I don't know about you, but the idea of cooking with heat on a summer day for lunch just doesn't appeal to me, unless I feel particularly inspired one day to throw a large barbeque party, so I recalled a fantastically simple recipe I learned from a Spanish friend who lives in Milan. In fact, this dish was a real treat in August in 80 degrees heat with humidity about 80%. This is a simple delicious soup with no cooking involved, that is rich in vitamins. Wherever you are, the ingredients are easy to find, and all you need is a blender and a few vegetables, and a couple of pieces of bread to dip in it. Try it this week! It's delicious and nourishing!
Recipe:
Ingredients
• 4-5 Persian cucumber, (or hothouse) halved and seeded, but not peeled
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes
• 1/2 red onion
• 3 garlic cloves, minced
• 4 tomatoes puree (3 cups) (or tomato juice)
• 1/4 cup white wine vinegar
• 1/4 cup extra virgin olive oil
• 1/2 tablespoon sea salt
• 1 teaspoons freshly ground black pepper
• 1 tablespoon of parsley finely chopped
Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into small chunks. Put each vegetable separately into a food processor (or in a blender, use the chop option) and pulse until it is coarsely chopped, not too fine.
After each vegetable is processed or chopped in a blender, combine them in a large bowl and add the garlic, tomato pulp, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. After chilling for a few hours, it will be more flavorful. When ready to eat, add fresh olive oil on top of each bowl, with a few flakes of chopped parsley and serve along a side of bread basket.
Bon appétit!
Recipe:
Ingredients
• 4-5 Persian cucumber, (or hothouse) halved and seeded, but not peeled
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes
• 1/2 red onion
• 3 garlic cloves, minced
• 4 tomatoes puree (3 cups) (or tomato juice)
• 1/4 cup white wine vinegar
• 1/4 cup extra virgin olive oil
• 1/2 tablespoon sea salt
• 1 teaspoons freshly ground black pepper
• 1 tablespoon of parsley finely chopped
Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into small chunks. Put each vegetable separately into a food processor (or in a blender, use the chop option) and pulse until it is coarsely chopped, not too fine.
After each vegetable is processed or chopped in a blender, combine them in a large bowl and add the garlic, tomato pulp, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. After chilling for a few hours, it will be more flavorful. When ready to eat, add fresh olive oil on top of each bowl, with a few flakes of chopped parsley and serve along a side of bread basket.
Bon appétit!
