Lentil, kale and sausage soup

2 kielbasa or similar cooked sausage, sliced
1 bunch fresh kale, thinly sliced
1 onion, chopped
2 garlic cloves, sliced
1/2 cup green lentils
3 cups chicken broth
1 tablespoon balsamic vinegar

Cook onions and garlic in olive oil. Add broth and lentils, boil until soft. Add kale and sausage, simmer for 15 minutes. Stir in vinegar, salt and pepper to taste.

Served with fresh sliced apples.

 

Tomato garlic soup

6-8 large fresh tomatoes of different varieties, peeled and chopped
6-8 cloves garlic, finely chopped
1 large onion, finely chopped
olive oil
6 cups beef broth
2 tablespoons fresh thyme, chopped
salt and papper, to taste

Cook onion and garlic in oil until soft, add tomatoes and thyme. Simmer for five minutes. Add stock, bring to a boil, reduce heat and simmer for 30 minutes. Add salt and pepper.

Served with warm crusty bread and slices of kasseri cheese sauted in olive oil and sprinkled with fresh lemon juice, and red grapes.

 

Asian-style coconut chicken soup

4 cups water
large chunk of galangal (substitute ginger), thinly sliced
2 stalks lemongrass, peeled and thinly sliced
handful of mushrooms, thinly sliced
2 green onions, thinly sliced
2 cloves garlic, thinly sliced
handful of kaffir lime leaves (substitute 1/4 cup fresh lime juice)
1/4 cup (or less) Thai fish sauce
1 can coconut milk
2 small chicken breasts, thinly sliced
cilantro, chopped
ground peanuts
lime wedges

Saute onions, garlic, galangal and lemongrass until just soft. Add chicken and quickly brown. Add mushrooms and cook for another five minutes. Add broth, fish sauce and kaffir lime leaves, bring to a boil. Remove from heat and stir in coconut milk. Garnish with cilantro, ground peanuts and lime wedges.

Served with a scoop of sticky rice and fresh mango, hot pepper and cilantro salad.

 

Gazpacho

2 garlic cloves
1 teaspoon salt
6 large tomatoes (different varieties and colours), seeded
1 green pepper, seeded
1 cucumber, peeled, seeded
2 cups cold water
1/4 cup white wine vinegar
4 tablespoons olive oil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons fresh oregano

Mash garlic and salt in mortar with pestle. Finely chop tomatoes, green pepper and cucumber, add to a bowl with the garlic paste. Add water, vinegar and oil. Puree half of the soup in a blender and return to bowl. Stir in chopped herbs. Season with pepper. Cover soup and refrigerate until cold, about 3 hours.

Served with grilled sausage, grilled pineapple slices and garlic croutons.