Here is what became of the stack of harvest I posted this morning. The combination has a wow effect; its chock full of garden-fresh flavor, color and lots of texture. We’re going to sit down right now and enjoy its nutrient goodness along with a shrimp salad sandwich!
For optimum taste prepare the vegetable broth one day before you plan to serve this soup. Rapunzel Vegan Vegetable Bouillon with Sea Salt, www.rapunzel.com is my vegetable cube of choice.
3 cups water
2 vegetable cubes
In a medium pot, bring 3 cups water to a boil, stir in vegetable cubes, remove from heat and allow broth to cool before refrigerating. Refrigerate overnight.
The next day …
Summer’s Vegetable Harvest
2 large ripe summer tomatoes, chopped
1 cup cucumbers, peeled, seeded and chopped
1 cup yellow pepper, chopped
1 cup fresh corn
½ cup celery, sliced on the diagonal
½ cup red onion, chopped
2 cloves garlic, minced
½ teaspoon salt
Fresh ground black pepper to taste
In a large bowl (large enough to accommodate all ingredients including broth and basil mixture), toss tomatoes, cucumbers, yellow pepper, corn, celery, sweet onions and garlic; add salt and fresh ground pepper to taste.
Summer’s Basil Harvest
1 cup loosely packed basil leaves
½ cup olive oil
Lemon zest from ½ of a lemon (about ½ tablespoon)
¼ cup lemon juice
1 tablespoon cooking sherry
½ teaspoon salt
A few dashes TABASCO® brand Pepper Sauce, www.tabasco.com
In a blender or food processor, combine basil leaves, olive oil, lemon zest, lemon juice, sherry, salt and Tabasco. Blend until fully combined.
Add refrigerated Vegetable Broth to the Summer’s Vegetable Harvest mixture, stir in Summer’s Basil Harvest and blend until evenly incorporated. Refrigerate until ready to serve. Yield: 8 servings.