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This cold summer soup makes a great first course or a light lunch. Serve with croutons for garnish.

Total time
3 hrs

Recipe by:

Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.

INGREDIENTS - 6 servings
  • 6 Whole Tomatoes halved and seeded
  • 1 Whole Cucumber roughly chopped
  • 1 Whole Red onion chopped
  • 2 Whole Red Bell Pepper cored and roughly chopped
  • 3 Cloves Garlic
  • 1 12 Cups Tomato juice
  • 12 Cup Red Wine Vinegar can be substitute with raw apple cider vinegar
  • 12 Cup Olive Oil
  • 1 Teaspoon Cayenne pepper
  • 4 Oz Basil Leaves
  • Puree all ingredients in batches in a food processor fitted with a stainless steel blade. Aim for a chunky consistency without any large pieces of vegetables. Season well with salt and pepper. Chill for at least 4 hours before serving. Garnish with more chopped cucumber or croutons.

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