Ingredients
| Quantity | Ingredients |
|---|---|
| 6 | tomatoes (about 2-1/2 lb/1.25 kg), peeled, seeded and cut in chunks |
| 1 | small onion, cut in chunks |
| 4 | cloves garlic, chopped |
| 2 | each sweet peppers (preferably 1 green and 1 yellow), cut in chunks |
| 1 | cucumber, peeled, seeded and cut in chunks |
| 1-1/2 cups (375 mL) | cooked corn kernels |
| 1/4 cup (50 mL) | red wine vinegar |
| 2 tbsp (25 mL) | olive oil |
| 1 to 1-1/2 cups (250 to 375 mL) | tomato juice or vegetable cocktail |
| Salt and cayenne pepper to taste |
Directions
In food processor, purée together tomatoes, onion and garlic. Turn into large bowl. Add sweet peppers to processor and pulse until finely chopped; add to tomato purée. Process cucumber until finely chopped; stir into tomato purée along with corn.
Add vinegar and oil. Thin with enough tomato juice until thick soup-like consistency. Add salt, cayenne pepper and up to 1 tbsp (15 mL) more vinegar if desired. Refrigerate until very well chilled. Serve sprinkled with croutons, cucumber and sweet peppers.
Serves 8.
Per serving 120 cal, 19 g carb, 3 g protein, 3.5 g fat
Source: www.foodland.gov.on.ca