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SUBMITTED BY: Amy
This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.
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If don't enjoy eating gritty lettuce or herbs, this method is one that you will want to learn!
Sage is used in Greek, Italian and European cuisines. It is used to season sausages, poultry, and fish.
Parsley might be the best known, and most used, herb in the USA, used for garnishing foods as well as for flavoring stews and stocks.
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This "king of herbs" comes in more than 30 varieties, with leaves ranging from bright green to deep purple and distinctive flavor notes of cinnamon, lemon, or licorice.
Think outside the recipe box: savory sage can add spice to your cooking in ways that just might surprise you.
Get creative and delicious tips for cooking with and storing fresh herbs.
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