Summer-strone- General Recipes

1/2 cup Israeli Couscous 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 pound kirby cucumbers—peeled, seeded and sliced One 15-ounce can diced fire-roasted tomatoes 1 1/2 teaspoons paprika 2 cups vegetable broth 1 zucchini, shredded 1 cup loosely packed flat-leaf parsley, finely

cheese, cold, cup, drain, extra, food, large, minutes, mix, olive oil, parmesan, pot, rinse, roasted, small, soup, summer, tomatoes, vegetable, water, Soups, parsley, olive, couscous, paprika, stir, cook, zucchini, broth, tablespoons, heat, peel, lemon, grated, cucumbers, saucepan, high, occasionally, stirring, browned, working, bowl, chilled, refrigerate, combine, remaining, pesto, drizzled, serve, return

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Thread: Summer-strone

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    Deal GURU
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    Default Summer-strone

    1/2 cup Israeli Couscous
    1/4 cup plus 2 tablespoons extra-virgin olive oil
    1 pound kirby cucumbers—peeled, seeded and sliced
    One 15-ounce can diced fire-roasted tomatoes
    1 1/2 teaspoons paprika
    2 cups vegetable broth 1 zucchini, shredded
    1 cup loosely packed flat-leaf parsley, finely chopped
    1/2 cup grated parmesan cheese
    Grated peel of 1 lemon


    In a pot of boiling, salted water, cook the couscous until al dente, 8 to 10 minutes. Drain and rinse with cold water.

    Meanwhile, in a large saucepan, heat 2 tablespoons olive oil over high heat. Add the cucumbers and cook, stirring occasionally, until browned, about 5 minutes. Stir in the tomatoes and paprika. Using a food processor, and working in batches, puree the mixture. Return to the pot and stir in the vegetable broth, couscous and zucchini. For cold soup, refrigerate until chilled.

    In a small bowl, combine the parsley, parmesan, lemon peel and remaining 1/4 cup olive oil. Serve the soup drizzled with the parsley pesto.

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