>> Sara: THERE'S NOTHING I ENJOY COOKING AND EATING MORE THAN SOUP.

THE POSSIBILITIES ARE ENDLESS-- FROM MY LIGHT AND REFRESHING SEAFOOD GAZPACHO TO A HEARTY RED BEANS AND RICE SOUP WITH HAM, AND A COLORFUL, CREAMY, SUNNY SQUASH SOUP GARNISHED WITH ZUCCHINI CRISPS.

SOUP'S ON.

[sunny instrumental music] ♪ ♪ FUNDING PROVIDED BY: >> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> Sara: HI, I'M SARA MOULTON.

WELCOME TO SARA'S WEEKNIGHT MEALS.

I'M HERE AT THE CAL FISH STORE GETTING READY TO BUY THE INGREDIENTS FOR MY CHILLED SEAFOOD GAZPACHO.

HI.

CAN I GET A 1/2 POUND OF LUMP CRABMEAT AND 1/2 POUND OF COOKED SHRIMP?

>> SURE.

>> Sara: THE GREAT THING ABOUT THIS SOUP IS, YOU CAN USE ANY OTHER KIND OF SEAFOOD OR ANY OTHER KIND OF PROTEIN FOR THAT MATTER.

THAT'S HOW FLAVORFUL THE BASE IS.

>> THERE YOU GO.

>> Sara: THANK YOU.

>> YOU'RE WELCOME.

>> Sara: THIS SEAFOOD GAZPACHO IS A CHEATING RECIPE.

IT DOESN'T INVOLVE MUCH COOKING.

IT'S PERFECT FOR SUMMERTIME.

SO I'M STARTING BY GETTING ALL THE VEGETABLES READY.

AND HERE WE HAVE SOME SEEDLESS CUCUMBER.

IT'S ALSO KNOWN AS AN ENGLISH CUCUMBER OR A HYDROPONIC CUCUMBER.

SO I COARSELY CHOP 1/2 CUP FOR THE BASE.

IT'S WHAT WE'RE GONNA PUT IN THE BLENDER.

AND I FINELY CHOP 1 CUP FOR THE GARNISH.

AND THIS IS GONNA GO IN THE BLENDER.

BLENDER'S THE BEST PLACE TO PUREE A SOUP IF YOU WANT IT TO BE REALLY SMOOTH.

ALL RIGHT.

NOW OUR PEPPER.

ONE LARGE GREEN BELL PEPPER.

ALL RIGHT.

SO THERE'S OUR PEPPERS AND OUR CUCUMBERS WHICH WILL PROVIDE CRUNCH IN THE SOUP.

I'M GONNA ADD THE REST OF MY PEPPER.

YOU COULD USE RED BELL PEPPER TOO IF YOU WANTED TO.

THAT WOULD BE NICE.

NOW, WHERE DOES GAZPACHO ORIGINALLY COME FROM?

IT COMES FROM SPAIN.

AND SUPPOSEDLY--I'M GONNA TRY TO DO THIS WITH A SPANISH ACCENT-- THE ANDALUSIA REGION, WHERE I'VE BEEN.

IT'S BEAUTIFUL.

THIS WONDERFUL, REFRESHING SOUP.

YOU KNOW, JUST SAYS SUMMER.

AND ORIGINALLY-- WELL, OFTENTIMES, YOU'LL FIND THAT A GAZPACHO HAS BREAD IN IT.

AND THE WORD "GAZPACHO," I GUESS, COMES FROM THE ARABIC WHICH HAS SOMETHING TO DO██ WITH SOAKED BREAD.

ALL RIGHT, SO I'M GONNA PUT A LITTLE BIT OF GARLIC IN THERE.

WE'LL JUST PUT IT IN WHOLE.

SMASH IT.

IT'S THE EASIEST WAY TO PEEL IT, IS JUST TO WHACK IT WITH A KNIFE.

IN IT GOES.

OKAY.

A LITTLE BIT OF LEMON JUICE.

NOW, WHAT I DID-- ONE OF MY TRICKS-- I'VE GOT A MICROWAVE DOWN HERE-- IS TO NUKE IT FOR 30 SECONDS.

AND THEN WHAT HAPPENS IS, THE JUICE JUST COMES STREAMING OUT.

I'M GONNA CUT OFF THAT SO IT'S A LITTLE BIT EASIER TO REAM.

THIS IS PARTICULARLY USEFUL WHEN YOU'RE WORKING WITH LIMES 'CAUSE THEY REALLY HATE TO GIVE UP THEIR JUICE.

BUT YOU CAN SEE ALREADY HOW JUICY THAT IS.

AND THEN WE'RE GONNA JUST USE ONE OF THESE.

I LOVE THESE LITTLE MEXICAN CITRUS REAMERS.

WE NEED ABOUT 3 TABLESPOONS OF LEMON JUICE.

AND THIS GIVES IT A NICE, BRIGHT SUNNY FLAVOR.

BUT WE'RE ALSO GONNA ADD ANOTHER ACID.

AND THAT IS OUR SHERRY VINEGAR.

SHERRY VINEGAR IS SPANISH.

AND IT'S GOT A WONDERFUL DEPTH OF FLAVOR AND A NICE SORT OF LIGHT SHERRY TASTE.

I'M GONNA USE 1 TABLESPOON OF THIS.

I NEED NOW 2 TABLESPOONS OF OLIVE OIL.

SO THERE WE GO.

AND A LITTLE BIT OF SUGAR BECAUSE THIS IS QUITE ACID FROM EVERYTHING-- ABOUT 1 TEASPOON.

HOT SAUCE.

I LIKE HOT SAUCE.

THIS IS ABOUT 1/2 TEASPOON.

I REALLY LIKE IT, SO JUST DON'T LOOK, OKAY?

THIS RECIPE ACTUALLY WAS BASED ON A RECIPE THAT RAN IN GOURMET MAGAZINE.

AND IT STARTS WITH A TOMATO CLAM JUICE WHICH GIVES IT A REALLY NICE-- I DON'T KNOW--EXTRA FLAVOR.

PLUS, WHICH, BECAUSE IT'S A SEAFOOD GAZPACHO, IT JUST MAKES COMPLETE SENSE.

I'M ONLY ADDING SOME OF THE CLAM JUICE BECAUSE WE'RE GONNA PUREE IT IN HERE, AND THEN THE REMAINDER IS GONNA GO IN THE REST OF THE SOUP.

BUT IF WE ADDED ALL THREE CUPS HERE, THIS WOULDN'T PUREE WELL.

WE WANT THESE VEGETABLES TO GET VERY SMOOTH.

THEY'RE OUR THICKENER.

A HEFTY PINCH OF SALT.

YOU DON'T NEED A LOT.

'CAUSE THE TOMATO CLAM JUICE DOES HAVE SALT IN IT ANYWAY.

AND THEN WE'RE JUST GONNA HIT THE "PUREE" BUTTON.

IN THIS GOES.

I'M GONNA ADD MY OTHER 2 CUPS OF TOMATO CLAM JUICE.

ALL RIGHT, NOW FOR THE SEAFOOD.

WE'RE GONNA USE SHRIMP AND CRAB.

AND A LITTLE GOES A LONG WAY.

IT'S A VERY, VERY REFRESHING SOUP.

WE'RE USING JUMBO LUMP, BUT YOU COULD USE ANY KIND OF CRABMEAT THAT YOU LIKE.

AND I'M JUST GONNA BARELY BREAK THIS UP IN HERE.

I MEAN, THE WHOLE POINT OF JUMBO LUMP IS TO HAVE BIG LUMPS, SO YOU DON'T WANT TO BREAK IT UP TOO MUCH.

AND WHAT YOU'RE LOOKING FOR WITH CRABMEAT-- FRESH CRABMEAT IN PARTICULAR-- IS JUST THAT IT SMELL LIKE, FAINTLY LIKE THE SEA.

NOT LIKE FISH.

YOU CAN BUY SHRIMP THESE DAYS ALREADY COOKED.

YOU KNOW, BOILED, READY TO GO FOR YOU KNOW, SHRIMP COCKTAIL.

BUT IF YOU WANTED TO DO YOUR OWN, THAT'S A GREAT IDEA.

I'M JUST GONNA CUT THIS.

YOU SEE, WE ALREADY HAVE THIS BOILED.

SO I'M GONNA CUT IT INTO FOURTHS SO YOU CAN GET A BITE.

ALL RIGHT, IN GOES OUR SHRIMP.

THIS IS THE FASTEST WAY TO CHILL ANYTHING.

I LEARNED THIS WHEN I WAS IN COOKING SCHOOL ABOUT HOW TO FAST CHILL CHAMPAGNE OR WHITE WINE.

YOU PUT IT INTO A BUCKET FILLED WITH ICE, BUT ICE AND WATER.

AND YOU JUST KEEP STIRRING IT.

AND YOU CAN QUICK CHILL SOMETHING, A BOTTLE OF CHAMPAGNE OR A BIG BOWL OF SOUP LIKE THIS, IN ABOUT TEN MINUTES.

IT'S A WONDERFUL TRICK TO KNOW.

OKAY, NOW.

HERE WE HAVE SOME CROUTONS.

YOU CAN USE STORE-BOUGHT CROUTONS, BUT I LIKE TO MAKE MY OWN.

AND WHAT WE DID-- I TOOK SOME BREAD.

IT COULD BE ANY LEFTOVER LOAF OF BREAD, WHETHER IT BE FRENCH BREAD OR JUST WHITE BREAD OR WHATEVER-- WHOLE WHEAT BREAD.

CUT IT INTO CUBES, TOSSED IT WITH GARLIC AND OLIVE OIL AND PAPRIKA.

AND THEN WE JUST TOASTED IT OFF IN THE OVEN AND LET IT COOL.

AND NOW WE'RE READY TO GO.

YOU NEED A SUBSTANTIAL PORTION BECAUSE THIS IS GONNA BE YOUR DINNER.

A WONDERFUL SUMMERTIME DINNER.

YOU CAN HAVE JUST A NICE TOSSED SALAD ON THE SIDE.

SEE, WE'VE GOT ALL THOSE WONDERFUL VEGETABLES THAT WE PUT IN THERE FROM BEFORE.

JUST PUT YOUR CROUTONS IN.

THERE WE GO.

SEAFOOD GAZPACHO: A LIGHT AND EASY CHANGE OF PACE FOR A WEEKNIGHT MEAL.

[upbeat jazz music] ♪ ♪ [Louis singing indistinctly] ♪ ♪ ♪ ♪ RED BEANS AND RICE IS ONE OF THE SIGNATURE DISHES OF NEW ORLEANS.

THAT'S WHY NEW ORLEANS' FAVORITE SON, LOUIS ARMSTRONG, USED TO SIGN HIS LETTERS "RED BEANS AND RICELY YOURS."

NOW THAT VIRTUALLY ALL OF US EVERYWHERE CAN ENJOY THIS CLASSIC COMBINATION, I DIDN'T SEE WHY I COULDN'T TURN IT INTO A DELICIOUS SOUP.

SO I'VE BROWNED SOME HAM HERE-- ABOUT 6 OUNCES; WHEN YOU CHOP IT UP, ABOUT 1 1/3 CUPS.

WE'RE GONNA PUT TWO DIFFERENT KINDS OF PORK IN THIS.

IT'S A MEATY SOUP-- A HEARTY SOUP.

I'VE CHOPPED UP A LARGE ONION HERE.

AND YOU KNOW, IT'S ABOUT 2 CUPS AFTER YOU CHOP IT UP.

IN LOUISIANA COOKING, THEY HAVE THREE FAVORITE VEGETABLES THAT ARE THE BASE OF EVERYTHING.

AND IT'S CALLED THE HOLY TRINITY.

AND IT'S ONIONS, CELERY, AND PEPPERS.

YOU KNOW, IT'S INTERESTING 'CAUSE ALMOST ALL CULTURES HAVE A VEGETABLE MIX THAT THEY LIKE TO USE.

IN FRANCE, OF COURSE, IT'S MIREPOIX, WHICH IS CELERY, ONIONS, AND CARROTS.

IN SPAIN AND IN LATIN COUNTRIES, THEY HAVE SOMETHING CALLED A SOFRITO WHICH IS, AGAIN, ONIONS AND OFTENTIMES PEPPER AND GARLIC AND TOMATOES.

SO IT'S-- IT HAPPENS IN EVERY CULTURE.

I'M CHOPPING UP FOUR STALKS OF CELERY, ABOUT 2 CUPS.

YOU KNOW, THE THING ABOUT SAUTEEING THEM FIRST AS OPPOSED TO JUST ADDING THEM TO BROTH IN A POT IS, THEY'LL JUST PICK UP MORE FLAVOR.

WE'RE BRINGING OUT SOME OF THE NATURAL SUGARS.

NOW, MY FOLKS DON'T LIKE GREEN BELL PEPPERS.

I DON'T KNOW--THEY PREFER RED.

YOU COULD DO THAT.

IT WOULDN'T BE VERY NEW ORLEANS, BUT THAT'S OKAY.

I LIKE TO CHOP MY PEPPER THIS WASTEFUL WAY WHERE YOU LEAVE THE CORE IN THE CENTER.

I'M USING ONE LARGE GREEN BELL PEPPER, AND THAT GIVES ME ABOUT 1 1/2 CUPS.

ALL RIGHT, SO IN GOES OUR GREEN BELL PEPPER.

I'M GONNA PUT A TINY BIT MORE OIL IN THERE.

I CAN SEE THAT I DIDN'T HAVE QUITE ENOUGH TO BEGIN WITH.

OIL IS AN IMPORTANT INGREDIENT, NOT JUST SO IT DOESN'T STICK OR EVEN FOR FLAVOR.

IT'S A CONDUCTOR OF FLAVOR.

ANY TIME--A LITTLE TINY PINCH OF SALT JUST FOR THE VEGETABLES.

YOU WANT TO SEASON AS YOU GO.

BUT ANY TIME YOU ADD OIL TO A RECIPE, IT'S GONNA HELP THE RECIPE TO TASTE BETTER.

BECAUSE THE FLAVOR MOLECULES ACTUALLY DISSOLVE-- FAT SOLUBLE FLAVOR MOLECULES DISSOLVE IN FAT AND SORT OF SPREAD AROUND AND MAKE THE WHOLE THING TASTE BETTER.

I'M GONNA ADD THE GARLIC IN A MINUTE.

BUT FIRST, I WANT TO GET MY CREOLE SEASONING READY.

HERE WE HAVE SOME HOT PAPRIKA, SOME KOSHER SALT, GARLIC, BLACK PEPPER, ONION POWDER, CAYENNE, OREGANO, AND THYME.

I'M GONNA MIX THESE ALL UP NOW.

I JUST WANTED TO SHOW YOU WHAT THEY WERE.

AND THIS IS THE KIND OF SPICE MIX THAT THEY USE AT THE FAMOUS COMMANDER'S PALACE, THAT PAUL PRUDHOMME USED ON HIS BLACKENED FISH, THAT EMERIL PUTS INTO HIS ESSENCE.

THAT, YOU KNOW, EVERY--WELL, MANY OF THE NEW ORLEANS CHEFS HAVE THEIR OWN LITTLE TWIST ON THIS MIX OF SPICES.

OKAY.

AND HERBS.

THERE ARE SPICES AND HERBS IN THERE.

HERE GOES OUR GARLIC.

AND WE'RE GONNA ADD A COUPLE OF TEASPOONS OF THE CREOLE MIX.

AND WE DON'T NEED TO COOK IT FOR TOO LONG, BUT YOU DO NEED TO COOK IT A LITTLE BIT JUST TO SORT OF BRING OUT--YOU KNOW, WAKEN UP ALL THOSE DRIED SPICES.

ANY TIME YOU COOK WITH DRIED SPICES OR HERBS, YOU HAVE TO DO THAT.

ALL RIGHT, SO NOW I'M GONNA CUT UP MY ANDOUILLE.

IT'S A WONDERFUL SAUSAGE FROM LOUISIANA.

AND IT'S--I'M GONNA PUT MY BAY LEAF IN HERE TOO.

BUT THIS IS ONE OF THOSE INGREDIENTS THAT'S VERY HARD TO FIND OUTSIDE OF LOUISIANA.

SO IF YOU CAN'T FIND IT, A PERFECTLY ACCEPTABLE SUBSTITUTE--AND IT'S ACTUALLY WHAT WE'RE USING TODAY-- WOULD BE KIELBASA.

BUT IF YOU CAN FIND IT, BY ALL MEANS, USE IT.

AND YOU'LL BE HAPPY.

ALL RIGHT.

IN GOES OUR KIELBASA IN AN ANDOUILLE SUIT.

ALL RIGHT, SO HERE IS OUR KIDNEY BEANS.

AND WE'VE DRAINED THEM AND RINSED THEM.

YOU KNOW, GET THAT GOOP OFF THAT THEY HAVE IN THEIR CAN.

AND WE'RE JUST GONNA ADD TWO CANS.

AND HERE IS OUR 6 CUPS OF STOCK.

WE'RE GONNA PUT BACK IN THE HAM TOO.

THERE WE GO.

ALL RIGHT.

SO WE'RE GONNA BRING THIS UP TO A BOIL AND SIMMER IT FOR ABOUT 15 MINUTES.

AND THEN WE'RE GONNA FINISH IT OFF WITH THE RICE.

OKAY.

GREAT WAY TO USE UP LEFTOVER RICE, FOR THIS SOUP.

YOU CAN GET BOTH WHITE AND BROWN RICE THESE DAYS AT YOUR--WHEN YOU ORDER SUSHI OR CHINESE FOOD.

SO WE'RE GONNA JUST ADD SOME OF THIS RIGHT-- SO IT'S COOKED.

YOU COULD ALSO COOK YOUR OWN.

AND ALL WE NEED TO DO IS JUST HEAT IT.

'CAUSE THAT RICE WAS COOKED.

SO THERE WE GO.

VERY, VERY HEARTY.

HUSBAND LOVES THIS SOUP.

GOT A NICE GREEN SALAD TO GO WITH IT.

I'M GONNA JUST PUT SOME CHOPPED CHIVES ON TOP 'CAUSE I HAVE THEM FROM MY GARDEN.

YOU COULD CERTAINLY USE SOME SLICED SCALLIONS IF YOU WANTED TO.

ALL RIGHT.

THERE IT IS.

RED BEANS AND RICE SOUP.

I'M SURE THIS IS GONNA BECOME ONE OF YOUR FAVORITES.

OH.

NICE.

WHEN GOURMET RAN A RECIPE FOR A YELLOW SQUASH SOUP SEVERAL YEARS AGO, I REJECTED THE VERY IDEA OF IT.

I MEAN, BORING.

BUT ONE OF MY PALS FROM THE TEST KITCHEN TOLD ME I WAS WRONG.

AND I TASTED IT, AND YOU KNOW, IT WAS PRETTY TASTY.

SO I'VE ALREADY CHOPPED UP AN ONION HERE.

AND I'M GONNA SAVE THE END ALONG WITH ALL MY VEGETABLE SCRAPS TO THROW INTO A BAG IN THE FREEZER WHICH I'LL THEN HAVE HANDY FOR MAYBE ONCE A MONTH I'M GONNA MAKE A STOCK OF SOME KIND.

AND I'M GONNA GET THE ONIONS COOKING AWAY.

AND WE'RE USING BUTTER.

THIS IS MOSTLY ALL VEGETABLE, SO A LITTLE BIT OF BUTTER CERTAINLY WON'T HURT YOU.

THEN WE HAVE A LITTLE BIT OF YELLOW BELL PEPPER.

AND THIS IS WHAT'S GONNA AMP UP THE COLOR.

'CAUSE WE'VE GOT THE BEAUTIFUL YELLOW SQUASH, AND THEN THE YELLOW BELL PEPPER, AND THEN THE ORANGE OF THE CARROTS.

THEN I HAVE SOME CARROTS HERE.

FOUR CARROTS.

ONE THING I WANTED TO MENTION ABOUT SUMMER SQUASH IS, THEY'RE ACTUALLY AN IMMATURE FRUIT.

AND IT'S VERY INTERESTING.

THEY'RE PICKED IMMATURE SO THAT THEY HAVE THIN SKINS AND NOT TOO MANY SEEDS.

ALL RIGHT.

IT'S A GOOD IDEA TO ACTUALLY LET THE ONION SPEND A LITTLE MORE TIME IN THE PAN ALL BY ITS HAPPY LITTLE SELF BEFORE YOU ADD EVERYTHING ELSE.

THAT WAY, IT WILL GET NICE AND SOFTENED AND A LITTLE CARAMELIZED.

BUT THEN EVERYTHING ELSE CAN JUST GO IN AT ONCE.

BOY, IT'S PRETTY RAW, AND IT'S GONNA BE PRETTY COOKED.

BUT THESE YUKON GOLD POTATOES ARE GONNA BE WHAT REALLY GIVES IT THAT EXTRA CREAMY TEXTURE.

SO I--HERE WE HAVE ONE RIGHT HERE.

IT'S A CROSS BETWEEN A BOILING AND A BAKING.

IT'S GOT A NICE YELLOW COLOR.

BUT WHEN YOU CUT IT UP AHEAD OF TIME LIKE I DID HERE, YOU NEED TO KEEP IT IN WATER SO THAT THE POTATO DOESN'T OXIDIZE AND TURN BROWN.

I'M JUST GONNA DUMP OFF THE WATER AND ADD IT TO THE VEGETABLES.

NOW, YOU CAN USE EITHER VEGETABLE STOCK OR CHICKEN STOCK.

EITHER ONE IS FINE.

I'M GONNA GIVE IT A NICE PINCH OF SALT.

AND WE'RE GONNA BRING THIS UP TO A BOIL AND SIMMER IT TILL IT'S REALLY TENDER-- ABOUT 15 MINUTES.

ALL RIGHT, I'M GONNA COME ON DOWN AND MAKE THE CRISPY GARNISH.

SO I WANT A COUNTERPART.

AND OUR COUNTERPART ARE GONNA BE THESE LITTLE CRISPY ZUCCHINI PIECES.

MY DAUGHTER, WHEN SHE USED TO GO TO SUMMER CAMP, THEY USED TO-- THIS IS ONE OF THE COOKING PROJECTS THEY WOULD DO, BECAUSE IT'S--I DON'T KNOW.

THEY--YOU HAVE TO BUILD THE ZUCCHINI.

YOU'RE GONNA SEE IN A MINUTE.

YOU HAVE TO BREAD IT WITH ALL THESE THINGS.

IT WAS SORT OF A FUN PROJECT FOR THE KIDS.

I'VE GOT SOME FLOUR HERE.

THAT'S GONNA BE OUR FIRST STAGE FOR THE ZUCCHINI.

WE HAVE TO SET UP OUR WHOLE BREADING SITUATION.

AND ADD A LITTLE BIT OF SALT.

AND WE'RE GONNA HAVE SOME EGGS.

SO A LITTLE BIT OF WATER TO BREAK IT UP WITH THE EGGS.

AND THEN WE-- HERE WE HAVE SOME BREAD CRUMBS.

THE EGG MIXTURE HERE IS GONNA BE LIKE OUR GLUE BETWEEN THE FLOUR AND THE BREADCRUMBS.

BUT THAT'S NOT ALL.

WE'RE GONNA EMBELLISH THE CRUMBS.

I'M GONNA BE ADDING SOME PARMESAN CHEESE.

THIS IS HOW I LIKE TO GRATE PARMESAN, WITH A MICROPLANE, WHICH--I REALLY LOVE THIS TOOL.

AND I'D ALWAYS DO IT ON FOIL OR PARCHMENT OR WAX PAPER BECAUSE THAT WAY, YOU CAN PICK IT UP AND MOVE IT TO WHERE YOU NEED TO GO.

THIS IS A CUP.

NOW THIS GOES IN WITH OUR BREAD CRUMBS.

AND I'VE GOT EVERYTHING SET UP.

SLICED MY ZUCCHINI ALREADY INTO 1/4 INCH THICK SLICES.

NOW, WHAT I'VE GOT HERE IS WHAT WE REFER TO IN COOKING SCHOOL AS STANDARD BREADING PROCEDURE: FLOUR, EGGS, BREAD CRUMBS.

NOW, THE WHOLE POINT OF THIS IS, WHEN YOU'RE DOING IT, YOU HAVE A DRY HAND AND YOU HAVE A WET HAND.

NOW, I FIND MYSELF OFTEN-- WELL, I ALWAYS GET MY HANDS BREADED ANYWAY, BUT I TRY TO KEEP THEM SEPARATE.

SO WE'RE GONNA PUT OUR ZUCCHINI IN HERE.

IN OUR SEASONED FLOUR.

IT'S JUST REGULAR ALL-PURPOSE FLOUR, WHICH IS THE FIRST LAYER OF GLUE.

LET ME HEAT MY PAN SO IT'S READY FOR THE ZUCCHINI.

I'M GONNA PUT A LITTLE BIT OF OIL IN THERE.

ALL RIGHT, SO DRY HAND.

I HAVE TO KEEP REMINDING MYSELF.

THIS IS MY DRY HAND.

NOW WE GO INTO THE WET MIXTURE.

AND I HAVE MY WET HAND.

WHEN YOU DO ALL THREE THINGS, YOU CAN BREAD YOUR ITEM AHEAD OF TIME.

IF YOU'RE EVER JUST FLOURING A VEGETABLE, YOU CAN'T DO THAT AHEAD OF TIME.

'CAUSE THE VEGETABLE WILL GET WET AND GUMMY.

BUT IF YOU'RE DOING FLOUR, EGG WASH, BREAD CRUMBS, YOU CAN DO ALL THREE AHEAD OF TIME.

SET THEM UP, AND THEN PUT THEM ON A RACK, JUST LEAVE THEM, AND THEN SAUTEE THEM LATER.

THEY WON'T GET GUMMY.

I DON'T KNOW WHY.

IT'S A MIRACLE, AND IT'S WONDERFUL.

SO THIS WILL TAKE A COUPLE OF MINUTES A SIDE.

BUT YOU HAVE TO BE PATIENT WHEN YOU'RE COOKING.

IF YOU TRY TO FLIP SOMETHING BEFORE IT'S DONE, IT WON'T BROWN, OR MAYBE THE CRUMBS ARE GONNA STICK, SO YOU JUST HAVE TO STAND THERE AND BEHAVE YOURSELF.

LET ME SEE IF OUR FIRST LITTLE FELLAS IN HERE-- HOW THEY'RE DOING.

YEAH.

THESE GET WONDERFULLY BROWN FROM THE PARMESAN.

AND THEY'LL FINISH COOKING IN A WARM OVEN.

JUST WANT TO REALLY GET THEM NICE AND BROWN ON TOP OF THE STOVE.

ALL RIGHT.

THERE WE GO.

I'M JUST GONNA LET MY SOUP SIMMER HERE.

AND THESE ALL CAN GO IN THE OVEN.

SO I'M GONNA GO POP THESE IN THE OVEN TO STAY WARM AND JUST TIDY UP A BIT.

AND YOU KNOW, A FEW MORE MINUTES UNTIL THIS IS READY TO BE PUREED.

I JUST PICKED SOME FRESH BASIL FROM MY GARDEN AS A GARNISH.

AND I KNOW MY VEGETABLES ARE READY TO PUREE.

AND THEN WE CAN SET UP THE WHOLE SOUP.

OKAY.

WE WANT TO SAVE SOME.

I DON'T LIKE JUST ALL CREAM, SO I'M GONNA TAKE OUT ABOUT 3 CUPS OF THE VEGETABLES.

YOU KNOW, THIS ISN'T ROCKET SCIENCE.

IF YOU GET A LITTLE BIT OF THE LIQUID IN WITH THEM, THAT DOESN'T MATTER.

AND THIS WILL BE THE CRUNCH IN OUR SOUP.

A LITTLE BIT OF CRUNCH.

I MEAN, THEY'RE NICELY COOKED, BUT-- OKAY, JUST A TEXTURAL DIFFERENCE.

NOW WE'RE GONNA PUREE THE SOUP.

YOU WANT TO FILL THE BLENDER JUST 1/3 FULL.

'CAUSE IF YOU FILL IT ANY FURTHER, HEAT EXPANDS.

WHEN YOU TURN ON THE BUTTON, IT COULD EXPLODE.

BELIEVE ME, I FOUND THAT OUT THE HARD WAY.

SO THERE WE GO.

I'M GONNA PUT A LITTLE TOP ON IT TOO, AND I'M LEAVING A LITTLE BIT OF AN AIR GAP SO THAT THE-- IT CAN EXPAND.

WE'LL START WITH-- NOW, THIS IS GONNA BE-- BY THE TIME I GET ALL THESE VEGETABLES DONE, IT'S GONNA BE-- YOU CAN EVEN SEE ALREADY HOW CREAMY IT IS.

AND I WANT YOU TO CHECK OUT THE COLOR.

ISN'T THAT GORGEOUS?

I TOLD YOU IT WAS GONNA BE SUNNY AND SUMMERY AND FRESH LOOKING.

THIS IS A GREAT BASIC WAY TO MAKE A SOUP ANYWAY.

WOW.

BY THE WAY, YOU WANT TO PUREE THIS WHILE IT'S HOT.

BECAUSE IF YOU WAIT TILL IT'S COLD, IT JUST DOESN'T PUREE AS WELL.

ALL RIGHT, NOW, VERY IMPORTANT TO TASTE.

YUM.

THAT NEEDS SALT.

A LITTLE BIT OF SALT.

I'M GONNA PUT SOME PEPPER IN TOO.

THIS IS KOSHER SALT, SO ALTHOUGH IT LOOKS LIKE I'M ADDING A TON, IT'S VERY COARSE.

AND ACTUALLY, DEPENDING ON WHAT KIND OF KOSHER SALT IT IS, FOR EVERY TEASPOON OF REGULAR FINE SALT, TABLE SALT, YOU NEED 2 TEASPOONS-- 1 1/2 TO 2 TEASPOONS OF KOSHER.

ALL RIGHT.

I'M GONNA SHRED MY BASIL, AND THEN GET MY ZUCCHINI, AND WE'RE READY TO SET UP THE SOUP.

AND THE BEST WAY TO SHRED REALLY BIG LEAVES LIKE THIS, WHETHER IT BE BASIL OR LARGE MINT LEAVES OR IF YOU'VE EVER BEEN LUCKY ENOUGH TO WORK WITH FRESH SORREL OR LEMON VERBENA, YOU WANT TO GET THEM--LINE THEM UP LIKE A DECK OF CARDS.

STACK THEM LIKE A DECK OF CARDS.

YOU WANT TO ROLL IT LIKE A CIGAR.

AND THE REASON WE'RE DOING THIS IS, YOU DON'T REALLY WANT TO CHOP, CHOP, CHOP AWAY AT A FRESH HERB, 'CAUSE YOU'RE GONNA BRUISE IT.

YOU NEED A VERY SHARP KNIFE, AND YOU WANT TO JUST HIT IT ONCE OR MAYBE TWICE OR THREE TIMES, TOPS, WITH YOUR KNIFE.

BUT THIS MAKES IT SO MUCH EASIER WHEN YOU ROLL IT UP LIKE A CIGAR.

AND IT'S SO PRETTY TOO AS A GARNISH.

WE CAN LEAVE IT JUST AS-- THIS IS CALLED CHIFFONADE, WHICH MEANS SHREDDED, OR YOU COULD JUST GIVE IT A FEW MORE QUICK WHACKS WITH A VERY SHARP KNIFE TO CHOP IT UP A LITTLE MORE.

ALL RIGHT, I'M GONNA GET MY ZUCCHINI.

OUR SPECIAL GARNISH.

RUTHIE'S SUMMER CAMP ZUCCHINI.

JUST KEEP IT WARM IN, LIKE, A 200-DEGREE OVEN.

DOESN'T THAT LOOK YUMMY?

THESE ARE SO GOOD EVEN STRAIGHT UP, AS I MENTIONED.

OKAY, TAKE MY GARNISH DOWN WITH ME.

AND LET'S SET UP SOME SOUP.

NOW, YOU CAN MAKE THE SOUP AHEAD OF TIME, AND IT'D PROBABLY BE EVEN BETTER THE NEXT DAY.

JUST MAKE SURE THAT YOU HEAT IT THROUGH BEFORE YOU GO TO SERVE IT.

AND IT MIGHT--YOU KNOW WHAT?

I THINK IT'D BE GOOD COLD.

I SEE NOTHING THAT WOULDN'T BE NICELY CHILLED HERE.

ALL RIGHT.

WOW.

I'M GONNA FLOAT THE ZUCCHINI ON TOP.

IF YOU WANT, YOU COULD PUT THEM ON THE SIDE, BUT THE WHOLE POINT IS, THEY'RE LIKE THE CROUTONS IN YOUR SOUP.

AND YOU CAN START WITH A FEW.

AND WE'RE JUST SERVING THIS WITH A NICE LITTLE TOMATO SALAD ON THE SIDE.

AND TOP IT OFF WITH SOME BASIL.

SEE, AND THAT'S VERY SUBSTANTIAL.

AND IT'S MOSTLY VEGETABLES.

OKAY, I'M GONNA GO EAT MY SOUP.

A BOWL OF SOUP IS JUST THE THING TO SERVE FOR SUPPER ON A BUSY NIGHT.

EVERYONE LIKES IT, AND IT'S SO EASY TO MAKE.

I'M SARA MOULTON.

THANKS FOR JOINING ME IN THE KITCHEN.

I'LL SEE YOU NEXT TIME FOR MORE WONDERFUL WEEKNIGHT MEALS.

SARA'S WEEKNIGHT MEALS CONTINUES ONLINE.

FOR RECIPES, HELPFUL TIPS, MESSAGES, AND LOTS MORE, VISIT US ON THE WEB AT: >> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: Captioning by CaptionMax www.captionmax.com www.captionmax.com