Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Gazpacho

I eat this for lunch all the time during the summer, with a piece of garlic bread on the side. 🙂

Ingredients

  • 2 cloves Garlic, Minced
  • 1 whole Large Cucumber, Diced
  • 5 whole Roma Tomatoes, Diced
  • 1 whole Zucchini, Diced
  • 2 stalks Celery, Diced, or celery salt to taste
  • 1 dash Salt To Taste
  • 1 quart Tomato Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons White Sugar
  • 6 dashes Tabasco
  • 1 dash Black Pepper To Taste

 

Directions

In the bowl of a food processor or in a blender, combine the minced garlic with the cucumber, tomato, zucchini, celery if using, olive oil, red wine vinegar, sugar, Tabasco, and salt.

Pulse until all ingredients are in small chunks, and the mixture has a nice speckled, colorful texture.  Pour into a large bowl and add the tomato juice.

Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with a sliver of fresh avocado, sour cream, and/or cilantro.

 

From Gazpacho by The Pioneer Woman.

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Fresh Tomato Soup

What to do with all the tomatoes your plants keep producing?! Or, in my case, what to do with all the tomatoes my sweep and generous neighbors keep giving me??? I suggest this recipe, ideally served with grilled cheese.  It’s also great because you can make a few batches and freeze it. 🙂

 

Ingredients

  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 3 cups diced onions
  • 6 cloves garlic, minced
  • 12 cups chopped fresh tomatoes
  • 2 Tbsp olive oil
  • 2 cups water or chicken stock
  • 2 Tbsp kosher salt
  • 2 tsp. sugar

 

Directions

Rough chop all the vegetables. It doesn’t matter what they look like because the soup will be blended later, but make sure the carrots, onions and celery are all about the same size so they cook at the same rate.

In a large soup pot, heat the olive oil. Add in the carrots, celery and onions and cook until the onions are translucent, about 10 minutes. Add in the garlic and cook another 5 minutes, but don’t let the vegetables brown. Add in the tomatoes and water or chicken stock. Allow to simmer for about an hour, stirring occasionally, until the tomatoes break down and the carrots are soft.

Turn off the heat and allow to cool for 15 minutes.

Puree the soup, either with a stick blender or in batches in a conventional blender.  Once the soup is all pureed, push it through a sieve or strainer. The point is that you want to get out the tomato skins and seeds, but push through the rest of the vegetables. If you use too fine a mesh strainer, you will just end up with tomato juice. I lost about 2 cups of “solids”, mostly skin and seeds, during the straining process. (Note: If you prefer, you can skin and seed your tomatoes before making the soup. But this is time consuming and I found it just easier to strain.)

Put all the strained soup back in the pot and add the salt and sugar to taste.

To serve, reheat the soup. Garnish it with a dollop of homemade pesto, a bit of milk or cream to make a “bisque”, chopped tomatoes to make a chunky tomato soup, fresh grilled garden vegetables (corn, zucchini, yellow squash, etc), or even tiny meatballs.  The possibilities are endless. Use your imagination!

Freezes well for a few months.

From Homemade Fresh Tomato Soup by Former Chef.

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Creamy Vegetable Soup

Just over 10 years ago, I was served an amazing vegetable soup with cornbread on my mission.  I asked the sister for the recipe, and she gave me instructions over the phone.  Finally this summer I felt that I was competent enough in the kitchen that I could try decoding my decade-old hurried scribbles.  This is the result.

My favorite part?  My husband, who doesn’t like beans, loves this soup, and I love that he enjoys eating something healthy. 🙂  (P.S. It’s even vegan!)

Ingredients

  • 2 15-ounce cans white beans
  • olive oil
  • water
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 6 cups vegetable broth
  • 1 15-ounce can diced tomatoes (not drained)
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • salt & pepper
  • 1 cup green beans, chopped
  • 1 15-ounce can kidney beans
  • 1 cup or so of fresh chopped zucchini &/or yellow squash
  • 1 cup small pasta of choice (I use shells)
  • handful of spinach leaves

Directions

In a blender or food processor, puree the beans with enough oil and water to make a smooth paste.  Set aside.

In a large pot, saute onion in oil until translucent (or beginning to caramelize, if you hate onions like I do).  Add garlic, carrot, and celery, and saute a few minutes more.  Add broth, tomatoes, basil, oregano, salt and pepper to taste, and green beans.  Bring to a boil.  Toss in kidney beans, zucchini, and pasta.  Boil until pasta is al dente.  Reduce heat, add spinach leaves, and simmer until wilted.  Stir in white bean puree and simmer until heated through.

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Slow-Cooker Minestrone Soup

Have this healthy (and vegan!) soup warm and waiting for you when you get home!

Ingredients

4 cups vegetable broth

4 cups tomato juice

1 tablespoon dried basil

1 teaspoon salt

1/2 teaspoon dried oregano leaves

1/4 teaspoon pepper

2 medium carrots, sliced (1 cup)

2 medium celery stalks, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

1 cup sliced mushrooms (or 1 can sliced, drained)

2 garlic cloves, minced or pressed

1 28-ounce can diced tomatoes (undrained)

1 15-ounce can kidney beans

1 1/2 cups uncooked shell pasta (any pasta is fine)

Directions

In 4-5 qt. slow cooker, mix all ingredients except for the pasta.  Cover and cook on low heat setting 7-8 hours (or until veggies are tender).

Stir in the pasta.  Cover and cook on high heat setting for 15-20 minutes or until the pasta is tender.  Serve and Enjoy!

From Slow-Cooker Minestrone Soup by SparkPeople user ELJONES.

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