Soup, Soup Everywhere!

Ok, so you can see I'm on a soup kick, right?  Maybe the Michigan weather has something to do with it. What better way to celebrate the crisp, cold weather than with a nice hot bowl of soup?  Soup just seems to warm the soul.  It's the simplest form of comfort food.  It's economical, easy to prepare, easy to serve and freeze.  It's a wonderful way to make the best use of almost any leftover.

I learned this trick years ago from my friend Sherri who learned it from her sister-in-law Belinda, thanks ladies!  After every meal where there were leftovers, simply divide them into categories.  For example, separate the meat from the veggies, the veggies from the rice or pasta and bag them in separate freezer bags. Make sure you label and date each bag.  Later during the month make a delicious broth either meat or veggie and pour all the leftover ingredients into the broth, meats first followed by the veggies then rice or pasta.  Gently simmer to heat through.  Adjust the seasonings if needed.  You can add more veggies or meat if needed.  Serve hot and enjoy!

COLD SOUP FOR HOT CLIMATES

For all my friends who live in the deep south where the weather stays warm

during the winter I have a fabulous cold soup recipe called Gazpacho.  I
enjoyed a bowl this passed summer while at lunch with my sisters and loved it!

I tried to duplicate it when I got home and asked my friend Carla for

guidance.  Gazpacho is made with a few simple ingredients and is sooo delicious.

The North and South can come together and celebrate with soup!

Gazpacho

1 unpeeled English cucumber halved, seeded

2 red bell peppers chopped

4 roma tomatoes chopped

1 small red onion

2 garlic cloves, minced

2 cups tomato juice

1/4 cup seasoned rice vinegar
1/4 cup extra virgin olive oil

2 tsp kosher salt

freshly ground black pepper

Fresh Cilantro, chopped for ganish

Roughly chop cucumbers, bell peppers, tomatoes and red onion.  Put each vegetable separately in small batches in a blender and pulse lightly until just chopped.  Combine chopped veggies in a large bowl and add garlic, tomato juice, vinegar, olive oil, salt and pepper.  Mix well and chill before serving.  Make this soup in the morning and the flavors will develop beautifully for lunch or dinner.  Serves 4-6