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

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

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

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Ingredients

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