Life is to be lived joyously! And so to another cold soup, this time from Spain. Long ago, this was almost a weekly ritual in our place. Visitors always received a bowl in summer!
There are many variations of this Spanish cold soup. Some include bread for bulk, but this one is adapted from the famous Moosewood Cookbook. It is delightful on a hot summer’s day.
|4 cups cold tomato juice||1 onion, well minced||2 cups tomatoes, diced|
|1 cup green pepper, minced||1 teaspoon honey||1 clove garlic, crushed|
|1 cucumber, diced||2 spring onions, chopped||juice of 1/2 lemon and 1 lime (or the juice of 1 lemon)|
|2 Tablespoons red wine or red wine vinegar||1 teaspoon basil, dried, or 1 Tablespoon fresh, chopped||1 teaspoon tarragon, dried, or 1 Tablespoon fresh, chopped|
|1/4 cup parsley, chopped||dash of cumin, ground||dash of tabasco sauce|
|2 Tablespoons olive oil||salt and black pepper|
Combine all ingredients and chill for at least two hours. Serve with several ice cubes per plate.
The soup may also be pureed.
From the Summer Series
- Drinking herbs and juices
- Easy Summer Soups
- Eggplant with Mirin and Miso Paste
- Green Mung Bean Soup: Pachai Payaru
- Peperoni in Padella (Peppers in Oil)
- Pumpkin and Red Pepper Soup
- Narasihman’s Sweet Potato, Eggplant and Spinach Madras Curry
- Saar/Rasam from Goa in India
- Sambar Powder
- Tropical Coconut Sago Pudding
- Urad Red Rice Kitchadee