STRAWBERRY SOUP

Strawberry Soup

1 (15 ounce) package frozen strawberries, thawed with juice
2 cups sour cream
2 tablespoons vanilla extract
6 tablespoons confectioners' sugar, (measure after sifting)
1 tablespoon grenadine syrup
1/4 cup half and half

Mix strawberries, juice and sour cream. Beat slowly until well mixed. Add vanilla, sugar and grenadine syrup while mixing until smooth consistency. Add half and half last, mixing only until well blended. Chill and serve, Shake well before serving. Serves 6

CANTALOUPE and CHILI SOUP

CANTALOUPE and CHILI SOUP

3-pound cantaloupe
3/4 teaspoon sambal oelek
3 tablespoons fresh lime juice
1/4 teaspoon coarse salt

Cut flesh of cantaloupe  into large chunks. Puree with sambal oelek, lime juice, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and swirl in more sambal oelek if desired before serving.

GAZPACHO

GAZPACHO 

Makes 12 cups

Seed and Dice:

3 1/2 cups tomatoes

Pulse separately in food processor:

2 cups cubed cucumber, seeded

2 cups cubed celery, trimmed

2 cups yellow bell peppers, cored and seeded

1/4 cup diced red onion

1 Tbsp. chopped garlic

Grate and add:

1/2 cup carrots, peeled

Chop in food processor and add:

1/2 cup pumpernickel bread

2 Tbsp. fresh basil leaves

2 Tbsp. fresh parsley leaves-Italian

Strain, the add:

2 Tbsp. lemon juice, freshly squeezed

Add:

1 46 oz can V-8 juice

1/3 cup tarragon vinegar

2 Tbsp. olive oil

2 Tbsp. Worcestershire sauce

1 teaspoon paprika

1 teaspoon Tabasco

Salt to taste

That's it!

CUCUMBER CHILL

CUCUMBER CHILL

1 large onion, chopped

4 1/2 medium cucumbers, peeled and sliced

1/4 cup melted butter

1/4 cup flour

5 cups canned chicken broth

2 bay leaves

1/2 cup sour cream

1 teaspoon salt

1/2 teaspoon dill weed

1/2 teaspoon hot sauce

1 cup half and half

2 Tbsp. lemon juice

Sauté onion and cucumber in butter until tender.  Reduce heat and gradually add flour, stirring constantly.  Cool 1 minute.  Add broth and bay leaf, stirring until it comes to a boil.   Reduce heat and simmer 30 minutes.    Pour into a blender and purée.  Pour into a large bowl; add sour cream, salt, dill and hot sauce.  Cool and chill.  Add half and half and lemon juice.  Chill until very cold.

SPEEDY BORSCHT

Speedy Borscht
It pays to keep a few convenience foods around.  This is brutally good.  Serve it HOT in winter too.
Serves 6

1 16-oz. Can beets
1 10 1/2-oz cans beef consumme
2 Tbsp. Lemon juice
Sour cream
Snipped or chopped parsley for garnish

Drain beets, reserving the liquid. Finely chop 2/3 cup of beets. Combine reserved beet liquid, chopped beets, consume and lemon juice. Chill soup. Also chill cups or bowls so that each serving will be frosty cold.

Stir borscht just before ladling into bowls. Top each serving with a dollop of sour cream. Sprinkle with parsley.

CHILLED TOMATO BOUILLION

Chilled Tomato Bouillon
More popular today in France than here, but once all the rage.
Serves 6

1/4 cup diced celery
1/4 cup diced carrots
1/4 cup chopped onion
2 sprigs parsley
4 cups tomato juice
1/8 to 1/4 tsp. White pepper
6 whole cloves
1 bay leaf
1 tsp. Salt
1/8 tsp. Dried thyme
2 cups chilled beef bouillon or consume 
6 thin slices lemon for garnish

Combine all the ingredients except the bouillon or consume, the lemon slices and green onions. Bring to a boil. Reduce heat, cover, and simmer over very low heat 1 hour. Strain; then refrigerate overnight to chill.

Fifteen minutes before serving, combine the tomato mixture with bouillon. Serve in punch cups, filled 1/4 full of crushed ice. Garnish with lemon slices.
For an elegant touch serve soup in silver or chilled crystal punch cups prior to dinner.
Serve green onions to the side as stirrers when using old-fashioned glasses.