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Author Notes: This simple chilled soup comes out a different blend of colors each time I make it. I keep a batch of this in the fridge and we snack on it all week long during summer. Don't worry if your 'looms are a little soft; they ripen quickly. The other vegetables provide enough "crunch" for texture. To my taste, the soup needs no added salt. I spice up my bowl with an extra squeeze of lemon and a dash of Sriracha. Caterpillars ate my basil when I wasn't looking, so I threw in a handful of dill. Parsley works just as well, whatever fresh herbs are available in the garden or look good at the market. - Lizthechef
Serves half a gallon of soup
- 4 good-sized heirloom tomatoes, cored and cut into large chunks
- 1 yellow bell pepper, cored, seeded and cut into large chunks
- 1 orange bell pepper, cored, seeded and cut into large chunks
- 1 large red onion, peeled and cut into large chunks
- 1 English cucumber, seeded and cut into large chunks
- 4 cloves of garlic, peeled
- 1/2 cup fresh dill
- one 46 ounces bottle of low-salt vegetable juice, such as low-salt V8 or low-salt 365 "Vital Veggie"
- 1/4 cup best quality olive oil
- 1/4 cup apple cider vinegar
- juice of one Meyer lemon (or any lemon)
- kosher salt and ground pepper (optional)
- Using a food processor, chop first the tomatoes, then the peppers, next the cucumber and finally the onion. Combine all the chopped vegetables in a large, non-reactive bowl.
- Next, chop the garlic and fresh dill in the processor. Add to vegetables.
- Pour in the vegetable juice and stir to combine.
- Add the olive oil, vinegar, lemon juice and mix in well. Taste and adjust seasoning.
- Chill several hours before serving.
- This recipe was entered in the contest for Your Best Warm Weather Soup
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes