Friday, June 24, 2011



This famous "iced-soup salad" of Spain has a multitude of variations.  If you are prone to stomach problems caused by cucumbers, try using a combination of the diced cucumbers and diced zucchini (or all zucchini).  The taste is still delicious.


6 medium tomatoes, peeled, minced
2 medium cucumbers, seeded, minced
2 cloves garlic, peeled, minced
1/4 cup olive oil
3 Tbsp. vinegar
1 - 2 tsp salt
1/4 tsp. pepper
1/8 tsp. cayenne
1 to 1 1/2 cups canned tomato juice


Several hours before serving:

In large bowl combine tomatoes, cucumbers, onion and garlic.  Then stir in olive oil, vinegar, salt, pepper, cayenne, and tomato juice, blending well.  Cover and refrigerate until well chilled.

Serve in soup bowls and sprinkle with parsley.  If desired, sprinkle with optional toppings such as:
pitted ripe olives, sliced or toasted bread cubes.

Makes about 8 servings.

No comments: