|
|
|
If soup were salad, this would be it! Add tomatoes and tomato juice for a chilled soup and glorious summer celebration supper.
Preparation and Cooking time: 30 minutesServes 4 to 5
fresh ADDITIONS
2 Tblsp. olive oil
2 28-oz. cans Italian-style tomatoes (or 6 ripe fresh tomatoes, peeled, seeded and chopped)
1/4 cup good quality olive oil
1/4 cup balsamic or other vinegar
Freshly ground pepper
4 cups tomato juice
1 cucumber, peeled, seeded and chopped
Juice of one lime
1 avocado, peeled and diced
cooking DIRECTIONS
Stir Soup Mix into 2 Tblsp. oil over low heat in a 3 or 4-quart non-aluminum pot. Chop tomatoes in the can with a knife or in food processor and add to pot. Cover and simmer for 30 minutes. Add remaining fresh ingredients except avocado and refrigerate. Allow flavors to mingle overnight or for several hours. Just before serving, add avocado.
inventive VARIATIONS
This soup is glorious as is, but using ripe, fresh tomatoes in season makes a special summer celebration supper. Leftover soup can be reheated and simmered down to a thicker consistency to make a tasty marinara sauce. Delicious on grilled swordfish or pasta.
ALL NATURAL INGREDIENTS: PEPPERS, CELERY, ONIONS, SHALLOTS, GARLIC, CAYENNE, HERBS.
NO ADDED SALT, NO MSG AND NO PRESERVATIVES
Our soup mixes contain little or no salt. To lower the sodium content of the prepared soup, try using low sodium broths or dilute the broth with water.
Click here for Nutrition Facts.
|
|
|
|
|
|
|
|
