What are good summer soups??!
I need to cook dinner today so I thought I'd make a soup aswell
Does anyone have a good recipe for a summer vegetarian soups!?!?
Thanks for any help
xoxoWww@FoodAQ@Com
Does anyone have a good recipe for a summer vegetarian soups!?!?
Thanks for any help
xoxoWww@FoodAQ@Com
Answers:
i had really yummy tomato soup for breakfast this morning!.!.!.
cold soups are really good for summer
here are a couple good ones!.!.!.
Cold Tomato Basil Soup
Ingredients:
2 pounds tomatoes
1 bunch fresh basil, chopped
2 cups vegetable broth
2 cloves garlic
2 tsp olive oil
2 tbsp balsamic vinegar
salt and pepper to taste
Preparation:
Place all ingredients in a food processor or blender and process until almost smooth, or until desired consistency is reached!.
Transfer to a large saucepan and simmer over low heat for 10 minutes!.
Serve chilled!.
Watermelon Gazpacho
Ingredients:
approx 3 cups of watermelon, chopped
1 cucumber, diced
1 red or yellow bell pepper, diced
1 small onion, chopped
2 tbsp lemon juice
1 tbsp olive oil
1 jalapeno
2 tbsp fresh chopped parsley
dash salt and pepper to taste
Preparation:
In a blender or food processor, place about half of the watermelon, cucumber, pepper, and onion and all of the jalapeno!. Add olive oil and lemon juice and puree until smooth!.
Combine the remaining ingredients in a large bowl and mix well!. Add to pureed ingredients and stir to combine!. Add more salt and pepper, to taste!.
Chill for at least one hour, to allow flavors to combine, and stir well before serving!.
Serve chilled and enjoy!Www@FoodAQ@Com
cold soups are really good for summer
here are a couple good ones!.!.!.
Cold Tomato Basil Soup
Ingredients:
2 pounds tomatoes
1 bunch fresh basil, chopped
2 cups vegetable broth
2 cloves garlic
2 tsp olive oil
2 tbsp balsamic vinegar
salt and pepper to taste
Preparation:
Place all ingredients in a food processor or blender and process until almost smooth, or until desired consistency is reached!.
Transfer to a large saucepan and simmer over low heat for 10 minutes!.
Serve chilled!.
Watermelon Gazpacho
Ingredients:
approx 3 cups of watermelon, chopped
1 cucumber, diced
1 red or yellow bell pepper, diced
1 small onion, chopped
2 tbsp lemon juice
1 tbsp olive oil
1 jalapeno
2 tbsp fresh chopped parsley
dash salt and pepper to taste
Preparation:
In a blender or food processor, place about half of the watermelon, cucumber, pepper, and onion and all of the jalapeno!. Add olive oil and lemon juice and puree until smooth!.
Combine the remaining ingredients in a large bowl and mix well!. Add to pureed ingredients and stir to combine!. Add more salt and pepper, to taste!.
Chill for at least one hour, to allow flavors to combine, and stir well before serving!.
Serve chilled and enjoy!Www@FoodAQ@Com
Gazpacho is wonderful !.!.!.!.!.You can "cheat" and just use a giant can of V-8 juice and chop up alot of tomatoes, red & green bell peppers, onions, celery, and whatever else you like!. Put half of them in the blender with the juice; and sprinkle the other half on top of the soup!. You might want to add a little vinegar and some herbs, if the V-8 isn't spicy enough - or use some cans of Snap-E-Tom instead !.!.!.!.!.!.!.Www@FoodAQ@Com
Well!.!.two kind of soups come to mind!.!.when i read summer!!
1!. Gazpacho
2!. Italian minestrone
Enjoy your soup!!Www@FoodAQ@Com
1!. Gazpacho
2!. Italian minestrone
Enjoy your soup!!Www@FoodAQ@Com
Gazpacho - tomato based with chopped raw vegies, beans and avacado on top! This is a cold uncooked soup you can make and keep in the fridge!. Yum!Www@FoodAQ@Com
Can't help with a recipe, but if you ever get the chance to try 9 legumes (French veg soup) it won't disappoint!.Www@FoodAQ@Com
Butternut squash! !.!.!.!. maybe thats more an autumn soup though!.!.!. problem is, i never think of soup as a summer thing!. Maybe you should make some gaspacho! Or asparagus soup! mmmm!.!.!.Www@FoodAQ@Com
Tomato and celery is light and tasty!. Put some chopped fresh basil in too near the end!.Www@FoodAQ@Com
vegetabe -xWww@FoodAQ@Com
I love me some french onion soup!.!.!.yumyumWww@FoodAQ@Com
As I'm typing this I'm eating very spicy chicken gumbo!. It's great!.Www@FoodAQ@Com
Gazpacho Recipe
INGREDIENTS
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
4 cups tomato juice
METHOD
Combine all ingredients!. Blend slightly, to desired consistency!. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend!.
Serves 8!.
Gazpacho
Ingredients:
1 cucumber, sliced into chunks
4 large ripe tomatoes
1/2 bell pepper, any color
2 cloves garlic
1 celery rib, chopped
1 tbsp lemon juice
1/2 sweet onion, quartered
3 tbsp red wine or balsamic vinegar
1/2 tsp salt
dash black pepper
1 tsp chopped fresh parsley
1 tsp chopped fresh basil
1/4 tsp cayenne pepper (optional)
Preparation:
Simply combine all the ingredients in a blender or food processor, except the fresh herbs and process until smooth!. Stir in the herbs, refrigerate until cool and serve with bread!.
Vegan Cream of Asparagus
Ingredients:
2 1/2 cups vegetable broth
1 pound fresh asparagus, chopped
1 potato, thinly sliced
1/2 onion, diced
3 ribs celery, chopped
2 tbsp flour
2 cups soy milk
1/4 tsp dried tarragon
salt and pepper to taste
Preparation:
In a large saucepan, bring the vegetable broth to a boil!. Add the asparagus, potato, onion and celery and reduce heat to medium low!.
Allow to cook for 25-30 minutes!.
Pour the soup into a blender or food processor and blend until almost smooth!. Return soup to saucepan and add remaining ingredients!.
Allow to simmer until thick, approximately another 8-10 minutes!.
Cool Cucumber Soup
Ingredients:
2 tsp vegetable oil
5 cucumbers, chopped
3 cloves garlic
2 onions, diced
2 1/2 cups vegetable broth
1/4 cup chopped fresh dill
pepper to taste
1 cup soy milk
Preparation:
In a large saucepan, heat the oil over medium heat and sautee the cucumbers, garlic, and onions until onions are transparent, about 6 minutes!. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes!.
Remove the soup from the heat and transfer to a blender or food processor and blend until smooth!. While the mixture is still warm, stir in the dill and season with pepper!.
Chill!. Stir in the soy milk just before serving!.
Pumpkin Soup
Ingredients:
1 tablespoon vegan margarine
1 onion, diced
1 16 oz can of pumpkin puree
1 1/3 cups vegetable broth
3 cups soy milk
1/2 tsp nutmeg
1/2 tsp sugar
salt and pepper to taste
Preparation:
In a large saucepan, cook the onion in the margarine for 3-5 minutes, until onion turns clear!. Add remaining ingredients, stirring to combine!. Cook over medium heat for another 10-15 minutes!. Enjoy!
Vegetarian and Vegan Cream of Carrot Soup Recipe
Ingredients:
2 tbsp vegan margarine
1 onion, chopped
12 carrots, sliced
1 potato, diced
4 cups vegetable broth
1/2 cup soy milk
salt and pepper to taste
dash of nutmeg
1/4 tsp ginger
1/4 tsp dried rosemary
1 tbsp orange juice
Preparation:
Heat the vegan margarine in a large saucepan!. Cook the onion for 5 minutes over low heat, or until soft!. Add the carrots and potato, cover, and simmer for 5 to 10 minutes!.
Add the broth, cover and simmer about 20 minutes, or until the vegetables are tender!.
Puree the soup in a blender or food processor and return to the saucepan!. Add the soy milk and remaining ingredients and heat until warm!. Enjoy!Www@FoodAQ@Com
INGREDIENTS
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
4 cups tomato juice
METHOD
Combine all ingredients!. Blend slightly, to desired consistency!. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend!.
Serves 8!.
Gazpacho
Ingredients:
1 cucumber, sliced into chunks
4 large ripe tomatoes
1/2 bell pepper, any color
2 cloves garlic
1 celery rib, chopped
1 tbsp lemon juice
1/2 sweet onion, quartered
3 tbsp red wine or balsamic vinegar
1/2 tsp salt
dash black pepper
1 tsp chopped fresh parsley
1 tsp chopped fresh basil
1/4 tsp cayenne pepper (optional)
Preparation:
Simply combine all the ingredients in a blender or food processor, except the fresh herbs and process until smooth!. Stir in the herbs, refrigerate until cool and serve with bread!.
Vegan Cream of Asparagus
Ingredients:
2 1/2 cups vegetable broth
1 pound fresh asparagus, chopped
1 potato, thinly sliced
1/2 onion, diced
3 ribs celery, chopped
2 tbsp flour
2 cups soy milk
1/4 tsp dried tarragon
salt and pepper to taste
Preparation:
In a large saucepan, bring the vegetable broth to a boil!. Add the asparagus, potato, onion and celery and reduce heat to medium low!.
Allow to cook for 25-30 minutes!.
Pour the soup into a blender or food processor and blend until almost smooth!. Return soup to saucepan and add remaining ingredients!.
Allow to simmer until thick, approximately another 8-10 minutes!.
Cool Cucumber Soup
Ingredients:
2 tsp vegetable oil
5 cucumbers, chopped
3 cloves garlic
2 onions, diced
2 1/2 cups vegetable broth
1/4 cup chopped fresh dill
pepper to taste
1 cup soy milk
Preparation:
In a large saucepan, heat the oil over medium heat and sautee the cucumbers, garlic, and onions until onions are transparent, about 6 minutes!. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes!.
Remove the soup from the heat and transfer to a blender or food processor and blend until smooth!. While the mixture is still warm, stir in the dill and season with pepper!.
Chill!. Stir in the soy milk just before serving!.
Pumpkin Soup
Ingredients:
1 tablespoon vegan margarine
1 onion, diced
1 16 oz can of pumpkin puree
1 1/3 cups vegetable broth
3 cups soy milk
1/2 tsp nutmeg
1/2 tsp sugar
salt and pepper to taste
Preparation:
In a large saucepan, cook the onion in the margarine for 3-5 minutes, until onion turns clear!. Add remaining ingredients, stirring to combine!. Cook over medium heat for another 10-15 minutes!. Enjoy!
Vegetarian and Vegan Cream of Carrot Soup Recipe
Ingredients:
2 tbsp vegan margarine
1 onion, chopped
12 carrots, sliced
1 potato, diced
4 cups vegetable broth
1/2 cup soy milk
salt and pepper to taste
dash of nutmeg
1/4 tsp ginger
1/4 tsp dried rosemary
1 tbsp orange juice
Preparation:
Heat the vegan margarine in a large saucepan!. Cook the onion for 5 minutes over low heat, or until soft!. Add the carrots and potato, cover, and simmer for 5 to 10 minutes!.
Add the broth, cover and simmer about 20 minutes, or until the vegetables are tender!.
Puree the soup in a blender or food processor and return to the saucepan!. Add the soy milk and remaining ingredients and heat until warm!. Enjoy!Www@FoodAQ@Com
Try Campbell's Chicken Noodle, possibilities!.
just take out the chicken!.!.!.(if u want, i looovvvvve MEAT!)Www@FoodAQ@Com
just take out the chicken!.!.!.(if u want, i looovvvvve MEAT!)Www@FoodAQ@Com