he remaining cucumber into the soup. Add salt if you like
n. To re-volumize the soup add the same amount of
Two and half hours before serving, pour into large bowl undiluted tomato soup.
In small saucepan, heat 2 soup cans water to boiling; remove from heat.
Stir in bouillon until dissolved. Add broth to tomato soup, stirring until well blended.
Stir in vinegar and next 7 ingredients; cover and refrigerate at least 2 hours, until well chilled.
Serve with corn chips.
day.).
2. FINISH SOUP Remove bones from slow cooker
Combine all ingredients in a large bowl.
Mix and measure out 2-cup portions and store each portion in airtight containers. Makes 20 portions.
ill fall apart in the soup).
You should make around
Place celery, carrots, onion, bouillon, soup mix and chicken broth in
In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
rom the second (for the soup) section of ingredients.
Let
Wash the beans and place in a Dutch oven.
Cover with water and soak overnight.
Drain the beans and add the water, ham hock, salt and pepper.
Cover and bring to a boil.
Reduce heat and simmer 1 1/2 hours until beans are tender.
Add the remaining ingredients.
Simmer 30 minutes more, stirring occasionally.
Remove ham hock from the soup.
Remove from bone, chop and return meat to the soup.
Serve with your favorite homemade bread.
Saute onion and celery in butter (do not brown).
Add remaining ingredients and simmer for 5 minutes.
(I don't like tomato soup, but I love this!)
if you prefer a chunky gazpacho, then leave the veggies chopped
nd vinegar.
Put the gazpacho through a food mill to
njoy.
Like most chili recipes, this one tastes better the
omato juice to make the gazpacho soupy but not too thin
Chill six wide soup bowls.
Combine all the gazpacho ingredients in a blender and puree until smooth. Reserve in the refrigerator.
Combine the crab, lemon zest and olive oil, and toss gently. Reserve in the refrigerator.
When ready to serve, pour 1 cup of gazpacho into each bowl (you may end up with a bit left over), place four watermelon balls into each bowl, then add the diced cucumber and peppers. Place a pile of the crab in the center of each bowl, top with the cilantro and drizzle the olive oil around.
For the gazpacho, combine all ingredients in a food processor or blender. Pulse until well chopped, then process until smooth. Season to taste. Cover and refrigerate until ready to serve.
For the cilantro salsa, combine all ingredients in a small bowl. Season to taste.
Serve soup chilled in shot glasses and topped with cilantro salsa.
br>Fill each dish with soup, about 1 1/2 cups
br>To make the Gazpacho: Combine all the Gazpacho ingredients in a
ore water to thin the gazpacho. Pour into a container suitable