Rustic Ranch Style Soup With Tomato Jalapeno And Avocado Recipes

RUSTIC RANCH STYLE SOUP WITH TOMATO, JALAPENO AND AVOCADO

Steps:

• 1. Measure the broth into a large (6-quart) pot. Slice the unpeeled head of garlic in half widthwise and add both halves to the broth along with the optional epazote. Bring to a boil, then simmer over medium-low, partially covered, for about 1 hour. The liquid should have reduced to about 7 cups. Remove the garlic and epazote, and discard. 2. While the broth is simmering, cut the chiles in half lengthwise, and cut out the seed pod. Slice into very thin lengthwise strips, and set aside with the diced onion and tomatoes. Generously season the broth with salt, then add the chiles and onion, partially cover and simmer for 7 minutes. Add the tomatoes, cilantro and optional chicken and simmer another 3 minutes, then ladle into warm bowls. Garnish with avocados, serve to your guests and pass the lime separately for each to squeeze in to their liking. Advance Preparation: The seasoned broth in step 1 can be made several days ahead and refrigerated. Finish Step 2 just before serving. VARIATIONS AND IMRPOVISATIONS: Smoked chicken or other poultry is delicious shredded into the soup. Drizzle in a little crème fraîche to make it richer. Or start with 6 cups chicken broth and 1 cup dry white wine, and add 2 pounds of clams with the tomatoes; when the clams open, garnish and serve. Sopa Xochitl: To prepare this elegant soup named after the Aztec goddess of flowers, add about 12 to 16 squash blossoms to the soup along with the tomatoes. Before adding them, you'll need to pull off the thin green sepals at the base of each blossom, then twist out the pistil deep inside the petals. You may either wilt the blossoms whole in the simmering broth or, easier for serving, tear them into pieces before adding them.

JALAPENO RANCH DIP

Steps:

• Place the first seven ingredients in a blender; cover and process until smooth. Chill until serving. Serve with chicken wings and, if desired, celery.

RUSTIC TOMATO SOUP

Steps:

• Add oil in saucepan and heat garlic and chilli.
• Add tomatoes and roasted pepper. Boil until soft.
• Add water, stock and seasoning. Simmer for 10 minutes.
• Tear basil leaves and add a couple of minutes before completion.
• Pour into jug and vitamise down.
• Add some parmesan cheese and basil with a little extra olive oil for garnishings on top and serve with crusty bread such as ciabatta or sour dough.

JALAPENO RANCH SALAD DRESSING

Steps:

• Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
• Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.

JALAPENO RANCH DRESSING

Steps:

• Blend ranch dressing, cilantro, jalapeno pepper, tomato, and avocado in a blender until smooth. Refrigerate for 2 hours before serving.

AVOCADO RANCH DRESSING

Steps:

• Scoop the flesh from the avocado.
• In food processor, puree avocado, hot sauce, and lime juice until avocado is broken down, about 30 seconds.
• Add remaining ingredients and process until dressing is completely smooth.
• Can be refrigerated up to 1 week.
• Toss about 2 tablespoons with 4 cups of salad greens to serve 2 people.

RANCH AND AVOCADO PASTA SALAD

Steps:

• Mix the Ranch dressing mix with the milk and mayonnaise and leave in the fridge to thicken. If you have time, prepare the Ranch dressing a few hours beforehand to allow the flavours to blend.
• Cook the pasta.
• Mix the pasta with the Ranch dressing, avocado, cherry tomatoes and meats.
• Enjoy!