Food & Recipes

Icy Garden Soup

by Kathy Gunst

Icy Garden Soup

Prep time: Appx 20 Minutes
Serves: 6 Servings

2 lbs ripe tomatoes
2-inch-wide chunk French or Italian bread
2 cucumbers, peeled and chopped
1 small red pepper, chopped
1 clove garlic, peeled and chopped, optional
2 Tbs olive oil
1/2 cup tomato juice
1 Tbs red- or white-wine vinegar
Salt and freshly ground black pepper
1 cucumber, peeled and diced
1 red pepper, diced
1 stalk celery, diced

1. Bring a pot of water to a boil. Slice an “X” in the bottoms of the tomatoes, submerge them for 20 seconds, then immediately place in a bowl of ice-cold water. Slip off peel, then core and quarter tomatoes.
2. Soak bread in a small bowl of cold water for 2 minutes. Squeeze out the excess moisture.
3. Put all ingredients, except garnishes, in a large bowl and stir well. Working in batches, blend the mixture in a food processor or blender until almost smooth. Taste for seasoning.
4. Place garnishes in small bowls and serve.

How kids can help: Squeeze out bread; mix ingredients; arrange garnishes.Per serving: (1/6 recipe) 117 calories, 5.5 g fat (0.8 g saturated), 240 mg sodium, 0 mg cholesterol.