Cream of Avocado Soup - RH Week DAY 5!!

This recipe actually comes in to me from a source that chooses to remain anonymous, (mysterious, no?) What makes anonymous' recipe so great is that it requires NO cooking and utilizes ingredients that most probably have around their kitchen. So without further ado, I give you Cream of Avocado Soup by Untitled.... enjoy!!

Cream of Avocado Soup

Yield: 8 servings

Ingredients:

4 ripe Haas avocados

3 cups chicken broth (or vegetable broth for vegetarians)

The juice of 2 lemons

The rind + juice of 1 lime

1 cup light cream

1/2 teaspoon chili powder (optional)

Salt and Pepper to taste

Dash Tabasco

Directions:

1. Peel, seed and dice avocados. Place in blender container.

2. Add chicken broth (or vegetable broth) and lemon juice to container. Blend until smooth.

3. Add cream, chili powder (optional,) salt, pepper and Tabasco. Blend well.

4. Chill and serve icy cold topped with croutons of your choice.

Anyone hungry??

Sal's Gazpacho Soup Two Ways - RH Week DAY 3!

Welcome to RH Week Day 3!! Hope you have been enjoying the tasty treats so far, I already have both recipes printed out and queued up to prepare for my next dinner party!! Today's guest entry is not one but TWO versions of Gazpacho soup, (a creamy gazpacho and a more traditional one,) sent in by a reader named Sal (no twitter or website he says in his e-mail, just an Organic Eats Fan... love it!) who got the recipes from an old, worn out and "thoroughly loved" recipe book entitled "Soups & Stews: A Two in One Cookbook" by Joanne Waring Lindeman c. 1976 Nitty Gritty Productions.

Personally, I really believe that there are fewer things more culinarily delightful than sipping chilled Gazpacho on a balmy summer day, so thank you again Sal for your contribution to many future nights spent in summer soup-filled splendor!

-------------------------------------------------

Creamy Gazpacho

yield: 4 servings

Ingredients:

1 lb ripe tomatoes

1/2 large cucumber

1/2 cup soft bread crumbs

1 clove garlic, mashed

1 tbs. salad oil

1 tbs. vinegar

2 cups cold water

salt and pepper

1 tsp. McCormick's Season All dash Tabasco

1 cup (1/2 pt.) heavy cream

finely chopped parsley

Directions:

Peel and chop tomatoes and cucumber. Put into blender container along with bread crumbs, garlic, oil vinegar and water. Cover and blend 2 minutes. Chill mixture until icy cold. When ready to serve, stir in salt, pepper, Season all, Tabasco and cream. Sever in chilled bowls garnished with finely chopped parsley.

-------------------------------------------------

Traditional Gazpacho

Says the cookbook: "This Spanish tradition is first cousin to a salad but even more refreshing. It must be served icy cold."

Yield: 8 servings

Ingredients:

4 cups tomato juice

2 beef bouillon cubes (can substitute for vegetarian to make this a vegetarian or vegan soup)

2 tomatoes

1/2 cup chopped, unpeeled cucumbers

1/4 cup chopped green pepper

1/4 cup chopped onion

1/4 cup wine vinegar

2 tbs. salad oil

1 tsp. salt

1 tsp. Worcestershire sauce

6 drops Tabasco

Directions:

Bring tomato juice to boiling. Add bouillon cubes and stir until dissolved. Remove from heat and cool. Peel, seed and dice tomatoes. Add to cooled broth along with remaining ingredients. Refrigerate. Serve in chilled bowls.

---------------------------------------------------

*Editor's Note: I love to top each bowl of chilled gazpacho with a few slices of avocado, a dollop of sour cream and some fresh chopped cilantro or basil for garnish and extra flavor.

Slyvia's Spanish Slaw - Recipe Hosting Week DAY 1!

Hello Organic Eats readers and welcome to what will undoubtedly be an epic week of recipe hosting, (let's call it RH week for short, shall we?) Your first recipe comes to you via California, from Sylvia of sylveeeskitchen.com (twitter handle: @sylveeeskitchen so be sure to log onto her site and follow on twitter for more delicious eats!) I love the addition of the spanish olives in this slaw and can't wait to try it out for myself! The recipe couldn't be more appropriate for the oncoming summer and what a great, unexpected twist on a classic summer side dish. Personally, I can't wait to celebrate this newly warm and gorgeous weather right by preparing me some spanish slaw! Ole!

........................

COSTA DEL SOL COLE SLAW

YIELD: 12 Servings

INGREDIENTS:

For the DRESSING:

1 clove Garlic

1 can Anchovy Fillets(optional)

1/2 cup Red Wine Vinegar

1/4 cup Extra Virgin Olive Oil

1 tsp. Salt

1/2 tsp. Black Pepper

For the SLAW:

1/4 head Red Cabbage

1/2 head Green Cabbage

1 Red Bell pepper

1 small jar Spanish olives

DIRECTIONS:

1. Combine the Dressing Ingredients in a blender jar; run at high speed until the Garlic is minced and all the ingredients are well blended.

2. Wash and dry all the Vegetables.

3. Thinly slice the Cabbages or slice in a food processor, using a 2mm slicing disk.

4. Thinly julienne the Bell Pepper.

5. Slice the olives into rounds.

6. Thinly slice the Red Onion.

7. Finely shred the Carrots.

8. Toss all the ingredients together in a large salad bowl; add the Dressing and serve.

9. The Salad may be made ahead of time and refrigerated; the dressing should not be added more than 1 hour before serving.

Note: Even though restaurants and delicatessens in the United States sell Spanish Cole Slaw, I could find none in Spain. This recipe uses ingredients that are often used in salads in Spain; if there really was such a thing as Spanish Slaw, this is how it might be.