Subj : Hot Soups was: Sweetening
To   : Ruth Haffly
From : Dave Drum
Date : Thu Jun 27 2024 06:16:00

-=> Ruth Haffly wrote to Shawn Highfield <=-

SH> Yet I made chicken soup day before yesterday.  Couldn't pass up the
SH> deal on the chicken ($3) and since it was an old gal I pressure cooked
SH> it so it became soup. LOL

RH> We've been having temperatures in the high 90s with feels like factors
RH> making it feel like over 100, not the kind of weather I want hot soup.
RH> I wouldn't mind making it to stash in the freezer for cooler weather
RH> tho.

You've succumbed to the "conventional wisdom" that hot soups in summer
are a bad thing. Actually hot sop will help you cool down. It tells the
body to opwn the pores in the skin thereby starting the natural coolong
cycle of sweating and the sweat evaporating which ia a natural cooling
effect.  Bv)=   That's counter-intuitive but true.

Meanwhile, here's a nice cold soup that's good any time of year:

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Gazpacho
Categories: Soups, Vegetables, Herbs, Citrus
     Yield: 8 Servings

     6 lg Ripe tomatoes; peeled,
          - chopped (about 6 cups)
     1 lg Onion; fine chopped (about
          - 1 1/4 cups)
     1    Cucumber; peeled, seeded,
          - chopped (about 1 cup)
     1 lg Bell pepper (any colour);
          - seeded, chopped(abt 1 cup)
     2    Ribs celery; chopped (about
          - 1 cup)
     2 tb Chopped fresh parsley
     2 tb Chopped fresh chives or
          - spring onion greens
     1 cl Garlic; minced (more to
          - taste)
   1/4 c  Red wine vinegar
   1/4 c  Olive oil
     1 tb Fresh squeezed lemon juice
     2 ts (or more) sugar
          Salt & fresh ground pepper
          Hot sauce
     1 ts Worcestershire sauce
     2 c  Tomato juice
          +=OR=+
    15 oz Can crushed tomatoes

 Place all ingredients in a large bowl. Use an immersion
 blender (Cajun Motorboat) or blend in batches, to desired
 smoothness. I prefer my gazpacho somewhat chunky, so only
 pulse a few times in the blender.

 Adjust seasonings to taste.

 Place in a non-reactive container to store. Chill several
 hours or overnight to allow the flavors to blend.

 Adapted from: Delicious Decisions; Junior League of San
 Diego's cookbook

 Re-adapted by UDD to his taste.  Bv)=

 Recipe from: http://www.simplyrecipes.com

 Uncle Dirty Dave's Kitchen

MMMMM

... Be kinder to yourself. And then let your kindness fill the world.
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