Clam Flavored Tomato
Soup Recipe Created by Ruth Paget
I
made Spanish gazpacho all the time when I lived in Norfolk, Virginia and could
get lush, ripe tomatoes in the summer. I
live closer to San Francisco now and the weather is cooler, so I use Clamato™
with clams and tomatoes to make gazpacho.
I call this Clam Flavored Tomato Soup, because it is not gazpacho
despite similar ingredients.
Serves
4
Ingredients:
-2
(14.5-ounce) cans diced tomatoes with green peppers
-1
peeled and sliced red onion
-1
peeled and seeded cucumber
-3
seeded and chopped sweet peppers (red, yellow, and green)
-1/4
cup wine vinegar
-1/4
cup olive oil
-2
cups Clamato™
-chopped
green onions for garnish (optional)
Steps:
1-Place
tomatoes, red onion, peppers, red wine vinegar, and olive oil in a blender.
2-Pulse
the blender to mix vegetables into a pulp.
3-Pour
Clamato™ into the blender and pulse to obtain a smooth purée.
Serve
this soup chilled and sprinkle green onions on top of soup (optional).
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
