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Title: Jo's Baked Garlic Soup
Categories: Soups
      Yield: 4 servings
 
      2 c  Diced fresh tomatoes
     15 oz Garbanzo beans, undrained
      4    Or 5 summer squash, sliced
      2 lg Onions, sliced
    1/2    Green pepper, diced in cups
           -dry white wine
      4    Or 5 cloves fresh garlic,
           -minced
      1    Bay leaf
      2 ts Salt
      1 ts Basil
      1    Bay leaf
  1 1/4 c  Grated Monterey Jack cheese
      1 c  Grated Romano cheese
  1 1/4 c  Heavy cream or whipping
           -cream
  Finalist in 1980 Recipe Contest: JO STALLARD, Pacific 
Grove, CA.
  "I'll never live this down;' teased grandmotherly 
Jo Stallard as she
  was crowned with a tiara of fresh garlic and draped 
in garlic
  wreaths. A vegetarian, Jo has turned her cooking talents 
to adapting
  recipes for meatless cooking. This delicious soup 
has always been a
  winner with her friends, she says, and so it was, 
too, with the 1980
  Great Garlic Cook-off celebrity judges.
  Generously butter inside of 3-quart baking dish. Combine 
all
  ingredients, except cheese and cream, in dish. Cover 
and bake for 1
  hour at 375 degrees. Stir in cheeses and cream, lower 
heat to 325
  degrees and bake 10 to 15 minutes longer. Do not allow 
to boil.
  Mmmmm- GOOD! Serves 4 to 6.
  From "The Complete Garlic Lovers' Cookbook", 
compiled by The Gilroy
  Garlic Festival Association, Celestial Arts, Berkeley, 
1987. ISBN
  0-89087-503-0






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