Favorite Spicy Chicken Soup

• 2 Tbsp. olive oil
• 3 cloves garlic, chopped
• 1 large yellow onion, sliced
• 3 stalks celery with leaves, chopped
• 1 handful parsley
• 3 large carrots, sliced
• 3 parsnips, sliced
• 1 sweet potato, sliced
• 1 tomato (whole)
• 1/2 c. red lentils, rinsed
• 1 tsp. tomato paste
• 1 handful frozen chopped spinach
• 1 to 2 c. chicken broth (use Telma cubes)
• 1 to 2 c. water (as needed)
• 1/4 c. rinsed barley
• 1 to 2 Tbsp. cumin to taste
• salt and pepper to taste
• 1/2 tsp. turmeric
• 1/2 tsp. curry powder (optional)
• chicken necks/giblets, whatever for flavor
• 1 1/2 lb. fresh tomatoes, peeled
• 2 cloves garlic
• 2 Tbsp. red wine vinegar
• 1 Tbsp. olive oil
• 1 c. (loosely packed) crumbled soft white bread, crusts removed (sourdough is nice)
• 1 cucumber, peeled and chopped
• 1 onion, chopped
• 1 green pepper, chopped
• 1/2 tsp. salt
• freshly ground pepper
• 4 slices bread, cubed and toasted into croutons

1. Puree tomatoes, garlic, vinegar, oil and bread in a food processor.
2. Add 1/3 cup each cucumber, onion and green pepper to tomato mixture and continue processing until smooth.
3. Reserve remaining cucumber, onion and pepper to serve separately, along with croutons, for garnish.
4. Season soup.
5. Chill at least 3 hours. Serve in chilled soup plates or bowls.

olive oil, garlic, yellow onion, stalks celery, handful parsley, carrots, parsnips, sweet potato, tomato, red lentils, tomato paste, handful, chicken broth, water, barley, cumin, salt, turmeric, curry powder, chicken necks, fresh tomatoes, garlic, red wine vinegar, olive oil, white bread, cucumber, onion, green pepper, salt, freshly ground pepper, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=566966 (may not work)