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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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My favorite summertime soup. A great appetite suppressor, a cup of this soup is soul satisfying and zesty. Ingredients:
1 28 oz. can of crushed tomatoes in puree |
1 can of diced tomatoes with green chiles and onion |
1 english cucumber, peeled diced in big chunks |
1 red pepper, seeded and chunked |
2 ribs of celery, trimmed and chunked |
1 red or yellow onion, cut in large chunks |
2 cloves of garlic, peeled |
1 fresh jalapeno, seeded and deveined if you dare (i do) |
2 tbsp. of olive oil |
3 inch chunk of day old bread soaked in water and squeezed dry and torn into pieces |
1 tbsp. of red wine vinegar |
1 tbsp. of lemon juice |
1/2 teapoon of salt |
1/2 teaspoon of black pepper |
several shakes of tabasco, chipotle style |
suggested garnishes: pickled shrimp/sour cream/herb croutons or minced chives and lemon zest. |
Directions:
1. In a large blender, put the cucumber/pepper/onion/celery/garlic and the can of tomatoes with chilies.
2. Process until nearly smooth.
3. Pour into a large container.
4. Don't rinse the blender, add the big can of tomatoes and the bread and oil, vinegar, lemon juice and seasonings.
5. Puree til completely smooth.
6. Add to blended veggies and stir until combined.
7. Taste and adjust for seasonings, (salt tolerance mostly)
8. Chill at least 40 minutes.
9. For service, I use a chilled margarita glass, hang a pickled shrimp off the glass with a tiny dollop of sour cream, sprinkled with chives and lemon zest and a tiny pinch of coarse salt.
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