Ingredients
2 tomatoes
1 red pepper, roasted, stemmed
1 and seeded
1/4 onion, chopped
1 clove garlic, minced
3 tbsp olive oil
1 salt
1 ground pepper
3 cup ice cubes
1 tbsp parsley, chopped
Directions
Process tomatoes, red pepper, onion, garlic, olive oil, salt, pepper
and ice cubes in a food processor until finely chopped but not
completely smooth. Stir in another 3 ice cubes and the parsley. Chill.
Per Serving: Calories: 116, Protein: 1g, Carbohydrates: 6g, Fat: 10g,
Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 7mg, Fiber:2g.
Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS
Watertown NY 315-786-1120
Servings: 4 servings
Chilled Tomato & Red Pepper Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Tomato
The History of Recipes
Historians have tracked the existence of recipes far back into the distant past, certainly as far as the early Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these early records were just very simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to food historians are a few clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. During the time of the Roman Empire a roman called Apicius assembled a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, entrees and desserts, something that is very familiar to us today. Aspicius also describes how the Roman cooks made use of many different spices and herbs, including a few that will be familiar to modern cooks like bay, fennel and parsley. As our culinary historical trip moves on a few more years we have a couple of books dating from the 1300s ; a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian curry that appears on menues today, but rather recipes for the types of meals on the menus of the rich and powerful of those days. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the holy land, including spices such as basil and coriander. These new foods and tastes led to an outbreak in books on cookery, some of which still exist in private collections. By the arrival of the 20th century, cooking books are starting to become popular mostly due to better eduction, increased leisure time and having more money to spend. |
We hope you enjoy this Chilled Tomato & Red Pepper Soup recipe.
