56 Summer Salad Soup   July 2018

Summer Salad Soup

Serves 6


Ripe Tomatoes, Diced    3 lb                       1 quart

Red onions  Diced          8 ounces               2 cup

Cucumbers, peeled, seeded, diced                2cup

Basil leaves, cut into strips (chiffonade)       4 ounces

Cilantro minced                                           3 ounces

Red Peppers          seeded and diced                     2 cups

Jalapeno pepper seeded and minced            2 tablespoons

Rice Wine Vinegar, Seasoned                      1 Pint

Vegetable stock, chilled                               1 pint

Cornbread, cubed and toasted                      2 cups


Dice the tomatoes.  Peel, seed, and dice the cucumbers.   Dice the red onions.   Chiffonade the basil and mince the cilantro.  Seed and de-rib the peppers.  Combine all ingredients except 1whole jalapeno. Chill for several hours before serving.  Ladle each portion into a chilled bowl and top with cubes of toasted cornbread.