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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My husband's and my FAVORITE summer soup! And our favorite version, too. Can't wait for the tomatoes from the garden to make this one for the first time of the season. Ingredients:
1 1/2 medium red bell pepper, seeded and chopped |
1 1/2 medium cucumber, peeled, seeded and chopped |
3 medium ripe tomatoes, peeled, seeded and chopped |
1 medium red onion, chopped |
1 clove garlic, minced |
1 1/4 cups tomato juice |
1/4 cup corn oil |
1 1/2 teaspoons salt |
1/4 teaspoon oregano |
1/4 teaspoon basil |
1 tablespoon wine vinegar |
1/2 teaspoon tabasco sauce |
1 teaspoon lemon juice |
Directions:
1. Set aside 1/8 cup each of veggies. Mix remaining veggie and garlic and stir in 1/2 cup tomato juice, 1/8 c. oil, spices, vinegar and tabasco. Pour over veggies and marinate 2 hours. Process in food processor until fine and then strain until mixture is all gone. Stir in remaining tomato juice, oil and lemon juice. Chill.
2. To serve, garnish with reserved veggies and crusty croutons.
3. NOTE: Use gluten-free homemade croutons to make this gf.
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