I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.
~ Carole
Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
|
Ingredients: Instructions: Part 1 2 lbs. vine-ripe tomatoes (about) 5 chopped 1 medium red pepper, chopped 1 medium cucumber peeled, seeded and chopped ¼ c. chopped red onion 2 garlic cloves chopped then mashed with ½ t. salt ½ tsp. cumin 1 Jalapeno chopped (use care, don’t rub eyes! wash hands well after chopping) Part 2 1 pt. of cherry tomatoes quartered (or, if available you may use yellow tomatoes for a variation) 2 Tbs. red wine vinegar (or more to taste) 1 T. olive oil Cracked black pepper and salt to taste 1. In blender or food processor, puree in batches, the ingredients from part 1 ¾ of the chopped tomatoes, the red pepper, cucumber, red onion, garlic, cumin and Jalapeno. 2. Hold in glass or plastic bowl; add quartered cherry tomatoes, the rest of chopped tomatoes from part 1, red wine vinegar and olive oil. Refrigerate for a minimum of 4 hours, making this soup a day ahead is preferable. Variations/ Garnish: chopped cucumber, yellow pepper, chopped fresh basil This soup is very nice when garnished with shrimp and basil croutons. |
Recipes Search
Copyright © 1993 - 2009 Lanier Publishing International