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Recipe created by Cortney Zettler and Lindsay Skoropada from the Stratford Chefs School |
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| 1 | English cucumber, peeled, seeded, and roughly chopped | ||
| 3 | Roasted red peppers, peeled, seeded, and cut into 1/2 inch dice | ||
| 1/2 cup | Basil leaves | ||
| 1/4 cup | Roasted Red Pepper Sauce | ||
| 1 Tbsp | Cajun Spice Sauce | ||
| 3 cups | Pureed tomatoes / tomato juice | ||
| 1 cup | Toasted baguette, cut into 1 inch cubes | ||
| 1/2 cup plus 1 Tbsp | Roasted Garlic Olive Oil | ||
| 2 Tbsp | Balsamic Vinegar (Modena) | ||
| 1 | Shallot, peeled and quartered | ||
| 1/2 tsp | South West Blend | ||
| 1 tsp | Salt | ||
| 1 tsp | Pepper | ||
| 1 tsp | Basil Flavoured Walnut Oil | ||
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| 1. Add the cucumber, red pepper, shallot, toasted bread, basil leaves, Roasted Red Pepper Sauce, Cajun Spice Sauce, tomato juice, Roasted Garlic Olive Oil, Balsamic Vinegar, Southwest Herbs, salt and pepper to a blender. Puree the ingredients. 2. Taste and season with more salt and pepper. Refrigerate until cold. 3. Serve the soup cold in individual bowls. Drizzle basil flavoured walnut oil on the soup for a garnish. |
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