Thursday, Dec 20 2007

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Spanish Soup

From Free Press Journal

Ingredients

1/4 white onion
1/3 large cucumber, peeled
1 clove fresh garlic, or more
1 tsp minced, fresh coriander
5 ripe tomatoes, unpeeled and coarsely chopped
6 oz organic or natural tomato juice
1 tbsp cold-pressed essential oils
1 tbsp fresh lemon juice
2 tbsp chicken stock dash of Tabasco sauce

For Garnish:

4 small celery stalks, with leaves
1 tbsp minced chives
1 tbsp minced fresh basil or parsley.

Method

1. Bring to boil the chicken stock, cool it.
2. Place all ingredients, except garnishes, in a blender / food processor.
3. Puree until it reaches your desired consistency.
4. Chill.
5. Serve with the whole celery stalks and topped with the minced herbs.
6. Add more Tabasco, garlic or cayenne for a spicier soup.

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