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I went down to my garden yesterday to pick some herbs and boy, the tops of my feet were on fire before I could snip my first stem. I also noticed that even though I water my garden, with this extreme heat we're all going through, many of my plants were looking like death warmed over. I figured this was probably the best time to pick anything that was close to ripe and put it to use, otherwise I was taking a gamble on it surviving much longer. Normally I like to grill my garden veggies or even just eat them raw as a snack, but needing to make quick work with my abundance, I thought it would also be a perfect time to try this Chilled Roasted Vegetable Soup that I recently found on Golden Blossom Honey.
Like I have mentioned before, I love soup year round. However, veggie dense soups like these I tend to save for the autumn and winter months. But since this one can be eaten chilled or warmed, I figured why not give it a go? Zucchini, bell peppers and tomatoes seem to be what many grow most in their gardens, well at least in the Midwest. So if you had a plentiful harvest this season, this is a fantastic way to use up some of your garden produce. I really enjoyed this recipe because many of the chilled soups are usually pureed with no additional chunks or texture, which I like to have. And this one includes most of my favorite veggies all in one bowl. This is a light soup, good for lunch or dinner paired with a chunk of bread. You could turn this into a southwest kind of meal by mixing in some rice, black beans and shredded chicken if you want to use this as a base recipe then put on your own spin. I'll for sure be trying that with my next batch because you all know I love a good versatile recipe!
Ingredients
2 red bell peppers
1 yellow bell pepper
1 large zucchini, quartered
4 large mushrooms
1 red onion, sliced
2 Tablespoons olive oil
3 large ripe tomatoes
1 Tablespoon RAW GOLDEN BLOSSOM HONEY
2 cloves garlic, peeled
1/2 teaspoon dried oregano
1 cup water
1 teaspoon dried basil
2 Tablespoons balsamic vinegar
salt and pepper to taste
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How are your gardens fairing in these extreme temperatures?
I personally would not like peppers in my soup, stew OK, but no no in a soup LOL
ReplyDeleteEverything died during the heat in our yard too, we need to water it in the morning as well, but we cannot be wasteful with the water and we do not have our own water well dug out in the yard, just the one connected to the city's waterworks.
You and Jason with your peppers... hmph LOL
DeleteWe are, thankfully, hooked to well water. I hate city water. They put fluoride in the city water and it tastes so ick.
Our garden is doing fine. We’ve had plenty of rain recently. Our main issue this season has been slugs. Green beans and tomatoes do best for us.
ReplyDeleteThat sounds really good I like having different kinds of soups in the winter time so I'll save this recipe for then.
ReplyDeleteIt's such a great winter soup idea!
DeleteOkay, you are singing my song. You know I'm a veggie lover at heart and this has Rosey written all over it. Good job salvaging what you could. I saw on the news that a part of the ocean in the Keys reached 101-degrees. That's crazy hot. Stay safe in this heat.
ReplyDeleteI saw that too and was like "what!?" It's crazy how the ocean water warmed that much! Hope Florida wasn't too unbearable for you this summer. Indiana was a beast. For once I'm not jealous that I'm not in Florida and you are!
DeleteGracias por la receta. Te mando un beso.
ReplyDeleteThanks for stopping by!
DeleteAll your favorites in one bowl is a win indeed. Good to pick while you can to, cause who knows with this weather. Nothing much is growing around here. Too much friggin rain.
ReplyDeleteUgh! Too much rain on top of the wildfires earlier this year. Y'all are getting hit this summer!
DeleteNice soup :D
ReplyDeleteThank you!
DeleteThat sounds really good I would eat that.
ReplyDeleteI'm not a soup-all-year-round person, but if you have this cold, then maybe I am. I wonder how it would fare if you froze it, or canned it?
ReplyDeleteI have never tried it frozen. I'd probably let out a little liquid first before doing it though. Canned should be just fine, I would think.
DeleteWe have a strawberry plant but it hasn't Fair too well since the heat has been so crazy
ReplyDeleteMine didn't grow this year :(
Delete