Summer Salad Soup

Specify Alternate Text
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Summer Salad Soup

3 pounds ripe tomatoes, diced (to yield 1 quart)
2 cups diced red onion
2 cups peeled, seeded and diced cucumbers
1/3 cup minced cilantro
2 cups seeded, diced red bell pepper
2 tablespoons seeded, minced jalapeno pepper
1 pint rice wine vinegar
1 pint chilled vegetable stock
salt and pepper to taste
2 cups cubed, toasted cornbread

In a large bowl, combine first 8 ingredients, mixing after each addition. Add salt and pepper to taste. Chill for several hours before serving. Ladle each portion into a chilled bowl, and top with cubes of toasted cornbread. Serves 6.

Support Virginia Agriculture

Join Now

Related Articles

Get Recognized

If your publication or radio or television station is delivering stellar coverage of agriculture on an ongoing basis, this is the award competition to enter. Learn More