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Cold Tomato and Zucchini Soup and Ginger

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
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 4 cups chopped plum tomatoes
  • 2 cups tomato juice
  • 1 cup chopped onion
  • 1 cup chopped red pepper
  • 1 cup chopped cucumber, peeled and seeded
  • 2 cups chopped zucchini
  • 1/4 cup each of fresh cilantro, parsley, and basil
  • 2 teaspoons prepared organic minced ginger or 1 teaspoon fresh
  • 1 tablespoon red wine vinegar
  • 3 garlic cloves, chopped
  • vegetable broth or water if needed
  • Tabasco, salt and pepper to taste .

Instructions

  1. Combine the first 12 ingredients in a blender or food processor. You may need to do this in batches.
  2. Pulse the soup to a coarse puree.
  3. Pour the soup in a bowl. Add broth or water to slightly thin the soup.
  4. Season to taste with the remaining seasonings. (Tabasco, salt, pepper)
  5. Refrigerate. Garnish with croutons, cheeses, nuts, or add crackers.

Recipe Notes

I finished the soup with a drizzle of extra virgin olive oil.