Lentil and Swiss Chard Soup

 

 

Quick Chard and Lentil Soup

Gazpacho Soup CSA Style

Dozens of ripe, lovely tomatoes and cucumbers arrived in this week’s CSA box, and with them I made a delicious batch of gazpacho soup. This Spanish-style soup tastes great chilled, and cools the body quickly on a hot day. Recipe and photo by Linda L.

Takes: 20 minutes, plus chilling time

Serves: 6 

Ingredients

  • 1 large cucumber, halved and seeded, but not peeled
  • 2 red bell peppers, cored and seeded
  • 4 large tomatoes – ripe and red
  • 1 red onion
  • 3 garlic cloves, minced
  • 12 ounces tomato juice (1 1/2 cups)
  • 1/4 cup vinegar (1/8 cup balsamic; 1/8 cup red wine)
  • 1 whole pita bread
  • 1/8 cup good olive oil
  • 1/2 tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper
  • 1 teaspoon cumin
  • My secret ingredient: 1 tbsp El Zarape green salsa [optional]

Directions

  1. Mix olive oil and vinegar.
  2. Tear pita bread into s 3” pieces.
  3. Soak pita bread in oil/vinegar mixture for 5 minutes, drain bread.
  4. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes.
  5. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!
  6. Add bread mixture and process.
  7. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper, cumin and ‘secret ingredient’.
  8. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. I usually like to make 24 hours before serving.

Minestra di Herbe Passate Soup

5 TB Butter 1/2 Carrot, chopped 1/2 Onion, chopped 8 cups herbs: Cilantro, Chives, Spinach, Sorrel, Lettuce leaves 2 small Potatoes, peeled and cut into chunks 1 TB salt plus to taste 4 cups water or more to cover, OR chicken stock with lemon Juice Optional: croutons, chives, herby oil, sour cream, yogurt to garnish

Melt the butter in a big soup pot.  Add the carrot and onion and cook until tender .  Add the potatoes, water and salt.  Bring to a boil, reduce the heat, and cook at a simmer until the potatoes are completely tender and beginning to fall apart.  Add the herbs.  Taste the soup and salt until the broth tastes good.  Blend in batches until it is as smooth as possible.  If the soup seems fibrous, pour it through a fine-mesh sieve.  This can be served hot or cold.
Squeeze with lemon juice just before serving and top with little croutons and any other herbs or garnishes.