Tomatoes Cucumbers Peppers All
Zesty Zen Soup Banner
Zesty Zen Soup Dish

Zesty Zen
Soup

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

Ingredients

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.

Instructions

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