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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (July 6, 2006)
Page 6 The INDEPENDENT, July 6, 2006 Food for Thought Although cold soup is unfamiliar to many Americans, it is enjoyed in many coun- tries. When summer heat makes the idea of a hot meal undesirable, you can still serve a nutritious – and remarkably tasty – meal. All of these soups can be made in advance and, in fact, need to be refrigerated for at least 4 hours. None of them will be harmed by refrigerating overnight if you do not add the garnishes until they are served. Add some crusty French bread, meat of your choice – cooked outdoors, of course – a salad and dessert for a complete meal. COLD TOMATO/GARLIC SOUP WITH GRATED ZUCCHINI 1 1 4 3 lb. 10 oz. small zucchini, washed and finely grated lb. tomatoes, peeled, seeded and puréed garlic cloves 8 sprigs basil 1 Tbs olive oil cups water Salt & freshly ground pepper Peel the garlic and place in a large pot with 3 cups of water, the basil leaves, olive oil and salt. Add the tomatoes and bring to a boil. Add the zucchini. Cover and gently simmer for 40 minutes. When soup is cooked, let cool. May be served at room temperature or chilled. To serve: Divide among 4 soup dishes and season to taste with freshly ground pepper and olive oil. Garnish with a sprig of basil. water for 1 minute, then into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a puree. Mix together tomatoes, 1 chopped cucumbers, 1 diced green pepper, garlic, olives, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for 2 to 3 hours. Use 2 to 3 cups of chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and crou- tons served separately for diners to add to their own bowls. To Make Garlic Herb Croutons: Preheat the oven to 350 degrees. Cut two 1/2 thick slices from a loaf of bread (your choice). Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh rosemary and a pinch of chili flakes. Add the bread cubes to the herbed oil and toss until all the oil has been ab- sorbed. Lay the bread cubes in a sin- gle layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking. Serves 4 to 6. COLD BEER & AVOCADO SOUP WITH TOMATO GARNISH VICHYSSOISE 3 avocados 1-1/4 cups beer (not a dark beer) 2/3 cup chicken stock 2 tomatoes 1 garlic clove, peeled 1 Tbs sugar juice of one lemon 1/3 cup + 1 Tbs cream 2-3 pinches Cayenne pepper balsamic vinegar sea salt & freshly ground pepper Score a cross in the base of each tomato. Plunge into boiling water for 1 minute, then into cold water, drain and peel away the skin. Cut in half, squeeze out the seeds, then dice. Reserve. Peel avocados, remove pit and place the halves in a food processor. Add lemon juice, garlic, sugar, Cayenne and the cream. Purée. Check the seasoning. Add salt and pepper to taste, pulse to mix. Add chicken stock and beer and pulse 2-3 times to blend. Pour into a bowl and chill in the refrig- erator. To serve: Divide among 4 soup dishes. Pour a thin line of balsamic vinegar on the top and decorate by pulling the point of a knife through the line. Sprinkle with the diced tomato and serve. COLD TOMATO & BASIL SOUP 2 1 2 2 lbs. ripe tomatoes 2 cups chicken stock bunch basil + a few leaves reserved for garnish garlic cloves, peeled 2 Tbs olive oil 2 Tbs red wine vinegar pinches sugar sea salt & freshly ground pepper Score a cross in the base of each tomato. Plunge into boiling water for 1 minute, then into cold water, drain and peel away the skin. Cut the tomatoes in half, squeeze out the seeds, then dice them. Put the garlic, olive oil, and basil into a food processor and pulse to combine. Add the tomatoes, chicken stock and sugar and purée. Pour this mixture into a saucepan and warm it gently, adding the salt, pepper and vinegar. Adjust seasoning, remove from heat and chill. When the soup has chilled, press it through a fine sieve. Keep cold until ready to serve GAZPACHO 1 3/4 pounds ripe tomatoes 1 green bell pepper, chopped 1 Tbs chopped black olives 1/4 cup olive oil 2-1/2 cups water 1 green bell peppers, diced 1 large cucumber, chopped 1 large cucumber, chopped 2 cloves crushed garlic 1/3 cup white wine vinegar 1 Tbs tomato paste 1 small onion, chopped 2 green onions, thinly sliced 2 hard-cooked eggs, chopped Score a cross in the base of each tomato. Plunge into boiling 2 leeks, chopped 1 onion, chopped 2 Tbs unsalted butter 3/4 cup thinly sliced potatoes 2 1/3 cups chicken stock salt to taste ground black pepper to taste 1-1/8 cups heavy whipping cream Gently sauté the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown. Add potatoes and stock to the saucepan. Salt and pepper to taste; do not over- do them! Bring to a boil, and simmer very gently for 30 minutes. Purée in a blender or food processor until very smooth. Cool. Gently stir in a swirl of heavy cream. Serves 5 NOTE: There is always an exception – this soup should not be refrigerated overnight. Church Directory V ERNONIA C OMMUNITY C HURCH V ERNONIA F OURSQUARE C HURCH N EHALEM V ALLEY B IBLE C HURCH Grant Williams, Pastor 957 State Avenue Vernonia, 503 429-6790 Sunday Breakfast 9:00 a.m. Morning Worship 9:45 a.m. *B.L.A.S.T. w/Nursery 10:00 a.m. *Bible Learning and Scripture Training Wednesday Prayer Meeting 7:00 p.m. Carl Pense, Pastor 850 Madison Avenue Vernonia, 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School Gary Taylor, Pastor Grant & North Streets Vernonia, 503 429-5378 Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Nursery available Wednesday Service 7:00 p.m. C HURCH OF J ESUS C HRIST OF L ATTER D AY S AINTS Jeff Cheney, Branch President 1350 E. Knott Street Vernonia, 503 429-7151 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. S T . M ARY ' S C ATHOLIC C HURCH Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 Mass Schedule Sunday 12:00 Noon Religious Education Sunday 10:30 a.m. S EVENTH D AY A DVENTIST John Aitken II, Pastor, 396-1856 2nd Ave. and Nehalem St. Vernonia, 503 429-8301 Morning Worship, 9:15 a.m. Bible Study 10:30 a.m. S T . A UGUSTINE (C ANTERBURY ) E PISCOPAL C HURCH 375 North St. (Vernonia Grange Hall) Vernonia, 503 705-2173 Please call for service schedule. V ERNONIA C HRISTIAN C HURCH Sam Hough, Evangelist 410 North Street Vernonia, 503 429-6522 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Every Wednesday: Ladies' Bible Study 9:30 a.m. Ladies’ Worship 10:00 a.m. Children’s Choir 3:00 p.m. Family Bible Study 7:00 p.m. F IRST B APTIST C HURCH A SSEMBLY OF G OD John Cahill, Pastor 359 “A” Street Vernonia, 503 429-1161 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship Saturday, 6:00 p.m. David Jenkins, Pastor 662 Jefferson Ave., Vernonia, 503 816-1989 Sunday School 9:45 a.m. Morning Worship 11:00 a.m
