If you like to serve soup before a nice meal, these are just the ticket. Both have completely different tastes to try. The chilled soup is great for summer!
CREAMY BROCCOLI-RICE SOUP
1/3 cup water
3 cups broccoli florets
½ cup chopped onion
3-½ cups water
4 teaspoons McKay’s Chicken-Style Seasoning
½ cup uncooked brown or regular white rice
1 cup tofu or soy or nonfat milk
1 teaspoon fresh oregano leaves or ¼ teaspoon dried oregano leaves
½ teaspoon salt (optional)
Heat 1/3 cup of water to boiling in 3-quart saucepan over medium heat. Add broccoli and onion. Boil uncovered 6 to 8 minutes, or until almost tender; drain and set aside.
Heat 3-½ cups water, McKay’s Chicken-Style Seasoning and rice to boiling; reduce heat. Cover and simmer 18 to 20 minutes, or until rice is tender. Place half the broccoli mixture and half the rice mixture in food processor or blender. Cover and process until smooth; return to saucepan. Repeat with remaining broccoli and rice mixtures; return to saucepan. Stir in remaining ingredients; heat through. Serve. YIELD: 4 Servings
CHILLED CHUNKY GAZPACHO
6 cups tomatoes, coarsely chopped (about 3 pounds)
1 32-ounce bottle low-sodium tomato juice
2 cups cucumber, peeled and chopped (about 2 medium)
1-½ cups green bell pepper, chopped
1-½ cups Vidalia or sweet onion, finely chopped
1 cup celery, chopped
1 tablespoon olive oil
3 tablespoons lemon juice
½ teaspoon salt
½ teaspoon hot sauce
3 garlic cloves, minced
Combine all ingredients in a large bowl; stir well. Cover and chill. YIELD: 8 (1-½ cups)
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