Another addition to the great summer garden - tomato cookbook. When made with whole fat yogurt & well chilled before serving (to allow the flavors to meld) this promises to be a refreshing but very satisfying alternative to the reliable jug-o-gazpacho that resides in the fridge. Cheap too if you have tomatoes & basil in your garden. I think I will experiment with types of tomatoes & lightly sauteing my curry powder in the olive oil as well as with several different curry blends. I may also use tomato water (the clear juice tomatoes release when cut & salted) & add diced tomato along with freshly chopped basil &/or mint for garnish. Served with either fresh naan or pita & accompanied by a fattoush sald - this would be a great summer meal - made ahead & no (well, very little) heating up of the kitchen! Received in email from gourmet-recipes-from-around-the-world, thank you AJ!Note - the prep time DOES NOT include chilling time (for the soup).
Anything with coconut and lime just takes me right back to the tropics. I love this soup. It's actually a Thai recipe and is very easy and quick create. Plus, I usually have these ingredients on hand anyway, so it is also inexpensive. Enjoy.
A quick & super simple soup. Tom Yum is a thai hot and sour soup, as well as being spicy. I don't really like cooking Tom Yum from scratch because its a very common dish, and whenever one gets the craving for Tom Yum, they want it here and now, rather than waiting hours for it!
(TIP: Feel free to add seafood or substitute the vegetables inside to whatever your preference. It's Tom Yum Soup!)
This is a bit different from the others sounds good and this has always been one of our favorite soups in Thailand. Fragrant, spicy and absolutely delicious Thai chicken soup. I've eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the fresh coriander Posted for ZWT 2010 - Thanks Tea Jenny for the help while I can't get on the internet.
This is based on a recipe from David Rosengarten’s book, The Dean & Deluca Cookbook. He says, “This white, silky-smooth gazpacho is a traditional variation from Malaga in southern Spain. We’ve added a little sugar to create a wonderful sweet-and-sour backdrop for the classic grape garnish.” Cook time doesn’t include the several hours refrigeration time before serving. This is truly a delicious soup, yet beware the egg remains raw since the soup is not cooked, and please don't overdo the garlic since raw garlic can swing the flavor towards the acrid. Posted for ZWT5.
An "Anything Goes" would-be Korean soup. But if you don't have basic korean ingredients around the home, then I include my typical substitutions.
* Kochukaru and Kochujang are typical Korean ingredients for Hot Pepper Flakes and Hot Pepper Paste (in that order)
* If you do not have these available, I have included Cayenne Pepper and Maggi Sweet Chili Sauce as you can get the at most grocery stores
This recipe was inspired by About.com's Naomi Imatome-Yun (Korean Cooking). This is my favorite variation
A noodle bowl is basically a soup. This recipe can easily be changed to a beef noodle bowl, buy substituting beef for the chicken and beef broth for the chicken broth. The original recipe calls for tofu, but I don't eat this. Hard-headed, I guess. If you want it vegetarian use the tofu and vegetable broth. Additional bouillon powder can be added if you like the broth more flavorful.
A friend found this recipe for a very yummy and hearty soup in an issue of Vegetarian Times. It's originally called "African Chickpea and Spinach Soup" but I modified it to reflect my own Thai-loving taste buds. The original recipe can be found here: http://www.vegetariantimes.com/recipes/10117