One of our all-time summer favorites is this variation of the classic cold Spanish soup. It’s the perfect way to use all that wonderful produce from your garden, or the farmer’s market. And best of all … it looks and tastes like a party in a cup! ~ Marlys
* As featured in Issue 12 of Adventures with Tea eMagazine!
- 5 Tomatoes medium-sized, chopped
- 1 cup Diced cucumber
- 1 cup Diced tomatillos
- 1 cup Diced red onion
- 1 clove Garlic smashed
- 1/4 cup Olive oil
- 1/4 cup October Nights brewed tea
- 1 Tbsp Apple cider vinegar
- 2 Tbsp Chopped cilantro
- Juice from 1 large lime
- Salt to taste
Brew October Nights tea and set aside to cool.
Once all vegetables have been chopped, combine all ingredients in a blender and pulse for 30-90 seconds, depending on how smooth or chunky you prefer it.
Chill at least one hour before serving, so flavors are enhanced. Garnish with sprigs of cilantro if desired.