Showing posts with label raw foods. Show all posts
Showing posts with label raw foods. Show all posts

Sunday, August 18, 2013

Cold Cucumber-Avocado Soup (with Watercress) for Souper (Soup, Salad & Sammie) Sundays


On-sale Haas avocados 5 for $5 at Whole Foods on Friday were too good to pass up. I started looking around for a soup recipe and took out my "soup bible"--Love Soup by Anna Thomas. With 160 vegetarian soup recipes, it never fails to turn up a great recipe. In this case a creamy and refreshing Cold Cucumber-Avocado Soup--made from just a few healthy ingredients.  


Thomas says, "This lovely and refreshing cold soup earns raves in the hot days of late summer. Serve it in small bowls, each cool green pool scattered with drops of olive oil, bright red cubes of tomato, and a few crisp croutons."

Cold Cucumber-Avocado Soup (with Watercress)
From Love Soup by Anna Thomas
(Serves 5)

2 lbs (900 g) soft-skinned cucumbers
6 oz (170 g) watercress
3/4 cup (180 ml) fresh lemon juice (or to taste--see notes below)
2 cloves garlic, peeled
1 small jalapeno pepper (use more if mild)
1 large Haas avocado (about 7 oz; 200 g)
1-2 tsp sea salt

For garnish: 
-fruity green olive oil
-1 ripe red tomato, finely diced
-homemade croutons 

Trim the ends off the cucumbers, taste each end, and trim off any bitter part. Cut the cucumbers into cubes. Wash the watercress, remove any heavy stems, and chop it roughly. You should have about 2 cups. 

Combine half the cucumbers and most of the lemon juice in the container of a blender and puree. The cucumbers will soon be a liquid, and then you can easily add the remaining cucumbers, the watercress, garlic, and jalapeno. Puree until everything is smooth, working in batches if you need to. (Thomas notes: I find that my immersion blender does not work well with this raw soup.

Cut the avocado in half, remove the pit, peel the avocado, and cut the flesh into cubes; you should have not quite 1 cup of diced avocado. Add the avocado to the cucumber puree, along with a teaspoon of sea salt, and process again. This mixture will become thicker and creamier. Stir everything together in a bowl and taste. Add more lemon juice and more salt, a bit at a time and stirring thoroughly each time, until the balance feels right to you. (Thomas notes, "I like to feel the citrus edge against the creaminess of the avocado, and while I don't want a distinctly salty taste, the various flavors become clear only when the right amount of salt is added. Use your taste buds--it's fun.)

Chill the soup well. Serve it in small bowls, and drizzle each serving with a little fresh fruity olive oil, then scatter a few tomato cubes and croutons on top.


Notes/Results: I like this one. It has a lot of flavor for just a few ingredients and it is a good combination of cooling, creamy, tangy and a bit peppery from the watercress. Watercress is one of the most nutrient-dense greens, so this is a healthy vegan (leave off the croutons if you want to keep it raw) bowl of soup that even with the avocado, only clocks in at about 85 calories a serving. I did end up using only about a scant half cup of the lemon juice and it was plenty. I would recommend starting with the smaller amount and working your way up until you get it to your flavor preference. Nice and cooling on a humid day. I would make it again.


We have soups and salads waiting in the Soupers Sundays kitchen--let's take a look.


Joyce of Kitchen Flavours is here with Thai Chicken Noodle Soup and says, "Overall, I'm very happy with this bowl of noodles, especially the kids, they love it, mild enough for them to enjoy and very tasty too. Though I would advise to add on some prawns and fishballs like I did! I would not mind cooking this again, though the next time, I'll make some sambal belachan (a chili condiment paste) to go along with it, with a squeeze of lime! Enjoy!"



Judee of Gluten Free A-Z Blog shares refreshing Cold Yogurt Cucumber Soup and says, "Yogurt and Cucumbers are two of my favorites on a hot summer's day. However, blended together with herbs and spices the duo makes a sensational soup that is extremely refreshing . Ordinarily, I am not a big fan of cold soup; I prefer my soup hot, but the temperature has been so ridiculously high and humid that I haven't felt like cooking. This easy soup was made in my blender, chilled for a minimum of 2 hours, and served ice cold. It really hits the spot on a 95 degree day."



Janet from The Taste Space brought this Peach & Hazelnut Kale Salad with Maple Miso Vinaigrette to a raw vegan potluck and says, "As we each introduced the meal we brought, I felt a bit sheepish because I ended up picking a dressing with maple syrup, which is technically not raw. This is not a problem for me, and I think most people still tried it because there wasn’t much left by the end of the night. In any case, I thought it was delicious. I usually eat my kale salads with a citrus dressing, but the maple-miso dressing worked really well with the sweet peaches, earthy kale and crunchy hazelnuts."



Spencer of Live2EatEat2Live Blog is back with a new trick--soaking onions and an Onion and Tomato Salad inspired by them. He says, "Recently learned that soaking onions in water for a little while (about 30 minutes) takes away the tears and “harsh” flavor. I’m not sure how this works, whether some compound is removed or what. ... Made an onion and tomato salad, topped with a tin of sardines. Simply dressed with olive oil, salt, pepper, and white balsamic vinegar."



Finally a salad/wrap combination from Tigerfish of Teczcape - An Escape to Food, these Pea, Corn, Pumpkin Seed Lettuce Wraps. She says, "This is the kind of warm salad that I enjoy, minimal dressing required. It also keeps well and can be prepared in advanced. All you have to do before serving is to warm up the salt and black pepper pea and corn combo, sprinkle with  toasted pumpkin seeds.


Thanks to everyone who joined in this week. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on my side bar for all of the details.

Have a happy, healthy week!
 

Sunday, August 19, 2012

(Raw, Vegan) Home-Style Minestrone Soup: A Little Taste of Summer in a Bowl for Souper (Soup, Salad & Sammie) Sundays)


You can think of this raw, vegan Home-Style Minestrone as an Italian gazpacho, but I think of it as a little bit of summer in a bowl. Make this with the freshest tomatoes and herbs you can get--each flavor comes through on its own--the sweetness of the tomatoes, a subtle heat from the cayenne, the crunch of the zucchini and the fresh, green taste of the herbs.   


Home-Style Minestrone Soup
Ani's Raw Food Kitchen by Ani Phyo
(Makes 4 Servings)

Soup Base:
1 cup sun-dried tomatoes
2 cups water
3 stalks celery, roughly chopped
2 cloves garlic
1/4 to 1/2 tsp cayenne 
1 tsp sea salt
3 cups tomato, diced

Soup Toppings:
1 zucchini, chopped
1/2 cup basil leaves, chopped
1/4 cup oregano leaves
1/4 cup extra virgin olive oil
pinch fresh ground black pepper

Soak sun-dried tomatoes for 10 minutes in 2 cups of water, or until they soften.

Blend 2 cups of soak water from the sun-dried tomatoes with the celery, garlic, cayenne, and sea salt until smooth.

Add fresh tomatoes and soaked sun-dried tomatoes to the blender. Blend on low, making sure to leave a chunky texture, like that of a chunky marinara. This isn't supposed to be a smooth soup base. 


To serve, place zucchini and herbs into soup bowls. Pour soup into each bowl. Top with a swirl of olive oil and balck pepper.  


(Note: Soup base with toppings will keep for one day in the fridge.)

Notes/Results: This is a soup that tastes best at room temperature. Take the veggies out of the fridge a while before making it, use warm water to soak the sun-dried tomatoes and all of the flavors come out. If you "can't do" cold soups, heating it lightly would be just fine too. This is a light but satisfying soup--wonderful for a warm lunch or dinner starter. I would make this again.


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


Elizabeth from The Law Student's Cookbook is back this week with a Slow Cooker Lentil Vegetable Stew and says, "This week has been a pretty mellow week compared to what the rest of my semester is going to look like. Two of my classes got cancelled the first week of school, so instead of two nights of needing quick dinners (rather, slow cooked dinners,) I only had one. During the middle of my Prosecutorial & Defense Ethics my stomach started grumbling. I was happy to find this slow cooker stew when I got home."


Janet of The Taste Space has a soup and two salads to share. First, this hearty chowder. Janet says, "I had been eyeing this recipe for a Sweet Pepper Coconut Corn Chowder for a while.  A creamy coconut-based soup filled with chickpeas, red peppers with a dash of heat from chiles. However, I was turned off by using not 1, but 2 cans of coconut milk (that’s just plain superfluous). While I know it would be even more decadent with 2 cans, I opted for just one can of full-fat coconut milk.  When I made this I didn’t have fresh corn, so I substituted a can of cream-style corn but fresh corn would be uber delicious."


Janet made this fun and portable Salad in a Jar with Topaz Dragon Ginger Dressing and says, "It might not seem like it, but sometimes I can be lazy. In the morning, while rushing out to the gym, I might have 30-45 minutes where I munch on some fruit, drink some tea (if I am lucky) and gather my breakfast and lunch (and sometimes my dinner, too) for the road. I have all the right intentions for eating salads, but come a rushed morning, the last thing I want to do is rinse and spin my greens and chop some veggies. I now have the ultimate solution: pre-chopped salads ready to go in a Mason jar!"


Finally Janet shares this pretty Mango and Snap Pea Noodle Salad with Tangy Peanut Dressing. She says, "Sweet mangoes and sugar snap peas are paired with a tangy, acidic (in a good way) peanut dressing, spiced with green onions and tossed overtop peppery Asian baby greens (bring on the mizuna!). I also added kelp noodles, to add a bit more bulk. They are great additions to salads since they don’t slurp up the extra dressing. Light and refreshing, yet still substantial. Perfect to eat during this hot summer.



Stash of Simple Kitchen Seasons brings this sweet and artful Tomato and Stone Fruit Salad and says, "This is a light summer salad that uses two types of tomatoes along with nectarines and plums, chorizo sausage and prosciutto. It’s perfect for an appetizer or salad course. If you’d rather have a vegan version instead, omit the prosciutto and chorizo sausage. Use only the ripest tomatoes and stone fruits in this salad. Your taste buds will thank you."



Torwen of Torwen's Blog is here with a colorful Lazy Poppy Seed Couscous Salad and says, "It is a super rich source for calcium and B-vitamins. But, and this may be to your disappointment, the poppy seeds are nearly free of opiates. In Eastern Europe, Germany, and Austria it is a cherished ingredient for cakes. But rarely used in savoury dishes. So instead of baking I turned to cooking, or rather, since the weather is hot and summer-ish towards making a salad."




Finally we have a new face to welcome at Souper Sundays, Gwen from Saturdays With Maggie. It's especially exciting because Gwen is a fellow transplant to Hawaii from Oregon, although she lives on The Big Island and of course I did make a stop for a few years in Seattle, but hey, close enough! ;-) Gwen has a Sweet and Salty Salad featuring a unique ingredient and says, "Last weekend, as part of the Ka Hua program I'm involved in as a teacher, we participated in a service project removing 'akulikuli, or sea purslane, from delicate anchialine ponds. This low-lying plant can be found sprawled out near shoreline areas, as it can tolerate brackish water and wind, salt, and sea conditions. Also known as pickle plant, it is indigenous to Hawaii, and probably got the nickname from the salty flavor of the leaves." Welcome Gwen! 


Delicious soups and salads this week--thanks to everyone who joined in. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sunday logo on the side bar for all of the details.

Have a happy, healthy week!
 

Wednesday, August 8, 2012

(Opah & Ahi) Ceviche Salad with Avocado, Cilantro and Green Chile


Judging by the color, I suppose that I could have made this Ceviche Salad with Avocado, Cilantro and Green Chile for last week's Green theme at I Heart Cooking Clubs but since it has chile in it, I am making it for this week's Feel the Heat. I used serrano chiles--one for the half-batch of the recipe and another half chopped up and mixed into the ceviche for a little extra kick. For the fish, I used local opah (moonfish) and ahi (tuna).

When making ceviche, use the freshest fish you can get--although the acid (lime juice) in the marinade alters the protein structure in the fish, making it have the texture of cooked fish, it does not kill bacteria or parasites as well as heat and cooking does. Partnered with the creamy chunks of avocado and tangy lime this ceviche made for a refreshing and very tasty light dinner.


(Opah & Ahi) Ceviche Salad with Avocado, Cilantro and Green Chile
Mexican Everyday by Rick Bayless
(Serves 4)

1 cup fresh lime juice
2 garlic cloves, peeled and roughly chopped
1 cup (loosely packed) roughly chopped cilantro
fresh hot green chiles to taste (I used serranos), stemmed and roughly chopped
salt
1 to 1 1/4 pounds sashimi-grade bone-less, skinless fish (I used opah and ahi), cut into 1/2-inch cubes OR 1 to 1 ¼ pounds medium-to-small cooked shrimp
1 ripe avocado, pitted, flesh scooped from the skin, and cut into ¼-inch cubes
1 large head Boston/butterhead lettuce leaves separated
1 green onion, roots and wilted outer leaves removed, thinly sliced crosswise, or a little chopped cilantro, for garnish

In a blender or food processor, combine the lime juice, garlic, cilantro, chiles and 1 scant teaspoon salt. Process until smooth.

Scoop the fish into a large bowl. Pour the lime marinade over it and let it “cook” in the lime juice to suit your own taste: you can eat it right away (Peruvian-style) if you like raw fish, or let it “cook” for an hour or 2 if you like it more well-done; cooked shrimp need only a few minutes to soak up the flavor. (It takes about 4 hours to “cook” fish well-done in lime juice; if that is your desire, add the cilantro, chopped, just before serving to preserve its fresh color.)

Pour off half of the marinating liquid and set aside. Toss the avocado with the fish, then taste and season with additional salt if you think necessary.

Divide the lettuce among four dinner plates. Scoop a portion of the ceviche into the center of each arrangement. Sprinkle with the chopped green onion or cilantro. Drizzle some of the reserved lime marinade over the lettuce, and you’re ready to serve.


Notes/Results: So fresh and good--a great blend of tangy and spicy. I marinated my fish about an hour which was the right amount for me--still plenty pink in the center. I liked having two different fish in the mix for a slight contrast of textures--the ahi was silky and slightly soft and the opah ended up being a but firmer and flakier. Although I made a half batch of the recipe, I put the whole avocado in--because in my book, there is no such thing as too much avocado. Easy, healthy and perfect for a warm night, I will make this recipe again.


 

Sunday, August 5, 2012

Kreamy Tomato Gazpacho: Cold Soup in Minutes for Souper (Soup, Salad & Sammie) Sundays

Although I eat all kinds of soup, all year round living in a warm climate, summer is the time when cold soups really catch my eye. Not just for how refreshing and cooling they are, but also for their ease in prepping. This Kreamy Tomato Gazpacho is another of the many soups featured in Ani's 15-Day Fat Blast from raw foods chef Ani Phyo. (Like this Curried Zucchini Cucumber Soup.) You can have it ready to go in a matter of minutes making it perfect as a light lunch or a dinner starter, especially on a warm day when the last thing you want to do is spend time in the kitchen.


Ani says, "You might think that blending almonds in a tomato soup would work too well, but think again. These health-promoting beauties, combined with the coconut oil, give this gazpacho a creamy richness that is to live for."


Kreamy Tomato Gazpacho
Ani's 15-Day Fat Blast, Ani Phyo 
(Makes 2 Cups, 1 Serving)

1 cup tomato, chopped, about 1 whole, any type
1/4 cup almonds, chopped
1 Tbsp virgin coconut oil
1 Tbsp miso, unpasteurized, any color
1/4 to 1/2 tsp garlic, minced, to taste
1 cup filtered water, as desired
1/8 tsp cayenne powder or 1/4 fresh jalapeno to taste

Place all ingredients, including cayenne or jalapeno if using, into a high-speed blender. Blend until smooth. Enjoy immediately.

Soup will keep in fridge for at least 3 to 4 days sealed in an airtight container. 


Notes/Results: Cool and creamy with good tomato flavor. I used some small cherry tomatoes giving it a light sweetness that works well with the miso and almonds. I also used a pinch of smoked paprika with a pinch of cayenne to give it a little pop. It's a soup that feels indulgent but is easy and healthy. I'll make this again.


We have a few friend in the Souper Sunday Kitchen this week--let's take a look.



My pal Joanne of Eats Well With Others is here with a colorful Latin Corn Soup and says, "Pink radishes, jewel yams and white corn with a swipe of magenta across it's kernels that I kinda sorta want to make a necklace out of and/or bedazzle everything I own with... I'm not usually one to pigeon-hole my foods into stereotypical gender roles...but this soup is kinda girly, don'tcha think? Which is not to say that it's delicate or devoid of the kind of heft that is needed to convince males that soup for dinner really is a viable option."



Debbie of Easy Natural Food has both a soup and a salad to share this week. Her soup is this lean, green Curried Zucchini Soup and Debbie says, "I decided to turn a particularly gigantic zucchini into soup. Curried soup to be precise, because that’s exactly what I happened to be feeling like. I was so happy with the way it turned out, even my husband who’s not nearly into soup as much as I am liked it!"


For her salad, Debbie made this Peachy Chicken Salad and says, "I wanted to make a salad that celebrated peaches, because the peaches have been so good this year, we just can’t get enough of them! They are firm, juicy and incredibly flavorful. I’ve been buying them at either our local farmer’s market or a local orchard store, both have really good prices for organic peaches."



Sue of Couscous and Consciousness brings Chilli-Lime Mussels and Broad Bean Salad with Green Olive Dressing this week. Sue says, "You could be forgiven for thinking that sounds like a rather unusual combination of ingredients.  Indeed I though the same thing myself when I first came across the recipe which inspired this post.  ...I have been wanting to share my recipe for Chilli-Lime Mussels with you for ages.  So I decided to take Rick's green olive dressed broad bean salad (to which I also added some avocado) and to serve that as an accompaniment to the mussels.  I knew the two would work well together, and the chilli lime seasonings added to the mussels echo those in the salad."



Finally we have one lovely sandwich from Janet of The Taste Space, this Balsamic Marinated Cherries, Rosemary Cashew Cheese and Arugula Sandwich. Janet says, "First, I marinaded cherries in maple-sweetened balsamic vinegar. Then I made a rosemary-infused cashew spread. A handful of my backyard arugula tops a maple pumpernickle (sourdough rye) bread that I picked up in Calgary. The contrast in flavours worked really well together, although I had a hankering for a more sour cashew spread. I think I need to find some probiotic capsules to help me with that… Next time!"



Thanks ladies for sharing your wonderful and diverse recipes this week! If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on my sidebar for all of the details.

Have a happy, healthy week!
 

Sunday, July 22, 2012

Curried Zucchini Cucumber Soup (Is it a Soup? Is it a Smoothie? ): Cool & Refreshing for Souper (Soup, Salad & Sammie) Sundays


Is it a soup? Is it a smoothie? This Curried Zucchini Cucumber Soup is a little bit of each. It's from Ani's 15-Day Fat Blast by Ani Phyo. Ani Phyo is one of my favorite raw chefs and I have all her books so I had to pick up her latest book due mostly to the seventeen soup recipes it contained. Cooling, refreshing no-effort summer "cooking" makes me happy and is the way I like to eat when the temperature and humidity rises. Sure, you can just as easily serve this cold soup in a bowl but a glass and straw make for a fun change. 


Ani says, "I like to think of blended soups as savory shakes. I love this soup because the zucchini blended with the miso gives it a creamy base, while the lemon add a touch of acidity and brightness."

Curried Zucchini Cucumber Soup
From Ani's 15-Day Fat Blast by Ani Phyo
(Makes 2 Cups, 1 Serving)

1/2 cup zucchini, chopped, about 1 small whole
1/2 cucumber, chopped, about 1/2 whole
1/2 cup celery, chopped, about 1 rib
1 Tbsp lemon juice, from about 1/4 whole
1 Tbsp miso, unpasteurized, any color
1/4 tsp curry powder, to taste
1 cup filtered water, as desired
Thermo Charger: pinch cayenne powder, to taste and/or 
1/2 tsp garlic, about 1 clove  

Place all ingredients, including cayenne and garlic, if using, into your high-speed blender. Blend until smooth. Enjoy immediately.

Will keep for one day in fridge stored in sealed container.  

Notes/Results: This soup should be called "I have been indulging way too much lately and really need something green in me soup." It is cooling, nourishing and tastes really good. There is just enough curry and a tiny kick from the cayenne to make this creamy soup pop with flavor. Pulling all of the veggies and the distilled water straight out of the fridge keeps it nice and cold and make it refreshing slurped down for a light lunch. If you are in a soup rut--this one is for you. ;-) I will happily make it again as well as try more of the soup and other recipes in the book.


Let's see who joins us this week in the Souper Sundays kitchen:



Borscht with Beans is on the menu over at Green Gourmet Giraffe where Johanna says, "I made borscht years ago.  I liked it.  I wasn't in the mood to love it.  Recently I tried again, inspired by Lorraine's idea of blending most of the vegetables but keeping some aside until after blending.  I also liked Kari's idea of adding a can of beans to her barley soup.  I am pleased to say that I enjoyed it far more than my previous attempt."



Foodycat has what she calls an "unphotogenic but delicious" Sopa de Ajo (Garlic Soup). She says, "This is not an attractive plate of food. It's nourishing, comforting, quick to make, economical and absolutely delicious. But it sure isn't pretty. For such simple ingredients, pretty bland in themselves, it has an extraordinary depth of flavour and packs a very comforting punch."



Tina of Squirrel Head Manor braved the heat for a bowl of this delectable Fish Chowder. She says, "It’s so brutally hot in Florida you wouldn’t think we would want a bowl of hot soup. Or stew. Most times that is true……….but no matter what the weather, I always come back to soup as a natural go-to lunch or starter. Awhile back we tried the Wahoo fish. This is such a meaty type fish that we ended up with leftovers. A stew seemed in order for the grilled chunks remaining and that’s just what we made."



Janet of The Taste Space and I were channeling each other with raw green soups this week and she made a Raw Sea and Sprouts Soup or Salad (Sunflower Sprout, Apple and Dulse Soup) that can be enjoyed in a glass or left unblended to eat as a salad. Janet says, "Even though I drank it in a glass, this wasn’t a juice. It was a creamy pureed soup. The soup was only warmed by the blender, a welcome change during the recent heat wave and the biggest difference from traditional soups."



You definitely don't want to blend up Janet's second dish this week, this pretty Strawberry Avocado and Mint Salad with a Chocolate Balsamic Vinaigrette. She says, "... I tried yet another dressing. This time, though, I made less. This is a simple dressing to put together, so I can easily whip it up again. And I will because it was glorious. Roasted hazelnut oil. Balsamic Vinegar. Chocolate. Need I explain more?Oh wait, please, let me tell what I paired the decadent chocolate balsamic vinaigrette with: Strawberries. Avocado. Mint. Toasted Almonds. Raw Cacao Nibs…… oh, and lettuce, too."



Carol from There's Always Thyme to Cook... re-posted a favorite salad this week and says, "My daughter had to bring in a recipe for her final grade in her High School cooking class this past year and didn't know what to make. She went through all the recipes on my blog and ended up making this recipe for Apple, Cherry and Walnut Salad with Maple Dressing and received an A+! It was one of the favorites of the class. And ours. She hasn't made a thing since but at least I know she can :)"



Debbie of Easy Natural Food tried something a bit different for her this week, this colorful Kohlrabi and Mango Salad. Debbie says, "I’ve been hearing a lot about kohlrabi lately. I’ve never bought kohlrabi, never eaten it (to the best of my knowledge), and have certainly never cooked with it before. But I’m always into trying new vegetables, and in fact sometimes I buy something that I have absolutely no idea how to cook on purpose, to force myself to try it! ... Mango, cilantro and lime are combined with the kohlrabi to make this tasty, refreshing side salad which is incredibly simple to throw together, but looks really cool!"



Joanne of Eats Well With Others has a salad and a soup and sandwich combo to share. First, this Corn-Avocado Salad with Black Beans and Barley. Joanne says, "...I'll be hitting the gym and eating totally normally except that whenever I get the strong and unnerving desire to stick a spoon into a jar of peanut butter and go to town...I'm gonna stick it into this bowl of salad instead. And given how each bite of this mix of corn, avocado, red bell peppers, tomatoes and black beans is just about bursting with flavor...I'd say that's not much of a sacrifice. Nope, not at all."  
   

Joanne also joins in on the green soup party this week and says, "You might think I'm crazy for even so much as suggesting soup as a viable dinner option right now, but this Green Goddess Soup is worth the mere fifteen minutes of time it takes to make it! And it pairs perfect with this Pesto Mozzarella Grilled Cheese Sandwich."



Some truly unique and wonderful dishes this week--thanks to everyone who joined in. If you have a soup, salad, sandwich or combination of any of the three that you would like to share, just click on the Souper Sunday logo on the sidebar for all of the details.

Have a happy, healthy week!