S oup for supper? In this heat?
You betcha. But not just any soup. This one’s an often-requested concoction that’s not just an eater’s dream, but the cook’s as well, since it never needs to go anywhere near the stove.
Kathleen Petticlerc of The Sisters restaurant in Everett originally shared the how-to for this specialty with us in a June 18, 2003, Forum column.
Rather have a funky salad instead of the soup? We have one of those, too, generated by a request from Steve Ogden. He ate it at a potluck, and was told by the person who brought it that it was taken from The Herald. Here it is again, as it appeared in the Food section July 30, 2002.
The Sisters spicy tomato avocado soup
4-5 cloves garlic
1 medium jalapeno pepper
1 teaspoon salt or to taste
1 tablespoon honey
2 tablespoons lemon juice
3 large avocados, peeled, pitted and divided
1 can (46 ounces) tomato juice, chilled
1/2 cup chopped cilantro
1 cup diced sweet onion, preferably red or Walla Walla
2 large fresh ripe tomatoes, diced
1 can corn, drained
Tortilla chips
In food processor, process garlic until fine, then add jalapeno, salt, honey and lemon juice. To this, add 1 1/2 of the avocados and puree. Add the chilled tomato juice and puree until mixture is smooth. Turn into suitable container and add cilantro, diced onion, diced tomato and drained corn. Lastly, dice and add the remaining 1 1/2 avocados. Cover and chill thoroughly. Serve with tortilla chips.
1 package (8.5 ounces) cornbread muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained, divided
2 cans (151/2 ounces each) whole-kernel corn, drained, divided
3 medium tomatoes, chopped, divided
1cup chopped green pepper. divided
1 cup chopped green onions, divided
10 bacon strips, cooked and crumbled, divided
2 cups shredded cheddar cheese, divided
Prepare cornbread according to package. Stir in chilies, cumin, oregano and sage. Spread in an 8-inch pan. Bake at 400 degrees for 20 to 25 minutes. Cool.
Combine mayonnaise, sour cream and dressing mix
Crumble half of the cornbread into a 9- by 13-inch pan. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, green onions, bacon and cheese. Repeat layers. Cover and refrigerate.
The next Forum will appear in Friday’s Time Out section.
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