What the soup looks like. Very red. My husband said to use only a few chunky vegetables and it does make a difference.
Just the vegetables I used. All from the garden. And very colorful! Heirloom tomatoes, yellow tomatoes, onions, cucumbers (I removed the seeds), red & orange peppers, garlic, basil, parsley.
Blend up 8 tomatoes, 1/2 of the onion, 1-3 garlic cloves (garlic tends to make it spicy when used raw), and 1/2 c basil.
I like small pieces so I used our vegetable chopper, then they are all the same size and it cuts them perfectly small. And I add that into the blended tomatoes and herbs.
I minced up the parsley. It is nice to have it in small pieces also.
Then I added chopped yellow tomatoes for a fun color.
See some of the vegetables. This is in the big bowl of soup.
8 tomatoes, blended
1 medium onion, 1/2 blended and 1/2 minced
1-3 garlic cloves, blended
1/2 c basil, blended
1 medium cucumber, remove seeds and minced
1/2 orange pepper, minced
1/2 red pepper, minced
5-7 little yellow tomatoes, minced
1/4 c parsley, minced
Salt &/or pepper to taste
1. Blend tomatoes, 1/2 onion, garlic cloves, basil together and pour into a bowl.
2. Chop/Mince cucumber, peppers, yellow tomatoes and 1/2 onion.
3. Mince parsley and add to the bowl.
4. Stir well and serve with crackers or crusty bread.
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