Cucumber Tomato Soup
Ingredients
| 2 large shallots, minced | ||
| 2 large cloves garlic, minced | ||
| 1 large onion, minced | ||
| 2 large scallions, minced | ||
| 2 tsp extra virgin olive oil | ||
| 1 tbs wine vinegar | ||
| 2 medium cucumbers, peeled, seeded and coarsely chopped (3 cups) | ||
| 2 medium tomatoes, peeled, cored seeded and coarsely chopped. | ||
| 1/3 cup loosely packed basil leaves | ||
| 1/2 tsp dried savory leaves | ||
| 6 dashes of cayenne pepper | ||
| 3 sprigs fresh parsley | ||
| 2 and 1/2 cups chicken stock (you may use vegetable stock if desired) | ||
| 1/3 cup apple juice. |
- Combine the first 4 ingredients in a measuring cup.
- Heat oil in a sauce pan and add the mixed ingredients and saute using medium heat until onions are clear. About 3 minutes.
- Add vinegar and cook for 30 seconds.
- Add the cucumbers and the balance of the ingredients. Bring up to simmering and cook for about 25 minutes.
- Allow soup to cool then add to a food processor or blender and process until smooth.
- You may serve the soup hot or cold.
- If desired you may whisk in 3 tbs of plain yogurt before serving.
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