When we visited my daughter Ryan during her semester in the Andalusia region of Spain, her host mother invited us to dinner and served this regional favorite a chilled summer soup made with deep-flavored local tomatoes.
Ingredients
- 2 slices day-old bread (whole wheat or whole grain)
- 1 red pepper, seeded and chopped
- 1 green pepper, seeded and chopped
- 1 cucumber, seeded and chopped
- 1 pound tomatoes, peeled and chopped (preferably pear or Roma)
- 2 cloves garlic, peeled
- 2 scallions, sliced (white part only)
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp chopped fresh parsley
- ¼ tsp salt
How to Make It
- In a shallow bowl, soak the bread in water for 5 minutes, then squeeze the bread to extract the water.
- Place a little more than half of the red pepper, green pepper, and cucumber in the bowl of a food processor or blender, reserving the rest for garnish.
- Add the remaining ingredients (including the soaked bread) and process until smooth.
- Transfer the soup to a covered container and chill for at least 2 hours.
- To serve, ladle the soup into bowls and garnish with the reserved peppers and cucumber.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 92 kcal Calories from Fat: 45 kcal |
|
% Daily Value*
|
| Total Fat 5 g 14% |
Trans Fat 0.0 g |
Sodium 149 mg 2% |
carbohydrates 10 g 8% |
Dietary Fiber 3 g 8% |
Protein 2 g 4% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |