Gazpacho Soup

Gazpacho is a cold, tomato based soup

I make only in August when the

summer vegetables are at perfection here

in Michigan.

But, you can make it any time of year

using canned tomatoes which are

packaged during prime ripeness.

I just like to keep it special for August...

plus it's kind of messy to make

and requires lots of chopping.

Gazpacho Soup

3 large red ripe tomatoes

1 sweet red pepper

1 cucumber peeled

1/2 bag of baby carrots

1/4 cup finely diced red onion

Italian dressing

1 TBS. red wine vinegar

2 heaping TBS. tomato paste

fresh cilantro

fresh flat leaf parsley

The key to the soup is the

tomato base.

Start with the ripest tomatoes you

can find.  I like to buy from my

local farmer's market for the best tomatoes.

Cut out the stem area and cut the

tomato into fourths.

I use Good Seasons Italian dressing

that you mix up FRESH.

The taste is much...well, FRESHER than bottled dressings.

One tomato at a time...puree the fourths

in your food processor or blender.

Add one TBS. of Italian dressing and

puree it in.

Pour the contents of the first tomato

into a large mixing bowl and

repeat with the second tomato.

Repeat with the third tomato, yet this time

add two heaping spoonfuls of tomato paste

and whirl it in.  This will really perk the

tomato flavor

Mix the contents of all three tomatoes

together in the bowl.

Salt to your taste.

Cut the cucumber lengthwise into fourths.

Cut out the seeds.

Cut each fourth into narrow strips

and finely chop like this:

Core and seed the red pepper.

Dice it into small bits, too.

Cut the carrots into disks,

then run your knife through them so

you get a fine dice.

Your carrots should equal the amount of

pepper and cucumber.

The amount of onion is a personal

preference.  My family likes less, so I add

1/4 cup of finely diced red onion.

Mix the veggies with the tomato base.

Finely chop a heaping tablespoon of cilantro...

And, a heaping tablespoon of flat leaf parsley.

Add the herbs to the soup

plus one TBS. of red wine vinegar.

Chill the soup for several hours before serving.

You can garnish with any croutons,

but home-made are the YUMMIEST!

Croutons

Any crusty white bread

olive oil

Italian seasoning (or packet of dry Italian dressing mix.)

Kraft Parmesan cheese in green canister

Bread is best to use for croutons

when it's starting to stale.

Cut it into chunks like this:

Put the cut bread in a large mixing bowl

and drizzle with olive oil.

Sprinkle heavily with Italian seasoning

and garlic powder.

Sprinkle with the Parmesan cheese

and give the croutons a good toss to coat

evenly.

Spread on a foil covered cookie sheet.

Dab any dry croutons with a bit of

olive oil.

Bake croutons at 350-degrees

for 10-13 minutes or until crispy and golden.

This soup is definitely worth

the effort!

Chicken Noodle Soup

I always make this soup on a Saturday using

dinner leftovers from the week before.

It's a staple in our house if someone is sick.

We call it our "Sickie Soup".

I have given it to sick friends and relatives

and it always makes everyone feel better.

Chicken Noodle Soup

2-4 boxes Mrs. Grass Soup Mix

2 rotisserie chicken breasts diced

Baby carrots diced

Celery and the leaves diced

various leftover veggies (explained below)

spoonful of minced garlic from the jar

My soup base is Mrs. Grass Soup Mix

which comes in these 2-box sets.

For each box, use 4 cups of water in a stock pot.

This day I used three boxes...12 cups water.

The kits come with a flavor packet and the golden nugget.

I don't use the golden nugget because it is essentially

chicken fat which I don't want to add, but

you can decide for yourself.

Add the season packet to the water, turn on high

and bring to a boil.

You can also use chicken broth and

add 1 chicken bouillon cube per 4 cups.

While that's heating, dice up carrots.

I never measure...just add what you like.

Add to soup immediately because the

carrots and celery take the longest to cook.

Remove the large, outer stalks of celery

and use the tender inner stalks.

Note the lovely leaves tucked inside of

the inner stalks. They add wonderful flavor to the soup.

Simply slice the inner stalks and leaves together like this:

You will have a lovely mix of chopped stalks and

flavorful leaves.  Add to soup.

All week long, I save any leftover veggies from dinner in one

container for soup.

Cut up into bite-sized pieces and add to the pot.

(If you have peas, don't add until the very end or they'll get mushy)

This week, I had some leftover rice and broccoli,

so I added that, too.

You can also add leftover pasta and any other veggies you

have in the fridge.

While that's all simmering on the stove,

cut up the chicken and add to the soup

Simmer for about a half hour,

or until the carrots and celery are tender.

Now add my secret ingredient...

a big spoonful of minced garlic.

AWESOME flavor!

Stir in the noodles from the soup mix kit

and boil for an additional 10 minutes.

You will have a hearty, healthy soup

that makes everyone feel better!

French Onion Soup

Years ago, I decided I hated cooking up a big

meal for extended family on Christmas Eve.

That's when I began our

French Onion Soup tradition.

I serve this every Christmas Eve and everyone

brings appetizers and sweets.

I make this several days ahead and serve

it again on New Year's.

I serve up to 30 people with this

whopper recipe, but you can

cut it in half or fourths for less people.

French Onion Soup for 30!

10 large yellow onions sliced.

1/4 cup sugar

2 Tbs. Dijon mustard

3-4 Tbs. Worcestershire sauce

5  32-oz. cartons beef broth

Provolone cheese discs

Garlic or onion flavored croutons

Start by peeling the onions.

Cut them into fourths...

And slice in a food processor.

For years, I sliced these by hand and

CRIED A LOT!!!

If you must slice them by hand,

place a cutting board in your sink

and slice onions under

cold running water to cut down on crying.

Do this in batches.

While you're slicing the onions,

have a stick of butter melting in

a large stock pot over medium heat.

As you slice,

add the onions to the melted butter.

The ten onions fill my large stock pot

3/4th full!!!  You will think you have

way too many onions...but you don't.

You'll see later.

Sprinkle with the sugar which will sweeten up the

onions and help them carmelize.

Stir this into the onions to distribute.

It takes about an hour to cook down the onions.

(Not as long for lesser amounts.)

Stir from the bottom every 10-15 minutes.

Tip: Run your exhaust fan to help eliminate the odor.

Cook until onions are golden and carmelized.

Look how much they shrunk down...now they

only fill the bottom fourth of the stock pot.

Add the mustard and worcestershire sauce.

Stir in the beef broth, raise heat to high

 and bring to a low simmer.

Ladle soup into oven-safe bowls.

Sprinkle on the croutons.

Top with two discs of provolone cheese.

I like the taste of this cheese and the fact it

comes in ROUND slices that fit my bowls.

You can also use mozzarella slices.

Place under broiler until golden and bubbly like the picture above.

I only make it this one time a year

so it is special.

But you can make it any time.

Here's some of the family enjoying

our tradition on Christmas Eve!

I even bought special bowls and hot pad holders

so the family doesn't miss the big turkey dinner.