This is an ideal summer soup for using up green peppers and cucumbers!
1 green bell pepper, seeded and rough-chopped
1 green hot pepper, seeded and rough-chopped-- optional, if you want it spicy.
1 medium cucumber, seeded and rough-chopped
2 stalks of celery, with leaves, rough-chopped
3 green/spring (or other mild) onions, rough-chopped
1 Tbsp. honey
2 Tbsp. lime juice
2 Tbsp. lemon juice
Salt and pepper
1/4 c. olive oil
Sour cream, plain yogurt or crème fraiche
Stir together the peppers, cucumber, celery and onion in a large bowl. Put half of the mixture in a food processor or blender along with 1 c. water. Pulse several times until it is just pureed. Pour into another bowl.
Put the reserved vegetables into the processor along with parsley, cilantro, honey, lime and lemon juice, 1 c. water, and salt and pepper to taste. Pulse several times until just pureed. Combine both pureed mixtures in the large bowl, add the olive oil and stir to blend thoroughly.
Serve in bowls or glasses topped off with a dollop of sour cream and a sprinkling of chives.
Note: if you have a ripe Green Zebra or yellow heirloom tomato, add some of that too!
Recipe created or adapted by Liz Talley, Urban Graze
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