Two Fabulous Late Summer Soups!

Two Fabulous Late Summer Soups

Try my two fabulous late summer soups now while there still is an abundance of late summer vegetables! My two fabulous late summer soups include a cooling gazpacho and a warming celery soup! These days we go from hot days to chilly ones! My two fabulous late summer soups have got you covered no matter the weather! Easy to prepare and enjoy!

Two fabulous late summer soups gazpacho

a fabulous cold summer soup

Gazpacho

A fabulous cold soup using the best of our late summer vegetable harvest!

Ripe heirloom tomatoes, abundant pepper varieties, late summer squash or cucumbers and plenty of fresh herbs!

And a healthy and nutritious celery soup to warm you into Fall and Winter!! Absolutely Delicious!!

 

 

2-3 fresh heirloom tomatoes, chopped

1 large pepper, chopped

1 large onion, chopped

3 cloves garlic,chopped

1 large or 2-3 medium small zucchini or summer squash, chopped

or 2-3 cucumbers, chopped

1 bunch each basil and flat leaf parsley or cilantro, chopped

2-3 splashes of spanish sherry vinegar

1 tsp + grey or pink salt

large pinch of red pepper flakes

1 tsp cayenne pepper

tomato juice to thin

put all ingredients in a food processor and blend slightly

keep some chunks

Pour in a soup tureen and serve on a hot summer day!!

summer vegetables

 

Two fabulous late summer soups  celery soup

Warming celery soup

Gnarly Celery Soup

Organic celery is gnarly looking but  so delicious and nutritious!! Celery reduces blood pressure, relieves arthritis and calms the nerves!! What a great solution to make a soup of that gnarly celery with yummy spices to warm your tummy and take the edge off of a chilly night or a tension filled day!!

 

 

1 leek and 1 onion

1 red chili pepper or pinch of chili flakes

2-3 bunches of organic celery with leaves

2-3 organic ripe tomatoes

1 organic fennel, bulb and fronds

1 bunch Swiss Chard

1 tsp Ras el Hanout, Frontier

1 tsp roasted ground coriander

1/2 tsp garlic powder

32 oz lo sodium broth + water

6-8 shitake mushrooms

1/2 cup cooked barley

fresh ground salt & grains of paradise pepper

In a large pot heat the olive oil and add chopped leek, chili and onion and stir

Chop celery, fennel, tomato and swiss chard and add to pot

Stir in garlic powder, Ras el Hanout and coriander powder and stir

Add broth and water and simmer

Slice shitake mushrooms and add to the pot along with the cooked barley

Salt and pepper to taste

Simmer the soup for 25 minutes

Enjoy!!organically grown celery

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