By Lana Granfors
By Lana Granfors
Photos by Kara StewartIs your garden offering an abundance of tomatoes and other fresh veggies? This is a great chilled vegetable soup made of fresh, chopped tomatoes, bell peppers and cucumbers, along with onions, garlic, olive oil, vinegar and more.
This soup is a great side dish for a cool summertime lunch with a salad or sandwich. It’s also perfect served with cold chicken and potato salad for a picnic, and makes a great presentation as an appetizer, served in individual shooter glasses.
You’ll love this and get rave reviews from your family and friends.
3 large ripe tomatoes, seeded and chopped, about 2 cups
1 hot house (English) cucumber, about 1½ cups chopped
1 sweet red bell pepper, seeded, about ½ cup chopped
1 green bell pepper, seeded, about ¾ cup chopped
1 small red onion, peeled, about ¹⁄³ cup chopped
3 garlic cloves, peeled and finely chopped
¹⁄³ cup red wine vinegar
2 T fresh lime juice
3 cups tomato juice, fresh or canned, plain or spicy
¼ cup olive oil
Salt and pepper
¼ cup basil, chopped and lightly packed
¼ cup parsley, large stems removed, chopped and lightly packed
Chopped method: 45 minutes
Total Time: 2 hours 45 minutes
Blender method: 20 minutes
Total Time: 2 hours 20 minutes
Directions - Chopped Method
STEP 1: Mix tomatoes, cucumber, bell peppers, onion, garlic, vinegar, lime juice, vegetable juice, olive oil, salt and pepper in a large bowl. Transfer half of mixture to a food processor or blender, process until smooth and return to bowl. Stir well.
STEP 2: Stir in basil and parsley; chill for at least 2 hours to let flavors develop.
STEP 3: Season with additional salt, if desired.
STEP 4: Serve chilled, in a soup cup or bowl, or ladled in the appetizer shooter glasses, with choice of garnishes:
Finely diced tomato, cucumber, bell pepper
Juice of lime wedges
Dash of hot sauce
Directions - Blended Method
Ingredients do not need to be chopped as listed above. Instead, prepare as listed, but cut in large pieces and place into a high-speed blender or food processor and puree until smooth, or pulse for a chunkier gazpacho. Depending on size of blender or processor, this may need to be processed in several stages.