All Recipes

Cold Tomato Summer Vegetable Soup

Name: Cold Tomato Summer Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups vegetable broth; 1 cucumber, peeled, seeded, chopped fine; 1 red bell pepper, chopped fine; 1 tablespoon fresh dill, chopped; 1 teaspoon chopped fresh oregano; 1 teaspoon Worcestershire sauce; 1-2 teaspoons salt; 1/2 medium sweet onion, chopped fine; 1/2 teaspoon freshly ground black pepper; 1/4 cup sherry vinegar; 2 cloves garlic, minced; 2 stalks celery, chopped fine; 2 tablespoons extra virgin olive oil; 2 teaspoons sugar; 2 zucchini, chopped fine; 3 cups tomato juice; 6 fresh, ripe tomatoes, seeds removed , chopped; Hot sauce if needed

Category
Soup
Cusine
American

What do you need?

How to make?

Ingredients

6 fresh, ripe tomatoes, seeds removed , chopped

1 cucumber, peeled, seeded, chopped fine

1 red bell pepper, chopped fine

2 stalks celery, chopped fine

1 tablespoon fresh dill, chopped

2 cloves garlic, minced

2 teaspoons sugar

2 zucchini, chopped fine

1/2 medium sweet onion, chopped fine

1-2 teaspoons salt

1/2 teaspoon freshly ground black pepper

3 cups tomato juice

1 teaspoon Worcestershire sauce

2 tablespoons extra virgin olive oil

1/4 cup sherry vinegar

1 teaspoon chopped fresh oregano

1 1/2 cups vegetable broth

Hot sauce if needed

Directions

Combine all ingredients in a large bowl. Use the additional tomato juice to thin the soup to desired consistency. Adjust seasonings to taste. Better the next day.