Italian style red pepper soup
Prep Time:
15 minutes
Cook Time:
3 minutes
Serving Size:
1 cup (250 mL)
Lunch
Italian style gazpacho. A delicious and refreshing way to get your veggies in! This Mediterranean cold soup is perfect for hot summer days!
Ingredients
- 1 clove garlic, chopped
- 1 medium onion, cut into quarters
- â…“ cup (80 mL) chopped cilantro
- ¼ cup (60 mL) chopped fresh flat leaf parsley
- 2 tbsp (30 mL) extra virgin olive oil
- 3 tbsp (45 mL) red wine vinegar, or to taste
- 4 large ripe, red tomatoes, (about 2 lb./1 kg), cut into quarters
- 2 red peppers, cored, seeded, chopped
- 1 English cucumber, chopped
- ¼ tsp each salt and freshly ground black pepper
Instructions
- Place garlic, onion, ¼ cup (60 mL) cilantro, 3 tbsp (45 mL) parsley, the olive oil, vinegar, and half of the tomatoes, red peppers, and cucumber in a food processor; process to a smooth purée.
- Place in a large bowl. Process remaining tomatoes, red peppers, and cucumber until smooth. Add to bowl and mix together.
- Season with salt, pepper and more vinegar, if desired, to taste.
- Refrigerate at least one hour or overnight.
- Serve garnished with remaining cilantro and parsley.
Notes
If you feel like a more authentic Spanish approach, use 1 green Italian pepper instead of red peppers and avoid onion, parsley and cilantro.
Plum tomatoes will be also tasty and juicy.
Recipe curtesy of Rosie Schwartz.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 60 | |||
| Fat 3.5 g | 5 % | ||
| Saturated 0.5 g + Trans 0 g | 3 % | ||
| Cholesterol 0 mg | |||
| Sodium 80 mg | 3 % | ||
| Carbohydrate 7 g | |||
| Fibre 2 g | 7 % | ||
| Sugars 5 g | |||
| Protein 1 g | |||
