Summer Minestrone

By á-2944

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.

Details

Servings 6

Preparation

Step 1

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.