Por A refreshing, yet satisfying summertime soup that is best made the day before so that flavors are enhanced and it becomes well-chilled.
Makes 5 Cups
1 14-ounce can diced tomatoes (petite if available)
½ cup fresh orange juice
1 garlic clove, peeled and minced
2 tablespoons white wine vinegar
¼ cup croutons or dried French type bread
2 teaspoons salt
2 tablespoons olive oil
1½ teaspoons orange rind, grated
2 navel oranges, peel and pith cut away, fruit segmented and chopped coarsely
½ cup cucumber, peeled, seeded, and finely chopped
½ cup red Bell Peppers, stemmed, seeded and finely chopped
⅓ cup red onion, peeled, finely chopped and soaked in cold water for 15 minutes, drained
Cayenne pepper to taste
Freshly ground black pepper to taste
In a blender or processor put one half of the tomatoes, reserve other half. Add orange juice, garlic, vinegar, croutons,
salt, oil, orange rind, and oranges; purée. Transfer purée to a bowl; add remaining tomato, cucumber, Bell Pepper, onion, cayenne, and black pepper; stir to mix.
Cover and chill until very cold. (I like to put it in the freezer until it just begins to form ice but does not freeze.)
Serve in chilled bowls.