This cool soup is just as cool as our Supreme Court Justice, and takes just 15 minutes to make! Ruth Bader Ginsburg is as iconic as her collared outfits. This lawyer turned Justice has been dubbed the Notorious RBG and as an advocate for the advancement of gender equality and women’s rights, we found that we just had to talk about her a little bit this month with the 100th anniversary of the 19th amendment.
Ruth Bader Ginsburg, born in 1933, only 13 years after women were able to first start voting, was nominated by President Bill Clinton in 1993 and became the second of four female justices to be confirmed after Sandra Day O’Connor. She grew up in Brooklyn and went to Cornell for undergrad before attending first Harvard and then Columbia Law School, where she graduated first in her class. She was only 9 women in her class at Harvard Law and she took care of a 14 month old baby at the time. She was constantly asked why she was “taking up a man’s spot” and felt like she had to be perfect to push for women.
This Justice who does 20 push ups everyday started her career as a lawyer teaching at Rutgers and Columbia University and then being appointed to the US Court of Appeals for the DC Circuit by Jimmy Carter in 1980. This opera lover and collar trend setter makes waves as the “Great Dissenter,” of the Supreme Court, see if you can dissent this recipe.
Ingredients:
4 slices of stale bread
Water
Olive Oil
1 tablespoon Balsamic Vinegar
½ teaspoon cumin
As much Cayenne Pepper as you prefer
Salt
Pepper
2 pounds of ripe tomatoes
1 celery stalk diced
1 green pepper, diced
3 green onions
3 garlic cloves, peeled and diced
Mint or Parsley for the top of the soup
Directions:
- Place the bread in a large bowl with ¾ cup of water and let it soak
- Boil a pot of water
- cut off the Tomato stems and place tomatoes in boiling water for about a minute
- Remove the tomatoes and let them cool for about 5 minutes, peel off the skin
- In a food processor, places the tomatoes with the bread, celery, pepper, onions, and garlic
- Start the processor for 10 seconds then add 1/3 cup olive oil and balsamic vinegar.
- Star the processor for 10 seconds and then add the salt, pepper, cumin, cayenne pepper
- Add water if it’s too thick
- Chill in the Fridge for an hour or so
- Enjoy with a garnish of mint or parsley on top!
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