CHILLED SUMMER SOUP Recipe

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1 vote | 578 views

Servings: 2

Ingredients

24 oz. tomatoes, peeled (I used roma/beefsteak)
1 cucumber, peeled
1 tablespoon lemon juice
1 small french onion, chopped
3 teaspoons brown rice vinegar
1 jalapeno, de-seeded
1 garlic clove, whole
1/3 cup water
1. Prep all vegetables: chop cucumbers, onion, and jalapeno. Add all chopped ingredients into a blender with tomatoes, vinegar and garlic.
2. Pulse until smooth and thick. Refrigerate for at least 3 hours (overnight is best).
3. Serve in chilled cups or small jars topped with small amount of green onion coulis (little goes a long way!) and fresh parsley.
GREEN ONION COULIS:
3/4 cup french green onion, roughly chopped (use green & white)
1 garlic clove, minced
1 teaspoon dried parsley
1/4 cup extra virgin olive oil
3 tablespoons water
1 tablespoon red pepper flakes
1/4 teaspoon sea salt

View Full Recipe at Sassy Kitchen

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