Black Bean Gazpacho & Cold Zucchini Soup

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            FOOD FUNNY
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Thanks to Anna Welander for this one:

A man with an alligator walked into a bar and asked the bartender, "
Do you serve IRS agents here?"

"Sure do," the barkeep replied.

"Good. Give me a beer," said the man. "And my gator will have an IRS agent."

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            TODAY'S RECIPES
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Here is a quick and easy soup that is garnished in the same
way as the famous Spanish cold soup.

Black Bean Gazpacho

6 cups (1.5 L) vegetable or chicken stock
1 15-oz (425 g) can black beans, rinsed and drained
1/2 onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 tsp (5 ml) lemon juice, or to taste
Salt and freshly ground pepper to taste
Garnishes:
Chopped cucumbers
Chopped tomatoes
Chopped bell peppers (capsicums)
Croutons
Chopped fresh herbs such as chives, dill, or parsley

Combine the stock, beans, onion, carrot, and celery in a pot and
bring to a boil over high heat. Reduce the heat and simmer covered
until the vegetables are tender, about 20 minutes. Cool a little before
pureeing in an electric blender or food processor. Refrigerate until
chilled and adjust the seasoning with lemon juice, salt, and pepper.
Serve with the garnishes on the side so diners can add them themselves.
Serves 4 to 6.

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Okay, here's a recipe for you gardeners who have more zucchinis
than you know what to do with. It is made smooth and creamy with
cottage cheese, so you can have a second helping with a clear conscience.

Cold Zucchini Soup

4 cups (1 L) vegetable or chicken stock
8 cups (2 L) chopped zucchini
1 onion, chopped
2-4 cloves garlic, chopped
1 Tbs (15 ml) chopped fresh basil or 1 tsp (5 ml) dried
1/2 cup (125 ml) cottage cheese
1/2 cup (125 ml) milk
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)

Combine the stock, zucchini, onion, garlic, and basil in a pot and bring
to a boil over high heat. Reduce the heat and simmer covered until the
vegetables are tender, about 20 minutes. Cool to room temperature and
add the cottage cheese and milk. Puree in an electric blender or food
processor and refrigerate until chilled. Adjust the seasoning with salt,
pepper, and optional hot sauce.
Serves 6 to 8.
Received on Mon Jul 9 06:57:54 2007