Farmers' Market Chilled Salsa Soup
Ingredients
- 4 large cucumbers, peeled
- 4 green bell peppers, seeded
- 1 cup fresh cilantro leaves
- 2 cups diced scallions (about 2 bunches)
- 1/2 cup Mexican-style canned mild green chiles
- 2 cloves garlic, mashed
- 1 Tbs. white wine vinegar
- 1 1/2 tsp. salt
- 1/4 cup olive oil
- 2 cups water
- 1 1/2 cups salsa for garnish
1. Cut cucumbers in half lengthwise, and slice into chunks. Dice green bell pepper|green peppers. Place cucumbers, peppers, cilantro, scallions and green chiles in blender or food processor, and process until smooth.
2. Add garlic, vinegar, salt and olive oil, and mix well. Add water, taste, and adjust seasoning with salt and vinegar. Add more water to thin soup if needed.
3. Fill two ice-cube trays with soup, and freeze overnight. Chill remainder. Pack frozen cubes with chilled soup in large insulated containers. At serving time, pour soup into cups, and top with large spoonful of salsa.
2. Add garlic, vinegar, salt and olive oil, and mix well. Add water, taste, and adjust seasoning with salt and vinegar. Add more water to thin soup if needed.
3. Fill two ice-cube trays with soup, and freeze overnight. Chill remainder. Pack frozen cubes with chilled soup in large insulated containers. At serving time, pour soup into cups, and top with large spoonful of salsa.
This article uses material from the "Farmers' Market Chilled Salsa Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
