Coral Soup

This recipe is a lovely, light summer soup, served chilled.  You can adjust the ingredients to change the flavor, more tomato or less cucumber, but it’s a refreshing, remarkably easy soup for a quick meal on a warm day.

 

Coral Soup

(Adapted from  Jean-Paul Picot of La Bonne Soupe, New York.)

1 – 2 cucumbers, peeled, seeded, and chopped

1/2 sweet onion, peeled and chopped

1 c tomato juice

1 T tomato paste

1 c chicken stock

1 c sour cream

1 T lemon (or lime) juice

S & P to taste

Fresh basil leaves for garnish

 

  1. Puree the cucumber and onion in the bowl of a food processor, blending until smooth.
  2. Add the tomato juice and the tomato paste, and blend again to thoroughly combine.
  3. Scrape entire contents of processor bowl into a large serving bowl or pitcher and add the chicken stock, sour cream, and lemon, whisking to combine.
  4. Add S & P to taste, and chill for several hours.
  5. When you are ready to serve, stir the soup well, and ladle into serving bowls, garnishing with the basil leaves.  Enjoy!

 

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