Category Archives: Vegetables

Gazpacho Madrileño, – Soups and Stews Series #13

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Gazpacho Madrileno
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Gazpacho was one of my favorite dishes when I lived in Spain. This is a MUST try recipe. It is easy, easy, easy to make and wonderful to eat.

Each province in Spain has its own version of this traditional dish, and this version is the one that is favored in Madrid, where I lived so many years ago.  Even though it is called the “Spanish Summer Soup” and is delightful on hot summer days, my family enjoys it year round.


  • 6 thin slices of bread
  • 3 large very ripe tomatoes (homegrown are best)
  • 1 cucumber
  • 4 tablespoons virgin olive oil (good quality)
  • 2½ cups water
  • 2 tablespoons wine vinegar
  • 2 teaspoons salt
  • 2 large cloves garlic, pressed
  • ½ teaspoon ground cumin


  • 1 large tomato
  • 1 small cucumber
  • 2 slices of bread
  • 1 green bell pepper


  1. Coarsely chop the tomatoes and cucumbers and place in a large bowl.
  2. Break the bread into small pieces and add to the vegetables.
  3. With a wire whisk thoroughly mix the olive oil, water, vinegar, salt, cumin, and garlic.
  4. Pour over the bread and vegetable mixture and let soak for 1 hour.
  5. Puree in a blender until smooth and refrigerate for at least 1 hour.
  6. Serve in well-chilled bowls.
  7. Serve with the following garnishes: 1 large tomato, cucumber, green pepper, and 2 slices of bread (crusts removed) – all finely diced and placed in small dishes.
  8. When the soup is served, pass the dishes of garnish around the table and Invite each person to sprinkle their choices on the soup.

Serves 6 to 8

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Vegetable Lentil Soup (Low-Carb) – Soups and Stews Series #8

[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#bf2222″]Vegetable Lentil Soup[/typography]

Vegetable Lentil Soup is not only tasty and satisfying; it is low-carb, vegetarian and healthy! What more can you ask?


  • 1 tablespoon virgin olive oil
  • 1 medium onion, peeled and cut into thin rings
  • 1 large clove garlic, minced
  • 1 cup dry green (French) lentils, rinsed and drained
  • 1 lb whole small mushrooms (If you must use large mushrooms, cut in half or quarter)
  • 2 cups carrots, thinly sliced (~4 medium carrots)
  • 2 stalks celery, thinly sliced on the diagonal
  • 4 cups water
  • 1¾ cups vegetable broth (14 oz. can)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly- ground black pepper
  • 2 cups cabbage (red or Napa), sliced into strips (~1/4 head)


  1. Wash and prepare/chop all the vegetables
  2. Heat oil over medium heat in a 4-quart saucepan or Dutch oven.
  3. Add chopped onion and garlic and saute for 4 to 5 minutes until onion is tender and transparent, stirring occasionally.
  4. Add lentils – cook and stir 1 minute.
  5. Add mushrooms, carrots, celery, water, vegetable broth, salt and pepper.
  6. Bring to a boil, immediately reduce heat, cover and simmer for ~25 minutes until lentils are tender.
  7. Serve in large warmed soup bowls – topped with cabbage strips.

Yield: Six 1½ cup servings.

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ALBONDIGAS SOUP (Mexican Meatball Soup) – Soups and Stews Series #2

[typography font=”Myriad Pro” size=”22″ size_format=”px” color=”#db3341″] ALBONDIGAS SOUP (Mexican Meatball Soup)[/typography]

Albondigus Soup
Albondigus Soup by Su Lin


Albondigas Soup (traditional Mexican meatball soup) is not only delicious; it is an excellent choice for serving 8 to 10 people very economically.  The soup is loaded with vegetables, yummy seasonings, hamburger, and rice. Add a crisp green salad and warm flour tortillas, corn bread or crusty French bread and the meal is complete.


  • ½ cup medium yellow or white onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons virgin olive oil
  • 2 cans (10½ oz/each) condensed beef broth
  • 1 can (6 oz) tomato paste
  • 4 cups water
  • 2 cups potatoes, peeled and diced
  • 1 cup carrots, thinly sliced on the diagonal
  • 1 large egg, lightly beaten
  • ¼ cup fresh cilantro, snipped (parsley can be substituted if cilantro is not available)
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • 1/8 teaspoon freshly-ground pepper
  • 1 dash cayenne pepper (optional),
  • 1 pound lean ground beef
  • ¼ cup long grain rice


  1. Prepare all the vegetables and seasonings (chopping, slicing, mincing, etc.)
  2. In a large, heavy soup pot,  sauté onion and garlic in hot oil until the onion is tender but not brown.
  3. Stir in tomato paste, broth, and water – bring to a boil.
  4. Add the potatoes and carrots – simmer for ~5 minutes.
  5. While vegetables are simmering, prepare the meatballs.
  6. Place the ground beef in a large mixing bowl and mix-in the uncooked rice.
  7. Beat the egg lightly and stir-in the cilantro, oregano, salt, and pepper (and cayenne, if using).
  8. Add egg and seasonings to the beef/rice mixture and blend thoroughly.
  9. Form the mixture into 1” meatballs.
  10. Add a few meatballs at a time to the simmering soup.
  11. When all the meatballs have been added, bring the soup to boiling again.
  12. Immediately reduce the heat to medium or medium low and simmer ~30 minutes or until the meatballs are done and vegetables are tender.

Yield: 8 to 10 servings

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