 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This originally came from a cooking Enthusiast catalog and is great to make in the summer when there is an abundance of fresh tomatoes, cucumbers, and herbs.Add a little hot sauce if you like a spicier version. Serve with a crusty garlic bread for an easy light lunch or dinner Ingredients:
6 large tomatoes, peeled, seeded, and diced |
1 cucumber, peeled, seeded and diced |
1 green pepper, seeded and diced |
1 medium red onion, finely diced |
3 tablespoons red wine vinegar |
2 tablespoons extra virgin olive oil |
1/2 lemon, juice of |
2 tablespoons fresh parsley, chopped |
3 tablespoons fresh basil, chopped |
2 jalapenos, seeded and diced |
salt & freshly ground black pepper, to taste |
Directions:
1. .Put 1/2 of the tomatoes and a handful of the diced cucumber aside.
2. Add all remaining ingredients into pot and puree with an immersion blender. (Or use a blender or processor to puree).
3. Stir in reserved tomatoes and cucumbers and season to taste with salt and pepper.
4. Refrigerate for at least 2 hour before serving.
5. If desired, soup can be thinned with canned tomato juice.
|
|