INGREDIENTS
1/2 red onion, peeled 1 small cucumber, peeled and seeded, cut into quarters 1 medium green bell pepper, cored 2 pounds ripe Roma tomatoes, halved and cored 2 garlic cloves, peeled 2 Tablespoons olive oil 2 Tablespoons sherry vinegar 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon cumin Options: add a protein — a few grilled shrimp or scallops on top; add a touch of carb — a handful of croutons or slice of fresh, whole grain bread; add some fresh herbs like cilantro or thyme PREPARATION Combine all ingredients, except one quarter of cucumber, together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and adjust seasonings as needed. Chill in refrigerator in a sealed container for 3 to 4 hours. Chop leftover quarter of cucumber into small chunks. Garnish with chopped cucumber and any other desires. Makes 4–6 servings.
0 Comments
Leave a Reply. |
THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
November 2023
Categories
All
|