Salmon Gazpacho & Honey Carrot Soup

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            FOOD FUNNY
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Here's a golden oldie from Anna Welander:

Three women escaped from prison. They ran for miles until they came upon
an old barn where they decided to hide in the hayloft and rest. When
they climbed up, they found three large gunnysacks and decided to climb
into them for camouflage.

About an hour later the sheriff and his deputy came into the barn. The
sheriff told his deputy to go up and check out the hayloft. When he got
up there the sheriff asked him what he saw and the deputy yelled back,
"Just three gunnysacks."

The sheriff told him to find out what was in them, so the deputy kicked
the first sack, which had the first woman in it. She went, "Bow-wow", so
the deputy told the sheriff there was a dog in it.

Then he kicked the sack with the second woman in it. She went, "Meow",
so the deputy told the sheriff there was a cat in it.

Then he kicked the one with the third woman in it, and there was no
sound at all. So he kicked it again, and finally the third woman said, "Potatoes."

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            TODAY'S RECIPES
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This no-cook soup can literally be assembled in a few minutes,
so you might consider adding a can of salmon to your pantry if
there isn't one there already.

Salmon Gazpacho

6 cups (1.5 L) vegetable juice cocktail or tomato juice
1 cucumber, peeled, seeded, and diced
2 tomatoes, seeded and diced
1 green bell pepper, cored, seeded, and diced
2-3 scallions (spring onions), green and white parts,finely chopped
2-4 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
1 15-oz (425 g) can (or 2 7.5-oz cans) salmon, drained and flaked
Chopped parsley or cilantro (coriander leaves) for garnish
Lime wedges for garnish

Combine the vegetable juice, cucumber, tomatoes, bell pepper,
scallions, garlic, salt, pepper, and optional hot sauce in a non-
reactive bowl and chill in the refrigerator for 2 to 4 hours. Divide
the salmon between 4 to 6 bowls and ladle the soup over it.
Garnish with chopped fresh herbs and serve with lime wedges.
Serves 4 to 6.

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The honey in this quick soup complements the natural sweetness of the carrots.

Honey Carrot Soup

4 cups (1 L) vegetable or chicken stock
1 lb (450 g) carrots, chopped
1 small onion, chopped
1 cup (250 ml) half-and-half or milk
1/4 cup (60 ml) honey
Salt and freshly ground pepper to taste
Chopped parsley for garnish

Combine the stock, carrots, and onion in a pot and bring to a boil over
high heat. Reduce the heat and simmer covered until the carrots are
tender, about 15 minutes. Cool to room temperature and puree in an
electric blender or food processor. Stir in the milk, honey, salt, and
pepper and refrigerate until chilled. Serve garnished with chopped parsley.
Serves 4 to 6.
Received on Wed Jul 11 06:33:50 2007