Cindy's Favorites

Cynthia Salvato

Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zuppa di Polpette
  • 2 cups green peppers, or a mix of orange, yellow and green, chopped
  • 3 cups tomatoes, diced
  • 2 medium cucumbers, diced
  • 1 medium zucchini, diced
  • 2 scallions, chopped
  • 1 medium onion, chopped
  • 1 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley or cilantro, chopped
  • 2 cloves fresh garlic, chopped
  • 1 jalepeno, minced
  • juice of 2 limes
  • salt and pepper to taste
  • 4-6 cups tomato juice

Combine all the ingredients and chill for at least two hours or overnight. This soup can also be pureed in the blender, but it's best when all the ingredients are chopped. For a speedy preparation use your food processor to chop the vegetables.

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Copyright 2006-2017 Cynthia J. Salvato and All rights reserved.
Savoring Rhode Island‚ Johnston, RI 02919


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