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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A friend gave me her recipe and I reduced it to feed 4 instead of an army and tweaked it to our tastes. This is a wonderful cold soup bursting with garden freshness in every bite. Adjust the ingredients to suit your tastes or to use the bounty in your garden. And it doesn't heat up the kitchen on those hot summer days! Garnish with fresh parsley, chives, dollops of sour cream, and toast. Chill at least 1 hour; it is better the next day. Ingredients:
2 roma (plum) tomatoes, chopped |
1/2 cucumber, chopped |
1/2 green bell pepper, chopped |
1/2 red bell pepper, chopped |
1/2 small red onion, chopped |
1 clove garlic, minced |
2 cups tomato juice |
2 teaspoons beef bouillon granules |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon celery salt |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
1 1/2 teaspoons worcestershire sauce |
1 1/2 teaspoons red wine vinegar |
Directions:
1. Puree roma tomatoes, cucumber, green and red bell peppers, red onion, and garlic in a blender, about 30 seconds. Add tomato juice, beef bouillon granules, oregano, basil, celery salt, salt, black pepper, Worcestershire sauce, and red wine vinegar. Pulse a few times to mix. Pour into a bowl and chill at least 1 hour.
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