Jewish Soups and Salad Recipes
Spring Harvest Vegetable Soup Recipe
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Spring Harvest Vegetable Soup

6 tomatoes, peeled, seeded and diced
2 cloves garlic, chopped
1/2 red onion, chopped
2 medium cucumbers, peeled, seeded and diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon or lime juice
2 tablespoons chopped fresh cilantro
Salt
Freshly ground black pepper

For garnish:
1 cup diced cucumbers
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup dairy sour cream or yogurt

Place tomatoes, garlic, onion, cucumbers, red and green peppers, olive oil, vinegar, lemon juice and cilantro in food processor or blender. Coarsely puree vegetables, using on-and-off (pulsing) technique. Season to taste with salt and pepper. Cover and chill thoroughly.

Ladle into chilled soup bowls. Pass bowls of diced cucumbers and red and green peppers for guests to help themselves. Top with sour cream or yogurt.

Yield: 6 to 8 servings.

Source: "Appealing Shavout Menu Feature Best of Spring" Judy Zeidler

 

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