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A wonderful chilled soup, with refreshing tastes, full of natural vitamins. Serve in small bowls with the garnishes to pass around.
Serves 6
2 slices whole-wheat bread, crusts removed
2 tbsp olive oil
3 tbsp fresh lemon juice
3 cloves garlic, minced
1 1/2 pounds large tomatoes, peeled and chopped or 1 can (28 ounces) tomatoes, drained and chopped.
2 canned pimientos, drained and chopped, or 1 large fresh red bell pepper, chopped
6 green onions, roughly chopped
1/2 hothouse cucumber, roughly chopped
2 cups tomato juice
sea salt and freshly ground black pepper
2-3 tbsp mayonnaise (optional)
For the garnish select from:
pitted black olives
finely diced cucumber
chopped green bell pepper (or red or yellow)
small cubes of toasted or fried bread
finely diced raw onion
finely chopped tomatoes
minced parsley
Soak the bread in the olive oil and lemon juice, with the garlic, while you prepare the vegetables.
Put everything, apart from the seasoning and mayonnaise, into the blender and run until smooth. Season to taste and stir in the mayonnaise, if using. Chill thoroughly before serving, with the garnishes.
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