Summer Minestrone
By á-2944
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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.
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