 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A refreshing salad soup for those hot summer days. Plan ahead as it requires at least two hours refrigeration. Based upon a recipe (that I've not yet tried) from The Low Cholesterol Live Oil Cookbook and submitted for Zaar World Tour II. Ingredients:
3 medium tomatoes, peeled and chopped (ripe beefsteak tomatoes recommended) |
1 1/2 cucumbers, peeled and chopped |
1 red onion, chopped |
1 green bell pepper, chopped |
2 garlic cloves, minced |
2 cups crumbled stale french bread (white part, not the crusts) |
2 cups ice-cold cold tomato juice (or ice-cold v8 juice) |
2 cups ice water |
3 tablespoons red wine vinegar |
2 tablespoons lemon juice |
1/4 cup olive oil |
1 -2 tablespoon tomato paste |
salt (to taste) |
crouton (for topping soup) |
Directions:
1. Combine everything except olive oil and tomato paste; puree two cups at a time; once all is pureed, whisk in olive oil and tomato paste.
2. Cover tightly and refrigerate at least two hours; whisk again just before serving; season to taste then serve soup topped with croutons.
|
|