Don't you just love making a recipe while planning ahead for the next meal? Less work. Less money. You in? Try my Grilled Veggie Shish Kabobs on Rosemary Skewers recipe then make this kickin' soup with the leftovers. Efficient and delicious. That's what I'm talking about.
Sweet & Spicy Veggie Bisque
Makes 1 Quart
3 C Marinated veggies *Using leftovers from my Grilled Veggie Shish Kabobs recipe
1 C Marinade *Using leftovers from my Grilled Veggie Shish Kabobs recipe
1 C Water, purified
1 T Cumin
Salt to taste
Spring of Thyme
Preheat oven to 425 degrees. Pace leftover marinated fruits and vegetables in a 9"X11" glass baking dish and pour 3/4 C of the marinade over the top of them and toss to coat. Place in oven for 35-45 minutes or until tender. When the marinated veggies are done and cooled to touch, put them in a high-speed blender with the water, cumin, jalapeño and salt. Blend until creamy and warm. Serve each bowl drizzled with a few drops of the remaining marinade and thyme leaves. Don't have a high-speed blender? Simply blend, pour into a sauce pan and warm over med-high heat.
All ingredients and wine are available at D&W Fresh Market
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