Recipe - Jos Baked Garlic Soup

Stephen Ceideburg
2 cup Diced fresh tomatoes
15 ounce Garbanzo beans, undrained
4 Or 5 summer squash, cut or sliced up
2 lg Onions, cut or sliced up
One half Green pepper, minced in cups
dry white wine
4 Or 5 cloves fresh garlic,
minced
1 Bay leaf
2 teaspoon Salt
1 teaspoon Basil
1 Bay leaf
1 One fourth cup Grated Monterey Jack cheese
1 cup Grated Romano cheese
1 One fourth cup Heavy cream or whipping
cream

Finalist in 1980 Recipe Contest: JO STALLARD, Pacific Grove, CA.

"I'll never live this down;' teased grandmotherly Jo Stallard as she was
crowned with a tiara of fresh garlic and draped in garlic wreaths. A
vegetarian, Jo has turned her cooking talents to adapting recipes for
meatless cooking. This delicious soup has always been a winner with her
friends, she says, and so it was, too, with the 1980 Great Garlic Cookoff
celebrity judges.

Generously butter inside of 3quart baking dish. Combine all ingredients,
except cheese and cream, in dish. Cover and bake for 1 hour at 375 degrees.
Stir in cheeses and cream, lower heat to 325 degrees and bake 10 to 15
minutes longer. Do not allow to boil. Mmmmm GOOD! Serves 4 to 6.

From "The Complete Garlic Lovers' Cookbook", compiled by The Gilroy Garlic
Festival Association, Celestial Arts, Berkeley, 1987. ISBN 0890875030

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini