June 30, 2014

By Anna Varriano

This tomato-based soup is served chilled and is a great addition to any summer-time meal! This recipe makes 6 to 8 servings.

What You’ll Need

  • 1 English cucumber
  • 1 bell pepper (red, yellow, or orange)
  • 6 tomatoes
  • 1 small red onion
  • 1 garlic clove, minced
  • 4 cups of tomato juice
  • 1/4 cup of red or white wine vinegar
  • 1/4 cup extra virgin cold-expeller pressed olive oil
  • 1 tsp Worchestershire sauce
  • 1 TBSP each of basil and parsley, finely chopped
  • salt and pepper to taste


Finely chop all vegetables, or coarsely chop them and then pulse them in a food processor until the mixture is finely chopped, but not liquified. Mix all ingredients together, and refrigerate covered for several hours or overnight to let flavours blend.



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