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
Calories (1/6 recipe): 117
How to Make It
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.
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