Eat Well: Summer Soups & Salads
... And speaking of summer not being over, the following post is a Greatest Hits collection of Summer Soups + Salads from yesteryear. Shout-out to WWW for being the mastermind behind most of these bad boys. Click hyperlinks for full recipes. 

WWW’s Cold Zucchini Soup (6 servings)

6 medium-large zucchini, cut into chunks
1 large onion (or two small ones)
1 teaspoon curry powder
4 cups vegetable broth
1 ½ cups buttermilk, yoghurt, or kefir (from humanely raised cows, of course!)
1 teaspoon salt
pepper to taste

(Click here for more.)


Chilled Cucumber-Yogurt Soup (Modified from Moosewood)
4 cups peeled, seeded, chopped cucumber
2 cups yogurt
1 clove garlic
2 teaspoons fresh mint leaves
1-2 Tbs. honey
1-2 teaspoons fresh dill

(click here for more.)


Carrot and Orange Soup (modified from The Silver Palate)
4 T butter or olive oil
2 cups finely chopped yellow onions
2 lbs carrots, peeled and chopped
3 cups vegetable stock
1 cup fresh squeezed orange juice
salt and pepper to taste
grated fresh orange zest to taste.

(click here for more deets.)


Wendy’s Gazpacho
4 vine-ripened tomatoes
1 large sweet cucumber (Japanese or hot house cucumber)
1 small red onion
2 stalks celery, strings removed
1 red bell pepper, cored and seeded
1 seeded and finely chopped jalapeno pepper (if you like it spicy)
2 cloves garlic, minced
3 cups R. W. Knudsen Very Veggie juice (or tomato juice)
¼ cup red wine vinegar
¼ cup good quality olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

(for more details go, here.)


Russian Cabbage Borscht (two ways)
2 T butter or olive oil
1 chopped onion
1 ½ cups thinly sliced potato
3 large beets, thinly sliced
1 large sliced carrot
1 stalk chopped celery
½ cabbage, chopped
6 cups vegetable stock (more if needed)
salt to taste
black pepper
½ tsp dill weed or 1 T fresh dill
2 Tbs. apple cider vinegar
2 Tbs. honey
1 cup tomato puree
Toppings: sour cream and dill

(more details, here.

Wendy & Bec