Soups and Stews

Andalucian Gazpacho

Gazpacho is a refreshing cold soup from the Mediterranean–most notably Spain–made from raw vegetables and tangy seasonings.

A Mexican tweak on traditional Andalucian gazpacho is to add creamy, pureed avocado, a fruit native to Mexico and Central America, to the blended base, or add cubed avocado to each bowl as a garnish when serving.

gazpacho soup

Andalucian Gazpacho ingredients

  • 6 small, ripe tomatoes, peeled and chopped coarsely
  • 4 small cucumbers, finely chopped
  • 1 green pepper, finely minced
  • 1 clove garlic, finely mashed
  • 2 T grated carrot (optional)
  • 2 T grated onion
  • Cold water
  • 2 T lemon or lime juice
  • 2 t dry mustard
  • dash of  Tabasco
  • salt and pepper

Combine tomatoes, cucumber, green pepper, garlic, carrot, and onion. Add cold water to cover. Can be mixed in blender or pounded in a mortar and pestle for a creamy soup, or finely chopped or run quickly through food processor for chunkier soup.

Add lemon juice, dry mustard, Tabasco, and seasonings. Chill at least 8 hours.

If desired, serve with a spoonful of coarsely chopped tomato and cucumber a dab of sour cream.

A chunk of day-old bread, softened in water, can be added to the blended soup to provide a thicker consistency.

Soups and Stews, Vegetables and Salads

Burgonyaleves (Hungarian Potato Soup)

This Hungarian potato soup is such a basic, simple soup. My grandmother used to make it regularly.

Burgonya=potato, leves=soup in Hungarian. Krumpli is another word for potato in Hungarian, and potato soup can also be called krumplileves.

Recipe from Az Ìnyesmester Szakácskônyve (The Expert’s Cookbook)

Grandma's Potato Soup

Ingredients for Hungarian Potato Soup

3/4 kilo (1-1/12 lbs) potatoes
Salted water
Flour
Oil or lard
Chopped or grated onion
Paprika
Sour cream for serving

Peel, cube, and cook the potatoes in salt water until tender.

Make thin browned flour roux with the flour and oil or lard and add to soup to thicken.

Lightly fry the chopped or grated onion and paprika and add to the soup.

Serve with sour cream.

Soups and Stews, Vegetables and Salads

Five Onion Soup

  • 1/4 cup butter
  • 3 shallots, thinly sliced
  • 1 small onion, yellow, thinly sliced
  • 2 green onion, sliced
  • 1 leek, white part, thinly sliced
  • 1 T garlic, minced
  • 1/8 t cloves
  • 4 cups beef broth
  • 4 slices cheese, Swiss
  • 4 slices mozzarella cheese
  • 2 T butter, melted
  • 1 t garlic, minced
  • 4 slices french bread
  • 1/2 cup grated Parmesan cheese
  • 4 T sherry, dry
  • 2 T chives, chopped

Melt 1/4 c. butter. Add all onions except chives. Saute till golden. Add garlic and cloves. Saute 1 minute. Stir in broth and sherry. Bring to boil. Reduce heat, cover and simmer 30 minutes.

Preheat broiler. Combine melted butter and garlic in bowl. Brush on bread, using 1/2 of mix. Broil about 2 minutes.

Turn over and brush on rest of mix. Broil. Sprinkle with Parmesan.

Preheat oven to 500°F. Ladle soup into bowls. Top each with bread and 1 slice each of Swiss cheese and mozzarella. Bake till melted and bubbly. Sprinkle with chives.

Servings: 4

Beverages

John Juan

A John Juan is a takeoff on a White Russian, made with rum instead of vodka.

  • 1-1/2 oz  white rum
  • 1 oz Kahlua or other coffee liqueur
  • cream or milk

Pour rum and Kahlua into a tall, ice-filled glass. Fill to top with cream or milk.

Or place ice and ingredients in a cocktail shaker and give it only a quick shake or two before pouring it, ice and all, into a tall glass. This will foam up the milk somewhat.

 

Here are a couple of variations that will make this dessert-like drink even more decadent:

Variation No. 1: Replace the Kahlua with 1/2 oz chocolate liqueur and 1/2 oz white Creme de Menthe

Variation No. 2: Simply add a splash of Rumpleminz (peppermint schnapps)