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 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
Cups tomato juice
Cup olive oil
1 Teaspoon cayenne pepper
4 Oz fresh basil
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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