Shared by the Family of Monica Perezagua Sanchez-Beato (Class of 2017)
Ingredients (4 servings):
– 1 kg ripe tomatoes
– 70 g cucumber
– 75 g red pepper
– 2 cloves of garlic
– 70 g extra virgin olive oil
– 30 g bread
– 3 tablespoon mayonnaise
– 120 ml water
1. Peel and cut garlic cloves in half. Remove the green shoot inside.
2. Fill a small saucepan with cold water and add the garlic. Bring the water to a boil. When the water begins to boil take the garlic out and put into a bowl of ice water to quickly cool.
3. Repeat this twice, always starting with cold water in the saucepan.
4. Peel the onion and cut in half, then cut into large chunks.
5. Peel the cucumber and cut in large pieces.
6. Halve the red peppers, remove seeds and white membranes. Chop and set aside along with the cucumber and onion.
7. Cut the tomatoes into large pieces and put in a bowl with the onions, cucumbers, cumin and peppers.
8. Add the bread in pieces, then pour over the water. Process everything together using a hand-held blender.
9. Strain the gazpacho through a fine-mesh strainer. Add the oil, vinegar, and mayonnaise and blend the soup until smooth and creamy. Season with salt and pepper.
10. Chill in the fridge before serving (at least 2 hours). Serve in soup bowls with croutons, plus an extra drizzle of olive oil.
Shared by the family of Kianu Taylor (Class of 2015)
– 1 can kidney beans
– 1 can whole kernel corn
– 1 can diced tomatoes
– 1 can tomato sauce
– 1,5 pounds hamburger
– 1 chopped onion
– 1 package taco seasoning
– 1 small container of sour cream
– Cheddar cheese
– 1 small bag of taco chips
Brown hamburger and chopped onion. Add remaining ingredients (do not drain cans) and bring to boil. Serve topped with sour cream, grated cheese, and taco chips.
Shared by Jack Snowball
– 9 cups of water
– 600 grams of chicken bones (or pork, beef, or fish)
– 2 stalks of celery, chopped.
– 2 onions, quartered
– 2 coriander roots, chopped
– 3 Kaffir lime leaves
– 1 tablespoon of ginger, chopped
1. Place all ingredients in a large saucepan and bring to a boil. Keep it boiling for several minutes, then simmer. Skim fat from the surface.
2. Cover and simmer for an hour.
3. Strain the soup through a fine sieve. The aim is to get as clear a stock as possible.
4. Refrigerate, and then skim the surface for fat again.
Shared by Jack Snowball
– 1 kg of butternut pumpkin
– 1 tablespoon of rosemary
– 1 tablespoon of thyme
– ½ onion
– 2 cloves of garlic
– 1 teaspoon of chili (Or to you liking)
– 1 litre of vegetable stock
– Salt and pepper to your liking
– Optional: Cream
1. Preheat the oven to 200 °C. Combine the pumpkin rosemary, thyme, salt and pepper along with some olive oil into a pan suitable for oven use. Cook for 30 minutes, or until soft.
2. Dice onion and garlic, then place into a large pot and cook until golden brown. Add chili.
3. Now add the pumpkin and stock to the mixture and cook for 10 minutes or so. Take off the heat and allow to cool a bit before blending the mixture.
4. Add cream if you want.
If you want a thicker soup, only use ½ L of stock or so.
Shared by Damien Pitter
– 1 head of cauliflower
– 2 potatoes
– 1 chicken bouillon cube
– 3 cloves of garlic
– 1 tbsp butter
* Must have blender for this recipe
1. Cut up a head of cauliflower.
2. Peel and chop up 2 potatoes.
3. Boil the cauliflower and potatoes with one chicken bouillon cube until the vegetables are soft. Note: It is better to use too little water and add more than to add too much water and to have to pour some off at the end. This is because you are pouring off nutrients and flavour with the water.
4. Place cauliflower, potatoes and water into blender. Liquify. This will be the consistency of your soup — like a watery milkshake.
5. Melt a tablespoon of butter in the bottom of your soup pot. Add 3 cloves of chopped garlic. Let that sizzle for a minute.
6. Pour the contents of the blender back into the pot.
7. Mix and cook for 5 more minutes.
8. Add salt or seasoning salt to taste.
As a variation, you can add a spoon of curry powder for a slightly different flavour. This soup can be made with broccoli.
Shared by Damien Pitter
1. Boil some carrots and two small cloves of garlic. Cut up the garlic cloves, or better, mash them out a bit.
2. Add a chicken bouillon cube to boiling carrots IF YOU WISH. If you are feeding vegetarians or vegans, don’t.
3. If you wish, you can also chop up some sweet red peppers and add them to the boil.
4. When the boiling stuff is soft, transfer it to a blender and blend it. The key here is to get the consistency you want. Let water boil off until you think there is just enough left to pleasantly liquefy the carrots etc. It is better not to pour water off afterwards, because you will also be pouring off all the stuff that gets into the water from the carrots (i.e. nutritional content).
5. Dice two more small cloves of garlic.
6. In the boiling pot, melt a bit of butter, a tablespoon or so. Add the diced garlic and let it simmer a moment or so, but not burn. If you are feeding vegans, do not use butter. Use a wee bit of olive oil or something else. Oil doesn’t mix in as well though, so use as little as possible.
7. Pour in the soup from the blender. Mix it together with the garlic and butter in the pot.
8. Stir in some cajun seasoning. I usually sprinkle enough to lightly cover the top of the pot, but really it is to taste. You can add some seasoning salt too if you wish.
This one pot soup is very nutritious, delicious and very simple to make!
For 3-4 servings
– 1 cup red lentils, well rinsed
– 2 cups sweet potatoes, peeled and diced
– 2-3 cups water
– 1/2 tablespoon canola oil
– 1 onion, diced
– 1-2 garlic cloves, minced
– 1/2 tablespoon whole cumin seeds, toasted
– 1/2 tablespoon ground cumin
– 1 teaspoon ground coriander (optional)
– Juice of one small lemon (about 1 1/2 tablespoons)
– 1-2 teaspoon salt
– Pinch cayenne pepper (optional)
– Hot cooked rice for serving
1. Heat a 2-liter pot over high heat. Add the oil and heat for a few seconds. Add the onion and cook stirring frequently for about 5 minutes. Lower the heat and continue cooking for another 10 to 15 minutes until the onion is soft and translucent.
2. Add the garlic and continue cooking for a few minutes. Add lentils and water and bring to a boil. Reduce heat to a simmer and cook for 5 to 10 minutes. Add the sweet potatoes and the salt and continue cooking until the potatoes are soft.
3. Add the cumin seeds, ground cumin, ground coriander (if using) and lemon juice. Correct the taste. Add cayenne pepper, if using.
4. Pour some of the soup in a blender and puree. Add the puree to the rest of the soup to thicken and serve over hot rice.
Shared by the family of Dessislava Veltcheva (Class 2014)
This is very popular soup in Bulgaria for summer.
Preparation time – 15 minutes.
For 3-4 servings
– 2 cucumbers (about 500g)
– 500 grams plain yogurt
– 250-300 ml cold water
– 2 tablespoons oil
– Dill fresh (chopped) or dry (optional)
– Walnuts crushed (optional)
1. Wash the cucumbers and peel their skin. Cut the cucumbers into cubes and have them in a big bowl. Mix the cucumbers with walnuts, dill, a pinch of salt and oil.
2. Beat the yogurt with a fork until it gets smooth liquid, add cold water and pour over the cucumbers. Mix well and serve cold.
Recommendation: Add some ice cubes instead of water if you need really cold soup.
Shared by the family of Klemens Koestler (Class of 2014)
This Cream of Zucchini Soup has great body simply from the amount of zucchini, so very little cream is needed to give it that final push to supreme creaminess. For a “cream of” soup it is remarkably healthy.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
for 4-6 servings
– 1 Tbsp. oil or butter
– 1 medium onion
– 1/2 tsp. salt plus more to taste
– 4 medium zucchini
– 3 cups vegetable or chicken broth
– 1/4 cup heavy cream
– Freshly ground black pepper (optional)
– Freshly grated nutmeg (optional)
* Onion can be omitted if one does not like onion or to save even more time. Then start
with Preparation step #2.
1. Chop onion. Heat a medium pot over medium high heat and add oil or butter.
When the fat is hot, add the onion and salt. Cook, stirring occasionally, until onion is translucent and tender, about 5 minutes.
2. Meanwhile, trim and chop the zucchini. Add zucchini and broth to the onion. Raise heat to bring to a boil then reduce heat to maintain a steady simmer and cook, stirring occasionally, until zucchini is very tender, about 15 minutes.
3. Puree zucchini with a stick blender.
4. Add cream and gently heat until hot.
5. Add salt and pepper, if you like, to taste (note that soup often requires a lot of salt to acquire good flavor, just think of all that water in there!). Serve hot with a sprinkle of pepper and/or nutmeg, if you like.
Shared by Audrey Brown
Perfect for a special, festive meal.
– Fresh oysters (any amount, but one package, about 1/2 cup works well for a small portion)
– Whole milk (enough to cover oysters about 2-4X)
– Cream (optional, only if a richer taste is desired, about 1/4 the amount of milk used)
– Butter (enough to sautee and to taste, about 1 tab)
– Salt and Pepper (to taste, if desired)
1. Rinse oysters well and chop.
2. Sautee oysters in the bottom of a soup pan with the butter.
3. Add milk.
4. Add cream (if desired).
5. Add pepper and salt (to taste).
6. Heat, but don’t let the milk boil.