Recipe by Michelle Chen
"This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal."
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1 3/4 pounds
green bell pepper, chopped
finely chopped black olives
white wine vinegar
2 1/2 cups
green bell peppers, diced
green onions, thinly sliced
hard-cooked eggs, chopped
I live in Spain and this was good! A definate keeper. I used rice vinager rather than the white wine (a little sweeter) and substituted tomato juice in place of the water/tomato paste. Many raves from my guests.
This was terrible.
Really impressed -- as were our two guests. After a scorching hot day, this soup
was a pleasure to make as there is no standing over a stove! It tasted the way
I always imagine and hope a Bloody Mary will taste though the few times I've
tried them I was disappointed.
Use RIPE tomatoes as it really does make a difference (I had just the usual
underwhelming grocery store tomatoes and set them in a sunny window for a
few days till they were red). I knew they still weren't wonderful so used half
fresh mixed with a can of chopped tomatoes in plain juice (skipped the
tomato paste the recipe calls for as it seem a duplicate).
I also had to substitue red wine vinegar for the white and didn't make all the
extra toppings - but I did make bruscetta/croutons. To avoid fuss, I just sliced
baguettes into longer diagonal slices and brushed them with a mixed up
dressing of olive oil plus garden herbs (lots of oregano or marjoram, some
thyme, a little rosemary) plus a pressed clove of garlic. I put them on a rack
under the broiler for just a few minutes and they were a wonderful complimentary
flavour (and it wasn't enough to warm up the kitchen!).
It made four generous servings. We will definitely be making this again as all
the ingredients fit will fit the garden glut of tomatoes and peppers we predict!
Good recipe, and very flexible. By that I mean, you can play with the amount of tomatoes, vinegar, cucumbers, etc. I don't use the tomato paste at all, nor the eggs or olives. I've added red peppers at the end, red onion rather than regular, etc. Very good, and fun to make. My sceptical husband is now a convert!
I made two batches this weekend and both were good. The second batch I made with rice vinegar as suggested in another review and I liked it much better. The vinegar taste was not so strong. Cilantro was also a very good addition. Don't skimp an the croutons!
Good base recipe. I chopped some of the vegies and the rest I whirled thru my food processor. Added cayenne for some zip, skipped the olives and instead of using water, I thinned with vegetable juice. Very refreshing and so healthy; maybe too healthy; might add a little vodka to this next time; HA, just kiddin'!! Thanks so much Michelle!
I served this meal to my friends on a hot summer night with some white wine and crusty bread and it was a hit. It could use a little more of a kick (might add tobasco next time), but was satisfying as is. Not perfect, but very good.
A few days later, the left overs took on more of the vinegar flavor. If you make this it's important not to make it too long ahead of when you intend to serve it.
Good way to get your veggies! I added cooked bay shrimp to my batch. Very refreshing summer dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 196
** Calories from Fat: 123
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