Your Passport To Adventure!


Countries

Cuisine

Education

Entertainment

Exhibits

Links

Main

Media

Mission

News

Passport

Photos

Schedule

Sponsors

Stats

International Cuisine

Soups and Sauces

 

 

 

Mango Chutney - Pakistan

2 lb. mangoes
1 one inch fresh ginger
1 cup cider vinegar
1 cup sugar
1 medium apple
1/2 cup raisins
1 cup chopped onion
1 tsp. whole cloves
2-3 cloves grated garlic
1 stick cinnamon

Peel and cut mangoes and apple. In a pot place the fruit, sugar, and the remaining ingredients. Bring to a boil on medium heat. Stir till sugar dissolves. Reduce heat and simmer. Stir occasionally. Remove when chutney has thickened. Cool. Pour in a sterilized jar.

Gazpacho Soup - Spain

2 14-1/2 oz. cans of stewed tomatoes
1 cup peeled, chopped and diced cucumber
1 cup seeded and chopped green pepper
1 clove garlic
2 Tbsp. each of chives, parsley, basil and tarragon
1 cup clear beef stock or consomm‚
1 Tbsp. worcestershire sauce
6 drops of tabasco sauce
6 twists of ground black pepper from pepper mill
Salt to taste

For garnish:
1 cup fresh tomato, peeled, seeded and finely diced
1/2 cup seeded and finely diced cucumber
1/2 cup seeded and finely diced green pepper
1 cup of croutons (white bread toasted with crust removed and then diced)

Serve soup very cold. Pass garnish separately. Serves 6 people (makes about 1-1/2 quarts).