Icy Garden Soup

Kids can customize their soup by choosing from an array of finely chopped raw vegetables to scatter on top.
6 Servings (serving size: 1/6 recipe)


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2 pounds ripe tomatoes
2-inch-wide chunks French or Italian bread
2 cucumbers, peeled and chopped
1 small red pepper, chopped
1 clove garlic, peeled and chopped, optional
2 tablespoons olive oil
1/2 cup tomato juice
1 tablespoon red- or white-wine vinegar
Salt and freshly ground black pepper
1 cucumber, peeled and diced
1 red pepper, diced
1 stalk celery, diced


1. Bring a pot of water to a boil. Slice an "X" in the bottoms of the tomatoes, submerge them for 20 seconds, then immediately place in a bowl of ice-cold water. Slip off peel, then core and quarter tomatoes.

2. Soak bread in a small bowl of cold water for 2 minutes. Squeeze out the excess moisture.

3. Put all ingredients, except garnishes, in a large bowl and stir well. Working in batches, blend the mixture in a food processor or blender until almost smooth. Taste for seasoning.

4. Place garnishes in small bowls and serve.

How kids can help: Squeeze out bread, mix ingredients, arrange garnishes.

Created date

October 2003