Updated Friday, January 21st, 2011
Yield: 6 servings
This quintessential summer soup has been a tradition in Spain for centuries. With all of the fresh flavor and nutrients of raw vegetables, it has aptly been called a liquid salad.
In a blender or food processor, purée the tomatoes, onion, and peppers (each separately) until smooth. In a large bowl, combine the processed vegetables, add the remaining ingredients, and stir to blend. Set the soup aside for 30 minutes to an hour to allow the flavors to marry. Serve cold.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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