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Full Online Book HomeLearning KitchenSoups - Arlene's Gazpacho
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Soups - Arlene's Gazpacho Post by :jayzee89 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :737

Click below to download : Soups - Arlene's Gazpacho (Format : PDF)

Soups - Arlene's Gazpacho

2 cups fresh, whole plum tomatoes
2 large cloves garlic
1 1/4 cups tomato juice
2 slices stale thinly sliced white bread, crusts removed
3 generous dashes hot sauce
pinch cayenne pepper
2 teaspoons white wine vinegar
1 teaspoon extra-virgin olive oil
freshly ground black pepper
2/3 cup finely diced cucumber
2/3 cup finely diced green bell pepper
2/3 cup finely diced raw zucchini
2/3 cup finely diced celery
2/3 cup finely diced red onion
6 tablespoons croutons

In a blender, combine the tomatoes and garlic. Puree them to a coarse pulp. Add the tomato juice and blend.

Tear stale bread slices into 4 pieces and puree them into the soup which should have a pulpy quality.

Mix in the hot pepper sauce, cayenne, vinegar, oil and black pepper.

Chill overnight.

Divide the soup among four bowls. Add a scant tablespoon of the diced cucumber, pepper, tomato, and zucchini, plus the celery and onion to each serving.

Top with a tablespoon of croutons and serve immediately.
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3 cans (19 ounces each) black beans 3 cups canned, reduced-salt chicken broth 1 teaspoon ground chipotle pepper 1 tablespoon ground cumin 1 teaspoon salt 1/2 red onion, finely chopped 4 tablespoons light sour cream 2 cups mango margarita relish (see recipe) 4 sprigs flat parsley (optional) Rinse and drain beans well with cold water. In food processor or blender, puree beans, broth, spices and salt in batches, until smooth. Transfer batches to large bowl and stir in onion. Add salt and pepper to taste. Serve soup in individual bowls with a dollop of sour cream and a

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2 large ripe Bananas, sliced in chunks 1 (13oz.) can Coconut Milk 2 T Myers Dark Rum 2 T fresh Mint Leaves (chopped if using hand blender) 2 tsp Honey 1 tsp island seasoning (nutmeg, cinammon, thyme, allspice) 3-4 T Blackberry Yogurt Mint sprigs or dried banana chips (garnish) Using a blender, food processor or bowl with hand blender, combine all ingredients for about 1/2 minute or until smooth. Refrigerate for at least 1 hour to chill. Garnish before serving in bowl. Makes about 2 cups.