Soup with Tuna and Summer Vegetables

Name: Soup with Tuna and Summer Vegetables
Yield: Makes: 2 servings
Ingredients: Salt and freshly ground black pepper; 1 teaspoon black olive paste (optional); 1 tablespoon capers; 2 cups water; 3 tablespoons lemon juice; 1 bunch scallions (green onions); 4 small tomatoes; 1 medium-size cucumber; 2 cans (7 ounces each) tuna packed in water; ½ cup fresh cilantro or parsley leaves; 1 bottle (8 ounces) clam juice

Preparation info

Makes:
2
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

This soup is lovely on nights when you need to sup on something light yet filling and when you feel like spending even less time on cooking than you ordinarily do. If I’m still hungry after this, I usually dig into a sandwich or whip up a salad.

Ingredients

1 bunch scallions (green onions)
1 medium-size cucumber
4 small tomatoe

Pescatarian
Summer
Gluten-free
Soup

Method

Thinly slice the scallions including most of the green tops. Peel, halve, seed, and finely chop the cucumber. Quarter, seed, and chop the tomatoes. Thinly slice the radishes. Drain the tuna. Rinse and mince the cilantro.
In a medium-size saucepan, combine the scallions, cucumber, tomatoes, radishes, tuna, clam juice, and water. Cover the pan and bring the liquid t