AidelK04/15/11




Maybe it's a little warmer than usual for Pesach this year, and you don't want hot soup. Serve this cold refreshing soup and add some vegetables to the menu. If you can't find kosher l'pesach tomato juice, use tomato paste. Whatever size can you have, add 4 cans of water to the paste and whisk together. If you like it spicy, add more pepper.






  • SERVING/YIELD
    8-10


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #19114

























INGREDIENTS













  • ½ cup cider or wine vinegar










  • 3 Tbsp olive oil










  • 6 large tomatoes, chopped with juice










  • 1.5 cup tomato juice










  • 2 red bell peppers, chopped










  • 2 sweet onions, chopped










  • 2 shallots, chopped










  • 2 large cucumbers, chopped










  • 1 pinch black pepper










  • 0 salt to taste










  • 1 tsp dried dill










  1. Whisk together vinegar, oil, and tomato juice in a large bowl. Puree vegetables in small batches in food processor, adding the tomato juice mixture gradually. Don't puree it completely; the soup should retain some crunch.



  2. Stir in pepper, salt, and dill. Cover and chill for at least 4 hours. Taste again before serving, as cooling may change the flavor.















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