Cioppino
28 oz. crushed tomatoes
1 diced onion
2 minced garlic
cloves
fresh or dried basil
1/2 cup white wine
1 cup clam
juice or water
4 TB olive oil
1 package frozen seafood.
Saute onion until tender. Add garlic, then tomatoes, water,
wine and basil. Simmer slowly for an hour or so. Add seafood
and cook until opaque.
Mushroom Soup
1/2 Cup minced onion
4 Tb butter, 3Tb flour
2 cups hot water
4 cups milk
2 tsp. Salt
pepper
1/2 tsp tarragon
12-16 oz.
Mushrooms
Cook onion in butter for about 10 minutes, add flour as usual, then water. Add milk and seasonings. Simmer for a few minutes while preparing mushrooms. Chop mushrooms finely in processor, and add to liquid. Simmer for about 25 minutes. Very good cold.
Gazpacho
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
½ jalapeno with seeds, 2½ without
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put the garlic, jalapenos and onion into a food processor fitted with a steel blade and pulse until finely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.