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Serves
half a gallon of soup
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
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Ingredients
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4
good-sized heirloom tomatoes, cored and cut into large chunks
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1
yellow bell pepper, cored, seeded and cut into large chunks
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1
orange bell pepper, cored, seeded and cut into large chunks
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1
large red onion, peeled and cut into large chunks
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1
English cucumber, seeded and cut into large chunks
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4
cloves of garlic, peeled
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1/2 cup
fresh dill
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one 46 ounces
bottle of low-salt vegetable juice, such as low-salt V8 or low-salt 365 "Vital Veggie"
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1/4 cup
best quality olive oil
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1/4 cup
apple cider vinegar
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juice of one Meyer lemon (or any lemon)
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kosher salt and ground pepper (optional)
Directions
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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.
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Next, chop the garlic and fresh dill in the processor. Add to vegetables.
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Pour in the vegetable juice and stir to combine.
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Add the olive oil, vinegar, lemon juice and mix in well. Taste and adjust seasoning.
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Chill several hours before serving.
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