Page 28 - zontacookbook1985

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Qaspacho :Rose

(Pink Gazpaclw)

1 lb. tomatoes ice cubes
7 oz. stale white bread cucumber
clove of garlic green pepper
4 T olive oil onions
2 T white vinegar bowl of croutons
salt

Skin and seed the tomatoes. Soak the bread in water and then squeeze it dry
Put bread, garlic and tomatoes into a blender to make a smooth mixture; add
the oil and vinegar and a pinch of salt(but no pepper). Thin the mixture with
27 fl. oz. of water and put the soup into the refrigerator for 2 hours. Before
serving, add a tray of ice cubes to the tureen. The gazpacho should be
accompanied by slices of cucumber, green pepper cut into very small dice,
chopped onion and croutons which have been fried in oil. Those who do not
like raw vegetables may have the soup by itself while others can garnish the
soup according to their own taste. Gazpacho is usually served in cups or
bowls rather than soup plates.
- Vicki Oren
Jll6onoigas Soup

1 /2 gallon water 2 large onions, chopped
2 small cans diced green chilis parsley flakes
2 large cans tomatoes 1 green pepper, diced
(not drained) salt ( to taste)
2 C. celery diced
Combine ingredients in a large pot and bring to a boil. Make meatballs (use
lean ground beef) and drop into boiling soup. Cook for 5 minutes or until
done.
- Shannon Leach @-

Italian Meat6all Soup

4 cans chicken rice soup 3 cloves garlic, chopped
3 soupcans water 4 T parsley ,iii
1 C. onion, chopped 2 (16 oz.) cans Italian style tomatoes
¾ C. celery, chopped with oregano and basil
5 carrots

Put all the above ingredients in a large pot and simmer while making the
meatballs.
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