Last week we met to make a cool, crisp summer soup. It is loaded with vegetables and seasonings for a wonderful, refreshing, healthy dish.
Ingredients:
- 2 cans (14.5 oz. each) Fire Roasted Diced Tomatoes, undrained
- 1 peeled, seeded, and chopped cucumber
- 1 chopped red onion
- 1 chopped green bell pepper
- 1 stalk chopped celery
- 1/2 cup shredded carrots
- 1/4 cup olive oil
- 1 finely chopped, seeded jalapeno pepper
- 1/4 cup red wine vinegar
- 1 fresh lime, juiced
- 2 cloves finely chopped garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large can tomato juice (24 oz)
Assemble the ingredients. |
Peel the cucumber and seed it. |
Chop and finely dice the cucumber and the green bell pepper. Seed and chop the jalapeno pepper. |
Finely dice the red onion. |
Combine in a bowl. |
Chop 1 stalk celery and finely chop 2 cloves of garlic. |
Add 1/2 cup shredded carrots. |
Add 1/4 cup olive oil to the mixture. |
Also add 1/4 cup red wine vinegar. |
Juice 1 fresh lime. |
Add 2 cans (14.5 ounces each) fire roasted diced tomatoes undrained. |
Add the can of tomato juice. |
Combine all the ingredients in bowl. |
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. |
Blend 2-3 cups of mixture in blender until smooth and oil is mixed thoroughly. |
Pulse until it is smooth. |
Stir back into the remaining ingredients. You can puree the mixture until it is your desired consistency. |
Have fun cooking! Enjoy! This delicious soup. |
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