FarmGate - It Can;t Be Fresher


   Sunday Family

There is nothing like a cool soup to start the summertime outside BBQ Sunday Dinner. 
For those who have not experienced or made cool soups - this is the one to try.

Serves: 6

The base:

14- to 16-ounce can diced or stewed tomatoes, undrained
2/3 large cucumber, peeled and cut into chunks
2/3 large green or red bell pepper, cut into chunks
2 bunches scallions, cut into several pieces
Handful of Italian parsley sprigs
1 tablespoon chopped fresh cilantro or
1 teaspoon chopped fresh basil

To finish the soup:

3 cups tomato juice, or as needed
1/3 large cucumber, peeled and finely diced
1/3 large green or red bell pepper, finely diced
2 fresh plum tomatoes, finely diced
1 large carrot, peeled and finely diced
1 medium celery stalk, finely diced
Juice of 1/2 to 1 lemon, to taste
1/2 teaspoon Worchester sauce or to taste
2 teaspoons chili powder, or to taste
1/4 teaspoon onion salt, or to taste
Salt and freshly ground pepper to taste

Place all the ingredients for the soup base in a food processor or blender.
Puree until fairly smooth.
Transfer the puree to a serving container.

Stir in enough tomato juice to give the soup a slightly thick consistency. Add the remaining ingredients.

Stir together, then cover and refrigerate for at least an hour before serving.

Back to Sunday Dinner

If you have a Sunday Dinner recipe you would like to share - e-mail

Please Visit

FarmGate General Store

FarmGate Home Notices Eastern Ontario Images   Living Alone
Washroom Evaluation Food Issues Raised Gardens Gardening Calendar
Bookstore Health Issues G.E. Crops FarmGate Service
Harvest Chart Articles General Store Governance Issues
Links Saving Gas Habanero Peppers tdc's Froggy

Copyright 2010
tdc Marketing and Management Consultation