Summer Minestrone

Summer Minestrone
Summer Minestrone

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Summer Minestrone

  • 6

    large, ripe tomatoes (about 3 pounds), cored and cut into 1/4-inch dice

  • 1

    jalapeno pepper, stemmed, seeded and finely chopped

  • 1

    yellow bell pepper, cored, seeded and cut into

  • 1/4-inch dice

  • 6

    cloves garlic, peeled and slightly crushed

  • 6

    scallions, green and white parts, chopped

  • 1

    medium cucumber, peeled and cut into 1/4-inch dice

  • 2 1/2

    cups water

  • 2

    tablespoons red wine vinegar

  • 1/2

    teaspoon salt, or to taste

  • 1/2

    cup croutons

  • 2

    tablespoons extra-virgin olive oil

  • Garlic toast on the side

  • Combine the tomatoes, peppers, garlic, scallions, cucumber, water and vinegar in a large bowl. Refrigerate the soup until it is well chilled, about 1 hour. (It can be refrigerated for up to 6 hours until ready to serve.)

  • Remove and discard the garlic. Stir in the salt.

  • Ladle the soup into 6 serving bowls. Sprinkle each bowl with croutons and drizzle with olive oil. Serve immediately.

  • Makes 6 servings.

Directions

Combine the tomatoes, peppers, garlic, scallions, cucumber, water and vinegar in a large bowl. Refrigerate the soup until it is well chilled, about 1 hour. (It can be refrigerated for up to 6 hours until ready to serve.) Remove and discard the garlic. Stir in the salt. Ladle the soup into 6 serving bowls. Sprinkle each bowl with croutons and drizzle with olive oil. Serve immediately.

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