1758
Summer Salad Soup
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.