(NAPSI)â€”Vegetables are an ideal canvas for showcasing sunny and seasonally inspired flavors, including fresh citrus, garlic, ginger and fresh herbs. The experts at Campbellâ€™s Kitchen have made it deliciously simple to enjoy eating vegetables. Following are two recipes to try.
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Chilled Shrimp Gazpacho
Prep: 15 minutes
Cook: 3 hours
Makes: 6 servings (1Â½ cups each)
2 cups Swanson Vegetable Broth (Regular or Certified Organic)
Â¾ cup V8 100% Vegetable Juice
1 slice Pepperidge Farm Farmhouse Soft Hearty White Bread, torn into pieces
4 cups grape or cherry tomatoes, cut into quarters
1 small cucumber, peeled, seeded and diced (about 1 cup)
1 cup diced cantaloupe or Cavaillon melon
1 tablespoon balsamic vinegar
3 fresh basil leaves, cut into very thin strips
Â½ pound cooked small shrimp
Additional fresh basil leaves (optional)
Place the broth, juice and bread in a blender. Cover and blend until the mixture forms a paste. Pour into a large bowl.
Stir the tomatoes, cucumber, cantaloupe, vinegar and basil in the bowl and season to taste.
Place Â½ of the broth mixture into a blender. Cover and pulse about 5 times for a partially blended mixture. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Stir into the pureed mixture.
Cover and refrigerate for 3 hours or until the soup is cold.
Ladle 1 cup of the gazpacho into each of 6 chilled serving bowls. Top each serving of soup with about 2 shrimp and additional basil for garnish, if desired.
Savory Spinach with Blue Cheese and Walnuts
Prep: 15 minutes
Cook: 15 minutes
Makes: 6 servings (Â½ cup each)
1 tablespoon butter
1 large sweet onion, halved and thinly sliced (about 1 cup)
2 cloves garlic, sliced
2 large tomatoes, seeded and chopped (about 3 cups)
Â¾ cup Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
1 bag (11 ounces) fresh baby spinach
Ground black pepper
Â¼ cup crumbled blue cheese (about 2 ounces)
2 tablespoons chopped walnuts
Heat the butter in a 12-inch nonstick skillet. Add the onion and garlic and cook until theyâ€™re tender, stirring occasionally.
Add the tomatoes, broth and spinach. Cook for 2 minutes or until the spinach is wilted. Season with the black pepper. Sprinkle with the cheese and walnuts, if desired.