Cold Tomato and Oregano Soup
Ingredients
- 2 lbs./1kg ripe red Roma (plum) tomatoes, blanched, peeled, chopped
- 1/2 small yellow onion, chopped
- 1/2 lb./500g kirby cucumbers, unpeeled if not waxed, chopped
- 1 clove garlic
- Several large sprigs fresh oregano, leaves stripped off
- 10 large leaves Genoa basil
- 1/4 C./60ml Italian extra virgin olive oil
- 2 Tbs./30ml red wine vinegar
- 1 Italian sandwich roll, crumbled
- Several ice cubes
- Salt and freshly ground black pepper to taste
Directions
Place ingredients in blender and liquefy. Add 2 C./500ml icy cold water. Adjust seasoning. Chill until serving. Serve topped with additional fresh oregano leaves. To enjoy in winter, this soup can be gently simmered.
Serves 6-8.
