LIVING

Spring Salads: Spanish Soup Inspires Seasonal Salads (RECIPE)

03/21/2012 04:23 EDT | Updated 05/21/2012 05:12 EDT
Canadian Press/ HO
With the arrival of local greenhouse vegetables, you can enjoy the flavours of this classic Spanish cold soup in a refreshing and healthy salad. To save a step, buy a bag of rustic croutons.

2 cloves garlic, minced

45 ml (3 tbsp) extra-virgin olive oil

30 ml (2 tbsp) sherry vinegar or red wine vinegar

2 ml (1/2 tsp) salt

Pinch each pepper and crumbled dried rosemary

3 medium greenhouse tomatoes

Half greenhouse cucumber, chopped

1 sweet greenhouse yellow pepper, chopped

3 green onions, sliced

500 ml (2 cups) rustic croutons (2-cm/3/4-inch cubes)

In a small bowl, combine garlic, oil, vinegar, salt, pepper and rosemary.

Cut tomatoes in half crosswise and gently squeeze out seeds; cut into 2-cm (3/4-inch) pieces. Place in a large bowl; add cucumber, yellow pepper, green onions and croutons. Pour dressing over top; toss well but gently. Let stand for 5 minutes to soften croutons.

Makes 4 servings.

Nutritional information per serving: 178 calories; 3 g protein; 11 g fat; 18 g carbohydrate; 2 g fibre.

Source: Foodland Ontario.