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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Chilled soup perfect for summer Ingredients:
1 small onion, quartered |
1/2 cup parsley |
2 garlic cloves |
2 1/2 lbs tomatoes, peeled and seeded (coarsely chopped) |
1 cup tomato juice |
1/4 cup red wine vinegar |
3 tablespoons oil |
1 medium cucumber, peeled and seeded (finely chopped) |
salt and pepper |
Directions:
1. Combine the onion, parsley, and garlic in a food processor and finely chop, using a rubber spatula to scrape down the sides of the food processor bowl between pulses. Add the tomatoes and process until finely chopped.
2. Transfer the mixture to a large bowl. Stir in the tomato juice, vinegar, oil, and cucumber. Season to taste with salt and pepper.
3. Refrigerate for at least 2 hours. Taste and adjust the seasoning as needed before serving. Serve cold.
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