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The Cook Book


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 tomato(es) halved and seeded
  • 1 Whole cucumber(s) roughly chopped
  • 1 Whole red onion(s), chopped
  • 2 Whole red bell pepper(s) cored and roughly chopped
  • 3 Cloves garlic
  • 1 12 Cups tomato juice
  • 12 Cup olive oil
  • 1 Teaspoon cayenne pepper
  • 4 Oz fresh basil
  • 12 Cup red wine vinegar or raw apple cider vinegar
  • 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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