Rating: 5 stars
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  • 5 star values: 1

Green tomato adds nice tang to the mix. White wine vinegar works in place of sherry. Chilled bowls will keep the soup extra refreshing.

Robin Bashinsky
Recipe by Cooking Light July 2016

Gallery

Jennifer Causey; Styling: Graham Yelton

Recipe Summary

active:
25 mins
total:
1 hr 25 mins
Yield:
Serves 8 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 3/4 cup water and bread in a small bowl; let stand 10 minutes.

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  • Heat a grill pan over high heat; coat pan with cooking spray. Arrange onions in pan; grill onions 90 seconds on each side or until charred and softened. Coarsely chop.

  • Combine bread mixture, yellow tomatoes, 3 tablespoons olive oil, vinegar, and next 5 ingredients (through serrano) in a blender; process until smooth. Place in a large bowl. Stir in green onions, red tomato, green tomato, zucchini, and 3 tablespoons cilantro. Cover and refrigerate at least 1 hour. Stir well before serving. Place about 3/4 cup soup in each of 8 chilled bowls. Top evenly with remaining 2 tablespoons each oil and cilantro.

Nutrition Facts

145 calories; fat 9.3g; saturated fat 1.3g; mono fat 6.8g; poly fat 1g; protein 3g; carbohydrates 14g; fiber 3g; cholesterol 0mg; iron 1mg; sodium 293mg; calcium 31mg; sugars 7g; added sugar 0g.
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