2 tablespoons olive oil
2 teaspoons lemon zest
3 cloves garlic, minced
2 1/2 teaspoons dried red chile pepper
1 (14 ounce) can chicken broth
2 cups beef broth
3 cups water
1/4 cup olive oil
2 tablespoons lemon zest
1/2 teaspoon dried savory
2 teaspoons dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1 1/2 teaspoons salt
3 tablespoons all-purpose flour
3 tablespoons minced fresh ginger root
1/2 cup chopped fresh parsley
1/4 cup olive oil
Heat olive oil in large saucepan over medium heat. Stir together lemon zest, garlic, chili powder, chicken broth, beef broth, water, and olive oil until well blended. Season with salt and pepper. Bring to a boil, stirring often, until thickened. Add tomatoes, green onion, parsley, olive oil, and stir until well blended.
Melt gelatin in large bowl over low heat. Mix together flour and salt and pepper; pour mixture into soup, stirring constantly. Simmer, stirring occasionally, until thickened, about 3 minutes.
Return soup to a boil. Stir in tomatoes, green onion, parsley, olive oil, and ginger. Cook until thickened, about 5 minutes. Heat to boiling. Cover, return to lower heat, and gently add flour mixture to soup.
Return soup to a boil. Stir in parsley. Reduce heat to low; cook and stir until vegetables are tender, about 5 minutes. Stir in flour mixture and garnish with chili powder, savory, oregano, basil, salt, and pepper. Serve hot or cold.
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