This is my favorite summertime soup! A friend's husband made it for dinner one night and reminded me of how much I love it!!! He put corn and sea food in his which was yummy too. I did steal his idea of garnishing with avocado, YUM!
I grated the cucumber into the soup. It worked out better than I thought it would. I also used my hand blender to zip it up a bit.
INGREDIENTS
28 or 32 oz can of peeled San Marzano tomatoes, chopped with juice
2 cups chicken stock
3/4 cup diced celery, english cucumber, & onion
2 cloves of garlic, I grate it in with a microplane
4 tablespoons of red wine vinegar
2 teaspoons of worscestershire
salt, pepper, and tobasco to taste
The longer this soup chills the better. ENJOY!
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