Gazpacho

This was a recipe given to us by our friend Lindsey, who in turn picked it up from a place called the Shipwreck Restaurant - not sure where it is though. Fair warning - though it be tasty, it does make a lot!

Shipwreck Gazpacho

Ingredients:
2 26-oz cans of diced tomatoes
1 large green pepper, chopped
1 white onion, chopped
1 clove of garlic, chopped
1 cucumber, chopped
1 oz tabasco
juice of 1 whole fresh lemon
juice of 1 whole fresh lime
1/4 cup red wine vinegar
2 Tbsp olive oil
1 tsp honey
12 oz tomato juice
1 tsp each of dried tarragon (powder), basil, coriander, and pepper
1/4 tsp salt
1/4 tsp cumin

Directions:
Combine all ingredients and mix well. Chill and serve.


Yield: 10 cups

Mashed Potato Soup

This is a soup recipe that Kate uses whenever she gets the chance. It's a little something to help get rid of those extra potatoes after the holidays. It's very yummy with some kind of bread to dip into the soup. :-)

Mashed Potato Herb Soup

Ingredients:
1 tsp dried rosemary, crumbled
2 carrots, minced
2 tsp dried thyme
4 cups chicken broth or stock
2 tbsp olive oil
5 cups leftover mashed potatos
1 cup onion, minced
1-2 tbsp lemon juice
2 ribs celery, minced
2/3 cups fresh parsley, minced
salt and pepper to taste

Directions:

1. In small, dry skillet, toast rosemary and thyme until fragrant, being careful not to burn them. Shake the skillet, and heat for about 3 minutes. Set aside.

2. Mince the onion, celery, and carrots.

3. In a large pot, saute the onion, celery, and carrots in the olive oil over moderately low heat for about 1 minute, stirring occasionally.

4. Stir in broth; bring to a boil.

5. Break up mashed potatoes with a fork. Using a wire whisk, add the potatoes to the soup pot, a half cup at a time.

6. Continue whisking until smooth. Reduce to a simmer, and add toasted herbs, lemon juice, and fresh parsley.

7. Taste soup, adjust seasonings as desired.

Tortilla Soup

Okay, another quick one. This is a soup recipe that our friend and co-worker Debbie put into a recipe we were giving to another of our co-workers. It's quick, easy, and very tasty!

Tortilla Soup

Ingredients:
1 can (16 oz) refried beans
1 can (14 oz) chicken broth
1 can (10 oz) chicken OR 3 chicken breasts, boiled and chopped
1 can (15 1/4 oz) whole kernel corn with liquid
1 can (15 oz) black beans, rinsed and drained
1 cup salsa, chunky style
1 cup shredded cheddar cheese

Directions:
1. Combine first 6 ingredients in a pot.
2. Bring to a boil over medium heat, stirring until refried beans are completely mixed with other ingredients.
3. Turn down heat and simmer for 10 minutes, stirring occasionally.
4. Stir in cheese.

To serve, put some tortilla chips (I prefer Frito's) in the bottom of your bowl and add soup over it. Toss some more cheese on top if you'd like. I used a Mexican blend of cheese instead of plain cheddar.

Notes: This recipe is easily scaled up for larger crowds.