Recipe: Gazpacho

See the video at: http://youtu.be/Treumm327GU

1.5 lbs Plum Tomatos, opeeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
1 medium cucumber, peeled, seeded, and diced
1 jalapeno, diced
1 red onion, diced
1/2 tbsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/2 cup white wine vinegar
1/2 cup olive oil
2+ cups tomato juice

In a large bowl, combine all ingredients except tomato juice and mix togather. Transfer 1 to 1.5 cups (depending on how thick you want the soup to be) to a blender and puree. Add pureed vegetables back to the bowl and add tomato juice. Mix well and chill for at least 2 hours, preferably 4 to 6. Serve cold

Recipe: Chicken Soup

1 whole fryer chicken (3.5 to 4.5 lbs)4 carrots, sliced
4 stalks celery, sliced
1 onion, diced
3 bay leaves
1 tsp black pepper
1/2 tsp thyme leaves
1 tbsp salt
8 cups water.
4 cups uncooked egg noodles

Add all ingredients except the noodles to a crock pot and cook on low for 8 hours. Remove chicken and add noodles. Set crock pot to high and cook an additional 30 minutes. Shread the chicken meat and return to crock pot. Allow meat to warm back up and serve. Gosh, that was easy, wasn't it?

Allthough egg noddles are the most familiar, you can use any form of noodle including gluten free vairents. If using rice, add two cups of uncooked long grain rice in lieu of noodles.