Category: Soups

Gazpacho

Ingredients

  • 4 Cups V8 Tomato Juice
  • 4 Vine Ripened Tomatos
  • 1 Cucumber
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 4 Cloves Fresh Garlic
  • 3 Tbsp Fresh Lemon Juice
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Olive Oil
  • 1/4 Cup Fresh Parsley
  • 5-6 Fresh Basil Leaves
  • Salt & Pepper to Taste

Preparation

  1. Mince Garlic and sauté in olive oil
  2. De-skin, de-seed, and chop the tomatoes
  3. De-seed and chop the cucumber
  4. Mince the bell peppers and onion
  5. Chop parsley and shred basil
  6. Combine all ingredients, cover and chill at least a few hours (overnight is best).

 

Roasted Butternut Squash & Poblano Soup

  • Yield: 1 quart
  • Servings: 6
  • Total Time: 2 hours

Ingredients:

  • 2 large butternut squash roasted
  • 1 white onion chopped
  • 2 poblano peppers roasted
  • 6 ounces amber beer
  • 2 cups vegetable stock
  • 1/2 cup brown sugar
  • 1 tablespoon garlic minced
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 1 serrano chili minced
  • 1 cup heavy cream
  • salt and pepper to taste

Directions:

  1. Cut the squash in half and remove it’s seeds.
  2. Roast squash in roasting pan with water at 400 for 45 minutes or until tender.
  3. Remove squash from oven and allow to cool.
  4. Roast, peel, and de-seed poblano chiles.
  5. Preheat skillet until scorching hot.
  6. Saute onions and chiles.
  7. Deglaze skillet with beer.
  8. Add all remaining ingredients except for the cream.
  9. Simmer for 30 minutes and puree when done.
  10. Remove soup from heat and slowly fold in the heavy cream.
  11. Garnish with sliced green onion

© 2017 Stuff I Like to Eat

Theme by Anders NorenUp ↑