SOUP RECIPE - 635
GAZPACHO
1 (48 oz.) can Sacramento Brand tomato juice
2 (10 oz.) cans tomato soup
1 c. each finely chopped:
celery, tomato, cucumber, green pepper
1/2 c. yellow onion, finely chopped
1/2 c. green onion, finely chopped
1/4 c. fresh cilantro, finely chopped
2 oz. tarragon wine vinegar
4 oz. reconstituted lemon juice
2 tsp. Tabasco sauce, to taste
2 tsp. salt, to taste
1 tbsp. olive oil
Combine above in large container.
Serve ice cold with croutons and grated
Parmesan cheese.
SOUP RECIPE - 636
LEMON
SOUP
6 c. chicken broth
1/2 c. orzo
2 eggs
1 tbsp. water
2 tbsp. lemon juice
Salt and pepper to taste
Bring broth to a boil.
Add orzo cook until tender about 10 minutes.
Remove
from heat.
In bowl beat eggs until frothy.
Add water to lemon juice and slowly add to egg mixture.
Very slowly dribble hot broth to egg and lemon mixture
beating continuously until you have added a cup or more of broth.
Ten pour egg
mixture into remaining broth stirring constantly so as not to curdle.
Season to taste and serve immediately.
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