Does a cold soup exist? They sure do.
Growing up, I used to religiously watch Planet food and its lovely host Padmalakshmi. Padma requires a special mention for her ongoing works on endometriosis. Kudos to her.
I was fascinated to hear about cold soup, gazpacho from their series on Spain. Andalusians use bread in their soup! It was a shocking discovery for someone whose knowledge of soups were limited to hot steaming chicken clear soup.
All these years I never thought it's worth a try, considered it yucky, but when I tried it ...... boy ..... it was shockingly tasty. I found myself overdosing on the soup for almost a week.
Lessons learned:- should never label something yucky until you taste it. Same like never judge anything by its cover.
Recipe source: Adapted from The Barefoot Contessa cookbook
Ingredients
1 Persian cucumber, halved and seeded, but not peeled
2 Red bell peppers, cored and seeded
4 plum tomatoes
1/4 of a small red onion
2 garlic cloves, minced
3 cups tomato juice
1/4 cup white vinegar
1/4 cup olive oil
Salt as needed
1 teaspoon pepper powder
Directions
Chop cucumber, bell peppers, tomatoes, and red onions. Blend them into a coarse paste (Use blender carefully so that you don't end up with a puree). Pour them into a large bowl and mix them with minced garlic, tomato juice, vinegar, olive oil, salt, and pepper. Serve chilled. Enjoy the soupy drink with some croutons!
It stays fresh for a week in the fridge.
linking this to the event conducted by My Food treasures @ http://myfoodtreasures.blogspot.com and Erivum puliyum.@ http://www.erivumpuliyumm.com
Growing up, I used to religiously watch Planet food and its lovely host Padmalakshmi. Padma requires a special mention for her ongoing works on endometriosis. Kudos to her.
I was fascinated to hear about cold soup, gazpacho from their series on Spain. Andalusians use bread in their soup! It was a shocking discovery for someone whose knowledge of soups were limited to hot steaming chicken clear soup.
All these years I never thought it's worth a try, considered it yucky, but when I tried it ...... boy ..... it was shockingly tasty. I found myself overdosing on the soup for almost a week.
Lessons learned:- should never label something yucky until you taste it. Same like never judge anything by its cover.
Recipe source: Adapted from The Barefoot Contessa cookbook
Ingredients
1 Persian cucumber, halved and seeded, but not peeled
2 Red bell peppers, cored and seeded
4 plum tomatoes
1/4 of a small red onion
2 garlic cloves, minced
3 cups tomato juice
1/4 cup white vinegar
1/4 cup olive oil
Salt as needed
1 teaspoon pepper powder
Directions
Chop cucumber, bell peppers, tomatoes, and red onions. Blend them into a coarse paste (Use blender carefully so that you don't end up with a puree). Pour them into a large bowl and mix them with minced garlic, tomato juice, vinegar, olive oil, salt, and pepper. Serve chilled. Enjoy the soupy drink with some croutons!
It stays fresh for a week in the fridge.
Yummy and healthy soup
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Thanks everyone
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