German Summer Salad Soup
|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|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Cucumber||1 Medium, seeded and diced|
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.