 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
My version of the traditional Spanish cold soup. Serve as is or with a dollop of sour cream and croutons or crusty bread. Ingredients:
1 cucumber, halved and seeded |
2 red bell peppers, cored and seeded |
1 medium red onion |
4 plum tomatoes |
3 garlic cloves, minced |
23 oz. vegetable juice |
1/8 cup red wine vinegar |
1/2 tsp. salt |
1/2 tsp. pepper |
1 tsp. dried cilantro |
Directions:
1. In a blender or food processor individually chop the cucumbers, bell peppers, onion, and tomatoes until coarse being sure not to puree.
2. After each chopping pour into a large bowl.
3. Add the garlic, vegetable juice, vinegar, salt, pepper, and cilantro.
4. Mix well and chill throughly before serving. It is best to let the soup sit for 24 hours to let the flavors deepen.
|
|