Most of these are standard in most US cookbooks.
t = teaspoon
T = tablespoon
c = cup
temp = temperature, °F
s and p = Kosher or sea salt, plus ground black pepper, to taste.
Tips and Recipes - Sample Menus
(care of Julia Shanks of Interactive Cuisine, Boston, MA)
3 San Marzano, Rio Grande, or other heirloom plum tomatoes, coarsely chopped
1 Beefsteak or other heirloom beefsteak tomato, coarsely chopped
1 red onion, peeled and coarsely chopped
1 Bell Pepper, seeded and coarsely chopped
1 Spicy Pepper, coarsely chopped (remove seeds for a milder soup)
1 Large Cucumber, peeled and coarsely chopped
1 tbs. Lime Juice
1 tbs. Lemon Juice
1 tbs. Red Wine or Balsamic Vinegar
3 tbs. Extra virgin olive Oil
3 stems Egyptian Onion or 2/3 bunch scallion, diced
salt and pepper to taste
1. Puree first 6 ingredients in a blender.
2. Adjust seasoning with lime juice, lemon juice, vinegar, salt and pepper
3. Chill soup for at least one hour in the refrigerator
4. Garnish with diced green onion just before serving
Serving Suggestions: On its own, this soup is a great way to start off a summer meal. You can give it an extra loving touch of Fried Croutons or Grilled Shrimp.