Cayman Prep and High School have produced a book of multi-cultural family recipes that everyone can enjoy.

It was made possible through the selfless efforts of the parents of Cayman Prep students who worked tirelessly to see the project through to fruition.

iNews will be serialising local and world recipes from Prep to Success which is available to buy at Cayman Prep and High School, Diver’s Supply & Book Nook.

Serves 6 to 8

Nutrition Facts per serving:  Calories 21 3.8, Protein 4.01 Gm, Carbs 20.83 Gm, Fat 14.26 Gm, Cholesterol 0 mg, Dietary Fiber 4.467 Cm, Sugar 1 2.18 Gm, Sodium 656. 2 mg, Calcium 50.82 mg, Potassium 957 .2 mg, lron 2.336 mg

1.   Chop the cucumbers, bell peppers, tomatoes and red onions into 1” cubes.

2.   Put vegetables separately into a food processor; pulse until coarsely chopped  (DO NOT OVER-PROCESS).

3.   Combine vegetables in a large bowl; add the garlic, tomato juice, vinegar, olive oil, salt and pepper.

4.    Mix well, refrigerate for several hours or overnight, and serve chilled.

5. To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.

Grilled garlic bread: heat a grill pan over medium-high heat. Brush 4 (1-ounce) slices French bread with 1-tablespoon olive oil. Add bread to pan; cook 1 1/2 minutes on each side. Rub toast with cut sides of a halved garlic clove.

• 2 cucumbers, halved and seeded, but no t peeled
• 3 red bell peppers, cored and seeded
• 8 plum to ma toes or 1 (48 oz.) can whole or diced tomatoes
• 2 red onions, chopped
• 6 cloves garlic, minced
• 1 (48 oz.) can tomato juice
• ½ cup white wine vinegar
• 1 Tbsp. salt
• ½ cup olive oil
• 1-½ tsp. freshly ground black pepper, to taste

Relish:

• 1/4 cup finely chopped red bell pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely chopped red onion
• 1 teaspoon fresh lemon juice
• 1 ripe peeled avocado, diced