COLD FRUIT SOUP RECIPE

COLD FRUIT SOUP—typically Scandinavian

1 medium-sized    tin    each:        1 cinnamon stick

prunes, apricots, pears            2 T cornstarch, mixed to  a paste with a

3 tart apples, peeled, cored            little cold water

   and chopped                              

Combine fruits (with their juices), apple and cinnamon, and add 1 cup water.

 Simmer very gently until the fruit is extremely mushy (about 10 minutes).

Force through a sieve into a saucepan, add the cornstarch mixed with water, bring to a boil and stir  smoothly, cooking for 2 minutes.

 Cool over­night before serving.

NOTE: Almost any fruit can be used for the cold Scandina­vian fruit soups: cherries, strawberries, raspberries—even peaches or nectarines . . . but the basic theory is always the same: Reduce the fruit to a mush with enough water to aid in extracting the natural juice; sweeten to taste (if you are using fresh fruit); spice with a cinnamon stick or 1 teaspoon ground nutmeg; thicken with cornstarch and water. Chill overnight, and serve with a few bits of fresh fruit

CLAM BROTH and GAZPACHO RECIPES

CLAM BROTH

12 Cherrystone clams
3 shallots
2 cups water
1 tablespoon olive oil
2 tablespoons fresh chopped parsley
1 cup heavy whipped cream

Place scrubbed clams in a deep sauce pot, sprinkle with olive oil, add water, parsley and minced shallots.

Steam the clams open over a medium flame (10-15 minutes), while whipping the cream.

Then strain the clam broth into 4 cups, add three shelled clams to each serving, top with a generous tablespoon of the whipped cream, dusted with paprika.

COLD SOUPS are for warm evenings, to be followed by an omelet, salad, fresh fruit and coffee.

All cold soups are two-step cookery, of course, since they require time to chill.

 

GAZPACHO

There are many methods of making this famous Spanish cold cucumber soup; all are good.

Gazpacho de Malaga

4 cups chicken consomme ( soup packets dissolved in water)

2 cloves garlic, pressed

1 small white onion, grated

1 large ripe tomato, peeled and seeds removed

1 cucumber, peeled and seeded

1/2 sweet red pepper, seeds removed

4 T cooked rice

2 T olive oil

Dice tomato, cucumber and red pepper; combine all the ingredients, mix thoroughly and chill overnight.

Gazpacho de Cordoba

2 peeled seeded cucumbers finely cubed

2 cloves pressed garlic

2 T olive oil

2 cups water

2 cups heavy cream

2 tsp cornstarch

1 tsp salt

Mix garlic, cucumbers and olive oil; let stand.

Bring water to a boil, add salt, and cornstarch mixed to a smooth paste with 3 tablespoons of cold     water.

Stir until thick and smooth.

Pour cornstarch mixture over cucumbers. Cool, and slowly add the cream, stirring constantly. Chill  overnight and serve ice-cold.

Tarata

A Levantine version of Gazppacho, using eggplant instead of the cucumbers

2 green peppers, skinned and seeded

2 small eggplants, skinned and seeded

6 T olive oil

3 cups yoghurt

1 tsp salt

1/2 tsp pepper

2 colves of garlic, pressed

a pinch each of Cayenne and powdered mint

Cook minced peppers and eggplants in oil very gently for about 15 minutes; do not brown.

When soft, mash finely, and mix with all other ingredients.

Chill overnight and serve ice-cold.