Showing posts with label cold soups. Show all posts
Showing posts with label cold soups. Show all posts

Sunday, July 7, 2019

Yellow Bell Pepper Gazpacho: Cool and Refreshing for Souper (Soup, Salad & Sammie) Sundays

Another humidity-combating cold soup this week. I was tempted by the bright yellow color of this Yellow Bell Pepper Gazpacho from Cooking Light. 


I also love the fact that is a no-cook soup that is quickly made, blended and chilled. No effort.

Yellow Bell Pepper Gazpacho
By Julia Levy via CookingLight.com
(Serves 4 to 6)

1 3/4 lbs yellow bell peppers (about 4 medium)
1 1/2 lbs yellow tomatoes (about 2 large tomatoes)
1 1/2 cups peeled seeded chopped cucumber
2 garlic cloves
2 Tbsp sherry vinegar
3/4 tsp kosher salt
5 Tbsp olive oil, divided
1 1/2 Tbsp fresh lemon juice, divided
2 Tbsp thinly sliced green onions (white parts only)

Dice bell peppers to equal 1/4 cup; reserve. Dice tomatoes to equal 1/4 cup; reserve. Roughly chop remaining bell peppers and tomatoes, and place in a blender. Add cucumber, garlic, vinegar, salt, 3 tablespoons oil, and 1 tablespoon lemon juice to blender; process on high until very smooth, 1 to 2 minutes. Chill 1 hour.

Stir together reserved 1/4 cup bell peppers and 1/4 cup tomatoes in a small bowl. Add onion slices and remaining 1 1/2 teaspoons lemon juice, and toss. Ladle chilled soup evenly into each of 6 bowls. Top each serving with pepper-tomato mixture, and drizzle evenly with remaining 2 tablespoons oil. 


Notes/Results: A gorgeously sunny soup that is sweet, tangy from the sherry vinegar and savory and very cooling and refreshing. Very easy and fast to make--just chop, blend and season. I liked the crunch and texture of the bell pepper and tomato topping and the brightness of the lemon. I would happily make it again.


Let's take a look into the Souper Sundays kitchen and see who is there.


Simona of briciole shared this Green Bean and Torpedo Onion Salad inspired by our Cook the Book selection and said,"The family of Hamilton's husband lives in Rome most of the year then moves to Puglia for the summer, so she experiences the difference between the city and the countryside of another region also in terms of food. As I was reading Hamilton's adventures, I remembered my first vacation away from my family, a fortnight spent with a friend in her hometown of Rossano, in Calabria4. A lot of the foods I ate were either new or prepared differently from the way my mother prepared them. ... "The latter group included green beans (a.k.a., snap beans and a few other names5), which my friend's mother boiled and dressed like a salad, but with the addition of red onion from Tropea6 (cipolla rossa di Tropea). I had never eaten a raw onion before and did not think you could. I quickly fell in love with the mild, sweet onion, elongated in shape...  As green bean season has just started, I know I will make this salad a lot in the near future."



Kim of Stirring the Pot shared her Top 5 Favorite Pasta Salads saying, "As far as I'm concerned, pasta makes the world go round.  I've posted more than my fair share of pasta recipes here at Stirring The Pot and I don't plan on stopping any time soon. ...  For now, since it's a thousand degrees outside, let's focus on refreshing, light, and healthy pasta salads. I think my all-time favorite may surprise you (and give you a new recipe to add to your "to-do" list). ... Those are my favorite pasta salad recipes. What are some of yours?"



Here at Kahakai Kitchen Giada's Caprese Pasta Salad was on the menu and will definitely become one of my pasta salad favorites. Easy and full of flavor and the perfect lunch or dinner on a hot and humid summer day.


Mahalo to Kim and Simona for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Sunday, June 23, 2019

Orange-Scented Chilled Tomato Soup & a Tomato Sandwich with Basil Mayo for Souper (Soup, Salad & Sammie) Sundays

It has been so muggy and hot this week that although I eat hot soup year-round, it was time to roll out the first cold soup of the summer. I wanted something tomato-based but not gazpacho and thought I would give this Orange-Scented Chilled Tomato Soup from Giada a try, liking the unusual combination of the orange and tomato. Since the soup seemed like it needed an accompaniment and I had tomatoes, bread and fresh basil, I paired it with Ina's Tomato Sandwich with Basil Mayonnaise.


I did make a few changes to the soup recipe--mainly quantity changes to fit my tastes and lessen the sweetness of the soup just a bit.


Orange-Scented Chilled Tomato Soup
Slightly Adapted from Giada De Laurentiis via FoodNetwork.com
(About 4 Servings)

For Soup:
3 Tbsp extra-virgin olive oil (I reduced to 1 1/2 Tbsp)
2 medium carrots, diced (I used 2 large carrots)
2 large shallot, minced
salt and freshly ground pepper
2 cups low-sodium broth (I used veggie non-chicken broth)
2 cups orange juice (I used 1 1/2 cups)
1/2 cup chopped basil
1 Tbsp maple syrup (I used 1/2 Tbsp)
2 tsp tomato paste (I used 1 Tbsp sun-dried tomato paste)
1 (28 oz) canned chopped tomatoes

For Topping:
1/2 cup full-fat Greek yogurt
2 tsp maple syrup (I omitted)
zest of 1/2 orange

For the soup: In a medium saucepan, heat the olive oil over medium-high heat. Add the carrots, shallots, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the carrots are softened, 6 to 8 minutes. Add the chicken broth, orange juice, basil, maple syrup, tomato paste and the tomatoes (with juice). Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes. 

Using an immersion blender or food processor, puree the soup until smooth. (do in batches carefully if using a blender) Cool the soup to room temperature until ready to serve, about 1 hour. Season the soup with salt and pepper.

For the yogurt topping: In a small bowl, whisk together the yogurt, maple syrup and orange zest until smooth.

To serve: Ladle the soup into chilled bowls and top with a dollop of the yogurt mixture.


Tomato Sandwich with Basil Mayonnaise
From Ina Garten via FoodNetwork.com
(Yield 1 Serving + Plenty Extra Basil Mayo)

1 cup good mayonnaise
10-15 basil leaves, chopped sea salt and pepper to taste
1 tsp fresh lemon juice
1 Tbsp good olive oil
1 tsp minced garlic
2 slices country white bread
1 tomato, sliced

Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.


Notes/Results: This soup and salad combo made for a perfect lunch on a warm and humid Sunday. I scoffed initially at the "orange-scented" part of the recipe name thinking that with that much orange juice it would be a stronger part of the flavor and maybe overpower the tomato but it doesn't. I did lessen the orange juice by 1/2 cup--mainly because I had a 12-oz bottle and although the orange is there, the citrus notes really complement the tomatoes and make for a good tasting soup. I tried it both hot and chilled and I like it both ways so I think if you aren't a cold soup fan, it's worth making to eat warm. It also paired really well with the tasty tomato sandwich. Basil mayonnaise is a good thing and you get a cup of it so you will have plenty left over even if you lavish it over the bread. The best looking local tomatoes at my grocery were Roma tomatoes and they were very good. I think in a few weeks when heirlooms are more out and about it will be even tastier. Giada and Ina made a good pairing--I will happily make both of these recipes again.


Linking up this chilly soup with I Heart Cooking Clubs where this coming week is our June Potluck. Any recipe from any of our IHCC chefs. 

 
Now let's have a look in the into the Souper Sundays kitchen.


Judee of Gluten Free A-Z Blog brought Healthy Vegan Sandwich Spread and said, "This spread is one of my favorites. It's high in protein and fiber, low in bad fats, tasty, and Weight Watcher friendly. In addition, it's naturally gluten free and dairy free. It all adds up to one word- HEALTHY! Spreads can be enjoyed in so many ways. Enjoy this easy to make spread on gluten free crackers, in gluten free wraps, on gluten free bread, with lettuce leaves or just enjoy it alone. I love it with a bowl of soup of my quick and easy Italian Spinach Garlic Soup."


Thanks to Judee for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Sunday, December 23, 2018

Ruth Reichl's Hot (Vegan) Vichyssoise for Souper (Soup, Salad & Sammie Sundays)

For this week's soup, I went to Ruth Reichl's blog where I found this hot Hot (Vegan) Vichyssoise. Basically it's a simple potato and leek soup, but there is nothing wrong with that. Ruth's recipe included dairy so it was a vegetarian soup but I used vegan butter and coconut milk to make mine vegan.


Ruth says, "It's so clear today that from where I'm sitting I can see both the Catskills and the Adirondacks, and if I get out the binoculars I can just make out Lake George far to the north. It feels like spring is trying to arrive, and yet there's not a single local vegetable in the market and it feels like soup weather. And so I ended up making this warm, vegetarian version of the rich, cold summer soup, Vichyssoise. It is not, by the way, a French dish. It was invented at the Ritz Hotel in New York in 1917 by Chef Louis Diat (who went on to become the resident chef at Gourmet Magazine in the fifties.)"


Hot Vegetarian Vichyssoise
Slightly Adapted from RuthReichl.com
(Serves 4)

4 large leeks, cleaned well of sand, white part finely chopped--about 5 cups
1 Tbsp unsalted butter (I used vegan butter)
1/2 cup finely chopped onions
4 cups vegetable stock (Ruth includes a recipe on her post)
5 small russet potatoes, finely chopped 
1 1/2 tsp salt (or to taste)
1 cup whole milk
1 cup half-and-half  
garnish--chopped scallions or chives & a squeeze of lemon if desired

Cook the leeks and onions slowly in the butter until they're soft and translucent, about 10 minutes. The quantity will reduce considerably.
 
Add the hot vegetable stock,  the potatoes, and the salt. Bring to a boil and reduce to a simmer for thirty minutes, partially covered. 
 
Strain the mixture and puree the leeks and potatoes in a food processor. 
 
Whisk the puree into the strained liquid, add a cup of milk, and a cup of half and half.  
 
Bring to a boil and the very carefully puree the entire mixture again to make an extremely smooth soup. (Hot soup can be very painful when it hits your skin.)
 
Add a splash of lemon juice, taste for seasoning, and garnish with chopped chives or scallions.


Notes/Results:  A tasty and simple soup--perfect for a cool day. I got lazy and I didn't puree and strain the sou--just blended about half of it in my blender. I actually like it to be a chunkier soup and with the blending and the coconut milk--it still ends up silky, rich and creamy. I wasn't feeling the lemon juice, so I just topped my soup with green onions. I would happily make it again.


Linking up this take on a classic soup and one of my traditions (making soup on Sundays) with I Heart Cooking Clubs for this week's Traditions & Classics theme.


Now let's take a look into the Souper Sundays kitchen:

Tina of Squirrel Head Manor made a warm and comforting recipe from the SkinnyTaste cookbook and said, "Broccoli Cheese Potato Soup to warm the bones. It's not as cheesy as this photo makes it look, but there is a good amount of cheese. You may notice something that's different from other versions of this broccoli soup - it's not blended.  Yep, I made the soup and forgot to use the immersion blender to smooth all the chunks out. But still - it was good."

 
Thank you Tina for joining in this week! 
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).


 
 Have a happy, healthy week! Happy Holidays!
 

Sunday, August 19, 2018

Local Watermelon Soup with Feta and Mint for Souper (Soup, Salad & Sammie) Sundays

In need of another cold soup for a very hot and humid weekend, I stumbled across an Eric Ripert recipe from the Today Show. There were three cold soups in the article (Chilled Avocado Lemongrass Soup, Chilled Heirloom Tomato Consomme and Local watermelon Soup with Peekytoe Crab), but local baby watermelons were on sale this week so the watermelon soup won out. 


I replaced the peekytoe crab with feta cheese and chopped watermelon and cucumber as any kind of crab is so spendy here and I would prefer to use it to make crab cakes or top a Crab Louie Salad if I am going to splurge on it.


Local Watermelon Soup with Feta and Mint 
Adapted from Eric Ripert via Today.com
(Serves 4)

6 cups diced seedless local watermelon
1 Tbsp minced ginger
1/2 cup lime juice
8 to 10 mint leaves plus more for chiffonade garnish
6 oz peekytoe crab meat (I omitted and added feta, & diced watermelon & cucumber) 
4 Tbsp olive oil (I omitted) 
1/2 lime

Place the watermelon, ginger, lime juice and mint leaves in a blender container and puree until smooth and season to taste with salt and pepper. (I chilled my soup for a few hours.)

Lightly dress the crab meat with olive oil, lime juice, salt and pepper. Plate 2 tablespoons of crab in the center of the soup bowls (using a ring mold if available) and pour the watermelon soup around the crab; garnish with mint and serve immediately. (Since I omitted the crab, I mounded the feta, watermelon and cucumber in the bowl and added the soup and garnished with mint. My mounding didn't really hold as well as crab would, so I ended up stirring it into the soup.)


Notes/Results: This soup is so refreshing and cooling that in addition to eating it, I wanted to soak in a tub of it. ;-) The lime, ginger, mint and salt keep it from being too sweet and I really liked the pieces of watermelon and cucumber and the crumbles of feta cheese that I added. Ripert doesn't mention chilling it in the directions but I liked it ultra-cold, after several hours chilling. If you like watermelon and feta salad, you should like this soup and it would work as a starter for a summer grilled dinner, or as a light lunch on its own. I would happily make it again


Linking up at I Heart Cooking Clubs where this week's theme is our From the Vine--Eric Ripert recipes from ingredients that grow on vines.  


 Lets take a look into the Souper Sundays kitchen and see who is here.


Debra of Eliot's Eats shared this Greek Garden Veggie Salad with Chilled Corn and said, "We had an impromptu cook out recently. We had family coming in a bit spur of the moment (which is fine because we always love to see them). I knew I wanted to grill but I didn’t want to do the boring fallback of burgers. I found this great sounding (and pretty simple) recipe online: Grilled Steak with Greek Corn Salad. I swapped out the called for cube steak (which I found really weird to grill) with some flank steak and I increased the veggie amounts for the salad and added some peppers. I have to brag and say that the tomatoes, cucumbers, peppers and oregano all came from the garden."

 
Tina of Squirrel Head Manor made a take on Eric Ripert's Provencal Vegetable Soup and said, "Hot or cold weather makes little difference when we want soup.  It makes a good lunch. This is a vegetarian version with lots of lentils that I will certainly make again. The inspiration for this version comes from Deb's version  of Eric Ripert's Provencal Vegetable soup. She referred to it as summer in a bowl. So true!"

 

So nice to have Shaheen of Allotment2Kitchen back at Souper Sundays this week. She brought Etsis Turlu --Rich Summer Vegetable Stew and said, "I've been cooking quite a lot of Middle Eastern recipes recently. It started with the  Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow early this year when we had freakish snow and with the unusual hot weather continuing, now I have Etsis Turlu. According to the cookbook author this Etsis Turlu comes from Turkey. With the rain over the weekend, it was the perfect excuse to make a stew more suited for autumnal days and colder evenings, but I have lots of summer vegetables including courgettes, marrows and green beans coming from the garden that I wanted  to make the most of it, even if it is the height of summer."


Mahalo to everyone who joined in this week!
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).





Have a happy, healthy week!
 

Sunday, August 12, 2018

Giada's Italian Vichyssoise for Souper (Soup, Salad & Sammie) Sundays

There's only so many days of summer left so time to get out those last cold soups of summer like this Italian Vichyssoise by Giada De Laurentiis from Food Network. 


I like the addition of the arugula to the vichyssoise and the mascarpone, but since I didn't have mascarpone readily available, I decided to use Tofutti Better Than Sour Cream, that is also thick and creamy and since I subbed in veggie stock too, it makes this creamy soup vegan. I also used watercress in place of the arugula--it looked fresher. I didn't make the croutons in Giada's recipe as I am currently avoiding bread, but did keep the grape tomatoes to garnish. Finally, I only pureed about 2/3 of the soup to leave a little texture. My changes to the recipe are in red below.
  

Italian Vichyssoise
Slightly Adpated from Giada De Laurentiis via FoodNetwork.com
(Serves 4)

3 Tbsp extra-virgin olive oil (I used 2 Tbsp)
2 large or 4 small shallots, thinly sliced
3/4 tsp salt (or to taste--I used less)
1/4 tsp freshly ground black pepper, plus extra for seasoning
2 cloves garlic, minced
1 1/2 lbs (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces
3 cups low-sodium chicken broth (I used veggie broth)
1 cup arugula (I used watercress)
1/2 cup mascarpone, at room temperature (I used Tofutti Better Than Sour Cream)

Croutons:
2 (1/2-inch thick) slices sourdough or multi-grain bread, cut into 1/2-inch cubes
2 Tbsp extra-virgin olive oil
1/4 tsp kosher salt
8 cherry or grape tomatoes, quartered

For the Soup: In a large saucepan or Dutch oven, heat the oil over medium heat. Add the shallots and season with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the potatoes, chicken broth, and arugula. Bring to a boil.

Reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes. In batches, ladle the mixture into a blender or food processor and blend until smooth. (Note: I blended about 2/3 of the soup rather than all of it.) Return the soup to the saucepan and whisk in the cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let the soup cool to room temperature, about 30 minutes. Refrigerate for at least 1 hour until ready to serve. Before serving, adjust the seasoning with salt and pepper, to taste.
  
For the Croutons: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

In a small bowl, toss together the bread, oil, and salt until coated. Spread in a single layer on a small baking sheet. Bake until golden, 10 to 12 minutes. Cool for 10 minutes.

To serve: Ladle the soup into small bowls. Garnish with croutons and cherry tomatoes.
 

Notes/Results: A simple potato soup that works hot or cold and is elevated by the peppery flavor of the watercress and the richness of the mascarpone--or in this case, tofu-based sour cream. I like the changes I made to the recipe but I am sure Giada's version is great too. I ate a small bowl of it warm and then a second bowl after it chilled and liked it both ways. I would make it again.
  

Linking up at I Heart Cooking Clubs where this week's theme is our August Monthly Ingredient/Dish Challenge--Chilly Delights--cold and tasty recipes recipes from our current or previous IHCC chefs.  

 
Lets take a look into the Souper Sundays kitchen and see who is here.



Tina of Squirrel Head Manor shared her lunch of Turkey Guacamole Salad and said, "When Doug travels I usually eat lunch in my office and read. This isn't the best photo and I wish I'd taken a snap prior to mixing it all up so you could see the yummy bits.  We have butter lettuce, fresh tomatoes, red onion, cucumbers, hard boiled egg, blue cheese crumbles, turkey and guacamole.  It's a hearty enough lunch and I can sit and read on my Kindle instead of fielding questions about why I'm eating alone in the break room."

 
Judee of Gluten Free A-Z Blog shared this tasty Spiralized Vegetable Salad with Zucchini and Beets and said, "Looking for a creative way to serve your vegetables?  Spiralize them and make them into a salad. I spiralized zucchini and beets for this colorful salad and placed them over fresh spinach leaves. The flavors mingled beautifully, and it was light and easy to eat."

 
Mahalo, Tina and Judee--for joining in this week!
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:


  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).




Have a happy, healthy week!