The New All Foods Natural

Cumin and coriander immediately bring the flavor of the Middle East to your kitchen and chickpeas are typical of their cuisine. The idea of adding celery and mushrooms came from one of these recipes cards that you pick up in supermarkets and grocery stores. The original recipe card was lost a long time ago, but this version of their recipe has been a success many times.

A typical country bean soup. We have found versions of this classic soup in each country we visited. Our favorite is the traditional soup prepared in Galicia, Spain, with their local ham (lacon), green vegetables (grelos) and potatoes (cachelos), ask for "Caldo Gallego" or "Pote Gallego" if you visit the region.

Gazpacho is a common sight during the summer. This one is made with apples, bringing in more antioxidants. To make it lighter, forget the croutons.

Ajo blanco comes from Malaga and it is one of the many gazpacho soups found in Spain. If you feel you would like to try preparing it in the traditional way, do everything in the same order, but use mortar and pestle. Put the paste in a big bowl before adding water. This cold soup is a natural source of E vitamin from the olive oil and almonds.

This broth uses only chicken breast meat as ingredient. The meat doubles as garnish.

The better tomatoes you use the better your gazpacho will be. Juicy tomatoes -like plum tomatoes, or any other of the kind used for sauce- work best. If desperate for gazpacho but with no fresh tomatoes at hand, use tomato juice, tomato puree or canned tomato is not recommended, though once you have tried the real thing you will find the taste very different. The second most important ingredient for flavor is olive oil. If there is no time to chill the gazpacho, add ice cubes, though you might find the taste too strong; gazpacho improves with some rest. Prepare your gazpacho the day before, or when you get up in the morning, it will be perfect for your lunch or evening meal.

Use Monterey Jack or Chihuahua cheese in this recipe. Mexican oregano will render a more authentic flavor.

This is an interesting way to serve lettuce. Crunchy lettuces are not the best for this recipe, but you can use the outer leaves, those you don't throw into the salad.

Sweet melon and savory ham are a well know pair. This time they are presented as a cold soup.

A vegetarian version of this well known Anglo-Indian soup, as the ones we have tried before always had meat. Traditionally served with separate bowls of white rice.

Chicken stock works very well with this recipe. Vegetable or mushroom stock works sometimes. The choice depends on the kind of edible mushrooms employed, especially if using stock made out of cubes or concentrate. Mushroom stock, which would seem the logical choice, sometimes masks the flavor of the most delicate mushrooms.

Piquillo peppers have their own unique flavor, sweet and spicy. You can serve this one as a sorbet. Or pour 1 cup of the cold cream in the ice cream maker and put mini scoops of piquillo pepper sorbet, as garnish, in the bowls with chilled soup.

Tell the story of Cinderella and her pumpkin while you share this soup with your kids.

Garnish with avocado slices and cheese*

Serve this soup either cold or re-heated.

Vichyssoise is a chilled leek and potato soup. Originally, the richness came from white sauce, now it is prepared with cream.

Zucchini is high in fiber and low in calories. Using stock, skim milk, and evaporated milk we make lighter the traditional vichyssoise. Aromatic herbs and spices give extra flavor, as the curry does in this recipe.