Ideas for dinner tonight. Household and kitchen tips, recipes, tweaks. What's worked great, and not so great.
This delicious cold soup is perfect for the dog days of summer. It’s great for lunch, a light dinner, a “shot” for appetizers and great for your vegetarian days. It’s also delicious if you’d like to add some steamed, boiled, or grilled shrimp to it.
1 large cucumber, peeled, and seeded
3 red bell peppers (any color will do, but red adds to the color best)
6-8 plum tomatoes
1 medium or 1/2 large red onion
6 garlic cloves, minced (less if you aren’t a garlic fan)
4 c. V-8 juice, I like to use the spicy, or half spicy & half regular if you don’t want it too spicy. Tomato juice will work also.
1/4 c. champagne vinegar or white wine vinegar
1/8-1/4 c. olive oil
1 t. sweet paprika
1 t. smoked paprika
Chop vegetables into large cubes. Keep each vegetable separate.
Put vegetables, one at a time into food processor and and chop until desired consistency. I prefer fairly coarse and chunky. The reason for vegetables to be processed one at a time is some get smooth very quickly and others take a little more processing. One vegetable at a time ensures a consistent texture.
After all veggies are at desired consistency, place together in a large bowl and add all ingredients except garnish and mix well.
When serving, top with avocado slices, a drizzle of balsamic glaze and croutons.