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2 cloves garlic, peeled 1 fresh green jalapeño, seeded, stemmed and quartered 1 cucumber, peeled if waxed, and seeded 1 zucchini, with ends trimmed 2 green onions, trimmed 1/2 green bell pepper 1/4 cup chopped cilantro (we substitute basil) 1/2 teaspoon salt (we use sea salt) 1/4 teaspoon white pepper 1 cup chicken broth (we substitute tomato juice) 1 tablespoon extra virgin olive oil 3 tablespoons cider vinegar 1 tomato, coarsely chopped 1 cup yogurt (optional) Rough cut the cucumber, zucchini, green onions and bell pepper into large pieces, about 1 to 2 inches in size.

Drop the garlic and jalapeño into a food processor with the blade running. Turn off the motor and add the cucumber, zucchini, green onions, bell pepper, cilantro, salt and white pepper. Pulse until the ingredients are chopped into a rough blend. The pieces should be 1/4 to 1/2-inch in size.

In a large serving bowl, stir together the broth, olive oil and vinegar until well blende...See More

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