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  • Vegetarian Soup

    3 posts, 3 voices, 942 views, started Aug 5, 2009

    Posted on Wednesday, August 5, 2009 by Denise Richardson


    • Diamond

      Vegetarian Soup


      2 plum tomatoes, quartered
      1 large cucumber, peeled and halved
      1 onion, peeled and halved
      1 cup green bell pepper, diced
      1 4-ounce jar diced pimento peppers, drained
      2 12-fluid ounce cans tomato juice
      1/3 cup olive oil
      1/3 cup red wine vinegar
      1/4 teaspoon hot pepper sauce
      1 1/2 teaspoons salt
      1/8 teaspoon ground black pepper
      2 cloves garlic, minced
      1/2 cup croutons
      1/4 cup chopped fresh chives

      In a blender combine one tomato, half the cucumber, half the
      onion, a green bell pepper quarter, the pimento and 1/2 cup
      tomato juice. Blend at high speed, covered, for 30 seconds
      to puree the vegetables. In a large bowl mix the pureed
      vegetables with remaining tomato juice, 1/4 cup olive oil,
      vinegar, tobasco, salt and ground black pepper. Cover mixture
      and refrigerate until it is well chilled (about 2 hours).
      At the same time, refrigerate 6 serving bowls. Meanwhile
      saute the croutons in oil and add the garlic. Chop (separately)
      the remaining tomato, cucumber, onion and green bell pepper.
      Place the croutons and each of these chopped vegetables in
      separate bowls to serve as accompaniments. Serve soup in
      chilled bowls. Just before serving time, sprinkle with chopped
      chives for garnish.  

      Yield: 6 Servings



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