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Icy Garden Soup

Yield 6 servings
Kids can customize their soup by choosing from an array of finely chopped raw vegetables to scatter on top.


  • 2 tablespoons ripe tomatoes
  • 2-inch-wide chunk 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

Nutrition Information

  • calories (1/6 recipe): 117
  • fat 5.5 g
  • satfat 0.8 g
  • sodium 240 mg
  • cholesterol 0 mg

How to Make It

  1. Prep time: about 20 minutes

    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.

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

    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.

    Place garnishes in small bowls and serve.

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

    TIP: To give the veggie soup a creamy twist, top with a dollop of sour cream.