CH Morning Live-July 2nd-Soups On-Hot or Cold!

With warmer days ahead this summer don't forget to serve up some soup for some tasty dinners to keep you cool. Here are two fun Gazpacho recipes. I've also included a slow cooker soup because it won't heat up your kitchen and makes a great dinner to come home too, even in the summer time. Enjoy!

Chunky Carrot Gazpacho

Carrot juice brightens and sweetens this cold summer soup. Balancing the flavours with spicy hot pepper sauce makes this twist on a classic work together. Try serving it in chilled martini glasses for a fun entertaining idea.

2 cups (500 mL) diced English cucumber

2 green onions, thinly sliced

1 large carrot, diced

1 red pepper, diced

1 small clove garlic, minced (optional)

1 bottle (900 mL) carrot juice

4 plum tomatoes, seeded and diced

3 tbsp (45 mL) each chopped fresh cilantro and basil

3 tbsp (45 mL) lime juice

2 tsp (10 mL) hot sauce to taste

1/4 tsp (1 mL) salt

Light sour cream (optional)

In large bowl, stir together cucumber, onions, carrot, pepper and garlic, if using. Add carrot juice and stir to combine. Add tomatoes, coriander, basil and lime juice. Add hot pepper sauce and salt.

Cover and refrigerate for at least 4 hours or for up to 2 days. Serve chilled and dollop with sour cream if desired.

Makes 8 to 10 servings.

Tip: How to seed tomatoes: cut tomato in half lengthwise and cut core. Gently squeeze out seeds and discard. Cut tomato into thin slices and then into strips. Cut into small dice (about 1/4 inch/5 mm).

Roasted Red Pepper Gazpacho 

This is a delicious summery soup that has a delicious tang from the addition of sherry vinegar.

4 large red bell peppers, quartered

3 lb (1.5 kg) ripe plum tomatoes

1 English cucumber, cut in chunks

2 small cloves garlic, minced

1/3 cup (80 mL) extra virgin olive oil

5 tbsp (75 mL) sherry vinegar

1 tsp (5 mL) granulated sugar

Salt and freshly ground black pepper to taste

2 green onions, thinly sliced

2 tbsp (30 mL) chopped fresh parsley

Place red peppers on a baking sheet and roast, in a preheated 425 F (220 C) oven turning once for about 25 minutes or until softened and golden. Let cool and set aside.

In a large saucepan bring water to boil. Place tomatoes in boiling water for 1 minute or until skin splits. Remove with slotted spoon into cold water and drain. Peel off skin and cut into quarters. Scoop seeds out into a sieve placed over a bowl to catch juices. 

Place tomato, red pepper, cucumber and garlic in food processor bowl and pulse until combined. Add oil, vinegar, sugar and reserved tomato juices and puree until combined well and smooth. Season with salt and pepper to taste; cover and refrigerate until chilled. Serve sprinkled with green onions and parsley.

Makes 8 to 10 servings.

Sausage and Greens Bread Soup for the Slow Cooker

This cooked bread soup has tons of flavour from the pancetta and tomatoes. You can use escarole, chicory, rapini, spinach or Swiss chard for the greens. Whichever you use will change up the flavour of the soup slightly but always pick the freshest!

4 oz (125 g) pancetta, diced

1 small onion, finely chopped

2 cloves garlic, minced

1 stalk celery, finely chopped

1/4 cup (50 mL) chopped fresh Italian parsley

4 cups (1 L) chicken stock

1 can (28 oz/796 mL) diced tomatoes

4 cups (1 L) thinly sliced greens, lightly packed

2 Italian sausages, cooked and sliced 

2 thick slices stale Italian bread, chopped

3 tbsp (50 mL) grated Pecorino Romano cheese

In large saucepan cook pancetta over medium high heat for about 3 minutes or until beginning to turn golden. Drain and add pancetta to slow cooker. Discard oil. Add onion, garlic, celery and parsley into slow cooker and add stock and tomatoes. 

Add greens and sausages; cover and cook on Low for 6 to 8 hours. Stir in bread and cheese; cover and cook on High for 30 minutes before serving. 

Makes 6 servings.