Chef/Artist Wendy Brodie | Art of Food TV | Successful Hostess

Art of Food

PDF  | Print |  E-mail


Show: Jan 9th

Ingredients: Makes 6 cups

1 sm Onion, Bermuda or other sweet one
2 sm Cucumbers, firm, peeled and cup up
2 sm Bell Peppers, one yellow, one red de-ribbed and cut up
6 med Tomatoes, cored, peeled & cut into 1/8s
5 cloves Garlic, smashed and peeled
1 cup Tomato Juice
3 Tbls Olive oil
1 Juice of a lime
1 Tbls Rice Vinegar
3/4 tsp Chili Powder or 1 small chili pepper
1 Tbls Salt, Kosher (to taste)


Divide the quantities of onion, cucumber, bell peppers and tomato in half. One half is to be finely and evenly diced. The other half, blend in a food processor until smooth, adding 5 cloves of smashed, peeled garlic, 1 cup tomato juice, 3 Tbls olive oil, juice of 1 lime, 1 Tbl rice vinegar, 3/4 tsp chili powder and 1 Tbl kosher salt. If you want some more spice and heat add a few drops of Tabasco or a little cayenne or a little jalapeno pepper blended in the processor.

If you are in a hurry and want to make the whole soup in the processor you can, by putting it on pulse and combining all ingredients and be sure to finely chop the garlic.

« Back to List of Recipes