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BROWSE KOSHER RECIPES

• Baked Goods
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• Desserts
• Featured Recipes
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• Holidays
• Kugels
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• Meat Recipes
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• Passover
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• Relishes/Dressings
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• Soups
• Stuffing
• Traditional Jewish
• Veggies

NO COOK TOMATO SOUP WITH CUCUMBERS (pareve)

6 ripe medium tomatoes - skins & seeds removed*
1 medium cucumber - peel, cut in half lengthwise and remove seeds
6 green onions- remove root end & chop
1 slice white bread - included the crust and break into large pieces 1/2 cup tomato puree
2 cups tomato juice
1 teaspoon red wine vinegar
1 tablespoon olive oil
1 small garlic clove
1/2 to 1 teaspoon salt
1/2 teaspoon sugar

Place the bread into a food processor and process to make crumbs. Add all of the remaining ingredients and blend until everything is finely chopped. This soup does not have to be smooth, in fact it’s better if it’s chunky. Cover and chill for at least four hours.

* To remove skins, place tomatoes in a pan of boiling water.
Remove from heat and let sit for two to three minutes until skins
crack. Lift from water with a slotted spoon. Cool slightly and remove
skins. Cut in half crossways and remove seeds.
SUGGESTION: After chilling soup, place in a chilled thermos and take
on a picnic or to work for lunch