EPISODE 64

This soup is tangy, sweet, and perfumed with fresh summer flavours. It will give you garlic breath, but I think it’s worth every bite. If you eat gluten, this is great topped with homemade croutons (toss stale bread in olive oil, salt, and oregano, bake at 350°F for 30 minutes), or with toasted baguette covered with goat cheese. This recipe makes a generous 5 cups of soup.

Ingredients – Soup

• 2 large tomatoes, cut into large chunks
• ¾ English cucumber, cut into large chunks
• ¾ red pepper, seeds removed and cut into large chunks
• 3 tbsp red onion, (a 1 inch piece of a quartered onion)
• 1 small clove garlic*
• ¼ cup fresh basil
• ½ deseeded & deveined jalapeno
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• ½ tsp salt
• ½-1 tsp sugar

*Make sure to remove the shoot from the middle of the garlic

Instructions – Soup

Combine the ingredients in a blender in the order that they’re listed. If you don’t have a high powered blender, it’s very important to start with the tomatoes because they’re easy to pulverize. This, in turn, gives you enough liquid to turn this into a lovely cold soup.

Ingredients – Topping

• ¼ English cucumber, seed removed, diced
• ¼ red pepper, diced
• 3 radishes, finely sliced
• 1 tbsp red onion, diced
• ¼ cup fresh basil, finely sliced
• ¼ tsp salt
• 1-2 tsp white wine vinegar
• 1 tbsp olive oil

Instructions – Topping

Combine, taste, and adjust salt and vinegar to your personal preference. This would also be great with more jalapeño if you love spicy food.

Enjoy!