Recipes Included On This Page Tomato-Basil-Red Pepper Soup Tzatziki (Herbed Yogurt & Cucumber) (Gail Hall) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Tomato-Basil-Red Pepper Soup Recipe By : From Your Pantry - Make Meals Pop with Roasted Red Peppers Serving Size : 6 Preparation Time :0:10 Categories : Volume 13-11 Nov 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salted butter 4 scallions -- thinly sliced 28 ounces diced tomatoes with liquid -- (1 can) 1 1/4 cups low-sodium chicken broth 1 cup roasted red bell pepper -- (jarred) rinsed and seeded, chopped 3/4 teaspoon dried basil salt and pepper 3/4 cup heavy cream Melt butter over medium-low heat in a large saucepan. Add scallions and cook, stirring occasionally, about 4 minutes or until scallions begin to soften. Stir in tomatoes, chicken broth, roasted peppers, basil, salt and pepper. Increase heat to high and bring mixture to a boil. Reduce heat and simmer, stirring occasionally, about 10 minutes. Remove saucepan from heat, stir in heavy cream and season to taste with salt and pepper. Serve hot. Serves 6. Approximate Nutritional Information: Calories:196, Fat:16g (sat 9g), Protein:3g, Carbohydrate:10g, Fiber:1g. Cholesterol: 53mg, Sodium:499mg Description: "Cost per Serving: $1.19" Source: "AllYou magazine, February 1,2008" S(Mc Formatting by): "Bobbie" T(Cooking Time): "0:15" NOTES : Kitchen Tips: Punch It Up: Try a flavored olive oil (in place of butter) or flavored diced tomatoes for a stronger taste. Bring On the Sides: Serve the soup with a green salad or, for heartier appetites, with grilled cheese sandwiches. Or hollow out six small round sourdough loaves and ladle the soup into them. Make It a Meal: Give the soup more heft by sautéing 1 pound of lean ground beef or turkey instead of the butter. When the meat is no longer pink, drain any excess fat, add the scallions, and then continue with the recipe. Bobbie's Note: This was delicious and very easy to make using the basic recipe. We served it with a sandwich for a light dinner. Contributed to the FareShare Gazette by Bobbie; 5 November 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 12g Fat (83.4% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 21mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat. Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Tzatziki (Herbed Yogurt & Cucumber) (Gail Hall) Recipe By : Gail Hall Serving Size : Preparation Time :0:00 Categories : Volume 13-11 Nov 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups plain yogurt -- * 1 English cucumber -- shredded or finely diced 3 garlic cloves -- crushed 3 teaspoons olive oil 1 tablespoon red wine vinegar 1 tablespoon finely chopped fresh dill 1 teaspoon finely chopped fresh mint -- (optional) 1 pinch salt Mix all ingredients and refrigerate for several hours before serving. Yield: approximately 3 cups. See companion recipe for Mediterranean Chicken Burger (Gail Hall) *Go with a pure yogurt (check the ingredients and choose one that doesn't have thickening agents). You'll be amazed at the flavour difference. Greek yogurt is high in protein (20 grams for each 175-gram serving). It's thick and delicious. Liberté makes a Greek yogurt that I've seen at Planet Organic. Check other grocery stores that stock Liberté and if the Greek style is not available, ask the store manager to bring it in!! >>>Hallie's comment: I doubt that the Liberte brand is available outside of Canada but I agree with Gail in that it is without a doubt the best yogurt I have ever tasted. In my area several regular supermarkets stock it, both plain and with various fruit flavours (the lemon is 'to die for' if you want a flavoured one). It is an organic yogurt and very thick, creamy and rich. In other countries check out ethnic grocery stores and organic markets as well as the dairy section in your regular supermarkets. (Hallie wipes the drool off her keyboard and heads to the fridge for a yogurt fix. Add a little drizzle of warm honey and a sprinkle of nuts or granola and you have a meal fit for a FareShare Goddess. yum ;-> ) This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 2 November 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Gail Hall Recipe Index

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