See Also: Cooking Club · Soups · Spain · Vegetable Dishes
Cold Summertime Vegetable Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve chilled, a great way to enjoy those veggies! Or, ifyou would rather have it warm on a foggy overcast Pacific Grove night, just warm it up and serve!
3 cups chopped red ripe tomatoes
1 green pepper, seeded and chopped, reserve 1/4 cup for garnish
1 onion, chopped
1-2 small cucumbers, reserve 1/4 cup for garnish
1/3 cup red wine vinegar
4 - 6 cloves garlic, finely minced
1 - 1 1/2 cups tomato juice, or water or vegetable broth
1/4 cup extra-virgin olive oil
1 slice bread, soaked in water and squeezed dry
1/2 teaspoon fine sea salt
1/2 teaspoon ground pepper
croutons
1/4 cup chopped cucumber
1/4 cup chopped green pepper
1 avocado, diced or mashed
Using a blender, or a food processor with the steel chopping blade in place, combine the tomatoes, pepper, onion, cucumber, red wine vinegar, garlic, tomato juice, olive oil, bread, salt and pepper in batches, whirling until smooth. Chill thoroughly. To serve, place cold soup in chilled bowls or cups. Combine the reserved cucumber and green pepper and garnish the soup along with croutons and avocado.
Recipe created 1997-07-20.
