2 cups Maestro® Red and Yellow Sweet Bell Peppers, roasted and peeled
2 cups Fresco® Mini or Fresco® Long English Cucumbers, peeled and diced
2 cups Campari Tomatoes, halved and salted
1 cup fresh cherries, pitted and diced*
1 clove garlic
*Strawberries or raspberries are an equally delicious substitute
Tomato, Lobster & Balsamic Relish
1 cup cherries, pitted & diced
1 cup Concerto® Grape Tomatoes, halved
1 tail lobster, diced and cooked
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
2 tsp sea salt
1 tsp black pepper, cracked
This Campari Tomato, Maestro® Sweet Bell Pepper and Fresco® Cucumber chilled soup can be garnished many ways, or have ingredients added to take it from simple to luxurious. This is a refreshing soup to serve family-style or individually as a starter, or a unique dessert.
Instructions
Preheat oven to 400°F.
Roast peppers in the oven until skins blister, approximately 30 minutes.
Peel peppers, peel and dice cucumber.
Blend peppers, tomatoes, cucumbers, cherries and garlic together in a food processor until smooth.
