The long days of heat have been so oppressive and it’s hard to even think about going in the kitchen when I get home. But in an effort to avoid a lot of packaged foods, I made this cold soup that I’ve taken to work, had for a late dinner — even breakfast on occasion.
- 4 15-ounce cans petite diced tomatoes
- 1 medium red onion, finely chopped
- 1 cucumber, peeled, seeded and diced
- 1 cup roasted red pepper, diced
- 1 bunch scallions, finely chopped
- 2 stalks celery, finely chopped
- 1-2 tablespoons minced fresh parsley
- 2 tablespoons chopped fresh chives
- 1 clove garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt (or Mrs. Dash) and fresh ground pepper to taste
- 6 or more drops of Tabasco sauce to taste (try the new Chipotle Tabasco)
- 1 teaspoon Worcestershire sauce
- 4 cups tomato juice (try Spicy V-8 juice)
In a large, non-reactive mixing bowl, combine all the ingredients. If desired, blend a few cups of the soup in a blender; I enjoy it without this step and love that there is one less thing to clean up. Store in non-reactive container(s) and refrigerate overnight for the flavors to blend.
Note: I’ve also added roasted or boiled beets to this soup. Diced fine, they add another earthy note to this already delicious and cooling soup.
Yield: 8 servings