Quote:
Originally Posted by Halfcan
I love it as well-but don't have a killer recipe- hint hint-lol
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I make it so often that I'm not sure how I do it but it's something like this. I use canned tomatoes cause it's easier and good maters are hard to find in New Mexico. This serves 6 or so.
2 14 oz cans diced tomatoes, drained
1 cucumber peeled, seeded and chopped
1 medium red onion, diced
1 green bell pepper, diced
2 ribs celery, diced
1 clove garlic, minced
Handful cilantro, chopped, or parsley or basil
1/4 cup olive oil
1/4 cup red or white wine vinegar
Splash of balsamic
Splash of worcestershire
Juice of about a half lemon
Little bit of sugar or honey
A few shots of tabasco
Tomato juice or V-8, maybe 3-4 cups
Salt & Pepper
Some chopped green chili if you want it hot......or not if you don't
I like to blend the whole batch and then chill and garnish with chopped vegetables. An easier way is to only blend about half, faster and leaves some crunch.
Not to tell a soup professional his bidness, of course, but that's an easy recipe that everyone seems to enjoy. Very refreshing.