Step 1. Chop up a bunch of fresh veggies. Step 2. Throw everything in the food processor and blend. Step 3. Let in mellow for a few hours in the fridge. Step 4. Enjoy the fruits of your tiresome labor.
This would normally be the part where I tell you that I’m exaggerating, but this time, I’m totally not.
I refuse to let you slave away in the kitchen when it’s 105 degrees out, Hello DC, and this is the answer. This soup tastes so good and sinful that you’d swear you ingesting a 1,000-calorie meal.
Yummy fresh veggies, carrot juice, wine, and spices all meld for a “good for you” meal with minimal effort. Perfect as a starter or main course, it’s so refreshing and cooling – you need a batch ASAP.
Right now I’m loving those little yellow sweet tomatoes, and they add the perfect sweetness to this soup. If you can’t find them, regular yellow tomatoes will work just fine.
Vegan and vegetarian friends – I’ve managed to keep all animal products out of my clutches for this one, so dig in one and all.
Enjoy – and stay cool!
1/2 cup bread crumbs
1 cup canned carrot juice or low-sodium vegetable broth
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
1/4 cup white wine, such as Pinot Grigio
2 small cloves garlic, chopped
1 1/2 teaspoons salt
1/4 teaspoon Sriracha
Pinch of sugar
1 1/2 pounds sweet yellow tomatoes, halved
1 small yellow bell pepper, cored, seeded and chopped
1 cucumber, peeled, seeded and chopped
1 tablespoon fresh mint sprigs
1/2 teaspoon cumin
1 tablespoon small capers, drained
Put the bread crumbs in a food processor and process to fine crumbs. Add the carrot juice or broth and puree until smooth. Add the oil, vinegar, white wine, garlic, salt, Sriracha, sugar, and half of the tomatoes, half of the bell pepper, and half of the cucumber. Pulse until finely chopped. Add the remaining tomatoes, pepper, cucumber, mint and cumin and pulse just until chunky.
Refrigerate until cold, for at least 2 hours or up to 2 days. Serve in bowls and garnish with capers.
TIP: If using broth instead of carrot juice, reduce the salt to 1 teaspoon.
Recipe adapted from Panera.