Recipes from Cooking with Doyle Moore on Focus 580

September 4, 2002:  Cold Soups

GAZPACHO

• 1 lb. salsa

• 1 can plain tomato juice

• ice water

• 5 ice cubes

Mix together salsa and juice.  Thin down with ice water and ice cubes.

Other alternatives:  add avocado, peppers, 3 cloves of garlic, or croutons

IRANIAN DISH

• yogurt

• onion

• garlic

• chopped dill

• raisins

• walnuts

• water (to thin)

• mint (optional)

Mix together

BORSCHT

• water

• peeled Beets (chopped by hand)

• sugar

• lemon juice

Boil water, beets, and sugar.  When cooked, add lemon juice.  Serve with sour cream or yogurt

Other alternatives:  add potatoes or meat bone

GAZPACHO (SEVILLE)

• garlic cloves

• tomato

• sliced cucumber

• olive oil

• green peppers

• bread

• wine

• salt and pepper to taste

Put garlic, tomato, cucumber, olive oil, and pepper in food processor.  Soak bread in wine and squeeze excess out of bread and into the mix.  Chill.

BEET ROOT SOUP

• beet root

• water

• sugar

• onion

• cucumber

• lemon juice

• sausage

• hard boiled eggs

• garlic

• greens of your choice

Boil beet root prior to peeling.  Boil another pot of water with the beet roots, sugar, lemon juice, onions, cucumbers, and other greens of your choice.  Add hard boiled eggs, sausage, and garlic.  When cooked, chill.

SUMMER SQUASH SOUP

• 4 medium sized summer squash

• 1 onion

• butter

• salt

• green herb

Coarsely chop and lightly sauté squash and onion in butter.  Cover with water or chicken stock until tender.  Remove from heat and chill.  Serve with green herb