Summer Vegetable Soup Recipe
Ingredients
| Ripe tomatoes | 8 Large | |
| Garlic | 2 Clove (5gm) | |
| Onion | 1/2 Small | |
| Cucumber | 1/2 | |
| 1 green pepper, cored and seeded | ||
| 1 red pepper, cored and seeded | ||
| Sprig thyme | 1 | |
| 1 basil sprig | ||
| Parsley sprigs | 2 | |
| Olive oil | 4 Tablespoon | |
| Lemon juice | 3 Tablespoon | |
| Tomato juice | 2 1/2 Cup (16 tbs), chilled | |
| Few drops of Tabasco sauce | ||
| Garlic-flavoured croutons | ||
| Black olives | ||
| Capers | ||
Directions
Chop the tomatoes, garlic, onion, cucumber and peppers roughly.
Put these ingredients into an electric blender and blend until smooth.
Add the herbs and blend again.
Strain into a bowl and chill for several hours.
Just before serving, mix the olive oil and lemon juice together.
Add the tomato juice and Tabasco, and gradually stir this mixture into the soup.
Garnish with croutons and serve black olives and capers as accompaniments.
Put these ingredients into an electric blender and blend until smooth.
Add the herbs and blend again.
Strain into a bowl and chill for several hours.
Just before serving, mix the olive oil and lemon juice together.
Add the tomato juice and Tabasco, and gradually stir this mixture into the soup.
Garnish with croutons and serve black olives and capers as accompaniments.
Chef
