Tomatoes Cucumbers Peppers All
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Zesty Zen Soup Dish

Zesty Zen

Showcasing Ontario greenhouse vegetables, the spicy red pepper tomato soup (Zesty) wakes up your taste buds while the cooling cucumber (Zen) gives a soothing balance.

Prep Time: ½ hour Cooking Time: 1 hour Recipe Yield: 12 Servings: ¼ cup (60 mL) each


Seedless Cucumber Red Bell Pepper TOV Tomato

The Zen Ingredients:

  • Chop cucumber and place in blender with lime juice, cilantro, dill, buttermilk and goat cheese, blend until smooth.
  • Season to taste with salt and pepper. Chill until service.


The Zesty Ingredients:

  • Rub olive oil on peppers and place under broiler until blackened on all sides.
  • Place blackened peppers in plastic bag for 15 minutes. Peel off skin, remove core then chop peppers.
  • Heat olive oil over medium heat. Add onions and garlic, cook until soft. Stir in tomatoes, peppers, thyme, paprika and sugar. Cook until tomato juices have evaporated.
  • Stir in chicken broth, cayenne pepper and Tabasco sauce. Bring to a boil then simmer, covered for 20 minutes. Cool a little and then purée in a blender.
  • Season to taste with salt and pepper. Chill until service.


The Zen Instructions:

  • 2 large Ontario Greenhouse Seedless Cucumbers
  • ½ cup (120 mL) cilantro
  • 1 lime, juiced
  • ¼ cup (60 mL) fresh dill
  • 1 cup (240 mL) buttermilk
  • ½ cup (120 mL) goat cheese


The Zesty Instructions:

  • 2 Ontario Greenhouse Red Peppers
  • 2-4 Ontario Greenhouse Tomatoes-on-the-Vine, cored, seeded and chopped
  • 1 tbsp. (15 mL) olive oil
  • ½ cup (120 mL) cooking onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ tsp. (7.5 mL) dried thyme
  • 1 tsp. (5 mL) paprika
  • ? tsp. (0.6 mL) white sugar
  • 4 cups (960 mL) chicken broth
  • ¼ tsp. (1.2 mL) ground cayenne pepper
  • 5-6 drops of Chipotle Tabasco sauce
  • Salt and pepper to taste