"With a whole-grain bread, this soup makes a quick, comforting lunch." -Natasha Leigh Yates, Red Wing, MN
4 cups vegetable juice, chilled
2 cups chopped tomato
1 1/2 cups chopped sweet onion
1 1/2 cups chopped seeded peeled cucumber
1 cup chopped bell pepper
1/4 cup finely chopped fresh parsley
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 tablespoons tarragon vinegar
1 tablespoon extravirgin olive oil
1 teaspoon dried basil
1 teaspoon honey
1/2 teaspoon dried tarragon
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
2 garlic cloves, minced
How to Make It
Combine all ingredients in a large bowl. Place 4 cups vegetable mixture in a blender or food processor, and process until smooth. Return pureed vegetable mixture to bowl, stirring to combine. Cover and chill.
A very satisfying, easy and adaptable way to beat the heat. A gazpacho-like recipe that is cool, crunchy and delicious. Use whatever veggies you have in your fridge(I had some fresh peas that I tossed in). And by all means, use fresh herbs if you have them in your garden. Oh, I added a 1/4 tsp. cayenne...thought it needed a bit more kick.
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