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German Summer Salad Soup

Natural.Foodie's picture
Ingredients
  Thinly sliced scallions 1⁄2 Cup (8 tbs)
  Tomatoes 4 Medium, diced
  Green bell pepper 1 Large, diced
  Thinly sliced radishes 1 Cup (16 tbs), cut into half-rounds
  Celery heart 1 Cup (16 tbs), diced (With Some Of The Leaves)
  Finely shredded romaine lettuce/Iceberg lettuce 3 Cup (48 tbs), trimmed into 2-inch lengths
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper 1 Teaspoon
  Sugar 4 Teaspoon
  Cider vinegar 1⁄4 Cup (4 tbs)
  Cucumber 1 Medium, seeded and diced
Directions

1. Combine the scallions, tomatoes, bell pepper, radishes, and celery heart in a large bowl. Stir in the lettuce shreds.
2. In a small bowl, combine the salt, black pepper, sugar, vinegar and 1 cup of water. Stir to dissolve the salt.
3. Pour the seasoned liquid over the vegetables. Stir gently until the vegetables are well coated. Cover the soup and refrigerate it until very cold, at least 4 hours.
4. To serve: Add the diced cucumber just before serving. Serve cold in shallow soup bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Interest: 
Summer, Healthy
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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