Cold-pressed camelina oil has a lovely snow pea or asparagus-like flavour that complements fresh garden vegetables and soups incredibly well. This soup is a great lunch item on a hot summer’s day or a great first course to any meal.
5 vine-ripened tomatoes, peeled and cored
1 small cucumber, peeled
2 celery stalks
1 red bell pepper, seeded
2 garlic cloves
1/4 cup (60 mL) crushed canned or jarred tomatoes
1/4 cup (60 mL) camelina oil
2 Tbsp (30 mL) fresh lime juice
1 Tbsp (15 mL) Worcestershire sauce
3 Tbsp (45 mL) red wine vinegar
6 drops of hot sauce
Salt and pepper, to taste
Fresh basil, julienned, for garnish
Camelina oil drizzle, for garnish
Roughly chop all vegetables and toss all ingredients (except salt and pepper and garnishes) together in food processor or blender. Blend to desired consistency and season with salt and pepper.
Pour into bowls and garnish with basil and drizzle of camelina oil. This soup can also be served as an elegant hors d’oeuvre in a shot glass at a party.
Each bowl contains: 128 calories; 2 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 9 g total carbohydrates (2 g sugars, 2 g fibre); 147 mg sodium
To peel tomatoes, make a small “x” incision on the bottom button of the tomato with a knife. Bring a pot of water to a boil and submerge the tomato for about 30 seconds. The peel will begin to tear away and will slide off easily.
source: "Cooking with Camelina Oil", from alive#369, July 2013
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