10 Jun 2006

Summer Soups

There is nothing nicer in Summer than cold soup served with your favorite bread or rolls. Tasty, nutritious and easy to prepare and suitable for lunch, dinner or serving at a BBQ or picnic.

Surya’s Fire-Roasted Gazpacho
Courtesy of Blossoming Lotus

1 1/2 cups grilled roma tomatoes
4 cups tomato juice
2/3 cup filtered water
2/3 cup cucumber, seeded and diced
2/3 cup corn, fresh or frozen
1/2 cup green bell pepper, diced
1/3 cup red onion, diced
3 Tbsp. lime juice, fresh squeezed
3 Tbsp. cilantro, minced
1 Tbsp. shoyu or soy sauce
1 Tbsp. basil, minced
1 1/4 tsp. cumin powder, toasted
1 tsp. garlic, minced
1 tsp. jalapeno pepper, seeded and diced
1/2 tsp. chili powder
1/2 tsp. hot sauce (optional)
Pinch of cayenne
Sea salt, to taste
Black pepper, fresh ground, to taste

Place the tomatoes and juice in a blender and blend until smooth. Place in a large bowl with the remaining ingredients and mix well. Serve chilled. Makes 8 cups

Avocado Vichyssoise
Vegetarian Times

3 medium-sized red-skinned potatoes, peeled and diced
1 large ripe Haas avocado, peeled, pitted and chopped
2 cups plain soymilk
1 cup vegetable stock plus more if needed
1/3 cup minced fresh chives

Steam potatoes until tender, about 10 minutes. Let cool.
Put potatoes, avocado, milk and stock in a food processor or blender, and purée until smooth.
Add more stock, if necessary, for desired smoothness.
Transfer soup to bowl, and stir in chives, salt and pepper to taste.
Cover tightly, and refrigerate until cold, about 2 hours. 3. Makes 6 cups

Ginger-Cantaloupe Soup
Rodion Allphin (adapted from Veggie Life)

3 cups diced cantaloupe
3/4 cup orange juice
1/4 cup lemon juice
2 teaspoons chopped candied ginger
1/2 cup soy or rice cream
Additional candied ginger for garnish (optional)
1. In a food processor or blender, combine 2 cups of cantaloupe, orange
juice, lemon juice and ginger. Process until smooth.
2. Transfer to a bowel and stir in soy/rice cream and remaining cup of
cantaloupe, diced small.
3. Serve chilled, garnished with slivers of candied ginger, if desired.

White Gazpacho
Sally Charette

1 to 1 1/2 pounds English cucumbers (around 2-3, depending on size)
2 cups soy yogurt
2 1/2 cups veg broth
1 clove garlic (I like a plump one)
1 tsp lemon juice (optional)
2 tsp fresh cilantro (coriander), chopped finely
2 tsp fresh green onions, chopped finely

Peel cukes and chop into chunks.
Don't waste your time dicing, just cut them and toss them into the blender.
Add crushed garlic, 1/2 of the broth, lemon juice, and yogurt.
Blend till there are only little bitty bits of cucumbers visible--or to the consistancy you desire. Add little more cucumber for a thicker soup.
Pour into a larger container and stir in the rest of the broth.
Sprinkle the cilantro and green onions on top.

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