Cold tomato and vegetable soup made from fresh, uncooked tomatoes, zucchini, cucumber, bell pepper, celery, sweet onions and garlic. Perfect for a hot summer day.
My dad made this cold tomato and zucchini soup the other day.
“Don’t call it gazpacho.”
“Why not? It looks like gazpacho, but with some zucchini.”
“This is my soup. I invented it. It’s not gazpacho. Don’t call it gazpacho.”
“Okay dad, whatever you say.”
Given that dad brought home all the ingredients except the spices and broth from our local farmer’s market, the name makes sense.
It’s a wonderfully cool, fresh soup for a hot summer’s day. Just don’t call it gazpacho.
Cold Tomato Summer Vegetable Soup
Note that dad says to chop the zucchini finer than shown in the photo.
ingredients
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6 fresh, ripe tomatoesseeded (halve tomatoes, squeeze seeds in a colander over bowl to catch juice, use juice, discard seeds), chopped
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1 cucumberpeeled, cored, finely chopped
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1 Red pepperfinely chopped
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2 stems celeryfinely chopped
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1 tablespoon fresh dillchopped
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2 cloves garlicchopped
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2 teaspoon sugar
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2 Middle zucchinifinely chopped
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1/2 Middle sweet onionfinely chopped
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1-2 teaspoon Salt
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1/2 teaspoon fresh ground black pepper
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3 cups tomato juice (in addition to the juice from squeezing the tomatoes above)
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1 teaspoon Worcester sauce
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2 tablespoon Extra virgin olive oil
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1/4 Cup sherry vinegar
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1 teaspoon chopped Fresh oregano (or a pinch dry)
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1 1/2 cups vegetable broth
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Hot sauceas needed
method
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Combine all ingredients in a large bowl. Use the extra tomato juice to thin the soup to your desired consistency. Adjust the spices to taste. Better the next day.
| nutritional information (per serving) | |
|---|---|
| 88 | calories |
| 2g | Fat |
| 16g | carbohydrates |
| 3g | protein |
