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Author Notes: This is a version of a typical Madrid-style chilled summer tomato soup you can make in no time with the help of your canned goods pantry and some fresh vegetables. In the photo above, I've garnished with some quartered multi-color grape tomatoes, parsley and chopped smoked almonds, though my usual go-to topper is cubed avocado with sea salt. Enjoy! —Emily | Cinnamon&Citrus
- 1 14 oz can of diced Italian style tomatoes with their juices
- 1 clove garlic
- 1/2 medium seedless (hothouse, or English) cucumber, roughly chopped
- 3 scallions, white and pale green parts roughly chopped and dark green ends sliced and reserved
- 2 tablespoons sherry or rice wine vinegar
- 1/4 cup fresh dill
- 1/4 cup fresh flat leaf parsley
- good extra virgin olive oil, preferably Spanish, for drizzling
- Salt and black pepper, to taste
- diced avocado for garnish, optional
- Place all ingredients except the scallion greens and the olive oil in the bowl of a food processor and blitz to combine, leaving as chunky as you like it. Salt and pepper to taste.
- Chill in the refrigerator for at least one hour. When ready to serve, garnish with scallion greens, a drizzle of olive oil, and if desired chunks of fresh avocado flaked with a bit of salt. Pretend you are on a plaza in Madrid enjoying this soup in the summer with a Tinto de Verano. Enjoy :)
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Recipe with Scallions