:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2007__08__cold-tomato-summer-vegetable-soup-horiz-a-1400-c90201a43c2c412780cd601fcc2e07fd.jpg)
My father 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."
"It's my soup. I made it up. It's not gazpacho. Don't call it gazpacho."
"Okay dad, whatever you say."
So instead, my brother Eddie has named it "The Farmer's Market in a Soup".
Given that dad brought home every ingredient except the seasonings and broth from our local farmers market, the name makes sense.
It is a wonderfully cool, fresh soup for a hot summer day. Just don't call it gazpacho.
Cold Tomato Summer Vegetable Soup
Note, dad says to chop the zucchini finer than what is pictured in the photo.
Ingredients
-
6 fresh, ripe tomatoes, seeds removed (cut tomatoes in half, squeeze out seeds into a sieve over a bowl to catch the juice, use the juice, discard the seeds), chopped
-
1 cucumber, peeled, seeded, chopped fine
-
1 red bell pepper, chopped fine
-
2 stalks celery, chopped fine
-
1 tablespoon fresh dill, chopped
-
2 cloves garlic, minced
-
2 teaspoons sugar
-
2 medium zucchini, chopped fine
-
1/2 medium sweet onion, chopped fine
-
1-2 teaspoons salt
-
1/2 teaspoon freshly ground black pepper
-
3 cups tomato juice (in addition to the juice made when you squeezed the tomatoes above)
-
1 teaspoon Worcestershire sauce
-
2 tablespoons extra-virgin olive oil
-
1/4 cup sherry vinegar
-
1 teaspoon chopped fresh oregano (or pinch of dry)
-
1 1/2 cups vegetable broth
-
Hot sauce, as needed
Method
-
Combine all ingredients in a large bowl. Use the additional tomato juice to thin the soup to desired consistency. Adjust seasonings to taste. Better the next day.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2007__08__cold-tomato-summer-vegetable-soup-vertical-a-1400-a42aa2917d3746759219b44b623e4c60.jpg)
Nutrition Facts (per serving) | |
---|---|
88 | Calories |
2g | Fat |
16g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings: 8 | |
Amount per serving | |
Calories | 88 |
% Daily Value* | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Cholesterol 0mg | 0% |
Sodium 911mg | 40% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 3g | 10% |
Total Sugars 10g | |
Protein 3g | |
Vitamin C 110mg | 551% |
Calcium 51mg | 4% |
Iron 1mg | 7% |
Potassium 695mg | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |