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This recipe is exactly as provided in the cookbook, Sundays at Moosewood Restaurant, and it is a fine one. I use a 28 oz can of whole tomatoes, and either ground New Mexico chile or dried red pepper flakes. I've made it and had friends say that there's something missing, but I don't agree. <br/><br/>I've made it with peanut oil, then also with extra virgin olive oil, I think the olive oil adds a little something. The okra, adding that little bit of thickness, and then the lemon at the end are what really make this soup happen.

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beetfield April 17, 2013
Cape Verde Vegetable Soup