Yield: 4 Servings
|2 cups||Diced fresh tomatoes|
|15 ounces||Garbanzo beans, undrained|
|4||Or 5 summer squash, sliced|
|2 larges||Onions, sliced|
|½||Green pepper, diced in cups dry white wine|
|4||Or 5 cloves fresh garlic, minced|
|1¼ cup||Grated Monterey Jack cheese|
|1 cup||Grated Romano cheese|
|1¼ 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 Cook-off celebrity judges.
Generously butter inside of 3-quart 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 0-89087-503-0
Posted by Stephen Ceideburg