This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The man that cannot visualize a horse galloping on a tomato is an idiot" -Andre Breton, Poet
I had a version of this soup when traveling. I think that the only difference was that it was served with a dollop of truffle oil on top of the tomato salsa. If you can't afford the truffle oil, a teaspoon of great quality extra virgin olive oil will bring a lot of richness to the soup.
Although cucumbers are felt to have originated in the far east, the majority of cucumbers sold in America today are the American Slicing variety. Most of these have a thicker skin, less flavor ,and more water content than other cucumber types. They are not all that good for eating fresh in salads or on sandwiches, but they do make very good soup. They usually have a heavy wax coating, and the skin of these is best peeled and discarded.
Smaller cucumbers are milder and sweeter. As the cucumber grows and the seeds grow they become bitter. When buying larger cucumbers, seed them.
The other ubiquitous cucumber in American markets is known as the Hothouse cucumber. These are also sold as European Hothouse, Dutch Hothouse and sometimes Burpless cucumbers. They are long and thin cucumbers with a very thin skin and few seeds (which is why they are called “burpless”). They are usually sweeter than the American slicing variety.
4 ounces cucumber = 15 calories, 0 fat, 0g sat fat, 0g mono fat, <1g protein, 3g carbohydrates, 2mg sodium, 0mg cholesterol
Servings = 4 | Serving size =2 cups
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes good leftovers.
|2 tsp||olive oil|
|1 large||onion (diced)|
|2 28 ounce can||no salt added diced tomatoes|
|1/4 tsp||red pepper flakes|
|2 cups||no salt added vegetable stock|
|2 Tbsp||fresh rosemary leaves|
|1 medium||tomato (seeded and diced)|
|1 small||cucumber (peeled, seeded, and diced)|
|1/4 medium||green bell pepper (diced)|
|2 Tbsp||fresh parsley (coarsely chopped)|
|2 tsp||extra virgin olive oil|
Place a large saucepan over medium high heat.
Add the olive oil and when hot add the onion.
Cook for about 4 minutes. Stir frequently.
Add the tomatoes, red pepper flakes, vegetable stock, rosemary and salt.
Simmer, uncovered, for 30 minutes.
While the soup is simmering, place the fresh tomato, cucumber, pepper, parsley, and olive oil in a small dish and blend well. Chill.
After the soup has simmered for 30 minutes, remove from the heat and let cool for about 5 minutes.
Puree the soup until smooth.
Return to the pan and reheat gently.
Serve the soup topped with the chilled tomato mixture.
Serving size = 2 cups
Servings = 4
Amount Per Serving
|Calories 95||Calories from Fat 44|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||2%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 1g||10%|
|Vitamin A 12%||Vitamin C 39%|
|Calcium 7%||Iron 7%|
|Vitamin K 42 mcg||Potassium 363 mg|
|Magnesium 25 mg|