Zesty Zen
Soup
Showcasing Ontario greenhouse vegetables, the spicy red pepper tomato soup (Zesty) wakes up your taste buds while the cooling cucumber (Zen) gives a soothing balance.
Recipe Yield: 12 Servings: ¼ cup (60 mL) each | Prep Time: ½ Hr. | Cooking Time: 1 Hr.
INGREDIENTS
THE ZEN INGREDIENTS:
2 large Ontario Greenhouse Seedless Cucumbers
½ cup (120 mL) cilantro
1 lime, juiced
¼ cup (60 mL) fresh dill
1 cup (240 mL) buttermilk
½ cup (120 mL) goat cheese
THE ZESTY INGREDIENTS:
2 Ontario Greenhouse Red Peppers
2-4 Ontario Greenhouse Tomatoes-on-the-Vine, cored, seeded and chopped
1 tbsp. (15 mL) olive oil
½ cup (120 mL) cooking onion, chopped
2 cloves garlic, minced
1 ½ tsp. (7.5 mL) dried thyme
1 tsp. (5 mL) paprika
? tsp. (0.6 mL) white sugar
4 cups (960 mL) chicken broth
¼ tsp. (1.2 mL) ground cayenne pepper
5-6 drops of Chipotle Tabasco sauce
Salt and pepper to taste
INSTRUCTIONS
THE ZEN INSTRUCTIONS:
- Chop cucumber and place in blender with lime juice, cilantro, dill, buttermilk and goat cheese, blend until smooth.
- Season to taste with salt and pepper.
- Chill until service.
THE ZESTY INSTRUCTIONS:
- Rub olive oil on peppers and place under broiler until blackened on all sides.
- Place blackened peppers in plastic bag for 15 minutes. Peel off skin, remove core then chop peppers.
- Heat olive oil over medium heat. Add onions and garlic, cook until soft. Stir in tomatoes, peppers, thyme, paprika and sugar. Cook until tomato juices have evaporated.
- Stir in chicken broth, cayenne pepper and Tabasco sauce. Bring to a boil then simmer, covered for 20 minutes. Cool a little and then purée in a blender.
- Season to taste with salt and pepper.
- Chill until service.
Contact Us
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