and refrigerate until well chilled. Serving size: 1 cup
> Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64
> calories. An easy make-ahead soup to begin a meal with.
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 44 Calories; 1g Fat (15.0% calories
> from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
> 590mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 0
> Fat;
> 0 Other Carbohydrates.
>
>
> Nutr. Assoc. : 1567 1503 796 1472 0 0 1091 490 685 1514 998
>
>
> --
> Change Cujo to Juno in email address.
>
>
> If you have dietary issues that make nutrition information very important
> to you, please calculate your own; the nutrition information supplied with
> this recipe is approximate and should NOT be used by those for whom the
> information is critical.

Saved! Thanks I.

Any idea how long Gazpacho will remain viable in the fridge? I have several
pounds of tomatoes to use up. I've already made some sauce to freeze, but
probably have enough for a gallon of gazpacho.

Waitaminutehere! Will Gazpacho freeze OK?

Jon

Zeppo wrote:
> "l, not -l" > wrote in message
> ...
>> On 12-Jul-2009, KenK > wrote:
>>
>>> It's 110+ here again today and a bowl of icy cold soup for lunch in a few
>>> hours really sounds good. Can anyone suggest a recipe or point me at a
>>> simple one with common ingredients so I don't have to go to the grocery
>>> in
>>>
>>> my A/Cless vehicle? I have no preferences though I try to keep my diet
>>> mostly low fat. I've never tried preparing cold soup so this will be a
>>> first for me.
>> Gazpacho is what I make when I want a cold soup to counter the heat of
>> summer. Common ingredients for one person may be uncommon for another;
>> though I have only made a couple of the recipes that follow, I am
>> including
>> several that range from a few simple ingredients to more complex
>> variations.
>>
>>
>> * Exported from MasterCook *
>>
>> Gazpacho
>>
>> Recipe By :Elizabeth Powell
>> Serving Size : 6 Preparation Time :2:00
>> Categories : Healthy And Hearty Soups & Stews
>> Vegetables Vegetarian
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 4 cups red ripe tomatoes -- chopped
>> 1 cup cucumber -- chopped
>> 1 cup large bell peppers -- chopped
>> 1/2 cup onion -- chopped
>> 1 clove garlic
>> 1 cup bread crumbs
>> 1/4 cup olive oil
>> 1 tablespoon balsamic vinegar
>> 1/2 teaspoon salt
>> 1/4 teaspoon white pepper
>>
>> Puree vegetables in blender or food processor. Press through sieve to
>> remove seeds. Puree bread crumbs with olive oil and vinegar. Blend
>> into
>> vegetable puree and season with salt and pepper. Chill well.
>>
>> - - - - - - - - - - - - - - - - - - -
>>
>> Per Serving (excluding unknown items): 191 Calories; 10g Fat (47.5%
>> calories
>> from fat); 4g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg
>> Cholesterol;
>> 345mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 2
>> Fat.
>>
>>
>> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
>>
>>
>> * Exported from MasterCook *
>>
>> Gazpacho (Salad Soup)
>>
>> Recipe By :Jo Anne Merrill
>> Serving Size : 8 Preparation Time :3:00
>> Categories : Soups Vegetables
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 2 cloves garlic
>> 2 white bread slices
>> 1 cucumber -- sliced
>> 1/2 green bell pepper
>> 1/2 cup water
>> 1/4 cup olive oil
>> 2 pounds tomatoes
>> 1/4 cup chopped onions
>> 1/4 cup pimientos -- chopped
>> 1 teaspoon salt
>> black pepper -- to taste
>> 2 tablespoons wine vinegar
>> 3 cups vegetable stock, condensed -- * see note
>> 1/2 cup fresh herbs -- ** see note
>>
>> * Use low-sodium chicken stock or broth if vegetable stock is not
>> available.
>> ** For herbs, use your choice of chives, parsley, basil, or tarragon. All
>> ingredients should be as fresh as possible.
>>
>> 1. Crush garlic in bowl and add bread which has been torn into small
>> pieces. This helps give the soup consistency. Add sliced cucumber,
>> diced green pepper, water and olive oil. Allow this mixture to
>> marinate
>> for several hours.
>> 2. Add cut-up tomatoes, onions, pimiento and salt to chilled mixture.
>> Blend in blender or food processor until the texture you prefer. Chill
>> thoroughly.
>> 3. Just before serving, mix in vinegar, cold stock and herbs. For
>> added
>> color, flavor and texture, garnish with garlic croutons, watercress or
>> lime slices.
>>
>> - - - - - - - - - - - - - - - - - - -
>>
>> Per Serving (excluding unknown items): 173 Calories; 9g Fat (44.2%
>> calories
>> from fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; 1mg
>> Cholesterol;
>> 927mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 2 Fat; 0 Other
>> Carbohydrates.
>>
>>
>> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>>
>>
>> * Exported from MasterCook *
>>
>> Gazpacho
>>
>> Recipe By :Alton Brown
>> Serving Size : 4 Preparation Time :0:45
>> Categories :
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 1/2 pounds vine-ripened tomatoes -- peeled, seeded and chopped
>> Tomato juice
>> 1 cup cucumber -- peeled, seeded and chopped
>> 1/2 cup chopped red bell pepper
>> 1/2 cup chopped red onion
>> 1 small jalapeno -- seeded and minced
>> 1 medium garlic clove -- minced
>> 1/4 cup extra-virgin olive oil
>> 1 lime -- juiced
>> 2 teaspoons balsamic vinegar
>> 2 teaspoons Worcestershire sauce
>> 1/2 teaspoon toasted -- ground cumin
>> 1 teaspoon kosher salt
>> 1/4 teaspoon freshly ground black pepper
>> 2 tablespoons fresh basil leaves -- chiffonade
>>
>> Fill a 6-quart pot halfway full of water, set over high heat and bring to
>> a
>> boil.
>>
>> Make an X with a paring knife on the bottom of the tomatoes. Drop the
>> tomatoes into the boiling water for 15 seconds, remove and transfer to an
>> ice bath and allow to cool until able to handle, approximately 1 minute.
>> Remove and pat dry. Peel, core and seed the tomatoes. When seeding the
>> tomatoes, place the seeds and pulp into a fine mesh strainer set over a
>> bowl
>> in order to catch the juice. Press as much of the juice through as
>> possible
>> and then add enough bottled tomato juice to bring the total to 1 cup.
>>
>> Place the tomatoes and juice into a large mixing bowl. Add the cucumber,
>> bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice,
>> balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to
>> combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15
>> to
>> 20 seconds on high speed. Return the pureed mixture to the bowl and stir
>> to
>> combine. Cover and chill for 2 hours and up to overnight.
>>
>> Source:
>> "Good Eats, Episode#: EA1111"
>> S(Internet Address):
>>
>> "http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_102204_PRINT-RECIPE-FULL-PAGE,00.html"
>> Copyright:
>> "Copyright © 2006 Television Food Network, G.P., All Rights Reserved"
>> Start to Finish Time:
>> "2:45"
>> - - - - - - - - - - - - - - - - - - -
>>
>> Per Serving (excluding unknown items): 138 Calories; 14g Fat (84.9%
>> calories
>> from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
>> 496mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 1/2
>> Fat; 0 Other Carbohydrates.
>>
>> Serving Ideas : Serve with chiffonade of basil.
>>
>>
>> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>>
>>
>> * Exported from MasterCook *
>>
>> Gazpacho: Authentic Any Way You Like It
>>
>> Recipe By :Bryan Miller
>> Serving Size : 0 Preparation Time :0:00
>> Categories :
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 3 pounds ripe tomatoes -- peeled, seeded and chopped (about
>> 6
>> cups)
>> 1 cup chopped red onion
>> 1 large red sweet pepper -- seed and chopped
>> 1 tablespoon chopped garlic
>> 2 teaspoons chopped -- seeded jalapeno, or to taste
>> 6 tablespoons fresh herb (either coriander -- dill, chervil,
>> parsley or basil work); coarsely chop
>> 1/4 cup olive oil
>> 3 tablespoons red wine vinegar
>> 3 tablespoons fresh lime or lemon juice
>> salt and freshly ground black pepper to taste
>> 1 1/2 cups peeled seeded and cubed cucumbers
>>
>> 1. Blanch tomatoes in large pot of boiling water for 30 seconds. Drain in
>> a
>> colander. Cool under cold running water. Peel tomatoes. Halve tomatoes
>> crosswise. Working over small bowl, squeeze gently to extract seeds.
>> Discard
>> seeds. (If tomatoes are not flavorful, use either plum tomatoes or good
>> quality canned tomatoes. Italian canned tomatoes are usually flavorful.)
>>
>> 2. Combine all ingredients except 2 tablespoons of the herb in the bowl of
>> a
>> food processor. Pulse to a coarse texture. Transfer to a bowl and taste.
>> Sprinkle remaining coriander over each serving. Serve with crusty bread.
>>
>> Description:
>> "Gazpacho is often referred to as "salad soup," a zesty amalgam of
>> garlic,
>> tomatoes, cucumbers and more. One story has it that its name comes from
>> the Hebrew term gazaz, which means to break into pieces. Another theory
>> has the name originating in
>> pre-Roman"
>> Source:
>> "NPR: Kitchen Window"
>> S(Internet Address):
>> "http://www.npr.org/templates/story/story.php?storyId=4720997"
>> Copyright:
>> "Copyright 2007 NPR"
>> - - - - - - - - - - - - - - - - - - -
>>
>> Per Serving (excluding unknown items): 756 Calories; 58g Fat (63.9%
>> calories
>> from fat); 11g Protein; 63g Carbohydrate; 14g Dietary Fiber; 0mg
>> Cholesterol; 113mg Sodium. Exchanges: 11 1/2 Vegetable; 11 Fat; 0 Other
>> Carbohydrates.
>>
>> Serving Ideas : Variations
>> Shredded crabmeat (added either as part of the puree or stirred in before
>> serving)
>> Cooked shrimp, added before serving
>> Blanched almonds, added before pureeing
>> Cubes of avocado, added before serving.
>> A fresh mint garnish
>> 2 tablespoons of sherry, added before serving.
>> For a slight smoky flavor, char the sweet red pepper over a gas flame.
>> Remove blackened skin and add before pureeing.
>> Croutons
>>
>> NOTES : A recipe for gazpacho is something like directions to a small
>> Castilian town, more a general pointer than a specific guidepost. When it
>> comes to gazpacho these days, anything that tastes great is "authentic."
>> Work with what's in your refrigerator.
>>
>> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
>>
>>
>> * Exported from MasterCook *
>>
>> Gazpacho
>>
>> Recipe By :
>> Serving Size : 21 Preparation Time :0:00
>> Categories : Soup
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 2 1/2 pounds tomato -- peeled and diced
>> 8 ounces onion -- medium dice
>> 1 green pepper -- medium dice
>> 1 red pepper -- medium dice
>> 1 pound cucumber -- peeled, seeded, medium dice
>> 1 ounce garlic -- minced
>> 2 ounces red wine vinegar
>> 2 ounces lemon juice
>> 4 ounces olive oil
>> salt and pepper -- to taste
>> cayenne pepper -- to taste
>> 3 ounces fresh bread crumbs (optional)
>> 3 quarts tomato juice
>> white stock -- as needed
>>
>> GARNISH:
>> 8 ounces tomato -- peeled, seeded, small dice
>> 4 ounces red pepper -- small dice
>> 4 ounces green pepper -- small dice
>> 4 ounces yellow pepper -- small dice
>> 3 ounces cucumber -- peeled, seeded, small dice
>> 2 ounces green onion -- sliced fine
>> fresh basil -- as needed
>>
>> 1. Combine and purée all ingredients except the tomato juice, stock and
>> garnish in a VCM, food processor or blender.
>>
>> 2. Stir in the tomato juice.
>>
>> 3. Adjust the consistency with the stock.
>>
>> 4. Stir in the vegetables, the garnishes and adjust the seasonings.
>>
>> 5. Serve in chilled cups or bowls garnished with fresh basil.
>>
>> Yield: 4 quarts (4 liters)
>>
>> Source:
>> "Chapter 12 - Soups"
>> Copyright:
>> "© 2003 by Prentice-Hall, Inc."
>> - - - - - - - - - - - - - - - - - - -
>>
>> Per Serving (excluding unknown items): 101 Calories; 6g Fat (46.6%
>> calories
>> from fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg
>> Cholesterol;
>> 511mg Sodium. Exchanges: 2 Vegetable; 0 Fruit; 1 Fat; 0 Other
>> Carbohydrates.
>>
>> NOTES : Because MasterCook's Ingredient List may not include all of the
>> ingredients listed in this recipe, we have displayed the recipe's
>> nutritional analysis as it appears in the ON COOKING book.
>>
>> Approximate values per 6-oz. (272-g) serving: Calories 70, Total fat .5 g,
>> Saturated fat 0 g, Cholesterol 0 mg, Sodium 600 mg, Total carbohydrates 14
>> g, Protein 3 g, Vitamin A 15%, Vitamin C 70%, Claims- low fat; no
>> cholesterol
>>
>> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>>
>>
>> * Exported from MasterCook *
>>
>> Chunky Garden Gazpacho
>>
>> Recipe By :
>> Serving Size : 5 Preparation Time :0:00
>> Categories : Soups Vegetables
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 15 Ounces Can Tomato Sauce (1 1/2 cup)
>> 2 Tablespoons Olive oil
>> 2 Tablespoons Red Wine Vinegar
>> 1 Tablespoon Honey
>> 1 Med Tomato,cut in 1/2" cubes
>> 1 Med Green Pepper, chopped
>> 1 Sm Sweet Red Pepper, chopped
>> 1 Stalk celery, chopped
>> 1 Clove Garlic, finely minced
>> 1 Cucumber, seeded & chopped
>> 1 Scallion, chopped
>> 1/2 Teaspoon Hot pepper sauce
>> 1/2 Teaspoon Black Pepper
>>
>> GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely
>> minced fresh chives, finely shredded lettuce, or minced parsley
>> (optional).
>>
>> In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and
>> honey. Stir in remaining ingredients. Top each serving with one of the
>> above
>> listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: Add 2 T
>> chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial
>> salad, and/or a cheese platter.
>>
>> - - - - - - - - - - - - - - - - - - -
>>
>> Per Serving (excluding unknown items): 153 Calories; 6g Fat (35.2%
>> calories
>> from fat); 2g Protein; 24g Carbohydrate; 3g Dietary Fiber; 0mg
>> Cholesterol;
>> 663mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fruit; 1
>> Fat; 1/2 Other Carbohydrates.
>>
>>
>> Nutr. Assoc. : 1506 0 1573 0 1516 1105 1108 275 620 490 1337 1471 0
>>
>>
>> * Exported from MasterCook *
>>
>> GAZPACHO
>>
>> Recipe By :
>> Serving Size : 4 Preparation Time :0:00
>> Categories : Appetizers Soups
>> Vegetables
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 Zucchini
>> 1 Green pepper -- small
>> 1 Onion -- small
>> 1 Cucumber
>> 1 Tomato -- large
>> 1 Garlic -- cloves
>> 1/2 Teaspoon Cumin
>> 1/4 Teaspoon Chili powder
>> 4 Tablespoons Olive oil
>> 12 Ounces V8 or tomato juice
>>
>> Finely chop vegetables and garlic ( or run through food processor or
>> blender
>> for 10 seconds ). Add vegetables and spices to juice and refrigerate.
>> THE ANDERSONS' FOOD GARDEN
>>
>> - - - - - - - - - - - - - - - - - - -
>>
>> Per Serving (excluding unknown items): 297 Calories; 18g Fat (51.2%
>> calories
>> from fat); 2g Protein; 35g Carbohydrate; 3g Dietary Fiber; 0mg
>> Cholesterol;
>> 307mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 100 1/2 Vegetable;
>> 1/2 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates.
>>
>>
>> Nutr. Assoc. : 1672 149 1629 490 1516 620 491 0 0 1562
>>
>>
>> * Exported from MasterCook *
>>
>> Make-ahead Gazpacho
>>
>> Recipe By :
>> Serving Size : 6 Preparation Time :0:00
>> Categories : Soups Vegetarian
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 2 Cups Vegetable Stock
>> 2 Cups Tomato juice
>> 2 Tablespoons Lemon juice
>> 2 Tablespoons Green taco sauce
>> 1 Teaspoon Sugar
>> 1/2 Teaspoon Garlic Powder
>> 1/8 Teaspoon Pepper
>> Cucumber
>> Green pepper
>> Large tomatoes
>> Green onions
>>
>> Cucumber, peeled, seeded, and coarsley chopped Green pepper, seeded and
>> diced Tomatoes, peeled and coarsely chopped Green onions (including tops)
>> thinly sliced In a 3-quart pan over medium heat, combine stock, tomato
>> juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave
>> uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes,
>> and onion; bring mixture, uncovered to a boil again. Remove from heat and
>> cool.
>> Cover and refrigerate until well chilled. Serving size: 1 cup
>> Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64
>> calories. An easy make-ahead soup to begin a meal with.
>>
>> - - - - - - - - - - - - - - - - - - -
>>
>> Per Serving (excluding unknown items): 44 Calories; 1g Fat (15.0% calories
>> from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
>> 590mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 0
>> Fat;
>> 0 Other Carbohydrates.
>>
>>
>> Nutr. Assoc. : 1567 1503 796 1472 0 0 1091 490 685 1514 998
>>
>>
>> --
>> Change Cujo to Juno in email address.
>>
>>
>> If you have dietary issues that make nutrition information very important
>> to you, please calculate your own; the nutrition information supplied with
>> this recipe is approximate and should NOT be used by those for whom the
>> information is critical.
>
> Saved! Thanks I.
>
> Any idea how long Gazpacho will remain viable in the fridge? I have several
> pounds of tomatoes to use up. I've already made some sauce to freeze, but
> probably have enough for a gallon of gazpacho.
>
> Waitaminutehere! Will Gazpacho freeze OK?
>
> Jon
>
>

Jon - Pretty much any soup does well in the freezer. I have determined
however, if it needs freezing, you didn't pay it enough attention. :-)

Bob