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1 cup finely chopped peeled tomatoes
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1/2 cup finely chopped peeled cucumber
1/4 cup finely chopped onion
2 tsp finely chopped or snipped fresh parsley
2 tsp chopped or snipped chives
1 small clove garlic, minced
2-1/2 tblsp wine vinegar
2 tblsp olive oil
1 tsp salt
1/4 tsp ground pepper
1/2 tsp Worcestershire sauce
2 cup tomato juice (see below)
Make in the morning to serve as an evening meal on particularly sultry days.
Combine all ingredients in a glass bowl and stir to mix. Cover and chill thoroughly several hours. Serve in chilled cups. Makes 6 servings.
When I do this recipe, I take fresh chopped tomatoes and push them through a strainer to remove seeds and skin, enough to get 2 cups of tomato juice. You can use canned tomato juice or V-8, but the "fresh squeezed" tomato juice to be a great addition to all the other fresh ingredients.
I also use balsamic vinegar in place of wine vinegar to increase the depth and complexity of flavor.
I usually double or triple this recipe and have a big bowl of it chilling in the fridge and use it all week, especially for kunch. It gets way better as the flavors blend over several days.
This is a GREAT soup!
Number of Servings: 6
Time to Prepare: