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.
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
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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 3g||10%|
|Total Sugars 10g|
|Vitamin C 110mg||551%|
|*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.|