Summer Minestrone

iVillage Member
Registered: 04-01-2004
Summer Minestrone
Sun, 09-07-2008 - 11:54am
Summer Minestrone


This soup's confetti-like colors and fresh flavors are delightful on a hot day.

Serving: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 50 minutes




6 large, ripe tomatoes (about 3 pounds), cored and cut into 1/4-inch dice
1 jalapeno pepper, stemmed, seeded, and finely chopped
1 yellow bell pepper, cored, seeded, and cut into 1/4-inch dice
6 cloves garlic, peeled and crushed
6 scallions, green and white parts, chopped
1 medium cucumber, peeled and cut into 1/4-inch dice
2 1/2 cups water
2 tablespoons red wine vinegar
1/2 teaspoon salt, or to taste
1/2 cup whole wheat croutons (optional)
2 tablespoons extra-virgin olive oil




1. Combine the tomatoes, peppers, garlic, scallions, cucumber, water and vinegar in a large bowl. Refrigerate the soup until it is well chilled, about 1 hour. (It can be refrigerated for up to 6 hours until ready to serve.)

2. Remove and discard the garlic. Stir in the salt.

3. Ladle the soup into 6 serving bowls. Sprinkle each bowl with croutons and drizzle with olive oil. Serve immediately.



Based on individual serving.




Calories: 110
Total Fat: 5 g
Carbohydrates: 14 g
Protein: 3 g

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