A no-cook soup the entire family can enjoyed during these hot summer months. Serve with a crunchy topping and you have a delicious supper. Or just crackers!
Course
Cold Soup
Cuisine
California
Servings8
AuthorMary Papoulias-Platis
Ingredients
4cupschopped plum tomatoes
2cupstomato juice
1cupchopped onion
1cupchopped red pepper
1cupchopped cucumber, peeled and seeded
2cupschopped zucchini
1/4cupeach of fresh cilantro, parsley, and basil
2teaspoonsprepared organic minced ginger or 1 teaspoon fresh
1tablespoonred wine vinegar
3garlic cloves, chopped
vegetable broth or water if needed
Tabasco, salt and pepper to taste.
Instructions
Combine the first 12 ingredients in a blender or food processor. You may need to do this in batches.
Pulse the soup to a coarse puree.
Pour the soup in a bowl. Add broth or water to slightly thin the soup.
Season to taste with the remaining seasonings. (Tabasco, salt, pepper)
Refrigerate. Garnish with croutons, cheeses, nuts, or add crackers.
Recipe Notes
I finished the soup with a drizzle of extra virgin olive oil.