Sunday, May 23, 2010


This is simple and yummy. It makes a great soup too!


1 16-oz can tomatoes (or 1-2 tomatoes from the garden when available)
Small handful fresh cilantro, or to taste
chunk of zucchini, peeled, and cucumber, peeled. about 3" long each, or a few oz total
1-2 Tbsp red onion or scallions or any kind of onion (i.e., not much)
1/2 red or yellow or orange (or green) bell pepper
juice of 1/2 lemon (less or more to taste)
sweet corn (optional)
peas (optional)

Blend the tomatoes and zucchini/cucumber in a blender. Add in the lemon juice onion, bell pepper and cilantro and pulse to chop but not puree. If you want, add some sweet corn and/or peas.

You can make a double batch, eat a bowl for yourself as soup and serve up the rest to your guests with killer tostada chips (yes, I'm willing to poison my guests with their favorite foods), or you can make healthy chips by slicing and baking corn tortillas (unsalted); 5-10 minutes at 350 F works for me. Or eat with fresh veggies--peppers, celery, carrots.

No comments: