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Blast from the past - Salmagundi's [moved from San Francisco Bay Area board]

c
cmvan Jun 4, 2010 07:24 PM

I expect a lot of us used to depend on this place for a great lunch - super soups, great salads, breads, desserts. And then they were gone.

In checking the internet, the only recipe from them I've been able to find is their Sopa de Tortilla.

Does anyone have any others? Like their awesome Mulligatawny, their Cream of Mushroom, their Navy Bean, etc, etc...

I'd hate to think all of those recipes are lost forever. Help?

  1. l
    lmozer1 Feb 24, 2014 01:57 PM

    Thanks again for taking the time to post all of these wonderful recipes!

    1. c
      crazyestredhead Jan 24, 2014 11:31 AM

      Here we go, two more quiche recipes. WARNING: Each recipe makes 12, that's TWELVE quiche. You'll need to cut the recipe down to make 2 (1/6) or 3 (1/4). Bake the pastry shells until just barely done before putting the quiche filling in them to bake again. There are more to follow!

      Quiche Martinique – Chiles

      THIS RECIPE MAKES 12 QUICHE

      Eggs 8 pounds
      Cream 1 Gallon
      Salt 1 Tablespoon
      Black Pepper 1 Tablespoon
      Nutmeg 1 Tablespoon
      Diced Green Chiles, #2.5 can 2 cans
      Chopped Black Olives, #10 can ½ can
      Diced Sweet Red Peppers
      #10 can 4 cups
      Cheddar, grated 2 ½ pounds
      Monterey Jack, grated 2 ½ pounds

      Combine eggs, cream, salt, black pepper, and nutmeg. Combine chiles, olives, and red peppers. Spread the chile/olive/pepper mixture over the bottom of just barely cooked pastry shells. Spread 2 ½ oz. each of Monterey Jack and Cheddar Cheese over the chili/olive/pepper mixture. Ladle egg and cream mixture into the pastry shells. Top with ½ oz. each of Monterey Jack and Cheddar Cheese. Bake in preheated convection oven at 275 for one hour and 10 minutes. (In a regular oven at 300 for slightly longer.

      Quiche Navarre - Ham

      THIS RECIPE MAKES 12 QUICHE

      Onions, diced 1 pound
      Butter, Unsalted 1/8 pound
      Eggs 8 ½ pounds
      Cream 1 gallon
      Nutmeg 1 Tablespoon
      White Pepper 1 Tablespoon
      Ham, Diced 4 ½ pounds
      Gruyere, Grated 2 ½ pounds

      Saute’ the diced inions in butter until transparent. Cool. Combine eggs, cream, nutmeg, and white pepper. Add sauted onions to egg and cream mixture. In just barely baked pastry shells, add 6 oz ham and 2.25 oz cheese. Ladle egg and cream mixture over ham and cheese. Bake in preheated convection oven at 275 for one hour and 15 minutes. (In a regular oven, 300 degrees for slightly longer.) Cool down at least one hour before serving.

      CRH

      2 Replies
      1. re: crazyestredhead
        c
        crazyestredhead Feb 10, 2014 01:26 PM

        Hello again. More quiche recipes. Please remember, each recipe makes 12 quiche. You'll have to do the math to reduce the number.

        Quiche Alsace
        Spinach Quiche
        THIS RECIPE MAKES 12 QUICHE

        Green Onions, sliced 4 bunches
        Spinach, frozen and chopped 6 pounds
        Salt ¼ cup
        Butter, unsalted ½ pound
        Eggs 5 pounds (weighed with the shells on)
        Cream 1 ¼ gallon
        White Pepper 2 Tablespoons
        Nutmeg 1 ½ teaspoon
        Gruyere, grated 2 ½ pounds

        Thaw spinach and drain. Saute’ green onions lightly in butter, add drained spinach and salt. Saute’ until most of the liquid has evaporated. Cool about 45 minutes. (Drain before combining with the egg mixture.) Combine eggs and cream, nutmeg, and white pepper together. Stir cooked spinach mixture into egg and cream mixture. Ladle into barely baked pastry shells in equal amounts. Sprinkle each pastry shell with 2 ¼ oz. grated gruyere. Bake at 275 F in preheated convection oven for 1 hour and 15 minutes or until quiche is set and lightly browned. (In a regular oven, bake at 300 F for slightly longer.) Cool for at least 1 hour before serving.

        Quiche Artois
        Broccoli Quiche
        THIS RECIPE MAKES 12 QUICHE

        Broccoli flowers- no stems 1 pound
        Onions, diced 4 pounds
        Butter, unsalted ¼ pound
        Eggs 5.5 pounds (weighed with shells on)
        Cream 1 Gallon
        White Pepper 2 Tablespoons
        Salt ¼ Cup
        Garlic, granulated 1 Tablespoon
        Tarragon 1 ½ Tblsp.
        Nutmeg ½ Tablespoon
        Sharp Cheddar, grated 3 pounds

        Separate and de-stem broccoli into separate flowerettes. Saute’ onions in butter. Cool. Combine eggs and cream, whip together. Add seasonings. Divide sauteed onions into egg and cream mixture. In barely baked pastry shells, add 1 layer of uncooked broccoli (approximately 8 oz. each). Ladle custard mixture into pastry shells. Top filled shells with 3 oz. sharp cheddar. Bake in preheated convection oven at 275 F for 1 hour and 15 minutes or until set. (In a regular oven, cook at 300 F and for slightly longer.) Cool at least 1 hour before serving.

        I hope you enjoy trying these out.
        Crazyestredhead

        1. re: crazyestredhead
          The Dairy Queen Feb 24, 2014 02:42 AM

          Thank you for sharing these with us so generously! As you say, the soups are perfect for winter. And quiche is perfect...anytime!

          ~TDQ

      2. Tripeler Jan 21, 2014 06:28 AM

        I used to go to Salmagundi many, many years ago. For some reason I remember that there was a book of their recipes published, but cannot recall any details about it. Does anyone else remember a book of Salmagundi recipes?

        1. l
          Lionesa Jan 6, 2014 12:59 PM

          I remember the South Coast Plaza having a Salmagundi's which had the best cream of mushroom soup creme floating on the top. Does anyone have this recipe.???

          3 Replies
          1. re: Lionesa
            l
            Lionesa Feb 10, 2014 03:36 PM

            Still Looking for this creme of Mushroom Soup recipe. Anyone?

            1. re: Lionesa
              MsMaryMc Feb 10, 2014 10:52 PM

              I wish I had it, but I'll be checking back here in hopes that somebody else does!

              1. re: Lionesa
                c
                crazyestredhead Feb 11, 2014 07:21 AM

                When this request went out I checked my stack of recipes without success. I sure hope you find it.

                CRH

            2. c
              crazyestredhead Jan 5, 2014 09:13 AM

              Allright, as promised, here is the next installment of Salmagundi recipes. I was going to post the cold soups, but considering the cold weather we are all having I thought that some hot soups might be more appreciated!

              Ukrainian Beef Borscht - as served by Salmagundi

              3 Short Ribs, trimmed
              1 Tbls Salt
              1 Bay leaf
              ½ tsp pepper
              ½ small yellow Onion, peeled & diced
              1/3 head shredded Cabbage
              2 Parsnips, peeled & grated
              5 Beets, peeled & grated
              1 small can tomatoes, drained
              2 Tbls white Vinegar
              2 Tbls Dill Weed

              Garnish: Sour Cream

              Place short ribs in a 3-quart kettle, cover with water, bring to boil then remove from heat immediately. Drain and wash ribs and pot, returning ribs to the pot and adding 2 quarts of water, salt, pepper, and Bay leaf. Bring to a boil again, reduce heat and simmer, covered, for one hour or until the meat is tender. Remove meat and bones from stock and add cabbage and onions. Cook for 20 minutes. Next, add Dill, Parsnips, and half of Beets. Simmer for 20 minutes longer. Finally, add remaining Beets and Vinegar, simmer for 12 minutes. While the vegetables are cooking, remove the cooled meat from the ribs and cut into ½ inch bite-sized pieces. Add this meat at the last moment before serving. Ladle into bowls and top with a dollop of sour cream.

              On this next one the original recipe I have does NOT specify if the macaroni added at the end is to be pre-cooked. As you cook the Minestrone for 12 minutes AFTER the macaroni is added, maybe it can be added uncooked. I just don't know as I have not made this one at home.

              North Beach Minestrone

              3 short Ribs of Beef
              1 Tbls Salt (or to taste)
              ½ tsp freshly ground Pepper
              1/3 tsp whole Thyme
              ¼ tsp powdered Oregano
              1 tsp dried Chervil
              ½ cup small white Beans (soaked overnight in 1 cup water)
              2 quarts Water
              1 clove Garlic, minced
              1 Carrot, peeled & julienned
              1 small white Turnip, diced
              1 rib Celery, diced
              1 cup fresh Spinach, chopped
              2 big Cabbage leaves, shredded
              1 Leek, white and green, chopped
              1/8 pound Sugar Peas or Green Beans, diced
              2 Tbls Tomato paste
              ½ small Shell Macaroni

              Garnish: Freshly grated Parmesan Cheese

              Place ribs in a 3 quart saucepan, cover with water, bring to a boil and remove immediately from heat. Drain and wash the ribs and pan with cold water. Return the meat to the pan, add 2 quarts of water, beans, and spices. Bring to a boil, reduce heat and simmer for one hour. At this point, add all remaining ingredients. Bring to a boil again, then reduce heat and simmer for 35 minutes longer. Lift meat from soup, separate from the bones, dice, and return to the soup along with ½ cup of small shell macaroni. Cook covered for 12 minutes longer. Ladle into bowls and top with parmesan cheese.

              4 Replies
              1. re: crazyestredhead
                Steve Green Jan 5, 2014 11:19 AM

                Thanks again -- your effort is appreciated. I remember the minestrone and look forward to making this one. As for the quiches, I think I only ate quiche there once or twice. That said, the blue cheese quiche sounds like a good start, if no one else responds. Or the bacon one. TIA!

                1. re: crazyestredhead
                  a
                  Alan408 Jan 5, 2014 02:25 PM

                  Thanks for the recipes

                  1. re: crazyestredhead
                    c
                    crazyestredhead Jan 20, 2014 09:26 AM

                    I just posted again and it's not coming up. Again.

                    1. re: crazyestredhead
                      c
                      crazyestredhead Jan 20, 2014 09:40 AM

                      More recipes. This is the second time I've posted them so here's hoping THIS time they show up!!!

                      Bake the quiche shells until just BARELY done. The egg weights are WITH the shells on. As oven temps and conditions vary, start watching the quiche carefully towards the end of the baking time so you do not overbake. I have many more quiche recipes to post and will do so as time allows.

                      CRH

                      Quiche Orleans

                      THIS RECIPE MAKES 12 QUICHE

                      Sweet Butter, unsalted 1.5 pounds
                      Blue Cheese Wheel 3 pounds
                      Cream Cheese-room temp. 12 pounds
                      Eggs 6 pounds
                      Cream 1 quart
                      Cayenne Pepper 1 teaspoon
                      Chives, Frozen ½ pound (If fresh chives are used, use slightly less.)

                      Melt butter on low heat. Crumble blue cheese into mixing bowl with pastry knife attachment. Blend blue cheese and cream cheese in mixer on low setting for about 30 minutes, scraping sides and bottom of bowl frequently. Add melted sweet butter, pepper, and chives. Mix well for approx. 10 minutes.

                      Ladle mixture equally into barely baked shells. Bake in preheated convection oven at 275 for 1 hour and 15 minutes (regular oven at 300 for slightly longer time) or until custard is set and quiche is puffed and lightly browned.

                      Cool down for at least 1 hour before serving.

                      Quiche Lorraine

                      THIS RECIPE MAKES 12 QUICHE

                      Bacon, sliced 10 pounds
                      Eggs 8.5 pounds
                      Cream 1 gallon
                      Nutmeg 4 teaspoons
                      White Pepper 4 teaspoons
                      Gruyere, Grated 3 pounds

                      Cut bacon into 1” squares. Cook on Trays in oven or saute’ until bacon is crisp, occasionally stirring. This takes about 1 hour. Drain off bacon grease when finished.

                      Combine eggs, cream, nutmeg, and pepper together.
                      In barely baked pastry shells place a layer of bacon (approx. 4 oz.) and gruyere cheese (approx. 2.5 oz.) Ladle egg and cream mixture into shells. Bake in preheated convection oven at 300 for 1 hour and 15 minutes (regular oven at 300 for slightly longer) or until done.

                      Cool down at least 1 hour before serving.

                    2. l
                      lmozer1 Dec 7, 2013 11:16 AM

                      Thank you SO MUCH for sharing the recipes! I can't wait to make these again! I would love whatever quiche recipes you have and do you remember how the spread was made for the sandwiches they started doing? I just remember they were so good! I can almost taste all of the great food already!!!

                      Thanks again!

                      Laura

                      3 Replies
                      1. re: lmozer1
                        c
                        crazyestredhead Dec 7, 2013 07:25 PM

                        No, sorry, don't know anything about the sandwich spread. That must have been after my time.

                        I checked with my friend about additional recipes and she doesn't have any. BIG sigh of regret. Anyhow, as time allows I'll post the rest of the recipes I have. I should manage it before Christmas. I look forward to seeing how the soups turn out when cooked at home. Mulligatawny was always one of my favorites.

                        CRH

                        1. re: lmozer1
                          c
                          crazyestredhead Jan 5, 2014 09:19 AM

                          I thought I'd post quiche recipes next. I have:Chili, Broccoli, Spinach, Bacon, Chicken, Mushroom, Shrimp, Tomato and Olives, Ham, Blue Cheese, and Sausage and Muchroom. Let me know your order preference and I'll post accordingly. (Go Broccoli, Go Chili, Go Spinach!!!)

                          1. re: crazyestredhead
                            l
                            lmozer1 Jan 5, 2014 01:12 PM

                            Thank you SO much for doing this! I need to copy these before you take them down. I would live the bacon...broccoli....and sausage quiches. Thanks again for sharing!!!

                        2. c
                          crazyestredhead Dec 7, 2013 08:30 AM

                          SOAB again. Boy, have I learned to stay away from the tab button when I am on this site! I just spent 20 minutes typing in recipes and then promptly blew them up. SOAB.
                          OK, here are the first two soups I found.

                          English Country Cheddar - The Standard Soup Company aka "Salmagundi"

                          4 Tbls. chicken fat or butter
                          4 Tbls. Flour
                          3-1/2 cups chicken broth
                          2 carrots, julienne 1" strips
                          1 onion, copped fine
                          8 oz. sharp Cheddar cheese, grated
                          1/2 cup chopped leeks, white only
                          1 cup white wine
                          1 tsp. Worchestershire sauce
                          1 tsp. salt
                          1 pinch Cayenne pepper
                          1/2 cup whipping cream

                          Melt fat in 2-quart saucepan and add flour to form a roux. Add chicken broth and bring to a boil, stirring constantly until thick. Add carrots, onions, leeks, wine Worchestershire sauce, and simmer for ten minutes. Add cheese and Cayenne pepper; stir until blended. Taste for seasoning and add salt if necessary. Before serving, add 1/2 cup of whipping cream to the soup and stir until heated. Do NOT boil. Top each bowl with sprigs of watercress. (I never remember adding watercress to the soup when we served it.)

                          Mulligatawny Soup

                          3 # frying chicen, cut up
                          4 qts. water
                          1/2 tsp. whole thyme
                          2 Bay leaves
                          4 peppercorns
                          1 onion, stuck with 4 whole cloves
                          1 carrot, julienne strips
                          1 turnip, julienne strips
                          1 Tbls. curry powder
                          3 Tbls. flour
                          2 sour green apples, peeled and sliced
                          Salt to taste
                          3/4 cup raw rice
                          1/2 pt. whipping cream

                          Place cut up fryer in water in large soup kettle with a bouquet garni containing the thyme, bay leaves, and peppercorns. Add the onion stuck with the cloves. Bring to a boil, cover and reduce to simmer for about 45 minutes or until chicken is tender. Remove chicken, cool, bone and dice into 1-inch pieces and set aside. Mix curry and flour together and add enough cold water to make a thin slurry. Strain remaining chicken broth and return to pot. Add carrots and turnips and simmer for about 12 minutes. Add flour-curry slurry to soup, stirring constantly until thickened. Add apples and simmer covered for about 4 more minutes. Add salt to taste. Cook rice separately in boiling salted water. Drain and add to hot soup, together with cooked chicken and 1/2 pint whipping cvream. Stir gently and heat for about 1 minutes more and serve. Serves 6 - 8 people.

                          I also have recipes for the cold soups, a few more hot soups and desserts, and most of the quiches. If there is something someone would specifically like, request it and I'll see if it's available.

                          CRH

                          2 Replies
                          1. re: crazyestredhead
                            Steve Green Dec 7, 2013 08:39 AM

                            Thanks so much, CRH -- can't wait to try out the cheddar soup recipe especially! But what is the connection between "Standard Soup Company" and Salmagundi?.

                            BTW, I share your frustration about losing lengthy posts while writing. I just don't trust this site in that regard. These days, if I'm writing anything long for CH, I write it offline in Word, then cut-and-paste it into CH when I'm done.

                            You wouldn't have the chili recipe, would you? :o)

                            1. re: Steve Green
                              c
                              crazyestredhead Dec 7, 2013 08:46 AM

                              No to the chili, but I have a call in to my best friend in the search for more recipes. She was the kitchen manager at Sal's. The Standard Soup Company was the corporate entity which owned Sal's. I don't think that either exists any longer.

                              Yeah, the NEXT time I typed I did it in Word. Learned my lesson!

                              CRH

                          2. c
                            crazyestredhead Dec 7, 2013 08:15 AM

                            SOAB

                            1. c
                              crazyestredhead Nov 13, 2013 10:25 AM

                              So sorry for the delay. Life just gets in the way sometimes. No, ALL the time! I'll go digging and chat with my best friend who was also a manager at Sal's. I'll see what I can come up with. CRH

                              5 Replies
                              1. re: crazyestredhead
                                Steve Green Nov 13, 2013 10:51 AM

                                Excellent, thanks! While you're at it, I would dearly love the recipe for the cheddar soup, if it's around.

                                I still miss the place (Geary), 35+ years after I used to regularly go there.

                                1. re: Steve Green
                                  c
                                  crazyestredhead Nov 14, 2013 09:08 AM

                                  I was never a fan of the cheddar as I preferred the broccoli cheese soup instead. However, I do believe I have the cheddar recipe. I'll check, I promise.

                                  CRH

                                  1. re: crazyestredhead
                                    Steve Green Nov 14, 2013 10:49 AM

                                    Appreciate it! I still remember the recording: "Thank you for calling Salmagundi. Our soups today are......". That recording often helped me decide where I was having lunch.

                                    They had expanded into several locations (in the 80's, I believe), then dwindled down to one location on Kearny St., One day there was a note in the window, saying goodbye, and thanking all their patrons over the years. That was around 1995, IIRC, so they had a pretty good run.

                                    1. re: Steve Green
                                      c
                                      crazyestredhead Dec 7, 2013 08:33 AM

                                      And as one of the manager, that was probably my voive you were listening to. Small world.

                                      CRH

                                    2. re: crazyestredhead
                                      l
                                      lmozer1 Nov 14, 2013 11:12 AM

                                      Absolutely LOVED the broccoli cheese soup! It is a shame that they didn't continue after 95. I was offered to move to Colorado and open up one there from the owner in Southern California but then never made the move. Sorry I didn't since I miss their food!!! They had the best sandwiches too!

                                2. c
                                  crazyestredhead Aug 2, 2011 12:07 PM

                                  My best friend and I were both managers at Salmagundi in the the late 70s/early 80s. I've got all the quiche recipes, a few dessert recipes, and half a dozen soup recipes including Mulligatawny. I'll get them on the computer and then post them if you'd like. I'd KILL for the Italian Sausage Soup which I was foolish enough not to take with me. If anyone has it, please post it. 3 decades is enough withdrawal time, I think.

                                  CRH

                                  9 Replies
                                  1. re: crazyestredhead
                                    k
                                    klint1 Nov 6, 2011 02:00 PM

                                    @crazyestredhead please post the recipes fro Mulligatawny and any others that you have...I miss Salmagundi's...

                                    1. re: crazyestredhead
                                      l
                                      lmozer1 Oct 9, 2012 10:51 AM

                                      I am SO glad I found this site. crazyestredhead, I worked at the one in southern california in the late 80's as a manager! I REALLY miss their menu and have wished I could have had some of their recipes. If you could send me what you do have I would appreciate it. I miss the Mulligatawny, the California Medley soup and the Sopa De Tortilla as well as all of the other magnificent soups and sandwiches they had to offer. To bad big companies ruin what starts!!!!

                                      1. re: lmozer1
                                        j
                                        Jefe1230 Nov 13, 2013 09:47 AM

                                        I know this post is really old, but I had a craving the other day for the Mulligatawny. I used to go to the one that was in the Brea Mall when I was in High School in the '80's. I remeber the smell of their food wafting out into the walkway and wishing I had a real job and could eat there everyday.

                                      2. re: crazyestredhead
                                        n
                                        nutsandhoney May 26, 2013 09:39 PM

                                        Hmmm.... Wondering if this will get to you after all this time. It's worth a shot.

                                        I'd love to get the Mulligatawny recipe. I ate a lot of quiche, salad and soup at the Salmagundi's on Geary but loved the Mulligatawny best of all.

                                        1. re: crazyestredhead
                                          l
                                          lmozer1 Nov 13, 2013 09:57 AM

                                          Please post the recipes!!!!

                                          1. re: crazyestredhead
                                            j
                                            JaneMita Feb 24, 2014 01:41 AM

                                            Hi, I know this is an old message, but do you remember their oriental chicken salad, that was amazing, do you happen to have the recipe?

                                            1. re: JaneMita
                                              c
                                              crazyestredhead Feb 25, 2014 08:16 AM

                                              Sorry, I think that menu item appeared after I left.

                                              CRH

                                            2. re: crazyestredhead
                                              a
                                              anniem57 Mar 27, 2014 07:19 AM

                                              Thank you all the postings- as a 18-19 year old, serving soup in the embarcadero , the perk was the food!
                                              I am going the cheddar soup and spinach quiche a shot this weekend. My Brother also worked at Bush street I think-
                                              Thank You
                                              Annie and Val

                                              1. re: anniem57
                                                Steve Green Mar 27, 2014 08:16 AM

                                                Where on Bush Street was this? I thought I knew all the locations.

                                            3. t
                                              toveggiegirl Jan 25, 2011 10:24 AM

                                              This recipe was printed in Bon Appetit (in their Restaurant Recipe Section) but is not on epicurious.com.

                                              Salmagundi 's Sopa de Tortilla

                                              3 pounds chicken pieces
                                              4 quarts water
                                              1 teaspoon celery seeds
                                              1 teaspoon whole black peppercorns
                                              2 garlic cloves, peeled
                                              1 (1-pound) can whole peeled tomatoes, undrained
                                              1 onion, cut into 1-inch pieces
                                              1 green pepper, cut into 1-inch squares
                                              3 sprigs fresh cilantro
                                              1/2 teaspoon ground cumin
                                              1/4 teaspoon cayenne pepper
                                              1/4 teaspoon freshly ground white pepper
                                              1 garlic clove, minced
                                              1 (10-ounce) package frozen corn
                                              4 green onions, coarsely chopped
                                              Salt
                                              1 cup cooked rice
                                              2 teaspoons minced fresh parsle
                                              4 oz Tortilla chips
                                              1/2 lb grated Cheddar cheese

                                              Combine chicken and water in stockpot. Add celery seed, peppercorns and garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer for about 45 min.
                                              Remove chicken from broth and let cool. Strain broth and return to pot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30 min.
                                              Add corn and green onion. Simmer 10 min.
                                              While this is cooking, skin and bone the chicken pieces and cut the meat into bite-size pieces. Add salt to taste. Add the chicken, rice and parsley to the broth, and heat through.
                                              Garnish each bowl with a few crisp tortilla chips and Cheddar.

                                              1. f
                                                foodtrip Jan 24, 2011 05:04 PM

                                                I'm sorry I don't have any recipes for you. Just wanted to say thanks for a great walk down memory lane. I used to have lunch there numerous times a week when I worked in the financial district in SF in the late 70s. I don't know how I'd rate their food today after 30 years of great dining, but I loved their soups and salads then!

                                                1. m
                                                  mlapedis Jan 24, 2011 09:11 AM

                                                  I actually got the Gazpacho recipe from the manager of the Salmagundi that used to be near Market Street.

                                                  Cold Gazpacho Soup (as served at Salmagundi, San Francisco)

                                                  1/2 cup olive oil
                                                  1/4 cup red wine vinegar
                                                  32 oz tomato juice
                                                  pinch cayenne pepper
                                                  1 tsp black pepper
                                                  1Tbsp salt
                                                  8 whole tomatoes
                                                  4cucumbers
                                                  2 red onions
                                                  3 bell peppers
                                                  1 oz sliced almonds
                                                  3 cloves garlic, minced
                                                  Serves 6-8
                                                  Parboil tomatoes in boiling water until the skins begin to peel. Immediately remove from water and let cool.
                                                  Peel and dice the cucumbers into 1/2 inch size cubes and set aside.
                                                  Peel and fine dice the red onions and set aside.
                                                  Fine dice the bell peppers and set aside
                                                  Go back to the cooled tomatoes, peel and core and dice into 1/2 inch cubes and set aside
                                                  Whisk olive oil and vinegar together; add the tomato juice and seasonings and whisk well
                                                  Add all the set aside diced vegetables, sliced almonds and minced garlic cloves
                                                  Refrigerate overnight
                                                  Top with sour cream if desired

                                                  1 Reply
                                                  1. re: mlapedis
                                                    s
                                                    Susangria Jan 24, 2014 11:42 AM

                                                    I am in HEAVEN!! MY mother, God love her, is the world's most uncreative cook. If the recipe didn't have ground beef, she didn't serve it. For all of her culinary faults, however, she was a fabulous shopper and frequently took me (the only daughter) to South Coast Plaza, where we would shop and enjoy lunch. I had two favorite restaurants there, Salmagundi and The Magic Pan. I loved the Gazpacho so well that I will probably make this at home this weekend!

                                                    Thank you, fellow chowhounds, for this amazing thread!

                                                  2. f
                                                    foodarts56 Jun 17, 2010 12:37 PM

                                                    Going over my clippings notebook I saw that Bon Appetit had run their German Lentil Soup with Garlic Sausage recipe. Never tried it so cannot confirm that it is the real deal but it is worth a try. Hope it fits the bill.

                                                    Salmagundi German Lentil Soup with Garlic Sausage

                                                    Serves 6
                                                    2 quarts beef or chicken broth
                                                    1 cup lentils, rinsed and sorted
                                                    1/2 cup finely chopped carrot
                                                    1/2 cup finely chopped celery
                                                    1/2 cup finely chopped onion
                                                    1 teaspoon freshly ground pepper
                                                    1 medium orange, quartered
                                                    3 parsley sprigs
                                                    1 teaspoon fresh thyme leaves or 1/2 tesapoon dried, crumbled
                                                    1 bay leaf

                                                    1/2 pound salt pork
                                                    2 tablespoons all purp. flour

                                                    1/2 cup sour cream
                                                    2 tablespoons dry Sherry
                                                    6 cooked unsmoked all beef garlic sausages, cut into 1/4 inch slices

                                                    Combine broth, lentils, chopped vegetables, and pepper in a large saucepan. Tie orange, parsley, thyme, and bay leaf in cheesecloth bag. Add to saucepan. Bring mixture to a boil over high heat. Reduce heat and simmer until lentils are tender, about 45 minutes. Meanwhile, bring large saucepan of water to boil over high heat. Add salt pork and blanch for 10 minutes. Drain well and cut salt pork into 1/2 inch cubes (about 1 1/2 cups). Transfer to medium skillet. Place over medium heat and cook utnil salt pork begins to render fat, then increase heat to medium high and saute until browned on all sides, about 20 minutes. Pour off all but 2 tablespoons of fat and reduce heat to medium. Add the flour, stirring constantly, for 2 minutes. Add to simmering lentil mixture and sontinue stirring for 15 minutes. Discard cheesecloth bag. Combine the sour cream and Sherry and stir into the soup. Taste and adjust seasoning, adding more water if too thick. Add sausage and heat through.
                                                    enjoy!
                                                    susan wing

                                                    1. t
                                                      TopoTail Jun 5, 2010 11:36 AM

                                                      I remember the Mulligatawny well. It had sliced apples floating on top and was fabulous.

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