Description
A colorful and refreshing soup, perfect for those beautiful summer days. Serve it as an appetizer or a light meal, along with a side salad.
Ingredients
Scale
- 2 lb vine ripe tomatoes
- 1 lb strawberries
- 1 cucumber, peeled and seeded
- 1 jalapeño pepper
- 1 thick slice day-old country bread
- 2 tbsp balsamic vinegar
- 1/2 red onion
- 1 garlic clove
- 1/4 cup Greek yogurt
- 2 tbsp extra-virgin olive oil
- Juice of 1 lime
- Salt and pepper to taste
To serve:
- 2–3 tbsp roasted pistachios, coarsely chopped
- 4–5 cherry tomatoes
- 1–2 tbsp extra-virgin olive oil
Instructions
- Coarsely chop tomatoes, strawberries, cucumber, jalapeño and onion. Place them in a large bowl along with the bread, torn into bite-size chunks. Add the rest of the ingredients and mix well.
- Refrigerate for at least one hour to allow flavors to blend. Place the mixture in a large blender and blend until smooth, adding more olive oil if needed until you get the desired consistency.
- Pour the soup in individual bowls, topping each one with some roasted pistachios and a few slices of cherry tomatoes. Drizzle with some extra-virgin olive oil and serve.
