Quick Homemade Tomato Soup

Do you love tomato soup? Would you like a recipe that can be made from start to finish in about 10 minutes? 

I used a few short cuts in this absolutely delicious recipe, but they didn't reduce the taste of the soup or the nutrients!

Exotic Salad Platter With Mango Dressing

Looking for ways to eat more salad vegetables?

 I eat salad daily, but I do like to mix it up with a variety of vegetables and get away from the common lettuce and tomato salad, and I like to make the salads look appetising.

Exotic yet simple, this beautiful salad is a great way to enjoy some of your favorites. I love the presentation of this interesting salad platter. 

The center is tri-colored quinoa, there is a cup and 1/2 of chopped cucumber, a cup of chopped mango, a whole avocado peeled and sliced, sliced cherry tomato and sprouts all on a bed of spicy baby arugula. It is then dressed in a simple mango dressing. 

This is an example that proves salad doesn't need to be boring. What do you like to add to your salads? What are your favorites? 

Mango Dressing

Ingredients:

2 whole mangos, peeled and cubed

1/4 cup of freshly squeezed lime juice

1/4 cup of chopped cilantro or parsley (your choice)

1 small clove of fresh garlic 

1/4 cup of water

Directions: 

Place the garlic in the food processor and process until well chopped. Add remainder of ingredients to make a pulpy dressing. 

Murals From our Trip to Montevideo

I love murals and wanted to share these murals from a trip we took to Montevideo, Uruguay (just before Covid). Montevideo is the capital of Uruguay and right across the river from Buenos Aires which we also visited.

Three Salads and One Dressing

Salads are a healthy source of nutrients and enzymes. What better way to get those nutrients and enzymes than in a delicious daily salad? 

Eating a variety of colorful salad vegetables such as greens, reds, purples, and whites contain a variety of antioxidants may be anti-aging and may protect against cell damage.

 I am sharing three of my favorites salads and one delicious salad dressing in this post today. 

Marinated Tomato, Cucumber, and Onion Salad

It looks like an ordinary tomato, cucumber, and onion salad, but it's actually marinated. Marinating vegetables can be a game changer that transforms simple salads into something entirely different tasting. AND it marinates rather quickly in just an hour or two.

How do we eat it? 

We love this flavorful tangy medley as a side salad or on bread (gluten-free of course), over rice, or over quinoa. It's colorful, tasty, and versatile. Not to mention that it contains lots of healthy vegetables.

* When I make it to eat on bread, I chop the veggies smaller.

This is a great summer salad. I know it's winter, but I live in South Florida, so my seasons feel a little mixed up. Actually, since tomatoes and cucumbers are available all year, you could enjoy this salad anytime of the year. 

It's so simple, I can hardly call it a recipe. 

I simply cut up onion and cucumbers and soaked them in a bath of white vinegar and water. After they soaked for about 1/2 hour, I added chopped tomatoes, finely chopped garlic, and finely chopped orange pepper and mixed well. 

In less than an hour all of the vegetables were tangy and delicious. 

It is also low carb, low calories, and keto friendly.

Ingredients: 

1 large cucumber, cut in thin slices

1 large tomato, diced

1 medium yellow, white, or red onion, sliced thinly

2 fat cloves of garlic, chopped very fine

1 cup of finely chopped (orange or red) sweet pepper

Vinegar and water (3/4 cup vinegar: 1/2 cup water ) in multiples enough to cover cucumbers and onion slices.

Directions: 

Add cucumber and onion slices to a large jar. Cover with 3/4 white vinegar to 1/4 water or multiples enough to cover the vegetables.Allow to soak for about 1/2 hour. Transfer vegetables and vinegar water into a large bowl. Add tomato, garlic, and sweet pepper and mix well. Allow to sit for an additional 1/2 hour or longer. When ready to eat, pour the juice into another jar to use again and serve vegetables.

Notes: 

1. Cut into smaller pieces if using as a topping for bread 

2. I used yellow onion because it is what I had. I think red onion would be a great choice.

I'm sharing this post on Deb's Souper Sunday where anyone can share a soup, salad, or sammie recipe which will posted on Sunday. Deb herself usually shares an interesting recipe each week as well as the recipes of those who share.

Delicious Tomato Soup

 If you like tomato soup, you will love this one.

This is a light soup that is perfect for the spring and throughout the summer. This recipe is delicious, rich, flavorful, and healthy . It is one of those soups that you keep coming back for more because it tastes so good and comforting. It is easy to make, and a batch can be whipped up in less than an hour . For a heartier soup, add cooked Basmati after blending..Serves 4 .

Ingredients:
2 tablespoons butter ( or olive oil )
1 medium onion, diced
4 medium carrots, sliced
1 and 1/2  -28 ounce cans of diced tomatoes ( I use Muir Glen organic diced tomatoes in the winter) or 6 cups fresh tomatoes, diced
2 Tablespoons olive oil ( optional)
2 cups vegetable stock
1/4 cup fresh parsley
Salt and  pepper
1 cup milk, coconut milk, or Greek Yogurt blended at end ( optional)



Instructions
Saute onion and carrots in the butter in a dutch oven skillet over a low flame until the vegetables begin to be tender.  Add the diced tomatoes and olive oil, stir well and saute together for about 3-4 minutes.  Add vegetable stock, and parsley and simmer for about 15 minutes covered. Allow to cool, add the milk if desired and blend (divide into 2 batches) in a Vitamix or strong blender.

Reheat before serving.

Step by Step Pictures

Assemble Ingredients ( I used canned organic diced tomatoes because it's winter)  or use fresh chopped

Saute onions and carrots in butter ( or olive oil)

Add tomatoes, vegetable stock, parsley and olive oil. Cover and cook for 15 minutes

Blend in Vitamix or blender

Yum , this is one good tomato soup ( I did not add coconut milk in this picture)

Serves 4

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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