March 29, 2011


From The Complete Idiot’s Guide to Tapas by Jeanette Hurt, this chilled vegetable soup is delicious!

This recipe makes about 8 ½ cup servings. 

(Prep time 20 minutes and at least an hour marinating time.)

2 cups tomato juice
1 cup dried breadcrumbs
2 cups Roma tomatoes, cored, seeded and diced
1 cup diced white or yellow onion
1 cup cucumber, peeled, seeded and diced
½ cup red pepper, cored, seeded and diced
1 jalapeno pepper, cored, seeded and diced
¼ cup cilantro or parsley, finely chopped
8 cloves garlic, minced
¼ cup extra virgin olive oil
1/8 cup sherry wine vinegar
½ teaspoon Kosher or sea salt
Freshly ground pepper

Place tomato juice and breadcrumbs into a food processor fitted with a standard blade.
Chop 2 to 3 minutes, or until finely mixed.
Mix tomatoes, onion, cucumber, red pepper, jalapeno, cilantro and garlic together.
Add olive oil, vinegar, salt and pepper.
Add juice-bread puree to vegetable mix.
Return mixture to the food processor in 2 cup portions.
Chop 2 to 3 minutes or until mixture is somewhat chunky.
Marinate for at least 1 hour before serving.