This soup is excellent whenever the weather makes the idea of a cold soup appealing, and perfect on a hot summer day when you can’t stand the idea of actually turning on the oven. And it is such a great way to enjoy fresh, seasonal vegetables – aka Prebiotics. It is also great for entertaining – all of the work can be done ahead, leaving you free to enjoy your guests.
4 Cups tomato juice (plus more for ice cubes)
Up to 6 lbs tomatoes (seeded, peeled, chopped)
2-4 cucumbers (chopped)
1-2 Cups diced, green/red/yellow peppers
1 Cup finely chopped onions
1/2 Cup olive oil 6 T red wine vinegar
2-4 cloves crushed garlic
1/4 Cup chopped parsley
1 T fresh chopped oregano, or 1/2 tsp. dried oregano
Fresh ground black pepper to taste
Toppings – Reserve for Serving
parmesan cheese (freshly grated)
tomato juice ice cubes
1. Combine all ingredients (except toppings). It provides a nice variation in texture, if you process up to two thirds of the soup in a blender of food processor.
2. Stir, and chill for at least one hour (two or three hours is better), to allow the flavors to combine.
3. Serve accompanied with toppings along side in small cups / bowls.