This chilled soup is a blend of tomatoes and vegetables- including onions and garlic, which have antiviral properties that attack sickness causing germs. The intake of produce boosts certain vitamins that strengthen your immune system.
It’s quick, healthy and a super easy no-cook dinner for a hot summer day like today! Pair with open-faced ricotta sandwiches drizzled with olive oil, sea salt and pepper and you have a tasty, refreshing meal that will fight off a summertime cold and won’t weigh you down.
Recipe from this month’s Woman’s Day magazine.
1- red bell pepper, roughly chopped
2 stalks celery, roughly chopped
2- cucumbers, peeled and roughly chopped
1/2- sweet onion (like Vidalia), roughly chopped
1- small clove of garlic
2 lbs.- tomatoes, roughly chopped
2 Tbsp.- Olive Oil
Salt and Pepper to taste
1 cup- part-skim ricotta
1- baguette from the bakery, cut off enough to cut into 4 pieces
1/2 cup- fresh basil, chopped
Lemon wedges (optional)
Wash all the veggies and give a rough chop
In a food processor pulse the red pepper, celery, cucumbers, onion and garlic until finely chopped
Add tomatoes, 2 Tbsp of olive oil, salt and pepper and continue to pulse until smooth
Transfer to bowls, top with basil (and more salt and pepper to taste if needed)
Spread each bread baguette slice with ricotta and drizzle with olive oil
Sprinkle baguette bites with salt, pepper and basil and serve on the side
Note: Let sit at room temperature for 10 minutes before serving. Can be made a day ahead of time and stored in the refrigerator.