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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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With a whole-grain bread, this soup makes a quick, comforting lunch. -Natasha Leigh Yates, Red Wing, MN Ingredients:
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 |
Directions:
1. 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.
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