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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A spicy, tasty and refreshing summer soup for garlic-lovers. Ingredients:
1 cup water |
1 cup tomato juice or 1 cup vegetable cocktail |
3 cups vegetable broth or 3 cups chicken broth |
4 medium tomatoes, cubed |
1/4 red onion |
10 cloves fresh garlic, halved |
3 cloves fresh garlic, crushed |
1 teaspoon cooking oil (i use sunflower) |
1 teaspoon dried rosemary |
1 teaspoon dried basil |
2 -3 teaspoons vinegar (optional) |
fresh ground pepper |
sea salt |
tabasco sauce |
Directions:
1. Sautee onions and 10 cloves of halved garlic in a saucepan with a pinch of sea salt and a teaspoon of oil until golden.
2. Combine in a blender with tomatoes and puree.
3. In a large pot, bring 3 cups of broth and 1 cup of water to a boil.
4. Add contents of blender, and tomato juice and bring to a boil again.
5. Reduce heat to medium-low, add rosemary, basil, and crushed garlic.
6. Add vinegar only if the soup is not acidic already.
7. Simmer over medium-low heat for 30-45 minutes until desireable thickness is reached.
8. Add tabasco, pepper and/or sea salt to taste.
9. Serve with rice or small pasta noodles.
10. Tastes even better the next day!
11. Mmmmmm!
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