This cold summer soup makes a great first course or a light lunch. Serve with croutons for garnish.
Recipe by: Emily Paster
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
Cups Tomato juice
Cup Red Wine Vinegar can be substitute with raw apple cider vinegar
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.
Our Privacy Statement has been updated and provides important information on how we collect, use, transfer and store your personal data.
to read more. Your privacy and personal information are important to us and we treat them with care.