Our tomatoes are starting to come in. Right now it’s just a trickle but in a few weeks we’re going to have so many, it’ll be time to be creative. We make salads and sauces and soups. Today I’d like to share a wonderful recipe for gazpacho. It took me a long time to try gazpacho. I love tomato soup, but the thought of eating it cold didn’t sit well with me. Once I tried it I was hooked, I hope you’ll be too.

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I didn’t think I would be making soup this late in April but we’ve had a cold snap. I just got home from walking the dog and freezing like an icicle. Time to de-thaw with my favorite soup; I have a pot on the stove right now!

This healthy soup is made up of inexpensive, simple ingredients and relies on spices and herbs for flavor. It’s adapted from one of my favorite cookbooks and has been in my cooking repertoire for years. (more…)

Ingredients:

• 1 cup flour
• 1cup vegetable oil
• 1/2 cup chopped Vidalia onions
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 2 garlic cloves
• 1 pound shrimp
• 4 tablespoon Old Bay seasoning
• 2 teaspoons salt
• 1 teaspoon cayenne
• 1 cup white wine
• 8 cups water
• 1/2 pound potatoes
• Pepper to taste
• 1/2 cup milk
• Green onion tops

Method:

1. Combine the flour and oil in a large nonstick saucepan and whisk until smooth. Over medium heat, stir constantly until the mixture is the color of peanut butter, about 10 minutes.
2. Add the onions, celery, carrots, and garlic. Cook, stirring often, for about 2 minutes.
3. Add the shrimp and cook for another 2 minutes.
4. Add the wine, water, potatoes, old bay, salt and pepper. Bring to a boil.
5. Reduce the heat to medium-low and simmer until the potatoes are done.
6. Turn off the heat and add the milk, mix it in well.
7. Serve the bisque, garnished green onion tops.

This soup is a family favorite.  It’s a chunky soup with lots of flavor.  I usually make a double batch and refrigerate or freeze half for another day. 

Olive Oil

1 clove garlic

1 cup chopped onion (about 1 med)

1 cup chopped celery (2 stalks)

2 cans navy beans

1 can chicken broth

1 can diced tomatoes

3/4 lb Kielbasa

thyme

bay leaf

minced parsley

rubbed sage

basil

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I made this the other day because I had a ham bone left over from a party. It’s especially good when you use one.

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