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San Diego Gazpacho


  • 1 large cucumber, chopped
  • 2 pounds of tomatoes, ripe, peeled and chopped finely
  • 2 garlic cloves, shredded
  • 1 bell pepper, chopped
  • 1/3 cup of white vinegar
  • 1/4 cup of olive oil
  • 1/2 cup of black olives
  • 1 tbsp of tomato paste
  • 1 hard-boiled egg, peeled and quartered
  • 1 onion, chopped


  1. Mix the tomatoes, cucumber, olives, oil, green pepper, vinegar, tomato paste, garlic and salt and pepper to taste.
  2. Refrigerate the ingredients for 3-4 hours.
  3. Serve with a slice of egg and some onion sprinkled over top.

Serves: 4 persons




Onion and Mushroom Soup


  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 stalk of celery, chopped
  • 1 clove of garlic, grated
  • 1 tbsp of ginger root, grated
  • 1 1/2 cups of chopped shitake mushrooms
  • 1 cup of portabella mushrooms, chopped
  • 2 quarts of water
  • 3 tbsp of chicken stock
  • 2 tbsp of beef bouillon powder
  • 1 1/2 tbsp of chives, chopped


  1. Add to a large pot the chicken stock, water, beef bouillon, onion, carrot, celery, a small handful of mushrooms, garlic and ginger.
  2. Bring these ingredients to a boil then reduce the heat, place a lid over top and simmer them for 45 minutes.
  3. In a separate pot, add the remaining mushrooms. When the broth is finished simmering, strain it into the pot with the mushrooms.
  4. Discard the loose ingredients that remain in the strainer.
  5. Cover the pot with a lid and allow the soup to sit for 5 minutes before serving.
  6. Serve with the chopped chives over top.

Serves: 4-5 persons

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