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Old 03-31-2012, 04:58 PM   #21
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Join Date: Mar 2011
Location: Kent in the U.K (the garden of England)
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Hi, sorry I've been so long in answering but I am such a numpty I went the wrong way in posting and my words got lost in the ether!!

Here's the recipe for chilled orange and carrot soup. Hope you like it. (4 servings)

Just enough oil to soften the vegetables. (I don't use butter for chilled soups, it seems cloying to me)

½ kilo carrots
1 largish onion
1½ pints chicken stock
grated zest of 1 orange
Juice of 4 oranges
salt and pepper and a pinch of sugar if needed.
Cream to swirl on top of soup.

Soften the onion and carrots in the oil - about 10 minutes.
Add stock and simmer until vegetables are soft.
Blitz until a puree.
Let the soup cool a little then add the orange juice and zest.
Taste and add salt and pepper if required and also a pinch of sugar if liked.
Chill and serve with a swirl of cream.

It is so simple but is quite popular.
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Old 04-01-2012, 02:22 PM   #22
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Nice combination to try out ... A touch of ginger grated perhaps ...

Thanks for posting.
Happy Holidays.
Margi.
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Old 04-01-2012, 05:30 PM   #23
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Hi Margi,

Great idea, now why didn't I think of that? Roll on summer so i can try it.
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Old 04-02-2012, 09:42 AM   #24
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Marge,

For the red gazpacho, can I substitute red wine vinegar for the sherry vinegar? I love cold soups.
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Old 04-03-2012, 05:22 AM   #25
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@ Lynda,

Good Morning.

Sorry it has taken me a couple of days to answer. We are on vacation in Gargano Peninsula as I had mentioned.

Of course, one can use a white wine vinegar or a red. However, Balsamic would be too overpowering for a Gazpacho ... better on salad.

Thanks for feedback and reply.
Margi. Happy Holidays.
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