A cold Spanish soup that's great on a hot day!
- 1 green pepper
- 1 cucumber
- 1/2 red onion
- 1 bunch parsley
- 1 clove garlic
- 2 T. olive oil
- 16 oz. can stewed tomatoes
- 10 oz. Snappy Tom (or V-8 + 1/2 jalapeno chili without seeds)
- 3 T. fresh squeezed lemon juice (OK to use red wine vinegar)
- 1/3 cup dry red wine (cheap is OK)
- Salt/pepper to taste
- Seasoned croutons
In a blender combine 1/2 of the veggies/herbs (reserving the rest to chop and put on top for garnish).
Add garlic and all liquids, blend to liquefy and add salt & pepper to taste.
Chill very well, serve in cups or bowls.
Place each veggie/herb & croutons in a small serving dish so guests can help themselves.
Garnish with chopped veggies/herbs & croutons.
- Innkeeper Specialties
- December 17, 2009
- Katie Frame