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Tia Mowry’s 3 Spring Soup Recipes | Quick Fix

Cozy up with these 3 spring soup recipes. Gazpacho, lemon soup with chicken, and pesto and pea tortellini soup are on the menu! SUBSCRIBE TO QUICK FIX! http://bit.ly/TMQuickFix _____ Gazpacho- 0:18 Lemon Soup with Chicken- 3:16 Pesto and Pea Tortellini Soup- 6:36 _____ RECIPES: http://bit.ly/2Hm1Olt _____ Gazpacho Yields: 4 servings Prep time: 15 minutes Total time: 1 hour and 20 minutes Ingredients: 3 cups (about 8 to 10) vine ripen tomatoes, cores removed and coarsely chopped 1 english cucumber, peeled and chopped 1 red pepper, cored, seeded and coarsely chopped 2 clove garlic, chopped ½ cup tomato base vegetable juice 5 tablespoons high quality extra virgin olive oil ¼ cup sherry vinegar 1 teaspoon kosher salt Garnish Extra virgin olive oil Fresh cracked black pepper Basil julienne Grilled Ciabatta bread slices Directions: Add all the ingredients in blender. Blend at high speed until pureed. If not using a high speed blender pour the mixture through a large sieve to remove any chunks. Taste soup for salt seasoning. Chill in refrigerator for at least an hour, longer the better. To serve, ladle into a bowl, drizzle with a bit of oil, fresh cracked pepper and basil. Serve with bread. Lemon Soup with Chicken Yields: 4 servings Prep time: 15 minutes Total time: 30 minutes Ingredients: 4 cups low sodium chicken stock 1 cup water 1 cup orzo pasta 6 large egg yolks 1/3 cup fresh squeezed lemon juice (about 2 to 3 lemons) 3 cups shredded cooked chicken 1 teaspoon kosher salt ½ teaspoon white pepper ¼ teaspoon turmeric Directions: In a small stock pot, heat the stock and water to a boil. Reduce heat and add orzo, simmer for 7 minutes. Meanwhile, whisk the egg yolks in a medium bowl. Remove a cup of the hot stock and slowly drizzle it into the egg yolks, while whisking. This will stop the eggs from scrambling when they mix with the hot soup. Reduce heat to medium low, slowly whisk the eggs into the soup in the pot. Simmer the soup for 3 to 5 minutes, stirring the constantly. Remove from heat, Stir in chicken, lemon juice, salt and white pepper. Garnish with tarragon sprig. Pesto and Pea Tortellini Soup Yields: 1 serving Prep time: 5 minutes Total time: 7 minutes Ingredients: 4 cups chicken stock 1 cup water 1 pound cheese tortellini 2 cups spinach 3 tablespoons premade pesto 1 cups frozen peas Salt and pepper to taste Lemon wedge Grated parmesan, as garnish Directions: In a large stock pot, bring the stock and water to a boil. Add the Tortellini and reduce heat to a simmer for 5 minutes. Gently stir in spinach until wilted. Stir in pesto and peas. Simmer for another 5 minutes, until everything is heated through. Taste for salt and pepper. Ladle into a bowl, Add lemon wedge and sprinkle with cheese. _____ FOLLOW QUICK FIX: Facebook:   / tiamowrysquickfix   Instagram:   / tiamowryquickfix   Twitter:   / tiaquickfix   _____ ABOUT THIS CHANNEL: Welcome to Tia Mowry’s Quick Fix! Weekly uploads that will help you solve life’s little dilemmas FAST! From quick ideas for a weeknight meal, to beauty tips that will get you out the door in a flash, Tia has got you covered! SUBSCRIBE for your weekly Quick Fix! New videos post every Friday!